| Summary: | Food waste is the highest percentage that was disposed in landfills. This caused difficulty in management of food waste and reduces the lifespan of a landfill. The objectives of this study are to determine the food waste generation and composition study at Ani's Cafe, Bakti Permai Cafetria USM; to determine the characteristics of food waste before and after autoclaving under different time and temperature; and to determine the main variable that affected the C/N ratio by statistical analysis. Few criteria on physical and chemical characteristics of food waste was studied such as pH, moisture content, TOC, TKN and C/N ratio. In this study, food waste was autoclaving based on four different temperatures at three different times. Food waste generation throughout this study was 269.6 kg within thirteen days period of study which is equal to 20.74 kg/day and per capita generation was ranging between 0.04 kg to 0.11 kg per day. From this study, the moisture content of food waste before treatment was 69.33% with the pH value of 5.80. Meanwhile, the results of before treatment of TOC and TKN were 32.50% and 1.63% respectively. pH was found to be acidic after autoclaving with the values 5.17 to 5.76. The C/N ratio of food waste was found to be increased after autoclaving compared the C/N ratio before autoclaving. Statistical analysis in this study showed that time was the main variable that affected the C/N ratio with the p-value less than 0.05 (p = 0.033). In this study, it is also proven that C/N ratio of food waste can be increased by autoclaving. © 2019 Author(s).
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