Life Cycle Assessment Produk Es Rasa Buah Mangga di Industri Pengolahan Es Krim

Abstract

Industri pengolahan es krim merupakan salah satu sektor pangan yang memiliki potensi menimbulkan dampak lingkungan akibat tingginya penggunaan energi, bahan baku, dan proses pendinginan. Penelitian bertujuan menganalisis dampak lingkungan proses produksi es rasa buah mangga menggunakan metode Life Cycle Assessment (LCA) dengan batasan sistem gate to gate sesuai ISO 14040:2016 dan ISO 14044:2017. Penilaian dampak dilakukan menggunakan metode CML-IA Baseline dan Cumulative Energy Demand (CED) pada perangkat lunak OpenLCA. Hasil penelitian menunjukkan nilai dampak Acidification Potential sebesar 48,44 kg SO2 eq, Eutrophication Potential sebesar 29,38 kg PO4³? eq, Global Warming Potential sebesar 6.663,25 kg CO2 eq, Ozone Layer Depletion sebesar 2,18 × 10-4 kg CFC-11 eq, CED Non-Renewable sebesar 1.4454,22 MJ-eq, dan CED Renewable sebesar 745,18 MJ-eq. Unit proses cold storage merupakan kontributor terbesar pada hampir seluruh kategori dampak.

The ice cream processing industry is one of the food sectors with the potential to cause environmental impacts due to its high consumption of energy and raw materials, as well as its refrigeration processes. This study aims to analyze the environmental impacts of the production process of mango-flavored fruit ice using the Life Cycle Assessment (LCA) method with a gate to gate system boundary in accordance with ISO 14040:2016 and ISO 14044:2017. The impact assessment was conducted using the CML-IA Baseline and Cumulative Energy Demand (CED) methods in OpenLCA software. The results showed an Acidification Potential impact of 48,44 kg SO2 eq, Eutrophication Potential of 29,38 kg PO4³? eq, Global Warming Potential of 6.663,25 kg CO2 eq, Ozone Layer Depletion of 2,18 × 10-4 kg CFC-11 eq, Non-Renewable CED of 14.454,22 MJ-eq, and Renewable CED of 745,18 MJ-eq. The cold storage unit process was the largest contributor to nearly all impact categories.