Prayuda, Bayu (2023) Pengelolaan Persampahan di Ruang Publik Kreatif (RPK) Pangkalan Kerinci, Kelurahan Kerinci Barat, Kecamatan Pangkalan Kerinci, Kabupaten Pelalawan. Other thesis, Universitas Islam Riau.

Text 173410390.pdf - Submitted Version Restricted to Registered users only Download (9MB) | Request a copy

Abstract

The Pangkalan Kerinci Creative Public Space is located on Jalan Sultan Syarif Hasyim right in front of the Pelalawan District Head and DPRD offices or in the Bhakti Praja office area. Based on information sourced from pelitariau.com, almost every Saturday night the Creative Public Space Park (RPK) is crowded with people, especially the local people of the city of Pangkalan Kerinci, Pelalawan Regency. Activities or activities in the creative public space can generate waste with various types of waste. The purpose of this study was to develop a waste management plan in the Pangkalan Kerinci Creative Public Space (RPK), West Kerinci Village, Pangkalan Kerinci District, Pelalawan Regency which includes storage, collection and temporary shelters (TPS). The target of this research is to know the existing condition of waste management in Pangkalan Kerinci Creative Public Space (RPK), West Kerinci Village, Pangkalan Kerinci District, Pelalawan Regency, to calculate waste generation and composition in Pangkalan Kerinci Creative Public Space (RPK), West Kerinci Village, Pangkalan District Kerinci, Pelalawan Regency, Formulate a waste management plan in Pangkalan Kerinci Creative Public Space (RPK), West Kerinci Village, Pangkalan Kerinci District, Pelalawan Regency which includes storage, collection and temporary shelters (TPS). In this study the data used were the results of field observations and the perceptions of the people who came to the location, the data was obtained through distributing questionnaires which were distributed directly to the community, as many as 97 respondents were obtained. These data are used to develop a waste management plan in Creative Public Spaces (RPK) which will be processed using several analyzes including quantitative descriptive analysis. The results of the study showed that waste generation in restaurants was 26.95, food stalls were 43.7, street vendors were 18.75, service offices were 1.85, and parks were 58.35. The composition of organic waste from restaurant waste is 75.81% and inorganic waste is 24.19%, organic waste from stalls and street vendors is 55.30% and inorganic waste is 44.70%, service office organic waste is 15.69% and inorganic waste 84.31%, garden organic waste 65.04% and garden inorganic waste 34.96%. The results of planning a restaurant waste management system for placing 4-point waste containers with a capacity of 42 L (organic waste) and 15 L (inorganic waste), stalls and street vendors placing 36- point waste containers with a capacity of 12 L for organic waste and 10 L for inorganic waste, office waste The service uses a 20 L volume trash can, placement of 9 point garden waste containers, with a capacity of 40 L of organic waste and an inorganic waste bin with a capacity of 20 L, a trash cart with a capacity of 1120 L and a divider separating organic waste and inorganic waste. 3 units of waste containers with a capacity of 660 L for residual waste and 1 unit with a capacity of 920 L and divided into 3 sections for recyclable waste.

Actions (login required)

View Item