Analisis Pengaruh Green Manufacturing Terhadap Business Sustainability UMKM Kuliner di Kota Bogor

Abstract

Perubahan iklim menjadi isu mengkhawatirkan di dunia, tak terkecuali di Indonesia. Kota Bogor, dengan 26.696 UMKM kuliner, menghadapi tantangan seperti emisi karbon dari proses produksi yang tidak memerhatikan aspek lingkungan. Sebagai respons terhadap tantangan tersebut, dibutuhkan pendekatan produksi yang lebih berkelanjutan, salah satunya melalui penerapan green manufacturing. Penelitian ini menganalisis pengaruh green manufacturing (GM) terhadap green knowledge, green awareness, strategic orientation, government regulation, dan business sustainability. Penelitian kuantitatif ini dilakukan di 6 kecamatan Kota Bogor pada periode Februari hingga Juni 2025, melibatkan 155 responden dan dianalisis menggunakan SEM-PLS melalui SmartPLS 4.0. Hasil menunjukkan bahwa green knowledge, green awareness, dan government regulation berpengaruh signifikan terhadap GM, sementara strategic orientation dan businesss sustainability tidak berpengaruh secara signifikan. Praktik GM yang paling menonjol meliputi penggunaan bahan daur ulang dan efisiensi sumber daya. Temuan ini menyoroti pentingnya pemahaman lingkungan, dukungan regulasi, dan strategi berbasis konsumen dalam mendorong keberlanjutan UMKM kuliner.

Climate change had become a concerning issue globally, including in Indonesia. Bogor City, with 26,696 culinary MSMEs, faced challenges such as carbon emissions from production processes that disregarded environmental aspects. In response to these challenges, a more sustainable production approach was needed, one of which was through the implementation of green manufacturing. This study aimed to analyze the influence of green manufacturing (GM) on green knowledge, green awareness, strategic orientation, government regulation, and business sustainability. The quantitative research was conducted in six subdistricts of Bogor City from February to June 2025, involving 155 respondents and analyzed using SEM-PLS with SmartPLS 4.0. The results showed that green knowledge, green awareness, and government regulation significantly affected GM, while strategic orientation and business sustainability had no significant influence. The most prominent GM practices included the use of recycled materials and resource efficiency. These findings highlighted the importance of environmental understanding, regulatory support, and consumer-based strategies in promoting the sustainability of culinary MSMEs.