Kurikulum 2024

Kode Mata KuliahPG2102 / 3 SKS
Penyelenggara143 - Food Engineering / FTI
KategoriLecture
Bahasa IndonesiaEnglish
Nama Mata KuliahKimia PanganFood Chemistry
Bahan Kajian
  1. Teori Aktivitas Air dan Pengaruhnya dalam Kestabilan Pangan
  2. Struktur dan Sifat Fungsional Karbohidrat dalam Pangan
  3. Struktur dan Sifat Fungsional Serat Pangan dalam Pangan
  4. Struktur dan Sifat Fungsional Minyak dan Lemak Pangan
  5. Struktur dan Sifat Fungsional Protein dan Enzim Pangan
  6. Struktur dan Sifat Fungsional Senyawa Fenolik dalam Pangan
  7. Pengantar Singkat Kimia Organik untuk Pangan
  1. Water activity theory and its impact on food stability
  2. Structure and functional properties of carbohydrates in food
  3. Structure and functional properties of dietary fiber in food
  4. Structure and functional properties of oils and fats in food
  5. Structure and functional properties of proteins and enzymes in food
  6. Structure and functional properties of phenolic compounds in food
  7. Introduction of organic chemistry for food
Capaian Pembelajaran Mata Kuliah (CPMK)
  1. Mahasiswa mampu menjelaskan sifat fisik dan kimia dari komponen pangan karbohidrat (gula sederhana, disakarida, dan polisakarida), lipid (minyak dan lemak, serta lipid tak tersabunkan), protein, enzim, senyawa fenolik (antioksidan, pewarna, perisa), dan aktivitas air serta pengaruhnya terhadap kestabilan pangan
  2. Mahasiswa mampu menjelaskan hubungan antara sifat fisik dan kimia komponen pangan dengan sifat-sifat fungsionalnya, seperti: gelatinisasi, gelasi, emulsifikasi, foaming, gelling, film forming, solid fat content, titik leleh
  3. Mahasiswa mampu mengidentifikasi dan menjelaskan pengaruh struktur, komposisi, dan sifat fungsional dari komponen kunci penyusun bahan pangan terhadap kualitas produk dan pemecahan masalah kerekayasaan pangan
  4. Mahasiswa mampu memetakan sifat fisik, kimia, dan fungsional komponen suatu bahan pangan dengan kondisi pemrosesan untuk menghasilkan produk pangan sesuai spesifikasi yang ditetapkan.
  1. Students are able to explain the physical and chemical properties of food components such as carbohydrates (simple sugars, disaccharides, and polysaccharides), lipids (oils and fats, and unsaponifiable lipids), proteins, enzymes, phenolic compounds (antioxidants, colorants, flavors), and water activity and their influence on food stability.
  2. Students are able to explain the relationship between the physical and chemical properties of food components and their functional properties, such as: gelatinization, gelling, emulsification, foaming, gelling, film forming, solid fat content, and melting point.
  3. Students are able to identify and explain the influence of structure, composition, and functional properties of key food components on product quality and the solution of food engineering problems.
  4. Students are able to map the physical, chemical, and functional properties of food components with processing conditions to produce food products that meet specified criteria.
Metode PembelajaranPembelajaran kooperatif Pembelajaran berbasis masalah Diskusi kelompok Studi Kasus PraktikumCooperative Learning, Problem-Based Learning, Group Discussions, Case Studies, Practicals
Modalitas PembelajaranLuringOffline
Jenis NilaiABCDE
Metode PenilaianUjian, Tugas, Kuis, Laporan PraktikumExam, Assignment, Quiz, Laboratory Practical Report
Catatan Tambahan