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Waste Cooking Oil (WCO) is a hazardous and toxic that has a negative impact on the environment. WCO becomes a potential if it managed properly, because it can be processed into products that have an economic value. The purposes of this research were to present data the use of cooking oil in the Province of Bali, the handling carried out, the distribution flow of WCO, public expectation and responses regarding the wasted cooking oil collection system. The research stage begins with an initiation, collecting data of respondent, processing and analyzing data. Data collection was conducted using questionnaires and interviews. The sample used was 365 respondents consisting of household respondents, hotels, restaurants, cafes, food-based SMEs, catering and street vendors. The results showed that the use of cooking oil in Bali is not less than 3,050.052 liters/month which will produce WCO not less than 1 million liters/month. The data obtained were then analyzed descriptively. In handling and distribution of WCO, it was found that 91% of respondents disposed of their WCO, and 6% was distributed to collectors or waste banks and the rest was processed themselves to make products such as candles. Then 98% of respondents hope and are willing to support the government to create a WCO management system, where WCO can be collected by villages or waste banks for households and collectors who have permits/legality for non-household WCO. This research provides positive information for the government, so that in the future WCO can be managed properly and provide added value for environmental, social and economic aspects.

Keluhan pelanggan menunjukkan masih terdapat kekurangan dalam pelayanan departemen fresh food Tiara Dewata. Hal tersebut menjadi acuan pihak Tiara Dewata untuk menganalisis permasalahan tersebut guna menjaga kepercayaan pelanggan. Penelitian ini bertujuan untuk membantu menganalisis kebutuhan dan keinginan pelanggan serta mengetahui strategi tepat untuk peningkatan pelayanan departemen fresh food Tiara Dewata. Penelitian dilakukan melalui survei kepada 100 orang pelanggan serta wawancara dengan pihak Tiara Dewata, Denpasar. Berdasarkan analisis QFD terdapat 11 atribut kepentingan pelanggan dan 14 parameter teknis untuk mencapai kepuasan atribut kepentingan pelanggan. Hasil analisis menunjukkan perusahaan masih dapat melakukan peningkatan pelayanan dengan rasio perbaikan tertinggi dengan nilai 1,39 yaitu kelengkapan label harga produk dan pemahaman karyawan terhadap produk. Selain itu, perusahaan dapat meningkatkan teknis responsi keluhan terhadap pelanggan sehingga kepuasan pelanggan dan target perusahaan dapat tercapai secara optimal.

This study aims to determine the characteristics of waste cooking oil in Denpasar to be known the quality of waste cooking oil so that utilization is not for consumption again but processed into non-food products with the appropriate preliminary treatment. The population in this research is all waste cooking oil produced in Denpasar city. Determination of research sample was done by using purposive sampling method with some consideration such as (1)Choice of hotel and restaurant with average occupancy above 70%/year, (2) Street food vendors and street snack vendors with daily proccess using 10 L cooking oil a day. So that obtained 21 samples of waste cooking oil from the three sources of sampling. The observed variables are water content, peroxide number and free fatty acid. The results showed that waste cooking oil which has the highest water content from the street food vendor amount 0,40%, while the lowest from hotel/restaurant amount 0,09%. The highest peroxide rate were obtained on street snack vendors amount 13,27 MeqO2/1000 while the lowest were hotel/restaurant amount 12,76 MeqO2/1000. The highest free fatty acids were obtained by street food vendor amount 0,35%, while the lowest from hotel/restaurant amount 0,19%.