Penilaian Kesehatan Bank Syariah

This writing discusses the health assessment of Sharia Banks. The legal basis for regulating the health assessment of Sharia Banks (BUS and BPRS) refers to the regulations of the Law, PP, PBI, POJK, and BI, as well as OJK circulars. The article explains the RGEC assessment of Sharia Banks, using a qualitative approach with a literature study research design. This writing presents a literature review of various sources related to assessing the health of Sharia Banks, the legal basis of BUS and BPRS, and RGEC. The discussion explains that bank health assessment reflects the bank's performance and is the result of assessing the bank's condition to overcome risks and improve performance. The logical structure and causal connections between statements ensure a clear and balanced presentation of the topic. The health assessment of Sharia Commercial Banks (BUS) is regulated by Law Number 21 of 2008 concerning Sharia Banking. According to this law, banks are required to maintain their level of soundness. Article 1, paragraph 6 of POJK No. 8 of 2014 pertains to the evaluation of the soundness level of sharia commercial banks and sharia units. The health assessment of Sharia Rural Banks (BPRS) is regulated by Bank Indonesia Regulation No.9/17/PBI/2007, which is based on the Health Assessment System Rural Credit Bank using Sharia Principles. The RGEC method is an advancement of the CAMELS method. The RGEC method involves inherent risks, and quality risk management is applied to bank operations across eight factors: credit risk, market risk, liquidity risk, operational risk, legal risk, strategic risk, compliance risk, and reputation risk.

Xylitol Production from Agricultural Wastes for Utilization in Dietetic Food

Xylitol was produced from four indigenous agricultural by-products including sugarcane bagasse, oat hulls, mongbean hulls and peanut hulls through fermentation to evaluate potential of local agricultural wastes for xylitol production. The methodology comprised of hydrolysis followed by detoxification of hydrolysate by neutralization, concentration and charcoal treatment to remove the fermentation inhibitors. The detoxification with calcium hydroxide, five fold concentration of hydrolysate and 5% charcoal treatment at 600C was found to be probable in terms of removal of fermentation inhibitors. The resultant detoxified hydrolysate was fermented with Candida tropicalis and optimum conditions found were at pH 6.0 and temperature 300C. After refining and concentration of fermented broth, the xylitol solution was freeze dried. Highest yield of the xylitol was obtained from oat hulls followed by sugarcane bagasse, mongbean hulls and peanut hulls. The xylitol was replaced in cookies at different ratios for preparation of dietetic food product. The physicochemical, sensory and microbiological characteristics were determined at 0, 15, 30, 45 and 60 days interval. The cookies prepared with 50% replacement of sucrose with xylitol were liked by panelists. The product was found to be acceptable in view of physicochemical and microbiological parameters. Asserted health effects of the xylitol intake were evaluated through biological studies. Xylitol incorporated diet significantly affected serum glucose, cholesterol and triglycerides in normal and diabetic rats.