| Bahan Kajian | - Definisi dan Fungsi Hidrokoloid Pangan
- Hubungan struktur-fungsi hidrokoloid pangan
- Mekanisme hidrasi, dispersi, dan gelasi hidrokoloid
- Struktur, teknologi produksi, karakteristik, dan pengaplikasian hidrokoloid berbasis protein: gelatin dan protein susu
- Struktur, teknologi produksi, karakteristik, dan pengaplikasian hidrokoloid berbasis mannosa (galactomannan dan glucomannan)
- Struktur, teknologi produksi, karakteristik, dan pengaplikasian hidrokoloid berbasis rumput laut (karagenan, agar, alginat)
- Struktur, teknologi produksi, karakteristik, dan pengaplikasian hidrokoloid berbasis polisakarida (pati, selulosa, pektin)
- Struktur, teknologi produksi, karakteristik, dan pengaplikasian hidrokoloid eksudat dan fermentasi
- Pemilihan dan Hidrokoloid, Kompatibilitas dalam Formulasi Pangan
- Troubleshooting Hidrokoloid dalam Produk Pangan
| - Definition and Function of Food Hydrocolloids
- Structure-function relationship of food hydrocolloids
- Mechanisms of hydration, dispersion, and gelation of hydrocolloids
- Structure, production technology, characteristics, and applications of protein-based hydrocolloids: gelatin and milk proteins
- Structure, production technology, characteristics, and applications of mannose-based hydrocolloids (galactomannan and glucomannan)
- Structure, production technology, characteristics, and applications of seaweed-based hydrocolloids (carrageenan, agar, alginate)
- Structure, production technology, characteristics, and applications of polysaccharide-based hydrocolloids (starch, cellulose, pectin)
- Structure, production technology, characteristics, and applications of exudate and fermentation-based hydrocolloids
- Selection and compatibility of hydrocolloids in food formulations
- Troubleshooting hydrocolloids in food products
|
|---|
| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa mampu mengaplikasikan berbagai sistem hidrokoloid pada industri pangan
- Mahasiswa mampu mengimplementasikan struktur, karakteristik, dan proses produksi hidrokoloid dari berbagai tipe-tipe monomer/ bahan baku
a) Polisakarida (pati, selulosa, pektin, agar, alginate, karagenan, glukomanan)
b) Eksudat/ getah (gum arabik, guar gum)
c) Hasil fermentasi (xanthan gum)
d) Protein (gelatin, whey)
- Mahasiswa mampu menerapkan mekanisme Hidrasi, Dispersi, dan Gelasi Hidrokoloid dan mengimplementasikannya dalam proses.
- Mahasiswa mampu menerapkan tahapan sistematis pemilihan hidrokoloid dan pemecahan masalah dalam produksi pangan
- Mahasiswa mampu mengaplikasikan potensi hidrokoloid dari bahan baku lokal dan menentukan pengaplikasian hidrokoloid tersebut dalam produk pangan.
| - Students are able to apply various hydrocolloid systems in the food industry.
- Students are able to implement the structure, characteristics, and production processes of hydrocolloids from various types of monomers/raw materials:
a) Polysaccharides (starch, cellulose, pectin, agar, alginate, carrageenan, glucomannan)
b) Exudates/gums (gum arabic, guar gum)
c) Fermentation products (xanthan gum)
d) Proteins (gelatin, whey)
- Students are able to apply the mechanisms of hydration, dispersion, and gelation of hydrocolloids and implement them in processes.
- Students are able to apply systematic steps in selecting hydrocolloids and troubleshooting in food production.
- Students are able to apply the potential of hydrocolloids from local raw materials and determined the application of hydrocolloids on food products.
|
|---|