| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa mampu mengidentifikasi metode ekstraksi komponen pangan dari bahan bakunya, berdasarkan struktur dan sifat komponen-komponen sebagai berikut:
- Minyak dan Lemak
- Protein
- Karbohidrat (Pati)
- Komponen minor bernilai tinggi (vitamin, antioksidan, pewarna alami)
- Mahasiswa mampu menjelaskan mekanisme ekstraksi dengan teknologi maju (advanced technologies)
- Mahasiswa mampu menghitung dan menjelaskan aspek rekayasa pada proses ekstraksi, meliputi ekstraksi padat-cair dan cair-cair, konsep retensi, kesetimbangan ekstraksi, dan pembacaan diagram segitiga kesetimbangan reaksi (ternary diagram)
- Mahasiswa mampu menerapkan prinsip rekayasa untuk merancang urutan ekstraksi komponen pangan, seperti minyak, protein, atau pati, dari bahan baku asli Indonesia berdasarkan literatur.
| - Students can identify how to extract various food component from raw material, based on its structure and function as follow:
- oil and fats,
- protein,
- carbohydrates (starch),
- minor components with high value (vitamin, antioxidants, natural coloring)
- Students understand principles of extraction methods with advanced technologies.
- Students can calculate and apply the fundamental and engineering of extraction system, i.e. solid-liquid and liquid-liquid extraction theories, retention concept, extraction equilibrium, and how to read ternary diagram.
- Students can apply principles of engineering to design steps for extracting food components, such as oils, protein, or starch from various Indonesian indigenous raw materials based on literatures.
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| Metode Penilaian | Ujian, Tugas, Kuis, Tugas besar | Exam, Assignment, Quiz, Major assignment |
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