Strategi Pengelolaan Limbah Pabrik Tahu di Desa Tarai Bangun Kecamatan Tambang Kabupaten Kampar

Muhammad Arif Fahrurozi, Yusni Ikhwan Siregar, Sukendi Sukendi
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Abstract

Tofu is a traditional food for most people in Indonesia, which is favored by almost all levels of society including those in Riau Province. Besides containing good nutrition, making tofu is also relatively cheap and simple. It tastes good and the price is affordable by all levels of society. At present, the tofu business in Riau Province is on average still carried out with simple technology, so that the efficiency level of resource use (water and raw materials) is felt to be still low and the level of waste production is also relatively high. The purpose of this research is to develop a waste management strategy for the tofu pabarik tofu in Tarai Bangun Village, Tambang District, Kampar Regency. In general, tofu is made by craftsmen or home industries with simple equipment and technology. The process order or method of making tofu in all small tofu industries is generally almost the same and even if there is a difference it is only in the order of work or the type of protein coagulating agent used. This research was conducted in September - November 2010. The research location is a tofu factory in Jalan Sukajadi, Tarai Bangun village, Tambang sub-district, Kampar district. Sampling was done using the AHP questionnaire for the tofu factory waste management strategy. The management of the tofu factory should pay attention to several important things as the researchers recommended. These parameters consist of aspects of ecology, economy, socio-culture, environmental ethics, PP-UU, chemistry and physics. The results obtained based on the distribution of questionnaires can be seen in Figure 5. Based on the seven parameters presented the chemical parameters have the highest value, namely 0.33 and 0.26 physics, while the environmental ethics parameter is 0.17. The hierarchical rankings of the tofu factory business management in this study are, respectively, chemical, physical, UU-PP, environmental ethics, socio-culture, economy and ecology. Even though the ecological parameter is in the last rank in this hierarchy, where ecologically the pollution has not been so severe, it is proven that in the research location it does not cause social conflict with the surrounding community and the ethics used is still on biocentrism.
豆腐是印度尼西亚大多数人的传统食物,受到包括廖内省在内的几乎所有社会阶层的青睐。豆腐除了营养丰富外,制作起来也相对便宜和简单。它味道好,价格是社会各阶层都负担得起的。目前,廖内省的豆腐业务平均仍以简单的技术进行,因此感觉资源利用(水和原料)的效率水平仍然较低,产生废物的水平也较高。本研究的目的是为Kampar县淡邦区Tarai Bangun村的pabarik豆腐制定废物管理策略。一般来说,豆腐是由工匠或家庭工业用简单的设备和技术制作的。在所有小型豆腐工业中,制作豆腐的工艺顺序或方法通常几乎相同,即使有差异,也只是在工作顺序或使用的蛋白质凝固剂的类型上。本研究于2010年9月至11月进行。研究地点是位于Kampar区Tambang街道Tarai Bangun村Jalan Sukajadi的一家豆腐工厂。采用层次分析法对豆腐厂废弃物管理策略进行抽样。研究人员建议,豆腐厂的管理应注意几个重要的事情。这些参数包括生态、经济、社会文化、环境伦理、PP-UU、化学和物理等方面。根据问卷分布得到的结果如图5所示。在7个参数中,化学参数值最高,分别为0.33和0.26,物理参数值最高,环境伦理参数值为0.17。本研究豆腐工厂经营管理的等级排名分别为化学、物理、UU-PP、环境伦理、社会文化、经济和生态。尽管生态参数在这个层次中处于最后的位置,在生态污染没有那么严重的地方,但事实证明,在研究地点,它没有引起与周围社区的社会冲突,使用的伦理仍然是生物中心主义。
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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