Kurikulum 2024

Kode Mata KuliahPG3102 / 3 SKS
Penyelenggara143 - Food Engineering / FTI
KategoriLecture
Bahasa IndonesiaEnglish
Nama Mata KuliahPengendalian Mutu, Proses, & Keamanan PanganQuality, Process & Food Safety Control
Bahan Kajian
  1. Konsep dasar pengendalian mutu dan keamanan pangan
  2. Pemodelan dinamik pemrosesan pangan
  3. Sistem pengendalian untuk proses kontinu dan non-kontinu
  4. Perancangan sistem pengendalian
  5. Konsep Quality Control dan Quality Assurance
  6. Kontaminan dan kontaminasi dalam pemrosesan pangan
  7. Konsep Good Manufacturing Practice (GMP)
  8. Konsep HACPP
  9. ISO22000
  1. Basic concepts of food quality and safety control
  2. Dynamic modeling of food processing
  3. Control systems for continuous and non-continuous processes
  4. Design of control systems
  5. Concepts of Quality Control and Quality Assurance
  6. Contaminants and contamination in food processing
  7. Concept of Good Manufacturing Practice (GMP)
  8. HACCP Concept
  9. ISO22000
Capaian Pembelajaran Mata Kuliah (CPMK)
  1. Mahasiswa mampu menjelaskan prinsip dasar dan pentingnya pengendalian mutu dan keamanan pangan di industri pangan
  2. Mahasiswa memahami dinamika pemrosesan pangan
  3. Mahasiswa memahami proses kontinu maupun proses non-kontinu dan memahami sistem pengendalian yang diperlukan untuk mengendalikan proses-proses tersebut.
  4. Mahasiswa mampu merancang sistem pengendalian proses
  5. Mahasiswa memahami konsep quality control dan quality assurance.
  6. Mahasiswa memahami kontaminan di dalam pangan dan bagaimana proses kontaminasi berlangsung.
  7. Mahasiswa memahami syarat higienitas dan sanitasi sistem pemroses pangan (GMP).
  8. Mahasiswa memahami konsep keamanan pangan HACCP
  9. Mahasiswa memahami hubungan manajemen dan keamanan pangan (ISO22000)
  1. Students are able to explain the basic principles and importance of quality control and food safety in the food industry.
  2. Students understand the dynamics of food processing.
  3. Students understand both continuous and non-continuous processes and comprehend the control systems required to manage these processes.
  4. Students are able to design process control systems.
  5. Students understand the concepts of quality control and quality assurance.
  6. Students understand contaminants in food and how the contamination process occurs.
  7. Students understand the hygiene and sanitation requirements of food processing systems (GMP).
  8. Students understand the concept of food safety HACCP.
  9. Students understand the relationship between management and food safety (ISO22000).
Metode PembelajaranPembelajaran kooperatif, Pembelajaran berbasis permasalahan, Diskusi kelompokCooperative Learning, Problem-Based Learning, Group Discussions
Modalitas PembelajaranLuringOffline
Jenis NilaiABCDE
Metode PenilaianUjian Tugas KuisExam, Assignment, Quiz
Catatan Tambahan