Implementation of Green Manufacturing in Cocoa Butter Substitute (CBS) Production: A Case Study at PT Unilever Oleochemical Indonesia
Implementasi Green Manufacturing pada Produksi Cocoa Butter Substitute (CBS): Studi Kasus di PT Unilever Oleochemical Indonesia
DOI:
https://doi.org/10.21070/r.e.m.v11i1.1800Keywords:
Manufaktur ramah lingkungan; cocoa butter substitute; oleochemical industry; 6R lAbstract
Dokumen Penelitian ini bertujuan untuk menganalisis penerapan green manufacturing pada proses produksi Cocoa Butter Substitute (CBS) di PT Unilever Oleochemical Indonesia (UOI) sebagai bagian dari upaya mewujudkan industri oleokimia berkelanjutan. Metode penelitian yang digunakan adalah studi kasus dengan pendekatan kuantitatif dan kualitatif melalui penerapan Green Manufacturing Index (GMI) dan Life Cycle Assessment (LCA) berbasis ISO 14040. Hasil penelitian menunjukkan bahwa seluruh aktivitas produksi, mulai dari perencanaan, pengadaan, distribusi, hingga proses manufaktur, telah menerapkan prinsip keberlanjutan dengan efisiensi energi mencapai 18% dan penurunan emisi gas rumah kaca sebesar 15%. Penerapan konsep 6R (Reduce, Reuse, Recycle, Recovery, Redesign, dan Remanufacturing) serta model simbiosis agroindustri terbukti mendukung efisiensi sumber daya dan kebijakan zero waste. Selain itu, inovasi hijau yang dilakukan melalui optimalisasi proses hidrogenasi, digitalisasi energi, dan formulasi bahan baku lokal berhasil meningkatkan efisiensi biaya serta mengurangi dampak lingkungan. Berdasarkan hasil Analisis Mengenai Dampak Lingkungan (AMDAL), seluruh kegiatan produksi berada pada kategori dampak rendah (EII = 0,28). Dengan demikian, implementasi green manufacturing di UOI tidak hanya memperkuat kinerja ekonomi dan sosial, tetapi juga berkontribusi nyata terhadap pencapaian target keberlanjutan global.
References
[1] I. Brilianda et al., “Potensi Fraksi Minyak Sawit Sebagai Pengganti Lemak Kakao pada Produk Cokelat,” Bot. Publ. Ilmu Tanam. dan Agribisnis, vol. 02, no. 2, pp. 136–143, 2025.
[2] A. Wibisono, N. Lestari, and M. Isyanti, “Pengaruh variasi komposisi lemak cokelat, olein sawit dan minyak ikan patin terhadap kandungan nutrisi cokelat oles,” War. Ind. Has. Pertan., vol. 32, no. 02, pp. 51–61, 2015.
[3] Rosniati, Kalsum, Jamilah, and Khaerunnisa, “Characteristics of Chemical, Microbiological, and Organoleptic Properties of Analog Milk Chocolate from Unfermented Cocoa Beans with The Additionof Crude Stearin and Polyphenol,” J. Ind. Has. Perkeb., vol. 32, no. 3, pp. 167–186, 2021.
[4] Z. Zhang, J. Song, W. J. Lee, X. Xie, and Y. Wang, “Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute,” Food Chem., vol. 318, no. February, p. 126518, 2020, doi: 10.1016/j.foodchem.2020.126518.
[5] W. Y. Cheah, R. P. Siti-Dina, S. T. K. Leng, A. C. Er, and P. L. Show, “Circular bioeconomy in palm oil industry: Current practices and future perspectives,” Environ. Technol. Innov., vol. 30, 2023, doi: 10.1016/j.eti.2023.103050.
[6] A. B. Rantawi, A. Mahfud, and E. R. Situmorang, “Korelasi Antara Kadar Air pada Kernel Terhadap Mutu Kadar Asam Lemak Bebas Produk Palm Kernel Oil Yang Dihasilkan (Studi Kasus pada PT XYZ),” Ind. Eng. J., vol. 6, no. 1, pp. 36–42, 2017.
[7] H. A. Hasibuan, “DETERMINATION OF YIELD, QUALITY AND CHEMICAL COMPOSITION OF PALM OIL AND PALM KERNEL OIL OF FRESH FRUIT BUNCHES WITH VARIATION MATURITY AS A BASIC FOR DETERMINING HARVEST MATURITY STANDARD,” J. Penelit. Kelapa Sawit, vol. 28, no. 3, pp. 123–132, 2020.
[8] M. Isyanti, S.TP, M.Si. and S. D. Sirait, “Fraksinasi Asam Laurat, Short Chain Triglyceride (SCT) dan Medium Chain Triglyceride (MCT) dari Minyak Kelapa Murni,” War. Ind. Has. Pertan., vol. 38, no. 2, p. 160, 2021, doi: 10.32765/wartaihp.v38i2.7455.
[9] R. F. Hasrini, N. Lestari, and Y. R. Meutia, “Study Comparison of Physicochemical Hydrogenated Palm Kernel Oil (RBDPKO) into Cocoa Butter Substitutes (CBS) with Commercial CBS,” War. IHP/Journal Agro-based Ind., vol. 31, pp. 22–31, 2014.
[10] M. Ulfah, A. Riswanto, and N. Ngatirah, “Characteristics of Oil Blends from Red Palm Oil and Palm Kernel Olein,” J. Agritech, vol. 36, no. 02, p. 145, 2016, doi: 10.22146/agritech.12858.
[11] R. Ferdiansyah, R. Rachmaniar, and V. Y. Herman, “KARAKTERISASI KRISTALINITAS LEMAK BIJI TENGKAWANG (Shorea stepnotera Ridley) MENGGUNAKAN X-RAY DIFFRACTION (XRD), FOURIER TRANSFORM INFRA RED (FTIR) DAN AUTOMATIC MELTING POINT,” J. Sains dan Teknol. Farm. Indones., vol. 8, no. 2, 2019, doi: 10.58327/jstfi.v8i2.114.
[12] J. Gaffey, M. N. Collins, and D. Styles, “Review of methodological decisions in life cycle assessment (LCA) of biorefinery systems across feedstock categories,” J. Environ. Manage., vol. 358, no. April, p. 120813, 2024, doi: 10.1016/j.jenvman.2024.120813.
[13] R. Rathi, M. S. Kaswan, J. A. Garza-Reyes, J. Antony, and J. Cross, “Green Lean Six Sigma for Improving Manufacturing Sustainability: Framework Development and Validation,” J. Clean. Prod., 2022.
[14] R. Prabowo and A. P. Suryanto, “Implementasi Lean dan Green Manufacturing Guna Meningkatkan Sustainability pada PT. Sekar Lima Pratama,” J. SENOPATI, vol. 01, no. 01, pp. 50–61, 2019.
[15] T. C. Liu, Y. C. Wu, and C. F. Chau, “An Overview of Carbon Emission Mitigation in the Food Industry: Efforts, Challenges, and Opportunities,” Processes, vol. 11, no. 7, 2023, doi: 10.3390/pr11071993.
[16] L. Y. Khong and P. V. Chai, “Energy Management and Waste Heat Recovery in the Malaysian Oleochemical Industry,” Open J. Energy Effic., vol. 14, no. 01, pp. 21–41, 2025, doi: 10.4236/ojee.2025.141002.
[17] Y. Wahyono, H. Hadiyanto, M. A. Budihardjo, and J. S. Adiansyah, “Assessing the environmental performance of palm oil biodiesel production in indonesia: A life cycle assessment approach,” Energies, vol. 13, no. 12, 2020, doi: 10.3390/en13123248.
[18] D. Chandrahadinata and R. N. Fadilah, “Minimalisasi pemborosan menggunakan metode lean manufacturing dan green manufacturing di UKM Asela,” J. Kalibr., vol. 23, no. 01, pp. 49–59, 2025, doi: 10.33364/kalibrasi/v.23-1.1600.
[19] R. A. Pribadi, R. Angga, P. Politeknik, N. Malang, S. Politeknik, and A. A. Politeknik, “Penerapan Metode Walkthrough Revenue dalam Audit Pendapatan PT ABC oleh KAP XYZ,” J. Ilm. Ekon. Manaj. Bisnis dan Akunt., vol. 2, no. 4, pp. 1–7, 2025, [Online]. Available: https://ejurnal.kampusakademik.my.id/index.php/jemba/article/view/918
[20] A. Christiani, H. J. Kristina, and P. C. Rahayu, “Pengukuran Kinerja Lingkungan Industri di Indonesia berdasarkan Standar Industri Hijau,” J. Rekayasa Sist. Ind., vol. 6, no. 1, p. 39, 2017, doi: 10.26593/jrsi.v6i1.2426.39-48.
[21] I. Elemure, H. N. Dhakal, M. Leseure, and J. Radulovic, “Integration of Lean Green and Sustainability in Manufacturing: A Review on Current State and Future Perspectives,” Sustain., vol. 15, no. 13, 2023, doi: 10.3390/su151310261.
[22] T. Sharma, D. Dasgupta, J. Singh, T. Bhaskar, and D. Ghosh, “Yeast lipid-based biofuels and oleochemicals from lignocellulosic biomass: Life cycle impact assessment,” Sustain. Energy Fuels, vol. 4, no. 1, pp. 387–398, 2020, doi: 10.1039/c9se00540d.
[23] N. Alam, Mahfudnurnajamudin, and C. P. Palayukan, “Dampak Penerapan Green Supply Chain Management terhadap Kinerja Keuangan, Keberlanjutan Operasional, dan Kepuasan Pelanggan,” Cent. Econ. Student J., vol. 8, no. 1, pp. 150–160, 2025.
[24] A. Gunasekaran and A. Spalanzani, “Sustainability of manufacturing and services: Investigations for research and applications,” Int. J. Prod. Econ., vol. 140, no. 1, pp. 35–47, 2012, doi: 10.1016/j.ijpe.2011.05.011.
[25] X. Huang, Y. Wang, Y. Chen, and Z. Hu, “Green Technology Innovation and Enterprise Performance: An Analysis Based on Causal Machine Learning Models,” Sustain. , vol. 16, no. 6, pp. 1–16, 2024, doi: 10.3390/su16062309.
Published
License
Copyright (c) 2026 Putut Ade Irawan, Luhur Pambudi Herdanarpati, Johan Alfian Pradana, Hari Irawan
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright Notice
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
