Open AccessThe use of consumer behavior to identify the flow mapping of waste cooking oil: A finding from Semarang, Indonesia
Author(s) -
Sri Hartini,
Diana Puspita Sari,
A A Utami
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/703/1/012025
Subject(s) - cooking oil , garbage , business , damages , waste management , operations management , engineering , biochemistry , chemistry , biodiesel , catalysis , political science , law
Management of waste cooking oil is expected to receive more concern nowadays. As a daily consumed good, cooking oil generates a huge amount of waste. Besides, the potency of WCO to cause environmental damages such as water pollution is also inevitable. Adopting the concept of a circular economy, WCO is actually convertible into other value-added products such as soap or fuel. However, in practice, WCO is at scattered points. This paper identified the flow mapping of WCO in Semarang Indonesia as a baby step before stakeholders arrange the further move. Based on the survey that is conducted to 347 households and 146 culinary enterprises, it is known that 90% of households and 67,6% of culinary enterprises disposed the WCO to drains, land, or trash. There is also a small number of participants who give or sell the WCO to 3 rd parties such as garbage collectors, oil collectors, household assistants, relatives, and others. WCO-recycling is only carried out by 0,9% of household and none of culinary enterprises.