Initial Finding of Material Flow Analysis of Food Waste of Particular Restaurants in Yogyakarta, Indonesia

Siti Mahsanah Budijati; Panji Dwi Setiyawan

doi:10.56741/esl.v2i03.415

Authors

Siti Mahsanah Budijati
smbudijati@ie.uad.ac.id
Universitas Ahmad Dahlan https://orcid.org/0000-0001-6047-5161
Panji Dwi Setiyawan Universitas Ahmad Dahlan

Keywords:

material flow analysis, food waste, reverse logistics, substance flow analysis, sankeymatic

Abstract

Food waste is still a significant problem today. The Special Region of Yogyakarta contributes 96 tons of food waste daily, with the City of Yogyakarta being the most significant contributor. Food industry services in DIY experience a rapid increase every year. Meanwhile, restaurants and restaurants are the most important contributors to food waste. Yogyakarta City DLH has carried out food waste management activities such as waste bank activities. However, many business actors still need to cooperate, which has resulted in food waste ending up in landfills. Efforts are required to manage food waste to overcome this problem. So, it is necessary to conduct research on food waste flow analysis in food service businesses in Yogyakarta. This research aims to determine the type and quantity of food waste produced and provide an overview of the management costs that occur in restaurants. This research uses the material flow analysis (MFA) method by identifying material flow processes so that it can explore the quantity and type of food waste that occurs at the pre-kitchen, kitchen and post-kitchen stages using STAN software and Sankeymatic diagrams and providing an overview of the total costs in food waste management in restaurants. Interviews and direct observation of restaurants in the eastern and southern regions of Yogyakarta City collected data. The analysis carried out is the flow, type and quantity of food waste and the costs incurred in managing food waste in restaurants. The research results in 8 restaurants in Yogyakarta City in the eastern and southern regions showed that total food waste was 617,906 grams/week. The most significant percentage of food waste at the pre-kitchen stage is lime peel (34%), at the kitchen stage is oil (86%) and at the post-kitchen stage is fish bones (30%). The total costs of managing restaurant food waste are IDR 18,615,000.00/month. The results of this research can be used to predict the quantity and type of food waste in the future so that it can be used to plan policies to overcome food waste.

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Author Biographies

Siti Mahsanah Budijati, Universitas Ahmad Dahlan

is a dedicated academic affiliated with the Department of Industrial Engineering, Faculty of Industrial Technology at Ahmad Dahlan University, Indonesia. Her research interests and expertise span various domains, including Supply Chain Management, Reverse Logistics, System Dynamics, and Structural Equation Modeling. She has contributed significantly to the academic community with her research work. Her work reflects a commitment to advancing knowledge and contributing to practical solutions in these areas. (email: smbudijati@ie.uad.ac.id).

Panji Dwi Setiyawan, Universitas Ahmad Dahlan

is an alumnus of the Department of Industrial Engineering, Faculty of Industrial Technology at Ahmad Dahlan University. His academic background has equipped him with knowledge and skills related to industrial engineering and management practices. These focus areas indicate his dedication to improving processes, sustainability, and operational efficiency within industrial contexts. His educational background and research interests position him as someone with the potential to contribute meaningfully to industrial engineering and waste management. (email: panji1800019073@webmail.uad.ac.id).

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