Kajian Dampak Lingkungan Proses Produksi Tempe Berdasarkan Analisis Daur Hidup

Tempe production at the micro, small, and medium enterprise scale may cause environmental impacts due to water and energy use at each production stage. This study analyzes the environmental impacts of tempe production at Bapak Amin’s MSME using the Life Cycle Assessment method. The system boundary was defined as gate to gate with a functional unit of 1 kg of tempe. Environmental impacts were assessed using the ReCiPe 2016 Midpoint (H) model through characterization and normalization. The results show that the boiling process contributed 7.61 × 10⁻² kg CO₂ eq to GWP, 5.206 × 10⁻² m³ to WCP, 3.44 × 10⁻⁶ kg P eq to MEP, and 9.35 × 10⁻¹⁰ kg CFC-11 eq to SOD. The soaking process contributed 2.52 × 10⁻³ m³ to WCP and 1.58 × 10⁻⁵ kg P eq to MEP, while the grinding process contributed 4.25 × 10⁻⁴ kg CO₂ eq to GWP. Soybean washing showed the highest WCP contribution at 5.28 × 10⁻³ m³ and was identified as the main hotspot due to high water use. These findings provide a basis for improving more sustainable tempe production at the MSME scale.