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Life Cycle Assessment of High Pressure-Cooked Smoked Milkfish Production: A Case Study in Semarang, Indonesia |
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| รหัสดีโอไอ | |
| Creator | 1. Novie Susanto 2. Heru Prastawa 3. Nora V. Sembiring 4. M. Mujiya Ulkhaq |
| Title | Life Cycle Assessment of High Pressure-Cooked Smoked Milkfish Production: A Case Study in Semarang, Indonesia |
| Publisher | Thai Society of Higher Education Institutes on Environment |
| Publication Year | 2564 |
| Journal Title | EnvironmentAsia |
| Journal Vol. | 14 |
| Journal No. | 3 |
| Page no. | 124-135 |
| Keyword | Eco-efficiency index, Life cycle assessment, Water scarcity, High pressure-cooked smoked milkfish |
| URL Website | http://www.tshe.org/ea/index.html |
| Website title | EnvironmentAsia |
| ISSN | 1906-1714 |
| Abstract | This research aims to assess and measure the environmental impacts of high pressure-cooked smoked milkfi sh (HPCSM) production. Although the literature about measuring the environmental impact is abundant, research about this topic implemented in a HPCSM production remains limited. The assessment was performed using the life cycle assessment (LCA), which is considered as a holistic assessment since it regards the entire life cycle of products from cradle to grave. To make a contribution, the LCA was supplemented with the eco-efficiency index to assess the affordability and sustainability status of the business. To exhibit the methods, a case study has been carried out in Semarang, Indonesia, where the centre of HPCSM production is located. Forty enterprises (thirty-one small-, eight medium-, and one large-scale) were assessed. Results showed that the production process has several environmental impacts, such as climate change, photochemical oxidant formation, acidification, fine dust, eutrophication, ecotoxicity (fresh water), human toxicity, metals depletion, waste, and water stress indicator. In addition, the analysis of eco-efficiency index revealed that all type of products is considered as affordable but not sustainable. The recommendations for the improvement to minimize the environmental impacts and the sustainability status of the enterprises are also provided. |
