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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality Gudang Jurnal Multidisiplin Ilmu
Akbar, Kelvin Muhammad
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Pengaruh Fluktuasi Suhu Penyimpanan Beku terhadap Perubahan Mutu Pre-baked Kroisan dan Produk Akhir Akbar, Kelvin Muhammad; Suyatma, Nugraha Edhi; Nurtama, Budi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.57

Abstract

Frozen pre-baked products are widely used in the bakery industry as they enhance productivity, ensure product availability, and expand distribution networks. One of the pastry products that incorporates pre-baked dough is the croissant. However, in practice, frozen storage facilities often experience temperature fluctuations, which can affect the quality of both pre-baked products and their final baked forms. Storage under unstable temperature conditions tends to cause greater product deterioration compared to storage at stable temperatures. This study aimed to compare the quality changes in pre-baked croissants (PBCr) and their final baked products due to temperature fluctuations during PBCr frozen storage. The research was conducted in a bakery industry setting (PT XYZ) by observing product characteristics after freezing (PBCr) and after baking. The observed parameters included weight, volume, and color intensity. Storage under fluctuating temperature conditions led to a significant decline in product quality (p<0.05) in terms of both weight and volume for both PBCr and the final baked products. Conversely, in stable frozen storage conditions, quality deterioration occurred but was not statistically significant. The weight of PBCr showed a significant reduction ranging from -5.7 to -6.5%, while the weight of the final baked products decreased by -15.2 to -18.9%. Volume analysis showed varied results, with both increases and decreases in the volume of PBCr and the final products during storage. Meanwhile, the color intensity of the final products did not show significant differences between PBCr stored under stable and fluctuating temperature conditions.
Dampak Adanya Kebijakan Otonom PTN-BH Terhadap Komersialisasi Studi Kasus ITB Hasby, Abdullah; Akbar, Kelvin Muhammad; Permana, Tyo Yoga
Gudang Jurnal Multidisiplin Ilmu Vol. 2 No. 6 (2024): GJMI - JUNI
Publisher : PT. Gudang Pustaka Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59435/gjmi.v2i6.528

Abstract

Komersialisasi pendidikan, upaya mencari keuntungan dari tangan pihak yang sedang menekuni pendidikan telah menjadi faktor dari menurunnya pendidikan di Indonesia. Apa yang dilakukan oleh salah satu Perguruan Tinggi Berbadan Hukum (PTN BH) di Bandung yaitu Institut Teknologi Bandung terhadap mahasiswanya adalah salah satu contoh dari komersialisasi pendidikan. Ukt sebagai salah satu masalah yang harus dihadapi setiap mahasiswa agar dapat berkuliah menjadi topik penelitian pada artikel ini, dalam artikel ini peneliti akan membahas mengenai salah satu upaya dari ITB dalam mengembangkan perekonomian mereka dengan cara bekerjasama dengan salah satu platform peminjaman dana online yaitu Danacita, sebuah aplikasi peminjaman dana dengan bunga yang ditinjau kerjasama kedua belah pihak ini memiliki motif untuk mencari keuntungan ekonomi. Kerjasama ITB dengan Danacita ditujukan untuk membuat platform Danacita sebagai salah satu opsi bagi mahasiswa untuk membayar atau mencicil ukt mereka. Hal ini menimbulkan banyak kritik dan penolakan dari para mahasiswa maupun media-media massa lantaran kerjasama ITB dengan Danacita telah menggugurkan mimpi banyak orang dan bahkan menjerumuskan banyak orang ke dalam lilitan hutang dari bunga yang ditetapkan oleh Danacita. Kata Kunci: Komersialisasi, Pinjaman online, PTN BH
Co-Authors Budi Nurtama Hasby, Abdullah Nugraha Edhi Suyatma Permana, Tyo Yoga