| Kode Mata Kuliah | PG4101 / 3 SKS |
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| Penyelenggara | 143 - Teknik Pangan / FTI |
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| Kategori | Kuliah |
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| Bahasa Indonesia | English |
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| Nama Mata Kuliah | Perancangan & Evaluasi Proses Pangan | Food Process Design & Evaluation |
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| Bahan Kajian | - Penyusunan block flow diagram, process flow diagram, dan penyelesaian neraca massa dan energi
- Heuristik dalam perancangan proses pangan: Sistem reaksi, pemisahan, dan proses pangan lainnya
- Perancangan proses pangan berbasis computer: Aspen Plus, Superpro
- Batch scheduling
- Heat integration
- Struktur input-output proses
- Piranti-piranti evaluasi kinerja proses
- Evaluasi kinerja proses
| - Preparation of block flow diagrams, process flow diagrams, and completion of mass and energy balances
- Heuristics in food process design: Reaction systems, separation, and other food processes
- Computer-based food process design: Aspen Plus, Superpro
- Batch scheduling
- Heat integration
- Process input-output structure
- Performance evaluation devices
- Process performance evaluation
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa mampu membuat process flow diagram dan menyelesaikan neraca massa dan energi terkait suatu proses pangan.
- Mahasiswa mampu menganalisa proses reaksi, pemisahan, dan jaringan penukar kalor untuk suatu proses pangan berdasarkan heuristik dalam pemilihan peralatan dan konfigurasi proses pangan.
- Mahasiswa mampu merancang operasi unit proses dan penjadwalan mode partaian.
- Mahasiswa mampu melakukan perancangan proses secara sistematik untuk memproduksi suatu bahan pangan.
- Mahasiswa mampu melakukan evaluasi kinerja proses teknik pangan
- Mahasiswa mampu mengoperasikan piranti-piranti mutahir dalam membantu perhitungan Teknik Pangan dengan baik.
| - Students can construct process flow diagram and solve mass and energy balances in a food processing.
- Students are able to analyze reaction processes, separation, and heat exchange networks for a food process based on heuristics in selecting equipment and process configurations.
- Students understand unit operations processes and scheduling of batch mode.
- Students perform process design systemically to produce food.
- Students are able to evaluate performace of food engineering process.
- Students are able to operate advanced tools to assist in Food Engineering calculations effectively.
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| Metode Pembelajaran | Pembelajaran kooperatif
Pembelajaran kolaboratif
Pembelajaran berbasis projek
Pembelajaran berbasis permasalahan
Diskusi kelompok
Simulasi
Studi literatur | Cooperative Learning, Collaborative Learning, Project-Based Learning, Problem-Based Learning, Group Discussions, Simulations, Literature Study |
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| Modalitas Pembelajaran | Luring | Offline |
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| Jenis Nilai | ABCDE |
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| Metode Penilaian | Ujian, Kuis, Tugas | Exam, Assignment, Quiz |
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| Catatan Tambahan | | |
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