Community Perception of Cheese-Making Wastes Utilization and its Sustainability

Abstract

Cheese-making wastes utilization has been done in KPBS (The Dairy Farmer Cooperatives of South Bandung) and affect the surrounding communities. The research aimed to determine the perception of the community towards the utilization of cheese-making wastes that has been done. Cluster random sampling was taken on three groups of respondents, namely KPBS employees, KPBS member farmers and the affected communities around KPBS. Randomized numerical tables used to determine the respondent which resulted 24 respondents of KPBS employees, 41 respondents of KPBS member farmers and 28 respondents of affected communities around KPBS, with the total of 93 respondents. Questionnaires used to obtain the community perceptions of cheese-making wastes utilization and its sustainability that covered social, economic, environmental and technological dimension with five levels Likert scale to express the respondent’s preference. Results showed that the communities perception of cheese-making wastes utilization on social, economic and ecological dimension shown neutral to positives perception with average Likert score of 3.61, 3.82 and 3.35 respectively, while technological knowledge dimension shown neutral to negative perception (2.99) which could be a threat towards cheese-making sustainability.