Global warming impact study on carrageenan flour product using life cycle assessment (LCA) approach

Abstract

The increasing demand for carrageenan flour products in various industries was directly proportional to the potential environmental impact generated. The environmental impact was global warming (GW) caused by greenhouse gas (GHG) emissions. The industry was one of the producers of GHG emissions from materials, energy, and waste produced. Hence, it hoped that it could improve the eco-friendlier production system. This study aimed to analyze GHG emissions generated in the life cycle of carrageenan flour products and give an alternative strategy for environmental improvement. This research was assessed using a life cycle assessment (LCA) approach with a cradle to gate scope. The research used were primary and secondary data. This research was carried out by determining the goal and scope, collecting input and output as inventory data for each process unit, analyzing the impact of GHG emitting sources, and interpreting the results to formulate a recommendation for improvement. The result of the LCA study showed that Global warming caused GHG emission in the carrageenan flour production process with a value of 47.54 kg-CO2eq/kg of carrageenan flour, with the most significant emission source the use of coal as boiler fuel. Recommendations for improvement that can be made to reduce GHG emissions are replacing coal with compressed natural gas (CNG) with an emission reduction value of 47.73 kg-CO2eq/kg of carrageenan flour with an improvement percentage of 44.29%.