Perancangan Konsep 6R pada UMKM Produksi Ikan Asin Rebus Guna Mewujudkan Sustainable Manufacturing dan Peluang Circular Economy

Abstract

The city of Sibolga has significant fisheries potential, yet the fish processing sector, including UD. Gulo as a producer of boiled salted fish, still faces waste disposal issues that create negative environmental and social impacts. This study aims to design a 6R strategy (Reduce, Reuse, Recycle, Recovery, Redesign, Remanufacture) to address waste disposal problems and their socio-environmental consequences. Through field observation, interviews, and descriptive analysis, various types of waste were identified, including 260 liters of boiling water, 7 kg of fish bones, and 3.75 liters of fish scum per production batch. The research developed tailored 6R strategies for production waste management, demonstrating that these waste materials can be transformed into economically valuable products, such as concentrated broth (potential profit of Rp1,300,000 per batch), organic fertilizer from fish scum (Rp16,875), and fish bone meal (Rp149,500). The implementation of the 6R concept not only reduces waste volume by 70% but also creates opportunities for circular economy practices among SMEs. However, challenges remain, including high equipment investment costs (e.g., Rp44,000,000 for biodiesel processing) and a shortage of skilled labor. This study makes an important contribution to sustainable manufacturing practices by minimizing waste, optimizing resources, and creating sustainable economic value in the fisheries sector, while supporting the achievement of SDG 9 (industry innovation) and SDG 12 (responsible consumption and production).