Potential Reducing CO2 Emission for Ice Cream Industry through Energy Efficiency Improvement in Indonesia

2019 IEEE 3rd International Conference on Green Energy and Applications (ICGEA) Pub Date : 2019-03-01 DOI:10.1109/ICGEA.2019.8880772

Widyastuti Kusuma Wardhani, A. F. Lu’ayi, Helmya Hilda Putri Fatima

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引用次数: 1

Abstract

Food needs in Indonesia increase unanimously in line with population growth. The large number of population indicates certain behavioral food consumption especially the preference in ice cream. Ice cream is relatively well balanced, wholesome, easily digestible and delicious food. Sector industry is the third largest sector for using energy under household and transportation. Hence, implementing energy efficiency programs for industry is necessity. The study aims to determine the energy efficiency and its effect in reducing CO2 emission. The study had used the combination of two methods, quantitative and qualitative method. Quantitative method was conducted by using analysis data from field survey, while the qualitative method by interview and study literature. The study discusses about energy efficiency implemented in one of ice cream factory in Indonesia, which can reduce 3 percent of energy consumption and CO2 emission. This attempt gives advantages in economical aspect, environmental aspect, employee morals, compliance, and corporate image.

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通过提高印尼的能源效率，减少冰淇淋行业二氧化碳排放的潜力

印度尼西亚的粮食需求与人口增长一致增加。大量的人口表明一定的行为性食物消费，特别是对冰淇淋的偏好。冰淇淋是一种相对均衡、健康、易消化、美味的食品。工业是仅次于家庭和交通的第三大能源使用部门。因此，为工业实施能源效率计划是必要的。本研究旨在确定能源效率及其在减少二氧化碳排放方面的效果。本研究采用定量与定性两种方法相结合的方法。定量方法采用实地调查分析资料，定性方法采用访谈法和文献研究法。本研究讨论了印度尼西亚一家冰淇淋厂实施的能源效率，可以减少3%的能源消耗和二氧化碳排放。这一尝试在经济、环境、员工道德、合规和企业形象等方面都具有优势。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

2019 IEEE 3rd International Conference on Green Energy and Applications (ICGEA)

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