| Bahan Kajian | - Pertumbuhan Mikroba
- Stoikiometri Pertumbuhan
- Media dan Inokulum
- Bioreaktor dan Sterilisasi
- Mikroba yang berperan penting pada proses fermentasi pangan
- Reaksi fermentasi untuk memberi rasa dan aroma
- Reaksi fermentasi terhadap sifat rheology
- Reaksi fermentasi terhadap warna makanan
- Pengaruh fermentasi terhadap produksi nutraceuticals
- Pengaruh fermentasi terhadap penghilangan komponen berbahaya
| - Microbial growth
- Growth stoichiometry
- Media and inoculum
- Bioreactors and sterilization
- Microbes important in food fermentation processes
- Fermentation reactions for flavor and aroma
- Fermentation reactions affecting rheology
- Fermentation reactions affecting food color
- Effect of fermentation on the production of nutraceuticals
- Effect of fermentation on the removal of harmful components
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa mampu menjelaskan konsep dasar terkait teknik fermentasi pangan mencakup: pertumbuhan dan stoikiometri pertumbuhan mikroba, penyiapan media dan inokulum fermentasi, sterilisasi, dan reaktor fermentasi.
- Mahasiswa mampu menjelaskan pengaruh fermentasi bahan pangan pada perubahan karakteristik produk pangan yang meliputi perubahan aroma/rasa, tekstur, warna, komposisi, peningkatan nutrisi baru, dan penghilangan komponen berbahaya.
| - Students are able to explain basic concepts related to food fermentation techniques including: microbial growth and stoichiometry of microbial growth, preparation of fermentation media and innoculums, sterilization, and fermentation reactor.
- Students are able to explain the effect of fermented food ingredients on changes in the characteristics of food products which include changes in aroma/taste, texture, color, composition, increase in new nutrients, and removal of harmful components.
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