| Bahan Kajian | - Pengantar: Aspek kimia dan biokimia dari bahan makanan
- Peraturan perundangan bahan pangan
- Nutrisi: makronutrien (karbohidrat, protein, lipid); mikronutrien (vitamin, Air, mineral); struktur, sifat fisikokimia, sebaran pada bahan pangan, manfaat bagi tubuh
- Prinsip-prinsip pengolahan dan pengawetan dan pengepakan bahan pangan
- Senyawa tambahan (aditif) dan pengotor dalam pangan
- Penyakit yang berkaitan dengan bahan makanan
| - Introduction: Chemical and biochemical aspects of food ingredients
- Food ingredients legislation
- Nutrition: macronutrients (carbohydrates, proteins, lipids); micronutrients (vitamins, water, minerals); structure, physicochemical properties, distribution in food, benefits for the body
- Principles of processing and preserving and packaging food ingredients
- Additional compounds (additives) and impurities in food
- Diseases related to food
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa memahami jalur-jalur katabolisme karbohidrat, protein, dan lipid yang berasal dari bahan makanan yang terjadi dalam sel, terutama manusia.
- Mahasiswa memahami kemungkinan reaksi Kimia yang terjadi pada bahan pangan yang mengandung karbohidrat. Membedakan secara kulitatif antar beberapa monosakarida, amilosa dan amilopektin, pectin dengan amilopektin. Mengetahui tahapan terjadinya pembentukan gel karbohidrat
- Mahasiswa memahami apa yang dimaksud dengan hidrasi protein (water holding capacity, water binding capacity), kelarutan, denaturasi, gel protein. Serta pengaruh sifat-sifat diatas terhadap bahan pangan.
- Mahasiswa memahami: plastisitas, kristalisasi & polimorfisme lipid serta pengaruh sifat fisik ini terhadap sifat fungsional lipid pada bahan pangan.
- Mahasiswa memahami: Definisi, fungsi dan contoh-contoh senyawa tambahan (aditif) & pengotor pangan, serta mengetahui perundangan terkait senyawa aditif.
- Mahasiswa mempelajari : Botulisme, asam bongkrek, afltoksin, infeksi oleh beberapa mikroba, kemungkinan gangguan kesehatan akibat senyawa tambahan/pengotor: gejala & cara pencegahan penyakit
- Mahasiswa mengetahui: definisi nutrigenik, nutrigenomik dan hubungan antara gen, nutrisi dan kesehatan
- Mahasiswa memahami proses Pembusukan & fermentasi, proses pengawetan secara pengeringan, penggaraman, manisan. Mahasiswa juga mempelajari beberapa teknik rekombinan.
- Mahasiswa mengetahui badan-badan yang mengatur peredaran bahan pangan dan mengetahui beberapa peraturan yang mengatur aspek keamanan bahan pangan dan obat di beberapa Negara termasuk di Indonesia
- Mahasiswa mampu mengkaji bahan baku yang digunakan pada praktikum dalam keterkaitannya dengan proses pengolahan dan produk yang dihasilkan (efek bahan baku dan pemrosesan terhadap produk makanan/minuman yang dihasilkan), dan mampu mengkaji reaksi bahan baku dan produk tersebut di dalam tubuh
- Mahasiswa melakukan praktikum “Understanding what you eat”, yaitu melakukan praktek memasak dan menyajikan suatu menu makanan atau minuman.
- Mahasiswa mampu mengolah dan menghasilkan produk pangan, dengan menerapkan prinsip-prinsip kimia.
- Mahasiswa mengkomunikasikan hasil pengerjaan tugas kajian literatur, tugas praktikum, dan kuliah lapangan dalam bentuk laporan tertulis dan presentasi oral.
- Mahasiswa bekerja bersama dalam kelompok untuk mengerjakan tugas praktikum dan kuliah lapangan.
- Mahasiswa melihat produksi pangan di Industri Rumah Tangga dan Industri Non Rumah Tangga.
- Mahasiswa mengamati proses produksi di Industri dan menganalisis proses transformasi yang dapat menghasilkan kontaminan, dan mengkaji bagaimana cara mengatasi kehadiran kontaminan tersebut sehingga aman bagi tubuh manusia.
| - Students understand the pathways of catabolism of carbohydrates, proteins and lipids originating from food that occur in cells, especially humans.
- Students understand the possibility of chemical reactions that occur in foods that contain carbohydrates. Differentiate qualitatively between several monosaccharides, amylose and amylopectin, pectin and amylopectin. Understand the stages of carbohydrate gel formation
- Students understand what is meant by protein hydration (water holding capacity, water binding capacity), solubility, denaturation, protein gel. As well as the influence of the above properties on food ingredients.
- Students understand: plasticity, crystallization & polymorphism of lipids and the influence of these physical properties on the functional properties of lipids in food ingredients.
- Students understand: Definition, function and examples of additional compounds (additives) & food impurities, as well as knowing the legislation related to additive compounds.
- Students learn: Botulism, bongkrek acid, afltoxin, infection by several microbes, possible health problems due to additional compounds/impurities: symptoms & ways to prevent disease
- Students know: the definition of nutrigenics, nutrigenomics and the relationship between genes, nutrition and health
- Students understand the process of decomposition & fermentation, the process of preservation by drying, salting, sweets. Students also learn several recombinant techniques.
- Students know the bodies that regulate the circulation of food and know several regulations that regulate the safety aspects of food and medicine in several countries, including Indonesia.
- Students are able to study the raw materials used in the practicum in relation to the processing process and the products produced (the effect of the raw materials and processing on the food/drink products produced), and are able to study the reactions of the raw materials and products in the body
- Students carry out the "Understanding what you eat" practicum, namely practicing cooking and serving a food or drink menu.
- Students are able to process and produce food products, by applying chemical principles.
- Students communicate the results of their literature review assignments, practical assignments and field lectures in the form of written reports and oral presentations.
- Students work together in groups to complete practical assignments and field courses.
- Students see food production in Home Industry and Non-Household Industry.
- Students observe production processes in industry and analyze transformation processes that can produce contaminants, and examine how to overcome the presence of these contaminants so that they are safe for the human body.
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| Metode Penilaian | UTS, UAS, Tugas, Praktikum, Presentasi, Kuliah Lapangan. | Midterm exams, final exams, assignments, practicums, presentations, field lectures. |
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