Implikasi Peran Dan Fungsi Pengawasan Bank Syariah Di Indonesia Pasca UU No. 21 Tahun 2011

The growth of the Sharia banking system in Indonesia is considered a measure of Sharia's economic success. The Indonesian Sharia Banking Supervision is responsible for regulating sharia banking activities. It is important to note that this information is from a regulatory point of view. The regulation and supervision of sharia banking activities are based on amendments to Act No. 3 of 2004 on the Bank of Indonesia, No. 23 of 1999, and Law No. 21 of 2008. After the passing of OJK Act No. 21 in 2011, Indonesian banks were granted the authority to oversee Sharia banks, which were then transferred to the JSC. The Financial Services Authority was formed due to concerns from various parties about the supervisory function of Indonesian banks in regulating Sharia banking. The JSC does not directly monitor all activities of Sharia institutions, but rather ensures that certain aspects are overseen by other institutions, such as the DPS (Dewan Pengawas Syariah).  The DPS is responsible for overseeing Sharia Financial Institutions, and is registered based on the approval of the National Sharia Council (DSN). The objective of the OJK is to meet and protect the needs and interests of the public, create a stable and sustainable financial system, and implement a financial system based on the principles of good governance, which include accountability, transparency, and independence.

Effect of Wheat Flour Extraction Rates on Physico-Chemical Characteristics of Sourdough Flat Bread

The project was designed to determine the suitability of different wheat varieties for the production of naan and to evaluate the performance of mixed starter cultures of yeast and LAB and wheat flour extraction rates on the quality of sourdough naan. On the basis of physico-chemical, rheological characteristics of wheat flour and sensory characteristics of the naan, wheat variety AS-2002 were found the most suitable for the production of naan. Consequently, this variety was milled to get 64, 76, 88 and 100% extraction rates flour for subsequent studies. The extraction rates significantly influenced the proximate composition and rheological characteristics of the flour. The sourdoughs were prepared from different extraction rates flour using freeze dried mixed cultures namely; LA-1 containing homo-fermentative strain Pediococcus acidilacti and yeast Saccharomyces cerevisiae and LA-5, containing hetero-fermentative strain L. brevis and homo-fermentative strain L. casei and yeast Saccharomyces cerevisiae. The pH of the sourdoughs decreased and acidity increased significantly with an increase in extraction rate of flour. The sourdoughs were analyzed for volatiles; the compounds extracted were alcohols, esters, acids, carbonyls and aromatic compounds. The sourdough naans were prepared by using different extraction rates flour. The production of organic acids increased with an increase in extraction rate and freeze dried cultures containing heterofermentative strains of LAB showed better performance than homo-fermentative in the production of organic acids. The sourdough naans prepared with different extraction rates flour showed highly significant effect on minerals contents. The volatile compounds extracted from the sourdough naans using SPME and Dynamic Headspace techniques were mainly identified as alcohols, esters, carbonyls. It was found that heterofermentative strains of LAB produced more volatile compounds than homo-fermentive and SPME technique extracted volatile compounds with higher relative peak areas than Dynamic Headspace. The sensory evaluation of naans revealed that the sourdough naans were preferred over yeast leavened due to their better taste; flavor and chewability. The sourdough naans prepared from 76% extraction rate flour were awarded the highest scores for most of the sensory attribute.