Dampak Kebijakan Kenaikan Harga Minyak Goreng Rakyat Terhadap Distributor di DKI Jakarta

Bentonius Silitonga — Wed, 20 Nov 2024 00:00:00 +0000

To overcome the problem of stability, certainty, and affordability of cooking oil prices, the government has issued regulations that regulate the trade process from upstream to downstream even though in reality the price in the market remains high and scarce.

The study aims to examine the impact of the policy of increasing the price of cooking oil in terms of price stability and supply chain management felt by distributors in DKI Jakarta. The study uses qualitative methods through in-depth interview techniques. The results of the analysis use interview data, literature reviews, government reports, and other official websites.

The results of the study revealed that government policy has not considered the domino effect of an uncertainty in the addition of export quotas that affect the Domestic Market Obligation on the availability of Minyakita. In addition, allegations of cooking oil cartel practices and speculator behavior are factors that hinder the implementation of the policy properly. As a conclusion of the study, the impact of the policy of increasing the price of cooking oil does not have a strong influence on price stability and supply chain availability, ambiguous trade, and the government's inability to oversee the business process from upstream to downstream.

Uji Kesukaan Kimchi dengan Modifikasi Asinan Buah

Roy Daniel Samboh, Evelyn Sazcipta Mekarningtyas — Mon, 25 Nov 2024 00:00:00 +0000

Abstract

This research was conducted because the researcher wanted to create kimchi innovation with local fruits in Indonesia, where fruits are horticultural products or easily perishable, so there needs to be an effort to extend the shelf life of fruits and increase their selling price. Therefore, the author was interested in creating kimchi innovation with fruit pickle modification. The research method and data collection techniques used were (1) Experimental Method (2) Literature Study (3) Questionnaire. From the results of the research using organoleptic tests that have been conducted, it can be concluded that kimchi with fruit pickle substitution with the best mean result (3.95) was found in the characteristic color of fruit kimchi, which has various colors from the fruit and a deep red color from the kimchi substitution spices.

Key Words : Organoleptic Test, Modification, Kimchi, Pickled Fruit

EDUTURISMA

Dampak Kebijakan Kenaikan Harga Minyak Goreng Rakyat Terhadap Distributor di DKI Jakarta

Uji Kesukaan Kimchi dengan Modifikasi Asinan Buah

Abstract