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Assessing the environmental impact of tofu production: a systematic review for a sustainable industry Vioni Derosya; Taufiq Ihsan
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.22482

The tofu industry provides communities with affordable protein sources. As protein sources, the environmental impact of tofu production was compared to other protein sources. Further, the tofu industry also produces waste and by-products affecting the environment. Some previous studies learned the environmental impact of tofu production. In this study, we aim to get information on which stages of the process in the tofu industry impact the environment and what type of strategy is applied to reduce the environmental impacts. The PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-analyses) approach was then chosen to filter the most recent research publications published in international peer-reviewed journals. We found that most articles calculated the environmental impact based on GHG, which contributed mainly from imported soybeans and electricity used during production. This research can act as a foundation for further studies related to the tofu industries, enabling treatment, better strategies, and solutions for waste to be developed.

Identifikasi dan Pengendalian Risiko K3 pada Proses Produksi CPO dengan Metode HIRARC Ihsan, Taufiq; Sajidah, Hana; Edwin, Tivany; Derosya, Vioni
Jurnal Kesehatan Komunitas Vol 11 No 1 (2025): Jurnal Kesehatan Komunitas
Publisher : LPPM Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol11.Iss1.2107

Production processes in the palm oil industry pose hazards and risks of occupational accidents. PT XYZ's Palm Oil Mill (POM) unit recorded 15 accident cases in 2021-2023. This study aimed to identify occupational health and safety (OHS) hazards and assess risks at each stage of CPO production at PT XYZ's POM unit using the Hazard Identification, Risk Assessment, and Risk Control (HIRARC) method. This study involved all workers at PT XYZ's POM unit. Primary data were collected through field observations and questionnaires, while secondary data were obtained from company documents. Data analysis included descriptive analysis and risk assessment using the HIRARC method. There were significant differences in risk levels between units. The Loading Ramp had the highest risk due to the intensity of activities, work at height, and heavy equipment movement. The Sorting, Sterilizer, Thresher and Digester, Press, Clarification, and Kernel units had medium risk, while the Weighbridge had the lowest risk. Human factors were the dominant cause of occupational accidents. Risk control recommendations were formulated based on the hierarchy of controls, including elimination, substitution, engineering controls, administrative controls, and the use of Personal Protective Equipment (PPE).

The Role of Packaging in Food Loss and Waste Reduction: A Mini Review from Indonesia Derosya, Vioni; Ihsan, Taufiq
Jurnal Serambi Engineering Vol. 10 No. 3 (2025): Juli 2025
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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This brief review highlights findings from research conducted in Indonesia, examining how packaging can play a crucial role in reducing food loss and waste within the supply chain. While the broader economic, social, and environmental ramifications of food waste are extensively covered in existing literature, this study specifically focuses on how innovative packaging solutions can mitigate food loss. In the realm of fresh produce, effective packaging not only preserves quality but also optimizes product protection, ventilation, and temperature regulation. The study explores several avenues for packaging improvements, including enhanced designs for distribution that reduce damage during transportation and handling, and consumer packaging innovations that help reduce household food waste by facilitating correct portion control and clarifying expiration date labeling. Furthermore, the adoption of pre-packaged goods is shown to streamline handling processes and improve inventory turnover in retail settings. A key insight from this research is that optimal waste reduction sometimes necessitates increased packaging use, highlighting the need for a holistic approach where packaging design is integrated thoughtfully with product needs to foster sustainability in the supply chain.

Peningkatan Nilai Tambah Pada Agroindustri Manggis Melalui Pengembangan Produk Teh dan Sirup Berbasis Kulit Manggis Santosa, Santosa; Derosya, Vioni; Asben, Alfi; Azrifirwan, Azrifirwan; Permata, Deivy Andhika; Fiana, Risa Meutia; Kasim, Fitriani; Neswati, Neswati; Ismanto, Sahadi Didi; Dewi, Kurnia Harlina; Rahmi, Ira Desri; Yulianto, Kiki; Putri, Annisa; Rahayu, Lisa; Saputra, Hendra; Rozalia, Rozalia; Sari, Dini Novita
PATRIOTIKA: Jurnal Inovasi dan Pemberdayaan Masyarakat Vol 1 No 1 (2025): May 2025
Publisher : Universitas Nahdlatul Ulama Sumatera Utara

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Limau Manis Village as Kampung Manggis is supported by the production of mangosteen in Padang City which is number 2 (two) in West Sumatra and 80% of mangosteen in Padang City comes from Pauh Subdistrict, with the center being in Limau Manis Village and the existence of Kampung Manggis brings hope for the community to improve their economy and will have an impact on the economy of the Padang City community. The skin of mangosteen fruit can be processed into value-added products. However, farmers and local businesses still face several challenges, such as the lack of knowledge and technology to process mangosteen peels into economically valuable products. Abundant mangosteen peels during the harvest season are often discarded or burned, causing environmental impacts such as soil and air pollution. However, due to the lack of public knowledge on mangosteen peel processing as waste, an innovative solution is needed to turn mangosteen peel waste into a new source of income through the development of competitive derivative products. This community service activity is designed as a strategic step to empower the community, optimize local potential, and build an innovative, sustainable mangosteen agroindustry, creating value-added products and improving the economic welfare of the community. In addition, this activity is also expected to be a model of agroindustry development based on local potential that can be developed. The purpose of this community service activity is to provide training in improving the knowledge, skills of the community in processing mangosteen skin, increasing the added value of mangosteen skin into mangosteen skin tea and mangosteen skin syrup products that have a broad impact on economic, social and environmental improvement.

Improving The Knowledge And Skills Of The Members Of The Limau Manih Mushroom Farmer Group About Diversification Of Processed Oyster Mushroom Products Harlina Dewi, Kurnia; Meutia Fiana, Risa; Derosya, Vioni; Andhika Permata, Deivy; Hasbullah, Hasbullah; Awalina, Rahmi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.1.02.21-28.2021

Mushroom Cultivation is one of the government programs aimed at triggering the economy of the people who need guidance not only in the cultivation of saj, but also requires guidance for processing into more economically valuable products. Low knowledge and skills of mushroom farmers about raw materials, processing technology and product packaging. The method of activities consists of the delivery of counseling material about the nutritional content and properties of oyster mushrooms, the delivery of material about the processing technology of various oyster mushroom based products, the delivery of material about product packaging and product manufacturing practices. The results of the activity showed an increase in the knowledge and skills of oyster mushroom farmers after the extension activities. Oyster mushroom farmers who initially did not know (score 1) became little know (score 2) and knew better and were very knowledgeable about various science and technology related to raw materials, processes and products (packaging)

Assessing the environmental impact of tofu production: a systematic review for a sustainable industry Vioni Derosya; Taufiq Ihsan
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.22482

The tofu industry provides communities with affordable protein sources. As protein sources, the environmental impact of tofu production was compared to other protein sources. Further, the tofu industry also produces waste and by-products affecting the environment. Some previous studies learned the environmental impact of tofu production. In this study, we aim to get information on which stages of the process in the tofu industry impact the environment and what type of strategy is applied to reduce the environmental impacts. The PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-analyses) approach was then chosen to filter the most recent research publications published in international peer-reviewed journals. We found that most articles calculated the environmental impact based on GHG, which contributed mainly from imported soybeans and electricity used during production. This research can act as a foundation for further studies related to the tofu industries, enabling treatment, better strategies, and solutions for waste to be developed.

Analisis Kimia dan Sifat Antibakteri Sabun Transparan Berbasis Minyak Kelapa Sawit dengan Penambahan Ekstrak Mikropartikel Gambir Neswati Neswati; Sahadi Didi Ismanto; vioni derosya
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v5i2.1832

Gambir extract microparticle is adding the value of palm oil-based transparent soap. Catechin content from extract gambir has the antibacterial activity to Staphylococcus aureus. As microparticle, extract gambir can be absorbed well into skin pore when applied as one of transparent soap contents. Thus, this research aimed for obtaining information related to the optimum concentration of extract gambir in microparticle, based on chemical characteristic and antimicrobial. Gambir was locally obtained from Pangkalan, 50 Kota District, West Sumatera. Gambir was diluted in ethanol then ultrasonified in order to get gambir as microparticle. There were 8 treatments and duplicated which were 3%, 4%, 5%, 6%, 7%, 8%, 9% and 10% of gambir extract addition. From this study, the optimum addition of gambir extract was 5% with 26.11% of water and volatile content, 1.0823% was insoluble in ethanol, 0.96% of free fatty acid, 46.48% of fatty acid, 13.86% unsaponifiable fraction, and the inhibition zone diameter of Staphylococcus aureus was 36.6 mm.

PENGOLAHAN JAGUNG MENJADI SIRUP JAGUNG UNTUK MENINGKATKAN PENDAPATAN KELOMPOK WANITA TANI DI NAGARI KOTO TANGAH KECAMATAN TILATANG KAMANG KABUPATEN AGAM Risa Meutia Fiana; Cesar Welya Refdi; Alfi Asben; Vioni Derosya; Diana Sylvi
Jurnal Hilirisasi IPTEKS Vol. 2 No. 3.b (2019)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v2i3.b.328

Jagung merupakan komoditas unggulan kedua setelah padi dalam pembangunan pertanian Sumatera Barat dengan target produksi 1 juta t pada tahun 2015 Pemanfaatan jagung di Nagari Koto Tangah belum optimal.Jagung yang terdapat di Nagari Koto Tangah dimanfaatkan sebagai pakan ternak.Pengembangan jagung menjadi produk yang lebih lanjut dapat menjadi komoditas unggulan agribisnis. Pengolahan hasil tanaman jagung dimaksudkan untuk memperpanjang masa simpan jagung, meningkatkan nilai estetika jagung, meningkatkan keanekaragaman makanan dengan bahan dasar jagung, meningkatkan nilai jual, dan daya saing olahan jagung. Permasalahan jagung dari sisi kelembagaan yang ada pada kelompok tani jagung yaitu masih banyak petani jagung yang belum mampu mengolah jagung menjadi produk turunannya Produk turunan jagung yang mudah dilakukan dengan menerapkan teknologi yang sederhana yaitu dengan menjadikan jagung menjadi sirup jagung. Usaha pengelolaan jagung menjadi sirup jagung ini dilakukan bersama Kelompok Wanita Tani di Nagari Koto Tangah Kecamatan Tilatang Kamang Kabupaten Agam. Tujuan melakukan kegiatan pengabdian masyarakat ini adalah menghasilkan produk olahan jagung seperti sirup jagung dan melihat peluang sirup jagung jika di produksi sehingga meningkatkan pendapatan petani jagung di Kecamatan Tilatang Kamang Kabupaten Agam. Metode analisis yang digunakan yaitu menganalisis aspek teknis dan produksi, kelayakan usaha dengan menghitung nilai BEP, aspek pemasaran, aspek manajemen dan organisasi dan dukungan masyarakat. Berdasarkan aspek yang diamati tersebut produk ini layak untuk dilaksanakan dengan beberapa perbaikan.Kelayakan usaha dilihat berdasarkan nilai BEP. Nilai BEP untuk sirup jagung yaitu 2.268 botol atau Rp. 22.680.000.

Efektivitas Penggunaan ‘Bios’ dalam Pengolahan Limbah Cair Tahu untuk Menurunkan Kadar BOD dan COD Lisa Rahayu; Vioni Derosya
GreenTech Vol. 3 No. 1 (2026)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v3i1.87

Industri tahu merupakan salah satu industri rumahan yang menghasilkan limbah cair. Limbah cair industri tahu harus diolah terlebih dahulu sebelum dibuang ke aliran sungai sehingga tidak menyebabkan pencemaran. Adapun tujuan dari penelitian ini adalah untuk mengidentifikasi kandungan limbah cair yang dihasilkan oleh industri tahu serta mengetahui efektivitas penggunaan larutan ‘Bios’ dalam pengolahan limbah cair pada industri tahu. Penelitian ini dilaksanakan pada bulan Juni 2024 dengan metode penelitian eksperimen dan dilakukan analisis secara deskriptif. Dari hasil penelitian didapatkan bahwa penggunaan mikroorganisme yang ada didalam larutan merek ‘Bios’ dapat menurunkan kadar BOD, dengan kadar awal BOD sebesar 1365,6 mg/L menjadi 73,23 mg/L. Selanjutnya kadar awal COD sebesar 7057,2 mg/L menjadi 343,95 mg/L pada limbah cair tahu yang sudah ditampung didalam kolam. Nilai pH dari 3,71 menjadi 6,3. Hasil penelitian menunjukkan bahwa kadar BOD dan nilai pH limbah cair tahu yang sudah diberi perlakuan menggunakan larutan ‘Bios’ ke kolam penampungan limbah sudah memenuhi ambang batas yang ditetapkan. Kadar kedua parameter tersebut berada di bawah baku mutu yang diatur dalam Peraturan Menteri Lingkungan Hidup No. 05 Tahun 2014 tentang Baku Mutu Air Limbah.

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