Pentingnya Tata Letak Fasilitas dan Pengelolaan Limbah pada Agroindustri Tahu untuk Keberlanjutan UMKM Pangan: Kajian Literatur Sistematis
The Importance of Facility Layout and Waste Management in the Tofu Agroindustry for the Sustainability of Food SMEs: A Systematic Literature Review
Keywords:
Tata letak fasilitas; Industri tahu; UMKM pangan; Produk samping; Okara
Abstract
Industri tahu memiliki peran strategis dalam penyediaan protein nabati, namun efisiensi tata letak fasilitas dan pengelolaan limbahnya masih rendah. Kajian ini bertujuan menganalisis keterkaitan keduanya dalam mendukung keberlanjutan UMKM pangan melalui metode Systematic Literature Review (SLR) terhadap 25 publikasi (2016–2025) dari Scopus, MDPI, ScienceDirect, dan SINTA. Hasil menunjukkan bahwa penerapan Systematic Layout Planning (SLP) dan hygienic zoning menurunkan jarak perpindahan bahan hingga 50% dan meningkatkan efisiensi kerja hingga 40%, sementara pengolahan limbah tahu melalui fermentasi, pengeringan, dan ekstraksi superkritis menghasilkan produk bernilai tambah seperti tempeh okara, minuman probiotik, dan pakan tinggi protein. Integrasi efisiensi layout dan waste valorization membentuk model Circular Agroindustry agar meningkatkan efisiensi sumber daya lebih dari 40%. Penelitian ini menegaskan bahwa tata letak efisien dan pengelolaan limbah terintegrasi merupakan strategi utama menuju industri tahu berkelanjutan. Keterbatasan penelitian ini mencakup minimnya studi empiris khusus UMKM tahu dan belum adanya validasi lapangan, sehingga riset lanjutan perlu menguji model integratif ini secara praktis.
References
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Feng, J.-Y., Wang, R., Thakur, K., Ni, Z.-J., Zhu, Y.-Y., Hu, F., Zhang, J.-G., & Wei, Z.-J. (2021). Evolution of okara from waste to value-added food ingredient: an account of its bio-valorization for improved nutritional and functional effects. Trends in Food Science & Technology, 116, 669-680. https://doi.org/10.1016/j.tifs.2021.08.011
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Karim, A. R., Farooq, U., & Hassan, M. (2025). Zero-waste soybean biorefinery: a systematic review and loop-based valorization model. Heliyon, 11, e42118. https://doi.org/10.1016/j.heliyon.2025.e42118
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Rahman, M. S., Li, Y., & Kim, J. (2021). Nutritional potential of okara as livestock feed: a review. Animal Science Journal, 92, e13594. https://doi.org/10.1111/asj.13594
Rohrer, T., Schneider, M., & Muller, J. (2025). Life cycle assessment of okara valorization scenarios. Environments, 12, 93. https://doi.org/10.3390/environments12030093
Setiabudi, R., Prasetyo, H., & Hidayat, R. (2025). Facility layout redesign using lean manufacturing and vsm in small bakery smes. Jurnal Teknik Mesin dan Industri (JTMEI), 4(1), 135–151. https://doi.org/10.55606/jtmei.v4i1.4789
Sudaryantiningsih, D., & Pambudi, A. (2025). Implementation of cleaner production in tofu manufacturing: a case study. Intelektiva Journal, 7(2), 103–110. ISSN 2599-2957.
Tindjau, R., Sopade, P., & Udenigwe, C. (2023). Biotransformation of tofu whey by propionibacterium to produce functional beverage enriched with vitamin B12. Journal of Food Science, 89(3). https://doi.org/10.1111/1750-3841.16863
Wanniarachchi, W. M. D. S., Gopura, R. A. R. C., Jayawardane, T. S. A., & Perera, A. S. R. S. (2016). Hygienic design model for food industry facilities. Journal of Industrial Engineering, 2016, Article 2796806. https://doi.org/10.1155/2016/2796806
Xue, Y., Zhang, Y., & Li, J. (2024). Effect of okara incorporation on glycemic index and resistant starch in extruded rice products. Journal of Functional Foods, 117, 106252. https://doi.org/10.1016/j.jff.2024.106252
Asghar, A., Jin, Y., & Khandaker, M. (2023). Valorization of okara as a potential prebiotic food ingredient: a review. Food Research International, 168, 112752. https://doi.org/10.1016/j.foodres.2023.112752
Aussanasuwannakul, A., Chantarachoti, J., & Thongchai, P. (2022). Effect of okara addition on gluten-free extruded snacks. Foods, 11, 2967. https://doi.org/10.3390/foods11192967
Aussanasuwannakul, A., Chantarachoti, J., & Thongchai, P. (2023). Supercritical CO? extraction of oil from okara: yield and antioxidant properties. Foods, 12, 2698. https://doi.org/10.3390/foods12142698
Fazi, A., Zennaro, I., & Corinaldesi, V. (2017). Ergonomics assessment in food industry workers. MATEC Web of Conferences, 95, 14004. https://doi.org/10.1051/matecconf/20179514004
Febriani, F., & Wurjaningrum, F. (2024). Systematic layout planning to improve facility layout in small and medium food enterprise. Southeast Asian Business Review, 2(2). https://doi.org/10.20473/sabr.v2i2.60850
Feng, J.-Y., Wang, R., Thakur, K., Ni, Z.-J., Zhu, Y.-Y., Hu, F., Zhang, J.-G., & Wei, Z.-J. (2021). Evolution of okara from waste to value-added food ingredient: an account of its bio-valorization for improved nutritional and functional effects. Trends in Food Science & Technology, 116, 669-680. https://doi.org/10.1016/j.tifs.2021.08.011
Gagnon, J., Torres, L., & Liu, Z. (2025). Protein recovery from tofu whey using nanofiltration and electrodialysis. Sustainable Food Technology, 3, 1529. https://doi.org/10.1039/d5fb00202h
Hartini, H., Susanto, A., & Fitriana, R. (2021). Environmental impact assessment of tofu industry wastewater treatment using LCA approach. IOP Conference Series: Earth and Environmental Science, 894(1), 012004. https://doi.org/10.1088/1755-1315/894/1/012004
Iqbal, M., Sitompul, M., & Hasibuan, R. (2025). Optimization methods in manufacturing facility layout design: a literature review. Jurnal Teknik Mesin dan Industri (JTMEI), 7(1), 169–176. ISSN 2686-127X.
Kamble, R., & Bhat, R. (2020). Microstructure and antioxidant potential of okara as a functional food ingredient. Legume Science, 2(3), e44. https://doi.org/10.1002/leg3.44
Kamble, R., & Rani, A. (2020). Bioactivity and structural properties of okara: A mini-review. Legume Science, 2, e32. https://doi.org/10.1002/leg3.32
Karim, A. R., Farooq, U., & Hassan, M. (2025). Zero-waste soybean biorefinery: a systematic review and loop-based valorization model. Heliyon, 11, e42118. https://doi.org/10.1016/j.heliyon.2025.e42118
Kuligowski, M., Nowak, D., & Pawlik, M. (2024). Fermentation of okara–linseed cake tempeh increases isoflavone aglycone content. Sustainability, 16(22), 9936. https://doi.org/10.3390/su16229936
Mashayekh, M., Hosseini, S. M., & Daryaei, H. (2023). Bioactive peptides from tofu whey: enzymatic hydrolysis and functional characterization. Food Science & Nutrition, 11(6). https://doi.org/10.1002/fsn3.3312
Mashayekh, M., Hosseini, S. M., & Daryaei, H. (2023). Bioactive whey peptides improving yogurt microbiological stability and antioxidant activity. Food Science & Nutrition, 11. https://doi.org/10.1002/fsn3.3312
Nwaudah, C., Otegbayo, B., & Akintayo, E. (2025). Formulation and stability of okara and oyster mushroom composite biscuits. Foods, 14(3), 539. https://doi.org/10.3390/foods14030539
Pérez-Gosende, P., García-Herrero, S., Camiña, C., & Prado-Prado, J. C. (2021). A review of facility layout planning: taxonomies, methods, and applications. International Journal of Production Research, 59(12), 3655–3682. https://doi.org/10.1080/00207543.2021.1897176
Punoo, H., Sharma, V., & Rani, S. (2023). Fortification of fruit juice with tofu whey: formulation and sensory evaluation. Exploration of Foods and Foodomics, 1, 206–220. https://doi.org/10.37349/eff.2023.00016
Rahman, M. S., Li, Y., & Kim, J. (2021). Nutritional potential of okara as livestock feed: a review. Animal Science Journal, 92, e13594. https://doi.org/10.1111/asj.13594
Rohrer, T., Schneider, M., & Muller, J. (2025). Life cycle assessment of okara valorization scenarios. Environments, 12, 93. https://doi.org/10.3390/environments12030093
Setiabudi, R., Prasetyo, H., & Hidayat, R. (2025). Facility layout redesign using lean manufacturing and vsm in small bakery smes. Jurnal Teknik Mesin dan Industri (JTMEI), 4(1), 135–151. https://doi.org/10.55606/jtmei.v4i1.4789
Sudaryantiningsih, D., & Pambudi, A. (2025). Implementation of cleaner production in tofu manufacturing: a case study. Intelektiva Journal, 7(2), 103–110. ISSN 2599-2957.
Tindjau, R., Sopade, P., & Udenigwe, C. (2023). Biotransformation of tofu whey by propionibacterium to produce functional beverage enriched with vitamin B12. Journal of Food Science, 89(3). https://doi.org/10.1111/1750-3841.16863
Wanniarachchi, W. M. D. S., Gopura, R. A. R. C., Jayawardane, T. S. A., & Perera, A. S. R. S. (2016). Hygienic design model for food industry facilities. Journal of Industrial Engineering, 2016, Article 2796806. https://doi.org/10.1155/2016/2796806
Xue, Y., Zhang, Y., & Li, J. (2024). Effect of okara incorporation on glycemic index and resistant starch in extruded rice products. Journal of Functional Foods, 117, 106252. https://doi.org/10.1016/j.jff.2024.106252
