CD Skripsi
Analisis Jejak Karbon Limbah Sisa Makanan Dari Kantin Fakultas Teknik Dan Fakultas Ekonomi Dan Bisnis Universitas Riau
ABSTRACT
Food waste is the highest component of solid waste generated in Indonesia, and improper management contributes significantly to greenhouse gas emissions. One major source of food waste is the food service sector, including the canteens of the Faculty of Engineering (FT) and the Faculty of Economics and Business (FEB) at the University of Riau. This study aims to analyze food waste generation and composition, estimate its carbon footprint, and provide recommendations for reduction strategies. Edible waste samples were collected through accidental sampling over eight operational days. The samples were weighed, categorized, and analyzed based on SNI 3964-2025, while carbon footprint values were calculated using emission factors from relevant literature. The results show that food waste generation at the FT canteen reached 0.021 kg/person/day, consisting of 86.78% carbohydrates, 9.70% vegetables and fruits, and 3.52% proteins. At the FEB canteen, waste generation was 0.019 kg/person/day, with a composition of 82.68% carbohydrates, 10.35% vegetables and fruits, and 6.97% proteins. Compared to Bappenas data, the contributions of the FT and FEB canteens represented 22.8% and 20.7% of the total food waste generated in Pekanbaru City, respectively. The carbon footprint was estimated at 0.080 kg CO₂eq/person/day for FT and 0.073 kg CO₂eq/person/day for FEB. These findings highlight the urgent need for more effective food waste management. Recommended strategies include anti–food waste awareness campaigns, adjustments to tableware and serving methods, the utilization of rice waste as local microorganisms, and the development of composting initiatives.
Keywords: edible waste, food waste, carbon footprint, canteen, recommendation
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