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All Journal Journal of Innovation Research and Knowledge Journal of Business Economics and Management
Murdiah
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Humanities Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences

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MAILLARD AND CARAMELIZATION REACTIONS IN CONFECTIONERY PRODUCTS Baiq Afriza Lia Fitri; Murdiah, Murdiah; Baiq Pebriyanti Hidayati
Journal of Innovation Research and Knowledge Vol. 5 No. 2: Juli 2025
Publisher : Bajang Institute

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Abstract

The Maillard reaction and caramelization are two major non-enzymatic browning reactions that play a vital role in shaping the organoleptic characteristics of sugar-based confectionery. These thermal-induced reactions are responsible for the formation of brown pigments, flavor compounds, and aroma volatiles that define the sensory identity of products such as caramel, toffee, and fudge. This review aims to explore the fundamental mechanisms of both reactions, their dependency on ingredient composition and process conditions, and their contribution to color, flavor, and texture development in confectionery systems. Understanding these reactions is essential for optimizing quality while minimizing risks.
STRATEGI MITIGASI PEMBENTUKAN 3-MCPDE DAN GE PADA PEMURNIAN MINYAK SAWIT: STUDI LITERATUR Baiq Pebrianti Hidayati; Murdiah, Murdiah; Baiq Afriza Lia Fitri
Journal of Innovation Research and Knowledge Vol. 5 No. 2: Juli 2025
Publisher : Bajang Institute

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3-monochloropropane-1,2-diol esters (3-MCPDE) dan glycidyl esters (GE) merupakan kontaminan proses yang terbentuk selama pemurnian minyak sawit, khususnya pada tahap deodorisasi bersuhu tinggi. Kedua senyawa ini bersifat toksik dan berpotensi karsinogenik, sehingga menjadi perhatian berbagai lembaga keamanan pangan global. Kajian ini disusun dalam bentuk narrative literature review untuk mengidentifikasi strategi mitigasi yang telah diterapkan di setiap tahap pemurnian, mulai dari pra-pemrosesan, degumming, bleaching, hingga deodorisasi. Hasil kajian menunjukkan bahwa kombinasi antara pencucian air (water washing), penggunaan bleaching earth dengan tingkat keasaman yang terkendali, serta pengaturan suhu dan pemilihan media stripping pada tahap deodorisasi merupakan pendekatan yang paling efektif dalam menurunkan kadar 3-MCPDE dan GE. Penerapan strategi mitigasi dari hulu hingga hilir dinilai penting untuk menghasilkan minyak sawit yang aman, efisien secara teknologi, dan sesuai dengan regulasi internasional.
Penggunaan Metode Network Pada Pembangunan MBG di Medan Amplas murdiah; Rani Padila Ningsih; Putri Khoirunnisa; Ahmad Albar Tanjung
Journal of Business Economics and Management | E-ISSN : 3063-8968 Vol. 2 No. 3 (2026): Januari - Maret
Publisher : GLOBAL SCIENTS PUBLISHER

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This study seeks to evaluate how effective the Network Planning method is when using the Critical Path Method (CPM) and Program Evaluation and Review Technique (PERT) in scheduling the construction of the Free Nutritious Food Program (MBG) facility in Medan Amplas District. A descriptive quantitative research method was used, involving data collection through field observations and interviews with those managing the project. The data were processed using QM for Windows software to identify the critical path and estimate the project's completion time. The findings show that the ideal completion time for the MBG project is 72 days, which is faster than the actual time taken, which was 90 days. The critical path for the project was found to be A–C–D–E–F–G–H–I–N–O–P–Q–T. The results highlight that using CPM and PERT enhances time efficiency and improves the ability to manage the project effectively. As a result, Network Planning acts as a valuable tool for project managers to help ensure the successful execution of government infrastructure projects.
Co-Authors Ahmad Albar Tanjung Baiq Afriza Lia Fitri Baiq Pebrianti Hidayati Putri Khoirunnisa Rani Padila Ningsih