| Kode Mata Kuliah | FA5014 / 3 SKS |
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| Penyelenggara | 207 - Farmasi / SF |
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| Kategori | Kuliah |
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| Bahasa Indonesia | English |
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| Nama Mata Kuliah | Analisis dan Evaluasi Keamanan Pangan | Food Safety Analysis and Evaluation |
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| Bahan Kajian | - Analisis nutrisi/proksimat dan penentuan angka kalori
- Analisis BTP
- Analisis cemaran dalam pangan
- Penyakit akibat mikroba, indikator mikrobiologi keamanan pangan, analisis bahaya dan pengendalian titik kritis, perlindungan pangan
| - Nutritional/proximate analysis and calorie determination
- Analysis of food additives
- Analysis of contaminants in food
- Microbial foodborne diseases, microbiological indicators of food safety, hazard analysis and critical control points, food protection
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mampu menjelaskan konsep dan prinsip analisis risiko dalam evaluasi keamanan makanan serta mampu menjelaskan contoh aplikasi analisis resiko dalam evaluasi keamanan BTM/P dan kontaminan makanan
- Mampu menjelaskan prinsip pengaturan penggunaan BTP yang berlaku dalam standar internasional, serta komparasi regulasi yang berlaku di Indonesia, regional, dan negara lain.
- Mampu menjelaskan metode penentuan berbagai BTP dan kontaminan kimia dalam pangan serta metode penentuan lemak, protein, protein murni, protein daging bebas protein jaringan ikat, dan karbohidrat dalam produk pangan sehingga mampu melakukan perhitungan penentuan nilai kalori dalam produk pangan berdasarkan hasil penentuan lemak, protein dan karbohidrat
- Mampu menjelaskan prinsip-prinsip dan faktor-faktor yang harus diperhitungkan dalam penentuan batas maksimum BTP dan kontaminan kimia dalam berbagai kategori pangan
- Mampu melakukan perhitungan untuk penentuan batas maksimum BTP dan kontaminan kimia pada berbagai kategori pangan
- Mampu mengenal berbagai penyakit yang disebabkan oleh mikroba, menjelaskan berbagai metode analisis untuk identifikasi mikroba, menjelaskan persyaratan dan prinsip dari analisis bahaya dan pengendalian titik kritis.
| - Able to explain the concepts and principles of risk analysis in food safety evaluation and explain examples of risk analysis applications in the evaluation of food additives and contaminants.
- Able to explain the regulations governing the use of food additives in accordance with international standards, and compare the regulations in Indonesia, the region, and other countries.
- Able to explain the methods for determining various food additives and chemical contaminants in food, as well as methods for determining fat, protein, pure protein, connective tissue-free meat protein, and carbohydrates in food products, and perform calculations to determine calorie values in food products based on fat, protein, and carbohydrate content.
- Able to explain the principles and factors to be considered in determining the maximum limits for food additives and chemical contaminants in various food categories.
- Able to perform calculations to determine the maximum limits for food additives and chemical contaminants in various food categories.
- Able to recognize various diseases caused by microbes, explain various analytical methods for identifying microbes, and explain the requirements and principles of hazard analysis and critical control points.
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| Metode Pembelajaran | Kuliah, presentasi, diskusi, dan kerja mandiri | lecture, presentation, discussion, independent learning |
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| Modalitas Pembelajaran | Audiotorial,visual, sikronous, asinkronous | Visual, Auditorial, Synchronous, Asynchronous |
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| Jenis Nilai | ABCDE |
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| Metode Penilaian | Ujian tertulis dan presentasi | writing exam, presentation |
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| Catatan Tambahan | | |
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