Green productivity analysis of tempeh chips production

Abstract

Tempe chips is one of the specialities foods of Malang City. An increase in number of domestic tourists in a particular region has contributed in increasing the demand of this kind of specialities food. The purposes of this research were to measure the productivity value, determine several improvement strategic alternatives, and estimate the influence of selected alternative to a better productivity. A suitable approach to help the SMEs to increase productivity and reduce environmental impact is the Green Productivity Method. Green Value Stream Mapping (GVSM) was also used to identify green waste. Green Productivity Index (GPI) of current tempeh chips production was only 0.28 (low). Alternatives were prepared to overcome several green waste problems. The results of the study showed that the most significant waste (sequentially) came from the frying process (emission), seasoning making process (wastewater), and packaging process (solid waste). There were three improvement alternatives to increase productivity values, namely: standardisation of packaging weight into 100 g/package, a blower usage only during frying process, and measurement of water consumption in seasoning process. Selection of best improvement alternative is done by using pairwise comparison method. The findings also confirmed that the alternative with the highest GPI were standardisation of packaging weight (0.30). The application of green productivity might be implemented because it could improve the economic value to be 2.48, and environmental impact (GPI future to be 0.30 and GPI ratio to be 1.08). Future studies could measure productivity with other methods such as Benefit Cost Ratio (BCR).