Waste management of household-scale snack industry based on Reduce, Reuse, Recycle (3R) In Watubonang Ponorogo

The household food industry that produces fish-based snacks in Ponorogo needs good waste management. Therefore, the waste is directly disposed of into the irrigation channel and vacant land. The waste produced by the industry contains highly organic compounds, which results in several problems, such as foul odor and eutrophication due to excess nitrogen and phosphorus. The management of water and solid wastes is a must to prevent environmental pollution, reduce waste circulation, and create better production; one of the methods that can be used is Reduce, Reuse, and Recycle (3R). Primary data were collected by sampling, laboratory analysis, and field research. In contrast, the secondary data were collected through literature studies. Based on the analysis results, reduction is done on liquid waste, compostable, and non-recyclable solid waste. Reuse is done on liquid waste and recyclable solid waste. Recycle is done on compostable and recyclable solid waste. Based on waste management, the treatment units begin with a grease, then an equalization basin, an Anaerobic Baffled Reactor (ABR), and constructed wetland. Solid waste storage for all types uses closed High Density Polyethylene (HDPE) tubs. Composting is carried out on compostable solid waste aerobically in a HDPE plastic tub.


Introduction
Several studies have shown that small businesses in Indonesia face three common problems: capital, managerial and marketing problems.These problems make business owners pay less attention to the impact of their activities on environmental sustainability.In fact, environmentally friendly business activities have a clear goal, which is to preserve the ecosystem to support economic activities in a sustainable way [1].One of the small-scale food industries that produces fish-based snacks in Ponorogo produces waste that has the potential to pollute the environment.Waste can be in the form of solid or liquid waste.Solid waste can be sourced from by-products which are generally in the form of heads, offal, skin, bones, fins [2].The resulting liquid waste has physical characteristics, namely, unpleasant odor and cloudy water.Identified from the production process and the main raw material in the form of animal protein, this snack industry liquid waste contains high organic matter.Organic matter is a source of nutrients for the growth of organisms.The increasing growth of organisms will reduce dissolved oxygen and cause dissolved oxygen levels to decrease and the organisms will increase.In addition to dealing with environmental issues, waste management is one of the conditions for a production to be said to be good.Based on the Regulation of the Head of the Food and Drug Administration of the Republic of Indonesia Number HK.03.1.23.04.12.2206 of 2012, it states that a good food production method for the household industry is to have a waste disposal system that has been designed and constructed to prevent the risk of food and clean water pollution [3].In addition, 1307 (2024) 012018 IOP Publishing doi:10.1088/1755-1315/1307/1/012018 2 there is also a business support license issued by the Indonesian Ministry of Maritime Affairs and Fisheries, namely the Sertifikat Kelayakan Pengolahan (SKP).In the Minister of Maritime Affairs and Fisheries of the Republic of Indonesia Number 72/PERMEN-KP/2016, it is stated that SKP is only given to business actors who have fulfilled several conditions, one of which is meeting the procedures for implementing good sanitation [4].To reduce the circulation of waste and optimize the function of waste, it can be done with the 3R management concept, namely Reduce, Reuse, Recycle.If the 3R efforts have been made but the results are not optimal because it depends on the type of product and the type of production process, the last hope is how to optimize the waste produced [5].

Data collection.
There are two types of data collected and used in this planning, namely primary data, and secondary data.

2.1.1.
Primary data.The primary data that are needed in this paper such as characteristics and quantity of liquid and solid waste of the snack food industry, process production, and the potential waste generation from the snack food industry.

Secondary data.
The secondary data that are needed in this paper such as 3R-based waste management alternatives, water quality standards for aquaculture., and compost control parameters.

Data processing and waste management planning.
The first thing that must be done is analyzing the characteristics and quantity of liquid and solid waste, after that applying the concept of reduce, reuse, recycle liquid and solid waste of the household-scale snack food industry, and then draw the flow chart of the liquid and solid waste management process.
After the management has been decided, the next step is choosing the most suitable waste process for liquid and solid waste, and then develop the engineering design and planning the layout.

Production Process of Household Scale Snack Industry
This snack industry has several production processes, according to the products to be produced, namely Keripik Lele, Stik Kepala Ikan Lele, dan Stik Labu Kuning.The production process of each type of product and potential sources of waste generation are shown in Figures 1 to 3.    Apart from the production process, because there is wastewater recirculation, the discharge will also be added from the fish farming ponds obtained from the calculation results.It is planned that there are 2 ponds with a diameter of 3 m with a water depth of 1 m which needs to be replaced by 1/3 of the bottom water to maintain water quality, generally this is done between 2-4 weeks.Meanwhile, harvesting is done after 2-3 months [6].So that the recirculated volume includes the volume of water changes and draining at harvest time, which is 380 L/day.So that if added with liquid waste from the production process, the liquid waste discharge of the household scale snack food industry is 2079.5 L/day or 2.0795 m 3 /day.

Characteristics analysis.
The characteristics of the production process effluent are obtained from laboratory tests while the characteristics of the fish farming pond effluent are obtained from secondary data [7] presented in Table 2.

Application of the Concept of Reduce Liquid and Solid Waste of Household Scale Snack Industry
The principle of reduce is to minimize waste, especially the result of the production process.However, it is not impossible that this stage can also be carried out from the beginning, namely raw materials, and production processes.This shows that all production processes can basically be strived to produce the minimum possible waste [5].Identification of sources of waste generation and what waste is generated is carried out, then waste reduction planning is carried out in each series of production processes.The results of the analysis and identification of the application of the reduce concept of the entire production process can be seen in table 7.

Application of the Concept of Reuse and Recycle Liquid and Solid Waste of Household Scale Snack Industry
Application of the Reuse Concept.The concept of reuse is an effort to reuse waste generated during the production process [5].Utilization can be in the form of further processing or utilization for activities in other fields.The results of the analysis and identification of the application of the reuse concept of the entire production process can be seen in Table 8.Implementation of the Recycle Concept.Recycle is the concept of reducing waste circulation with the principle of recycling processes from waste that has been produced so that it can be utilized for other purposes outside the production process without reducing production [5].The results of the analysis and identification of the application of the recycle concept can be seen in table 9. Recycling with the help of third parties (off site) including scavengers, flea marketers, stalls, small and large dealers

Engineering Design of Liquid Waste Processing Unit
Wastewater treatment process.In line with the application of the recycling concept to wastewater, an appropriate treatment unit is selected.the wastewater recycling cycle is shown in chart form in the figure 4. Constructed wetland is planned to be 1 unit with a media depth of 1 m and a slope of 0.01.The depth of the media is adjusted to the length of the roots of the plants used, namely Scirpus grossus and Limnocharis flava (genjer) which has a root length of ± 0.7 m when mature [9].The media used is gravel medium which has a value of Ks = 5,000 m3/m2.day;α = 0.4; and K20 = 1.104 [9].The design criteria for Hydraulic Loading Rate (HLR) are 0.2 -1 m /m3.day [10].The degradation process in CW is not only assisted by the media alone, but also assisted by plants and rhizobacteria.Based on the calculation, the dimensions of the CW unit are 8 m long; 5.5 m wide; and 1 m deep (media and freeboard 0.3 m).While the HLR of the CW is 0.047 m /m3.day.In this CW planning, a water collection channel is made before entering the wetland media.This channel is planned to be 0.3 m wide, 1 m deep, and 5.5 m long.Perforated walls are planned to be installed in the inlet and outlet zones with a hole diameter of 0.1 m.BOD removal efficiency for BOD concentration is 100%.While COD removal efficiency in CW is 80% [11], TSS removal efficiency is 89%.At the outlet of the constructed wetland unit, the concentration of pencema parameters has met the quality criteria for fish farming water sources, namely COD 20.17 mg/L; BOD 0.0 mg/L; TSS 6.91 mg/L; TDS 777 mg/L; Total P 0.64 mg/L; DO 3 mg/L.The plan is presented in Figure 6.The first stage of solid waste management in the snack food industry is containerization because in existing conditions solid waste is still mixed and there is no proper waste container.There are 3 solid waste containers based on the predetermined solid waste categories, namely compostable, recyclable, and non-recyclable solid waste.The three containers will be distinguished by color.It is planned that the type of container is a bin made of HDPE which is available in the market.The volume of solid waste containers in each category is presented in Table 10.

Conclusion/summary
Based on the results of the household scale food industry WWTP planning there are two conclusions that can be drawn are reduce is applied to liquid waste, compostable and non-recyclable solid waste.
Reuse is done on liquid waste and recyclable solid waste.Recycle is done on compostable and recyclable solid waste.Based on waste management, the wastewater treatment units begin with a grease trap, then an equalization basin, an ABR, and constructed wetland, the effluent uses as water source for fish farming pond and rice field irrigation.Solid waste management start with dumpster which is uses closed HDPE tubs for all solid waste types, continued by aerobic composting for compostable waste in a HDPE plastic tub and recycling some recyclable waste with the help of third parties (off site).

Figure 3 .
Figure 3. Production Process Chart of Stik Labu Kuning 3.2.Analysis of Quantity and Characteristics of Liquid Waste of Household-Scale Snack Industry 3.2.1.Quantity analysis.The quantity of liquid waste produced is the sum of the measured discharge from the three production processes, namely the production of Catfish Chips, Fish Coconut Sticks, and Yellow Pumpkin Sticks.The results of the measurement of liquid waste discharge from the production process are presented in Table1.

Figure 6 .
Figure 6.A-A section of the Constructed Wetland Unit 3.7.Engineering Design Calculation of Solid Waste Processing Unit 3.7.1.Dumster.The first stage of solid waste management in the snack food industry is containerization because in existing conditions solid waste is still mixed and there is no proper waste container.There are 3 solid waste containers based on the predetermined solid waste categories, namely compostable, recyclable, and non-recyclable solid waste.The three containers will be distinguished by color.It is planned that the type of container is a

Table 1 .
1. Liquid Waste Discharge of Household-Scale Snack Food Industry

Table 2 .
Quality of Fish Farming Effluent The results of laboratory tests of effluent characteristics from the production process can be seen in Table3.Based on Table3, a comparison of the mixed waste analysis results with the Water Quality Criteria for class III (aquaculture activities) of PP Number 22 of 2021 is obtained.It is known that the quality of household-scale snack industry wastewater does not meet the quality standards, namely in the parameters TSS, TDS, Total Phosphate, BOD5, COD, oil, fat, and DO.

Table 3 .
Quality of Household Scale Snack Industry In order to apply the 3R potential of the solid waste generated, the solid waste in this final project is divided into 3 categories based on its characteristics, namely compostable, recyclable, and non-recyclable waste.Solid waste quality tests are carried out on compostable waste to see if there is solid waste that has the potential to be composted.The results of the compostable solid waste laboratory test can be seen in Table4.

Table 4 .
Characteristics of solid waste 3.3.2.Quantity analysis.Solid waste measurement data obtained include data on solid waste generation per day in units of weight and volume, as well as density.The results of solid waste quantity measurements can be seen in tables 5 and 6.

Table 5 .
Solid Waste Quantity of Household Scale Snack Industry A

Table 6 .
Solid Waste Quantity of Household Scale Snack Industry A

Table 6 .
Solid Waste Quantity of Household Scale Snack Industry A

Table 7 .
Analysis of Reduce Potential in the Production Process

Table 8 .
Analysis of reuse potential in the production process

Table 9 .
Analysis of recycle potential in the production process

Table 10 .
Solid Waste Container Size Calculation