Optimizing Productivity and Efficiency Using Eco-Efficiency Method at PT XYZ

This study aims to evaluate the productivity and efficiency of cheddar cheese production using an eco-efficiency approach at PT XYZ. The research addresses the underutilization of whey waste by integrating quantitative analysis of productivity, efficiency, and the Eco-Efficiency Index (EEI), followed by qualitative insights through in-depth interviews. Data were collected via observation, documentation, and lab testing from January to April 2025. Results indicate stagnant productivity and low efficiency, primarily due to unprocessed whey waste, which constitutes over 89% of input. The study proposes converting whey into liquid organic fertilizer as a viable solution, offering environmental benefits and potential profit, contributing to sustainable operations in the dairy industry.