Niartika, Nindita (2019) THE ASSESSMENT OF CARBON FOOTPRINT GENERATED BY SINGLE USE PLASTICS WASTE FROM FAST FOOD CHAINS IN SEMARANG PENAKSIRAN JEJAK KARBON YANG DIHASILKAN OLEH LIMBAH PLASTIK SEKALI PAKAI DARI RESTORAN CEPAT SAJI DI SEMARANG. Masters thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Nowadays, fast food consumption become a part of modern lifestyle. Plastic has known to be packaging material that commonly used in fast food restaurants. Plastic can contribute to global warming due to the release of carbon emission. Fast food restaurant also contribute in disposing plastic waste, especially single use plastics (SUP). Therefore, there is a need to study the contribution of fast food restaurants in Semarang’s waste stream and the environmental burden expressed as carbon footprint. In this study, fast food restaurants in Semarang are classified as burger based fast food chains (FC1) and chicken based fast food chains (FC2). FC1 and FC2 generates higher amount of SUP in weekends rather than weekdays. PP and PET are the plastic polymers that contributed the largest quantity of SUP waste and carbon footprint in FC1 and FC2. The amount of carbon footprint depends on the types of dishes, serving size, types of packaging provided by fast food chains and number of visitors. All outlets of FC1 and FC2 contributed carbon footprint as much as 101 tons CO2 eq annually from SUP packaging alone. However packaging is not predominant contribute of carbon footprint in food industries. Non-alcoholic beverages, mixed dishes, water and snacks and sweets are food categories that contributed largest quantity of SUP waste and carbon footprint per individual dine in consumer in FC1 and FC2. To reduce carbon dioxide emission released from the used SUP in FC1 and FC2, recycle and reduction the size and thickness of packaging can be applied. However, the replacement of packaging assumed to be better solution. In this case, PLA is the best option, because it emits less carbon dioxide than other petroleum based packaging and it can easily decomposed in the environment.
| Item Type: | Thesis (Masters) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Graduate Program in Master of Food Technology |
| Depositing User: | mr AM. Pudja Adjie Sudoso |
| Date Deposited: | 31 Mar 2020 01:19 |
| Last Modified: | 01 Oct 2020 03:37 |
| URI: | http://repository.unika.ac.id/id/eprint/21163 |
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