Kurikulum 2024

Kode Mata KuliahPG3104 / 3 SKS
Penyelenggara143 - Food Engineering / FTI
KategoriLecture
Bahasa IndonesiaEnglish
Nama Mata KuliahFisika PanganFood Physics
Bahan Kajian
  1. Karakteristik Bahan Pangan 1: Warna 
  2. Karakteristik Bahan Pangan 2: Tekstur 
  3. Sistem Dispersi Pangan 1: Emulsi Pangan 
  4. Sistem Dispersi Pangan 2: Busa Pangan 
  5. Diagram Keadaan Sistem Pangan 
  6. Kristalisasi dan Transisi Gelas 
  7. Analisis Termal Bahan Makanan 
  8. Evaluasi Sensori 
  9. Viskositas 
  10. Pencampuran Bahan Pangan 
  1. Characteristics of Food Ingredients 1: Color
  2. Characteristics of Food Ingredients 2: Texture
  3. Food Dispersion Systems 1: Food Emulsions
  4. Food Dispersion Systems 2: Food Foams
  5. Phase Diagram of Food Systems
  6. Crystallization and Glass Transition
  7. Thermal Analysis of Food Materials
  8. Sensory Evaluation
  9. Viscosity
  10. Food Ingredient Mixing
Capaian Pembelajaran Mata Kuliah (CPMK)
  1. Mahasiswa mampu menerapkan teori sifat fisik dan menghitung atribut karakteristik kualitas bahan/ produk pangan, seperti warna, tekstur, dan aktivitas air.
  2. Mahasiswa mampu menerapkan teori dan melakukan perhitungan terkait sistem dispersi pangan, seperti emulsi, busa, dan gel, meliputi: teori dasar dan parameter kestabilan dispersi.
  3. Mahasiswa mampu mengidentifikasi pengaruh perubahan pemrosesan dan komposisi bahan terhadap sifat fisik bahan pangan dan kualitas produk pangan.
  4. Mahasiswa mampu melakukan pengukuran sifat fisik bahan pangan (warna, tekstur, aktivitas air, viskositas) dengan instrumen analisis yang relevan dan mengolah data dengan perangkat lunak yang modern.
  1. Students are able to apply the theory of physical properties and calculate the characteristic quality attributes of food materials/products, such as color, texture, and water activity.
  2. Students are able to apply the theory and perform calculations related to food dispersion systems, such as emulsions, foams, and gels, including: basic theory and stability parameters of dispersions.
  3. Students are able to identify the impact of processing changes and material composition on the physical properties of food materials and the quality of food products.
  4. Students are able to measure the physical properties of food materials (color, texture, water activity, viscosity) using relevant analytical instruments and process the data with modern software.
Metode PembelajaranPembelajaran kooperatif Pembelajaran berbasis permasalahan Diskusi kelompok Simulasi dan PraktikumCooperative Learning, Problem-Based Learning, Group Discussions, Simulations and Practicals
Modalitas PembelajaranLuringOffline
Jenis NilaiABCDE
Metode PenilaianUjian, Kuis, Tugas, PraktikumExam, Assignment, Quiz, Laboratory Practical Report
Catatan Tambahan