Perencanaan Unit Pengolahan Food Waste Di Dapur SPPG Kota Surabaya

Ghani, Rafi Azfa (2026) Perencanaan Unit Pengolahan Food Waste Di Dapur SPPG Kota Surabaya. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Limbah makanan merupakan permasalahan global yang berdampak signifikan terhadap lingkungan melalui emisi gas rumah kaca dan pencemaran lindi, namun juga memiliki peluang untuk dikonversi menjadi produk bernilai tambah. Di Indonesia, program Makan Bergizi Gratis (MBG) yang merupakan prioritas nasional diperkirakan akan menghasilkan timbulan sampah sisa makanan yang besar, mencapai potensi 2.400 ton per hari di seluruh Indonesia. Di Kota Surabaya, terdapat 73 unit dapur Satuan Pelayanan Pemenuhan Gizi (SPPG) operasional yang berpotensi menjadi sumber timbulan Food Waste signifikan di kawasan perkotaan. Penelitian ini bertujuan untuk menganalisis kondisi eksisting pengelolaan Food Waste di dapur SPPG Kota Surabaya, merancang desain unit pengolahan yang optimal untuk mereduksi Food Waste pada Dapur SPPG, serta menentukan kebutuhan biaya investasi dan operasional berdasarkan Bill of Quantity (BOQ) dan Rencana Anggaran Biaya (RAB) sebagai pertimbangan pemilihan unit pengolahan.
Metodologi penelitian ini dilakukan di wilayah Kota Surabaya dengan fokus pada unit Dapur SPPG yang aktif beroperasi. Pengumpulan data primer mencakup pengukuran laju timbulan, komposisi, dan densitas sampah menggunakan metode SNI 19-3964-1994, serta analisis parameter fisik-kimia di laboratorium. Data sekunder diperoleh melalui studi literatur dan instansi terkait untuk mendukung analisis teknis dan analisis finansial. Pemilihan alternatif unit pengolahan dilakukan menggunakan pendekatan Multi Criteria Decision Making dengan metode Analytical Hierarchy Process untuk menentukan teknologi yang paling sesuai. Perencanaan teknis selanjutnya mencakup penyusunan Detail Engineering Design, serta analisis finansial untuk menghitung biaya investasi (CAPEX) dan biaya operasional (OPEX) revenue, Benefit Cost-Ratio, Break-Even Point, dan Internal Rate of Return.
Hasil dari penelitian ini menunjukkan bahwa rata-rata timbulan sampah sisa makanan di Dapur SPPG Kota Surabaya berkisar antara 52,01 kg/hari hingga 147,95 kg/hari per unit dapur. Komposisi sampah didominasi oleh sisa makanan pokok (nasi/kentang/mie) dan sayuran dengan karakteristik kadar air rata-rata di atas 73% serta rasio C/N yang sesuai untuk proses biologis. Berdasarkan analisis Multi Criteria Decision Making dengan metode Analytical Hierarchy Process, unit pengolahan yang terpilih meliputi unit floating drum anaerobic digester, dan kombinasi rotary drum composter bertingkat, dan fermentasi pakan ternak, pemilihan unit disesuaikan dengan ketersediaan lahan di tiap lokasi. Penelitian ini menghasilkan rekomendasi spesifikasi teknis dan analisis kelayakan investasi yang dapat dibuktikan kelayakannya, sehingga dapat digunakan sebagai landasan strategis bagi pengelola Dapur SPPG dalam mencapai target pengurangan sampah kota yang berkelanjutan.
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Food waste is a global issue with significant environmental impacts, primarily through greenhouse gas emissions and leachate pollution; however, it also presents a potential opportunity for conversion into value-added products. In Indonesia, the Free Nutritious Meal (MBG) program (a national priority initiative) is projected to generate a substantial volume of food waste, reaching an estimated 2,400 tons per day nationwide. In Surabaya City, there are 73 operational Nutritional Fulfillment Service Unit (SPPG) kitchens, which constitute a significant potential source of urban food waste generation. Therefore, this study aims to analyze the existing food waste management conditions at the SPPG kitchens in Surabaya City, design the most suitable processing unit to reduce food waste generation, and determine the investment and operational costs based on the Bill of Quantities (BOQ) and Budget Plan (RAB) as a basis for selecting the treatment unit..
This research was conducted in Surabaya City, focusing on actively operating SPPG kitchen facilities. Primary data collection involved measuring the waste generation rate, composition, and density in accordance with the SNI 19-3964-1994 standard, alongside the analysis of physical-chemical parameters in the laboratory. Secondary data were acquired through literature reviews and from relevant institutions to support both the technical and financial analyses. The selection of alternative processing units was performed using a Multi-Criteria Decision Making (MCDM) approach, specifically employing the Analytical Hierarchy Process (AHP) method to determine the most suitable technology. The subsequent technical planning encompassed the preparation of a Detailed Engineering Design (DED), coupled with a comprehensive financial analysis to calculate Capital Expenditure (CAPEX), Operational Expenditure (OPEX), projected revenue, Benefit-Cost Ratio (BCR), Break-Even Point (BEP), and Internal Rate of Return (IRR).
The results of this study indicate that the average food waste generation at the SPPG kitchens in Surabaya City ranges from 52.01 kg/day to 147.95 kg/day per kitchen unit. The waste composition is predominantly composed of staple food leftovers (rice/potatoes/noodles) and vegetables, exhibiting an average moisture content exceeding 73% and a C/N ratio suitable for biological processes. Based on the Multi-Criteria Decision Making (MCDM) analysis utilizing the Analytical Hierarchy Process (AHP) method, the selected processing units include a floating drum anaerobic digester, as well as a combination of a multi-tier rotary drum composter and animal feed fermentation; the selection of these units is tailored to the land availability at each specific location. Ultimately, this research provides technical specification recommendations and a justifiable investment feasibility analysis, serving as a strategic foundation for SPPG kitchen management to achieve sustainable urban waste reduction targets.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Analytical Hierarchy Process, Dapur SPPG, Food Waste, Kelayakan Investasi, Makan Bergizi Gratis, Perencanaan Unit Pengolahan. Analytical Hierarchy Process, Food Waste, Free Nutritious Meal, Investment Feasibility, Processing Unit Planning, SPPG Kitchen.
Subjects:	T Technology > TD Environmental technology. Sanitary engineering > TD756.45 Anaerobic treatment
Divisions:	Faculty of Civil, Planning, and Geo Engineering (CIVPLAN) > Environmental Engineering > 25201-(S1) Undergraduate Thesis
Depositing User:	Rafi Azfa Ghani
Date Deposited:	30 Jul 2026 22:59
Last Modified:	30 Jul 2026 22:59
URI:	http://repository.its.ac.id/id/eprint/136879

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