PRODUCTION OF PET FOOD FROM FAST FOOD OUTLETS WASTES

.' Vincent Lau Hui Chek

HD 9340 A2 L366 Master of ~nvironmental Science 2013 (Land Use and Water Resource Management)

2013

Declaration

No portion of the work referred to in this dissertation has been submitted in sup port of an

application for another degree of qualification of this or any other university or institution

ofhigher learning.

VINCENT LAU HUI CHEK Matric No. 11031863 Programme Master of Environmental Science (Land Use and Water Resource

Management) Faculty Faculty of Resource Science and Technology, UNIMAS

1

, Acknowledgement

First of all I would like to give my deepest gratitude to my research supervisor Prof.

Dr. Kopli Bujang for the unconditioned support, guidance, trust and motivate me to

complete this research. Without his continuous support and motivation this research will

not be successful.

I would also like to thanks UNlMAS for accepting me into this particular Master

Course (Master of Environmental Science in Land Use and Water Resources

Management). With the knowledge that I gather through out this Master Course, I would

like to make the earth much greener. I would also like to thanks all the lecturers who had

shared and taught us lots of interesting self experience and lots of knowledge in

Environmental protection. All the lecturers were very helpful and understanding in all

factors especially in our study and research. All the lecturers make sure that we fully

understand all the lectures and our research are completed with quality.

Last but not least, I would like to thanks all my family members on the continuos

and unconditioned support during my whole Master Course. Especially my mum (Betty

Wong Hung Sing), she had helped me to figure out the appropriate recipe for a successful

Pet-food produced from KFC chicken waste. She had also helped me to fry the pet-food

manufactured. First few trials were tested and experienced by my beloved mum. With her

years of cooking and baking experienced, she had helped me to make the pet-food recipe a

great success.

I Production of Pet Food from Fast Food Outlet \\:'astes

Vincent Lau Hui Chek

Master of Environmental Science Sustainable Land Use & Water Resource Management

Faculty of Science and Technology University Malaysia Sarawak

ABSTRACT ~ast-food outlets such as KFC discarded all residual wastes generated from their daily sales. The waste consists of high amount of organic wastes which include chicken wastes, salad, rice and bun which finally end up in landfills. The chicken bones are tough and hence are rather slow in its natural degradation, which makes the mass disposal of chicken bones is potentially hannful to the environment. The aim of this research is to reuse the chicken wastes and process it into pet-food~ Simple steps such as washing and cleaning the chicken wastes including the meat, ligaments and cartilages were perfonned, followed by drying in an oven which removed the excess moisture and other organic matters. Once dried, the bones was crushed into smaller pieces, and then grounded into powder fonn on a dry blender. Mixture of the pulverised chicken waste with flour and other organic wastes such as egg shells and left over rice from KFC was mixed' into dough, using some oil and water, and may be fashioned into any desired shape. Once cooled, the fried dough can be used as pet food . Currently, only very small number of pet-food companies is based in Malaysia, and the use of discarded organic wastes from fast-food outlets may be seen as a possible alternative. The average amount of chicken wastes generated from a typical branch of KFC was about 8 kg per day. From this study, processing of 8 kg chicken waste, amended with other materials can produce at least 24 kg of pet-food, priced at RM51kg. As such, a monthly income of at least RM 3,600 from each branch is possible, just from the re-using and processing of the chicken wastes. In order to enhance the shelf-life, a minimum amount of preservative may be added.

Key words: re-using, chicken waste, pet-food, KFC.

Penghasilan Makanan Haiwan dari Sisa Restoran Makallan Segel-a

Vincent Lau Hui Chek

Master of Environmental Science Sustainable Land Use & Water Resource Management

Faculty of Science and Technology University Malaysia Sarawak

ABSTRAK Restoran makanan segera seperti KFC membuang segala sisa dar; jualan makanan setiap hari. Sisa tersebut mengadungi kandungan organik yang tinggi, termasuklah sisa ayam, salad, nasi dan roti yang akhirnya dilonggokkan di tapak perlupusan. Tulang ayam agak keras menjadikan pereputannya agak perlahan serta mampu mendatangkan bahaya kepada alam sekitar. Objektif kajian ini adalah untuk mengguna semula sisa ayam sambil memproseskannya kelJada makanan haiwan. L(Ingkah mudah seperti membasuh dan mencuci sisa ayam dilakukan, termasuk bahagian

~

ligamen dan rawan, diikuti dengan pengeringan di dalam ketuhar untuk, membuang sisa kelembapan dan bahan organik yang lain. Setelah kering. tulang akan dipecahkan kepada sepihan lebih kedl, kemudian dilumatkan menjadi serbuk menggunakan pengisar kering. Serbuk tulang ayam digaulkan dengan tepung dan bahan organik lain seperti kulit telur dan baki nasi dari KFC menjadi doh, dengan bantuan sedikit minyak dan air yang boleh dibuat dalam pelbagai bentuk yang diingini. Setelah sejuk. doh yang sudah digoreng boleh digunakan sebagai makanan haiwan. Buat masa ini, hanya sebilangan kedl makanan haiwan dibuat di Malaysia, maka penggunaan bahan buangan organik dari restoran makanan segera boleh dilihat sebagai satu alternatif Purata jumlah sisa ayam yang dihasilkan dari cawangan KFC biasanya dalam 8 kg sehari. Dari penyelidikan ini, pemprosesan 8 kg sisa ayam ini. ditambahkan dengan bahan-bahan lain mampu menghasilkan 24 kg makanan haiwan, pada harga RM5/kg. Dengan itu, pendapatan bulanan minima sebanyak RM 3,600 boleh diperolehi dari setiap cawangan, hanya dengan memproses dan mengguna semula sisa ayam. Sedikit bahan pengawet boleh ditambah bagi meningkat tempoh pemasaran produk ini.

Kala Kunci:guna semula, sisa ayam, makanan haiwan, KFC.

11

Pusat Khidmat Maklumat Akademik l.NIVERSm MALAYSIA SARAWAK

Table of Contents

Acknowledgement ............................................................ ,;.... . .. ....... .i

Abstract ...................................................................... . ................ .ii

Table of Contents ....................................................................... .iii - iv

List of Tables ..... .............................................................................v

List of Figures ...................................... ~ .........................................vi

LIST OF ABBREVIATIONS .................................................................................. ........... vii

CHAPTER 1: INTRODUCTION ...... ................................. ........................................... 1

1.1 Project Rationale .............................................................................. ....................... 1

1.2 Objectives ............................................................................... ................................ 2

CHAPTER 2: LITERATURE REVIEW ........................................................................ 3

2.1 Current Status ofKFC in Malaysia ........................................................................ 3

2.2 Solid Wastes from Fast Food Outlets ..................................................................... 4

2.3 Utilisation of Chicken Bone and other Wastes from Fast Food Outlets ................. 6

2.3.1 Production of Bio-ceramic from Chicken Bone .............................................. 6

2.3.2 Production of Natural Glue from Chicken Waste .................. .. ....................... 7

2.3.3 Production of Boards from bones .................................................................... 8

CHAPTER 3: MATERIALS AND METHOD ............................................................ 10

3.1 Materials ............................................................................................................... 1 0

3.1.1 Solid Wastes from KFC ................................................................................ 10

3.2 Methods ................................................................................................................ 14.'3.2.1 Separation of Wastes ...................................................................................... 14

3.2.2 Production of Pet Food .................................................................................. 14 I

3.2.3 Recipes of Pet Food ........ , ............................................................................... 15

3.2.3.1 Recipe No 1 ................................................................... 15

3.2.3.2 Recipe No 2 ....................... ............................................. 16

CHAPTER 4: RESULTS .................................... ... ...................................................... 24

4.1 Production ofWastes from KFC .......................................................................... 24

4.1.1 Daily Waste Collection .. : ................................. .... ......................................... 24

III

I

4.2 Production of Pet Food from KFC chicken waste ................................................ 27

4.2.1 Nutrients Components of Chicken Product from KFC ................................. 27

4.2.1.1 The Nutrients Contents of Chicken Bone only are Calculated Based

on Nutrients Content Tabulated in Table 5 .............................28

4.2.1.2 The Nutrients Contents of Chicken Waste only are Calculated Based

on Nutrients Content Tabulated in Table 4 .............................29

4.2.2 Nutrients Contents of Pet Foot Produced Based on Calculation ................... 30

4.3 Consumption Analyses of Pet Food ..................................................................... 31

CHAPTER 5: DISCUSSION ................................... .... ..... .. ............. .. .. ... ..................... 35

CHAPTER 6: CONCLUSION ........ ..................... ........................................................ 37

REFERENCES .................................................................................................................... 38

APPENDICES ........... ..... ................... .. ........................................................ ...... .......... A1- A4

iv

List of Tables

, Table Description Page

Table 1 Daily Waste CoHection 25

Table 2 Average Daily Waste Disposed by 2 Outlets ofKFC 25

Table 3 Average Weight of Bone and Other Chicken Wastes 26

Table 4 Nutrients Content of 100 g of Edible Chicken Parts 27

Table 5 Nutrients Composition Based on Dry Chicken Bone Mass 27

Table 6 Typical Maximum Nutrient Losses 28

Table 7 Summary of Nutrients - Based on 1 kg of Chicken Wastes 29

Table 8 Nutrients of Produced Pet Food from Recipe No 1 (Per kg) 30

Table 9 Nutrients of Produced Pet Food from Recipe No 2 (Per kg) 30

Table 10 Summary of Comparison on Pet Foods 32

v

I

List of Figures

Table Description Page

Figure 01 Rubbish bin at KFC 101 11

Figure 02 Rubbish bin of KFC , Tabuan J aya 11

Figure 03 Marking of Waste Discarded on 10th March 2013 at

Tabuan jaya KFC Outlets 12

Figure 04 Leftover rice discarded at Premier 101 KFC outlet

with a total weight of 5 kg (11 th March 2013 ) 12

Figure 05 Process of Waste Separation on 12th March 2013 at Premier 101

KFC Outlet 13

Figure 06 One of the Rubbish Bag Exposing the Amount of Organic

And In-organic Waste in Tabuan Jaya KFC Outlet 13

Figure 07 Apparatus Used in Making the Pet Food 17

Figure 08 Dry Blender used 17

Figure 09 Chicken Waste and Other Organic Waste Thawed 18

Figure 10 Chicken Waste and Other Organic Waste which had Washed 18

Figure 11 Chicken Waste and Other Organic Waste Left under

Sun for drying 19

Figure 12 Chicken Waste and Other Organic Waste will be Further Dried

In Oven 19

Figure 13 Smashing of Chicken Waste using a stone mortar and pestle 20

Figure 14 Smashed Organic Waste 20

F.igure 15 Grinded Chicken Waste 21

Figure 16 Mixing of Ingredients to Form Dough . 21

Figure 17 Frying the Dough 22

Figure 18 Sample of Pet Food Recipe No 1 22

Figure 19 Sample of Pet Food Recipe No 2 23

Figure 20 My Pet dog "Chica" as a Test Subject 33

Figure 21 My Pet Cat "Snow White" Feeding on Recipe No 1 33

Figure 22 Standard Pet Food 34

VI

I

LIST OF ABBREVIATIONS

KFC Kentucky Fried Chicken

kg Kilogram

g Gram

GDP Gross Domestic Product

us United States

HAP Carbonated Hydroxyapatite

Ca Calcium

Po Phosphate

OH Hydroxide

°C Degree Celsius J

.;

dB Decibel

SSPCA Sarawak Society for Prevention of Cruelty to Animals

RM Ringgit Malaysia

vii

CHAPTER 1: INTRODUCTION

1.1 Project Rationale

Waste from various fast-food restaurants consist of organic and non-organic waste

that ends up in landfills which caused pollution to the environment. (Trienekens 2013)

Fast-food restaurants such as KFC (Kentucky Fried Chicken), Hartz Chicken Buffet,

SugarBun and McDonalds are frequently visited by our local communities. From the initial

observations, the daily waste disposal from these fast-food outlets can reach a maximum

capacity of 5 big bags (approximately 10 kg) in a day, which in most cases will end up at

our diminishing landfills. The wastes disposed from such oudets consist mainly of food

wastes such as the leftover of chicken bones with residual parts of meats, cartilages and

ligaments. Other than these, organic wastes such as remnants of salads, rice, bread, cheese,

herbs used in cooking, sauces and paper (tissues and packaging boxes) are also parts of the

waste disposed by fast-food restaurants. Non-organic wastes such as plastic (packaging and

water bottles), used glass bottles, broken and spoilt metal utensils and cooking equipments

are also discarded once in a while by such outlets.

~ the absence of proper treatments, disposal of such huge amount of waste is detrimental

to our living environment. Although the waste are generated from various sources in our

city, solid wastes from fast-food outlets are known to contribute to a considerable portion

to the waste accumulated, which needs to be disposed. Effects of such activity is obvious

in the ever increasing space needed for landfills, air pollution from release of methane gas

from the dumpsites, and water pollution from leachate of such waste into our waterways. It

is wen known that the 3R (recycling, reduce and reuse) concept can greatly decrease the

1

waste channelled into landfills and concomitantly decreasing the effects of pollution

towards the environment. However, the practice of such concept in the fast-food sector is ,!

almost negligible. We attempt to jump-start this process; by utilising the organic wastes

produced which will eventually augment the reputation of such fast-food outlets. Other

than providing nutritional and fast meals to the customers, these outlets can also promotes

protection of the environment which will be a great publicity stunt for the fast-food

restaurants.

The project aims to reduce the waste disposal from fast-food centres together with reusing

and processing the chicken wastes from such centres into pet food. The remaining organic

wastes can be processed into marketable compost.

1.2 Objectives

. The objectives of this study are, and not limited to the following;

a. To ascertain the amount of organic and non-organic wastes generated and disposed

by various fast-food outlets

b. To produce pet-food from chicken wastes

c. To reduce the amount of disposed wastes from fast-food outlets into landfill sites.

r

2

,.......

CHAPTER 2: LITERATURE REVlEW

2.1 Current Status of KFC in Malaysia

Malaysia is a rapidly developing country in Asia and economic growth has

projected to moderate to 5.2 % in 2011 and with accordance to the World Bank Group,

Malaysia GDP (Gross Domestic Product) per capita is US dollars 14,215 which is adjusted

by purchasing power parity. This shows an increase in standard of living of Malaysian and

Malaysian normally allocated largest amount of household expenditures to their food

budgets. Malaysian households had changed their lifestyles through out the years towards

greater consumption of take-away food outside the home and also increased on the

consumption of fast food. At least 59% of adult population eats at fast food restaurant at

least once a week to keep with their busy daily schedule (Nezakati, 2011).

KFC "Kentucky Fried Chicken" started' with Colonel Harland Sanders, the interest

of cooking was developed when he was only 9 years old. By the early 70's the secret

recipe which contain a blend of 11 herbs and spices reached Malaysia. First KFC

restaurant was located at Jalan Tunku Abdul Rahman in Kuala Lumpur in 1973 which is

still operating up to now. KFC Malaysia has grown drastically well, and famous. Now

KFC Malaysia has more than 500 branches or outlets all over Malaysia. In Kuching itself . ~

KFC have a total of 18 branches. KFC had a total of 17,000 branches all over the world

including 4,400 branches in the U.S.A alone (Horovitz, 2013).

Several programmes have been developed by KFC Malaysia through out the year to

contribute to the society, such as "Project Penyayang KFC" which was founded in 1995

and still on going up to date. The "Project Penyayang KFC" was developed to provide free

food to more than 150 homes every quarterly (every 3 months) to orphans and

underprivileged children to enjoy free KFC meals. Beside "Project Penyayang KFC"

3

-

another programme was developed to further help the society which is known as "Tabung

Penyayang KFC Programme" where collection boxes are placed at all KFC restaurants

enabling customers to contribute and be apart of this charitable effort (KFC, 2013).

KFC had also start to hired physically impaired individual to work for them. Total

of 4 KFC Restaurants were run by speech and hearing-impaired staffs, their purpose is to

eliminate that a disability person from leading a normal life and gives them a sense of

confidence and self-esteem. The 4 restaurants are located in Peninsular and East Malaysia.

First is at Sentul Raya in Kuala Lumpur, second is at Saujana in Sarawak, third is at

Tanjung Aru in Sabah and fourth is in Johor (KFC, 2013).

Besides that, KFC in the States had started to sell their new recipe of boneless

chicken on 14th April 2013 as a way to curb with the business turmoil caused by fast-casual

chains such as Panera and Chipotle, with the much improved supermarket take out sections

(Horovitz, 2013). That development will lead to a much higher output of chicken waste

especially the bones during the processing stages which will indirectly lead to a higher

waste disposal from fast food outlets.

2.2 Solid Wastes from Fast Food Outlets

A gigantic aIJlount of 7.34 million tons of solid waste was generated in Malaysia in

2005 which is enough to fill up to the equivalent of 42 PETRONAS Twin Towers. Solid

waste generations are expected to reach 30,000 tons per day in 2020. The ministry of

Housing and Local Government estimated about 45% of waste generated were from food

waste and waste formed during production of food, where at least 30% out from the 45%

are contributed from fast food outlets and other restaurants (Consumers Association of

Penang, 2010)

4

Pusat Khidmat Maklumat Akademik UNlVERSm MALAYSIA SARAWAK

Fast food litter is the second to cigarettes end in littering the country's streets and

29 per cent of that was from McDonald's Restaurants, followed by boxes and cups from ~

unbranded roadside burger seller and other fast food shops. Several bakers around town

also generates almost a fifth of the fast food litter followed by Kentucky Fried Chicken

(KFC), Subway and a number of leading coffee brands such as Starbuck and Coffee Bean

Branches of McDonald's were instructed by its Chief executive Phil Barton to

reduce the unnecessary packaging, while make eating inside their restaurant a more

attractive option by encouraging customers to use bin and offer money off to customers

who returned its packaging. It was also mentioned that fast food outlets makes up a quarter

of all litter found on our streets.

McDonald's has signed up to the Government's voluntary code on reducing litter,

which includes reducing packaging and encourages customers to dispose of litter correctly.

McDonald's has done more than most fast food companies to tackle litter, where several

outlets around Australia were sending out team to pick up litter within 100 yards at least

three times a day and they are also hiring full~time pickers.

Amount of rubbish dropped in Britain has risen by 500 per cent since 1960s, with

fast food waste as the most common problem after smoking-related litter. "Findings of

Keep Britain's Tidy" have extra negative effects towards famous fast food outlets such as

!v1cDonalds which had blamed for increasing and leading to childhood obesity and

damaging the environment (Gray, 2009).

5

2.3 Utilisation of Chicken Bone and Other Wastes from Fast Food Outlets

2.3.1 Production of Bio-Ceramic from Chicken Bone

Natural bone consists of 70% inorganic minerals, 20% organic material and 10%

water. The organic material was mostly made of type 1 collagen, while the inorganic

minerals consist of carbonated hydroxyapatite (HAP). Biologically active calcium

phosphate ceramic HAP [CalO (P04)6 (OH) 2)] is biocompatible and this property has been

found to playa vital role in various fields including drug delivery, orthopaedics, dentistry,

maxillofacial, bone, and wound tissue engineering. Besides the medical field, it had also

non medicinal fields such as gas sensor and removal of nitrate from water. Lots of reports

and researched had carried out on synthetic methods for preparation of HAP, including the

sol-gel method, polymer assisted synthesis, mechano-chemical method, hydrothermal

process and wet chemical method. Synthesis' of HAP was made complicated by synthetic

parameters pH, temperature, reaction concentration, and mixing concentration. Besides

that synthetic methods are more expensive and the HAP synthesized is found to exhibit

lover biocompatibility, osteo-conduction, and bio-resorption. Isolation of natural

carbonated HAP has found to be inexpensive and less complicated. The most commonly

used methods of isolation of natural HAP are thermal calcination. Chicken bone calcinated ,,'

between 600°C to 700 °C had indicated the presence of HAP free from organic matter.

This research showed a possibility of reducing the chicken bone waste in landfills by

turning it into usable materials (Rajesh, 2012).

6

2.3.2 Production of Natural Glue from Chicken Waste

., Bone Tissue is made up by 2/3 of minerals such as calcium, phosphates, and

carbonate while the rest 1/3 are made up by fibrous protein collagen. In boiling water, the

protein collagen wills yields gelatine. If a long bone is soaked in acid, the mineral matter

will dissolves while the organic part becomes so soft that it can be tied in a knot. The non-

mineral components of a bone which contain collagen and other protein substances is

called bone matrix.

Glue is an impure form of gelatine, protein substance obtained from boiling of

bones or any other animal's parts. Hydrochloric acid is a main component in the process of

making bone glue.

Mauricio had used 3-5 pieces of chicken long bones cleaned and stripped from any

ligaments and cartilages. Washed and dried bones were submerged with about 50ml of

calarnansi extract as a form of acid. After immersed for one whole day (24 hours) the

bones were washed again. The dried bones were then crushed by using mortar and pestle

till there were visible cracks on the bones. Adequate amount of water were placed in a pot

for the boiling process. The water should be just sufficient for boiling of bones. When the

water was boiling, bones were placed in the same pot. Mixture will then be boiled for 15­

20 minutes till the juice of the bones were already mixed with water and a thick substance

was attained. Unprocessed bone parts were then separated from the solution, solution was

transferred to a separate container where the solution was left to cool. Container with the

solution or selfmade glue was stored at room temperature (Mauricio, 2011).

Several tests were carried out to test the self made glue from chicken long bones.

The glues were tested on different paper thickness, folders, illustration board and wood

(popsic1e stick). The bone glue was found to be very effective but the effectiveness

7

decreases through time. Chemical testing was carried out and the bone glue was proved to

contained substances such as calcium, phosphorus, and starch. ;I

Mauricio also recommended that any future researcher should continue with this

research to find a chemical to solve the short efficiency span of the bone glue.

2.3.3 Production of Boards from Bones

Food garbage is the school of researcher contains lots of bones. It had caused a

major environmental problem, as disposed bones will caused a major contamination in the

environment. As to prevent this major environmental problem, the researcher suggested a

new recycling method by measuring the benefits of boards that are hard mixtures of bone

waste and eco-friendly urethane resin.

Various bones were collected from the school feeding room while cow bones were

collected from a restaurant. Simple equipmerits such as pots, burners, steel mortars, sieves,

cotton work gloves, pulverizers, a drying machine and rubber gloves to make bone waste

powder.

Flesh and cartilages of bone waste were removed and cleaned throughout through

the process of boiling. Boiling also help to removed various spices and condiments as bone

~aste were initially from various different dishes of food. Bones that had washed were

. placed in drying machine, which were then grounded into fine powder formed with a steel

mortar. They had realised that, the grounding-of the bone were much easier if the bones

were left in the drying machine for one whole day. Pulverized bone waste were sieve to

ensure fine and even particles to be used during making ofboard (Lee, 2012).

The fined grounded bones were made in various different type of board with

different resin at different ratio, and also different mixture of bones with different ratio and

8

I

types of resin. All the boards made were tested for it sounds absorption ability, adiabatic

test, waster resisting quality test and also comparative test of strength.

Boards made from pure pig bone were found to have excellent sound absorption

effect with recorded acoustic absorptivity at 1.58 and 41.7 dB the best out from pure

chicken bone, cow bone, mixture of all three types of bones and sand. The ratio of pig

bones which made the best sound absorption were 2.5 : 1 (2.5 portion of pig bone while 1

portion of hardening resin at room temperature) and 2 : 1 (2 portion of pig bone while 1

portion of thermosetting resin) which reach a much better acoustic absorptivity of 1.6 and

only 41 dB. Pure cow bone were also found to be another good materials for sound

absorption but sadly chicken bone which is less dense were found to have bad sound

absorption effect. All types of recycled bones used in making the board were found to have

excellent insulating effect, the insulation effect improved with increased bone mass

portion. While all the bone board also shown a very excellent adiabatic effect compared to .

woodrocks, the common materials uses as insulation. Bone board made from urethane

resin were found to have excellent water resistance quality. The bone board had also

showed an excellent comparative test with tiles, besides that the researched also concluded

that the bone board showed superior durability and flexibility which can be a possible

material for construction (Lee, 2012).

\.

9

.,

CHAPTER 3: MATERIALS AND METHOD

3.1 Materials

3.1.1 Solid Wastes from KFC

The two KFC branches chosen for analysis was the Premier 101 and Tabuan Jaya

Branches, because the waste disposed by these two outlets were easier to be assessed

compared to other outlets ofKFC in Kuching as shown in Figures 1 and 2. The waste were

collected daily from 11 th March 2013 till 24th March 2013 (Total of 14 days) when the

KFC closed about 11.30 PM. Waste were detennined by marking system, where the waste

from each KFC branch were marked as shown in Figure 03. The procedure was repeated

till 24th March 2013. Each rubbish bag was emptied and the wastes separated were tied

with a yellow nylon string as an indicator. The wastes were separated on-site and weighed

accordingly, separating the organic and non organic wastes. The organic wastes were

further separated to chicken waste and non chicken waste as shown in Figures 4, 5 & 6.

Figure 4 shows the rice leftover discarded at Premier 101 KFC Branch with a total weight

of5 Kg on 11 th March 2013.

10

Figure 0 I - Rubbish bin at KFC 101

Figure 02 - ~ubbish bin of KFC, Tabuan Jaya

II

Figure 03 - Marking of Waste Discarded on I March 2013 at Tabuan Jaya KFC Outlet

Figure 04 - Left over rice discarded at Prem ier 101 KFC outlet with a total Weight of 5 Kg

(lIth March 2013)

12

Figure 05 - Process of Waste Separation on 12111 March 2013 at Premier 101 KFC Outlet

Figure 06 - One ofthe Rubbish Bag Exposing the Amount ofOrganic and In-organic

Waste at Tabuan Jaya KFC Outlet

13

3.2 Methods

3.2.1 Separation of Wastes

Wastes collected from the Premier 101 and Tabuan Jaya KFC outlets were

separated into organic and inorganic waste. The organic waste was then further separated

into chicken waste and non chicken waste. The chicken waste were brought back for

further separation, while other organic waste besides rice and fresh bun were placed back

to the bin and tied with a yellow nylon string for identification on the next day. The non­

organic wastes were weight directly and marked with a yellow nylon string for

identification on the following day.

The chicken waste that was brought back were rinsed then dried. During the

washing process, other chicken components such as meat, ligaments and cartilages were

separated and weight accordingly.

3.2.2 Production of Pet Food

The apparatus used for production of pet food are listed below and shown in Figure

7 &8. J

1. Weighting Scale

11. Stone Mortal and pestle

111. Mixing bowl

IV. Sieve (to filter out excess oil)

v. Chopping Board (to cut the chicken bones into smaller pieces)

vi. Grinder

14

1

3.2.3 Recipes of Pet Food

The pet food produced was analyzed using two recipes as shown below;

3.2.3.1 Recipe No.1

The ingredients of this recipe were as follows;

1. 1 Kg of dried Chicken Bone

11. 1 Kg of dried other chicken waste (Chicken Meat. Ligaments

and cartilages)

iii. 2 Kg of flour (As Binding agent & Additional Nutrients)

IV. Crushed Crackers (Plain Biscuits)

v. Sufficient Water and some cooking oil

Procedures

1. The dried chicken bone and other chicken wastes were crushed

into fine powder (Figures 9, 10, 11, 12, 13, 14 & 15).

11. This was then mixed well with flour and added with some water

and oil until it forms into a dough (Figure 16).

iii. Crushed Crackers were added slowly to the dough and mixed

well until it forms solid soft dough.

iv. The dough was rolled into any desirable shape .

.' v. The dough was then fried in hot oil (Figure 17).

VI. Then, it was cooled and ready to be used as pet's food

(Figure 18).

15