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Penentuan Faktor Kunci Peningkatan Kualitas Air Limbah Industri Makanan Menggunakan Interpretative Structural Modeling (ISM)

1Pancasila University, Indonesia

2Pancasila University

Published: 15 Nov 2017.
Editor(s): H Hadiyanto

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Abstract

Industri makanan merupakan salah satu jenis industri manufaktur yang menggunakan berbagai sumber daya dalam operasionalnya dimana dalam prosesnya berpotensi menghasilkan air limbah yang mengandung berbagai senyawa yang dapat menurunkan kualitas lingkungan. Penelitian ini bertujuan untuk menentukan faktor kunci peningkatan kualitas air limbah di industri makanan. Pemilihan alternatif dan analisis strategi menggunakan metode Interpretative Structural Modelling (ISM), dimana metode ini menggunakan penilaian pakar dalam bentuk kuesioner dalam pengambilan datanya. Hasil penelitian menunjukkan bahwa terdapat empat faktor utama dalam upaya peningkatan kualitas air limbah seperti manusia, mesin, metode, material dan lingkungan. Lebih lanjut, berdasarkan hasil analisis dengan metode ISM diperoleh nilai dependent yang rendah dan nilai driver power yang tinggi, maka dapat diketahui faktor kunci dalam peningkatan kualitas air limbah di industri makanan yaitu faktor monitoring harian dalam pengecekan effluent. Sehingga, pemangku kepentingan di industri pengolahan makanan untuk senantiasa melakukan monitoring dan perbaikan proses dalam rangka peningkatan kualitas air limbah yang sesuai dengan baku mutu lingkungan.

Kata kunci: Air limbah, Industri makanan, ISM, Kualitas, Faktor kunci

ABSTRACT

The food industry is one type of manufacturing industry that uses various resources in its operations. The processing process has the potential to produce wastewater containing various compounds that can reduce the quality of the environment. This study aims to determine the key factors to improve the quality of wastewater in the food industry. The selection of key factors is using Interpretative Structural Modeling (ISM) method. This method uses expert judgment in the form of questionnaires in the data retrieval. The results showed that there are four main factors in efforts to improve the quality of wastewater such as human, machine, method, material, and environment. Furthermore, based on ISM method analysis results obtained low dependent value and high power driver value, a key factor in improving the quality of wastewater in the food industry is daily monitoring factor in effluent checking. Thus, the stakeholders in the food processing industry should always monitor and enhancements the process in order to improve the quality of wastewater in accordance with environmental quality standards.

Keywords: wastewater, Food Industry, ISM, Quality, Key factor

Citation: Rimantho D., dan Rosdiana H. (2017). Penentuan Faktor Kunci Peningkatan Kualitas Air Limbah Industri Makanan Menggunakan Interpretive Structural Modelling (ISM). Jurnal Ilmu Lingkungan, 15(2), 90-95 doi:10.14710/jil.15.2.90-95

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Keywords: wastewater, Food Industry, ISM, Quality, Key factor

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