Kajian Potensi Daur Ulang Sampah Makanan Restoran di Kota Padang

Yommi Dewilda, Rizki Aziz, Mhd. Fauzi

Abstract


The purpose of this research is to study the recycling potency of food waste from restaurants in Padang City by  measuring the food waste generation and its composition. Sampling and analysis were carried out based on SNI 19-3964-1994. It was performed for eight consecutive days at fifteen different sampling locations which include restaurants, cafes, fast food, and food courts. The result of this research showed that the average generation unit of restaurant food waste in the city of Padang was 0.105 kg/cap/day in weight units or 0.955 liters/cap/day in unit volume. The total generation of restaurant food waste was 132 liters/day which consists of organic waste (food scraps, leaves, fruit skin, vegetables, eggshells, bones), plastic (plastic bottles, packaging, bags, straws, and spoons), paper  (tissue, packaging paper, paper containers, cartons), and others (styrofoam, broken glass, smoked cigarette remains, cans, glass bottles). Organic waste has the largest percentage by the composition of 70.69%, and that of plastic was at 11.35%. The study further showed that the recycling potency of restaurant food waste in Padang City was made up of 7.65% paper, 51.32% plastic, 59.86% glass, 100% nonferrous metal and 91.71% organic waste. Conclusively, recycling and composting method were recommended to process the restaurant food waste.


Keywords


characteristic, composition, food waste of restaurant, generation, Padang City, recycling potency

Full Text:

PDF

References


Badan Standardisasi Nasional.(1994). Metode Pengambilan dan Pengukuran Contoh Timbulan

dan Komposisi Sampah Perkotaan, Indonesia. Nomor Publikasi: SNI-19-3964-1994

Damanhuri, E. dan Padmi, T. (2016). Pengelolaan Sampah Terpadu. Bandung: Teknik Lingkungan

Institut Teknologi Bandung (ITB) Dinas Pariwisata Kota Padang. (2017). Jumlah Restoran di Kota Padang

Fadhil, M. (2012). Studi Timbulan, Komposisi, Karakteristik dan Potensi Daur Ulang Sampah Komersil Kota Padang. Padang: Jurusan Teknik Lingkungan

Farrell, M. (2009). Food waste composting: Its use as a peat replacement. Waste Management. 30 (8-9)

Finn, S M. (2011). A Public-Private Initiative to Reduce Food Waste: A Framework for Local

Communities. Graduate Studies Journal of Organizational Dynamics. Vol. 1 (1)

Hafizh, M. (2016). Timbulan, Komposisi, Karakteristik dan Potensi Daur Ulang Sampah Domestik Kota Padang: Universitas Andalas: Teknik Lingkungan

Kim, J D. (2007). Evaluation of pilot-scale in-vessel composting for food waste treatment. Journal of

Hazardous Materials. Volume 154. Issues 103.Page 272-277

Loeis, N. (2005). Pengaruh Sistem Open Dumping terhadap Karakteristik Lindi di Tempat Pembuangan Akhir (TPA) Sampah Air Dingin Padang. Padang: Teknik Lingkungan

Mezardiana, A M dan Rahardyan, B. (2013). Studi Awal Timbulan, Komposisi dan Karakteristik

Food Waste. Bandung: ITB

Nugroho, D A. (2006). Pembuatan Kompos dengan Menggunakan Limbah Padat Organik. Semarang:

Universitas Diponegoro

Parfitt, J, Berthel, M, dan Macnaughton, S. (2010). Foodwaste Within Food Supply Chain: Quantification and potential for Change to 2050, Phil.

Trans. R. Soc., vol. 365,pp 3065-3081 Peraturan Daerah Kota Padang. (2012). Pengelolaan

Sampah. Kota Padang

Tanaka, M. (2008). Basic Characteristic of Food Waste and Food Ash on Steam Gasification. Industrial & Engineering Chemistry Research. Vol. 47. Issues 7. Page 2.414-2.419

Undang-Undang Republik Indonesia Nomor 18 Tahun 2008 Tentang Pengelolaan Sampah




DOI: http://dx.doi.org/10.32672/jse.v4i2.1325

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Lisensi Creative Commons
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi 4.0 Internasional.

Bekerjasama dengan Native Proofreading