Increasing Environment Productivity of Crispy Fried Chicken Vendors Using the Green Productivity Method
Peningkatan Produktivitas Lingkungan pada Penjual Ayam Goreng Crispy Menggunakan Metode Green Productivity
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(1) * Indah Apriliana Sari
Universitas Muhammadiyah Sidoarjo
Indonesia
(2) Inggit Marodiyah Universitas Muhammadiyah Sidoarjo
Indonesia
(3) Nur Ravita Hanun Universitas Muhammadiyah Sidoarjo
Indonesia
(*) Corresponding Author
Abstract
Cooking oil is one of basic needed for food vendors especially crispy chicken (CC). The CC vendors will use a large amount of cooking oil. The frying oil are usually composed clean oil and flour slurry. The habit that often done by seller CC are reuse the frying oil which still clear, and throw the sediment (flour slurry) in the trash or river. Of course, that will be one caused damage of environment surrounding. Purpose this research are to identifying the management of waste fried oil and flour slurry. The investment cost of preventing environmental impact and the benefits which they were obtain, be the problem that have not been mitigation of environmental impact yet. In this research, applied the Green Productivity Method to provide mitigation environmental impact from waste cooking oil.
References
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[5] A. Mubin, “Green productivity application for improving productivity and environmental performance through the selection of the best solution scenario in the agroindustry,” IOP Conf. Ser. Mater. Sci. Eng., vol. 821, no. 1, 2020, doi: 10.1088/1757-899X/821/1/012031.
[6] R. Septifani, R. Astuti, and R. N. Akbar, “Green productivity analysis of tempeh chips production,” IOP Conf. Ser. Earth Environ. Sci., vol. 475, no. 1, 2020, doi: 10.1088/1755-1315/475/1/012047.
[7] R. Hidayat, “WASTE MANAGEMENT AND GREEN PRODUCTIVITYIN INCREASED PRODUCTIVITY AND ENVIRONMENTAL PERFORMANCE,” GEOMATE J., 2019, [Online]. Available: https://geomatejournal.com/geomate/article/view/2493.
[8] R. Singgih, Moses L., Dewi, “Evaluasi dan Perbaikan Kinerja Lingkungan dan Peningkatan Produktivitas Menggunakan Metode,” pp. 1–9, 2015.
[9] PQM Consultan, “Value Stream Mapping_ Kurangi Pemborosan! - Training & Consulting 2022-03-21 21_25_30Z.” 2021, [Online]. Available: https://pqm.co.id/value-stream-mapping-kurangi-pemborosan/.
[10] N. I. S. Desi Yunita, Sahadi Humaedi, “Pemanfaatan Kembali Air Limbah Rumah Tangga Dalam Upaya Efisiensi Penggunaan Air,” J. Pengabdi. Kpd. Masy., vol. 4, no. 1, pp. 24–28, 2019, [Online]. Available: http://jurnal.unpad.ac.id/pkm/article/view/20824.
[11] A. Pramita, D. N. Prasetyanti, and D. N. Fauziah, “PENGGUNAAN MEDIA BIOBALL DAN TANAMAN KAYU APU (Pistia stratiotes) SEBAGAI BIOFILTER AEROBIK PADA PENGOLAHAN LIMBAH CAIR RUMAH TANGGA,” J. Res. Technol., vol. 6, no. 1, pp. 131–136, 2020, [Online]. Available: https://www.journal.unusida.ac.id/index.php/jrt/article/view/148.
[12] S. Kaniapan, S. Hassan, H. Ya, K. P. Nesan, and M. Azeem, “The utilisation of palm oil and oil palm residues and the related challenges as a sustainable alternative in biofuel, bioenergy, and transportation sector: A review,” Sustain., vol. 13, no. 6, 2021, doi: 10.3390/su13063110.
[13] C. Chen et al., “Sustainability and challenges in biodiesel production from waste cooking oil: An advanced bibliometric analysis,” Energy Reports, vol. 7, pp. 4022–4034, 2021, doi: 10.1016/j.egyr.2021.06.084.
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Published
2022-06-13
How to Cite
Apriliana Sari, I., Marodiyah, I., & Hanun, N. R. (2022). Increasing Environment Productivity of Crispy Fried Chicken Vendors Using the Green Productivity Method: Peningkatan Produktivitas Lingkungan pada Penjual Ayam Goreng Crispy Menggunakan Metode Green Productivity. Procedia of Social Sciences and Humanities, 3, 616-622. https://doi.org/10.21070/pssh.v3i.207
Section
Articles
Copyright (c) 2022 Indah Apriliana Sari, Inggit Marodiyah, Nur Ravita Hanun
This work is licensed under a Creative Commons Attribution 4.0 International License.
