Analisis Life Cycle Assessment (LCA) pada Proses Penyajian Kopi (Studi Kasus Tsarima Coffee, Bondowoso)

Abstract

Increased coffee consumption drives higher energy use and emissions during the brewing process, which has the potential to impact the environment. The objective of this study is to analyze the life cycle of the coffee brewing process to identify the stages that have the greatest environmental impact and to develop recommendations for sustainable and environmentally friendly coffee brewing at Tsarima Coffee in Bondowoso. The study employed the Life Cycle Assessment (LCA) method using a gate-to-gate approach, covering the stages from roasting and grinding to brewing. The results indicate that the roasting stage accounts for the largest share of energy consumption across all methods due to the use of electricity and LPG, while the Americano method exhibits significantly higher energy consumption during the espresso extraction process, which utilizes a high-powered machine. The GWP values per cup were 0.0269 kg CO2-eq for the Tubruk method, 0.0507 kg CO2-eq for the V60 method, and 0.1205 kg CO2-eq for the Americano method. The Americano method also produced the highest AP and EP values compared to the other methods. The recommendations for improvement focus on scheduling the roasting machine to adjust the timing and quantity of raw materials processed, thereby making machine usage more efficient in line with production needs. In conclusion, the use of renewable energy has the potential to be an effective strategy for reducing the environmental impact of the coffee preparation process.