Kurikulum 2024

Kode Mata KuliahPG4101 / 3 SKS
Penyelenggara143 - Food Engineering / FTI
KategoriLecture
Bahasa IndonesiaEnglish
Nama Mata KuliahPerancangan & Evaluasi Proses PanganFood Process Design & Evaluation
Bahan Kajian
  1. Penyusunan block flow diagram, process flow diagram, dan penyelesaian neraca massa dan energi  
  2. Heuristik dalam perancangan proses pangan: Sistem reaksi, pemisahan, dan proses pangan lainnya 
  3. Perancangan proses pangan berbasis computer: Aspen Plus, Superpro 
  4. Batch scheduling 
  5. Heat integration 
  6. Struktur input-output proses 
  7. Piranti-piranti evaluasi kinerja proses 
  8. Evaluasi performansi untuk aliran fluida dalam perpipaan 
  9. Kurva kinerja kompresor tunggal 
  10. Evaluasi kinerja kompresor paralel dan/atau seri 
  11. Kurva kinerja satuan alat penukar panas 
  12. Kurva kinerja kapasitas dan performansi kolom distilasi 
  13. Kinerja operasi turbin gas 
  14. Kinerja rangkaian satuan operasi 
  1. Preparation of block flow diagrams, process flow diagrams, and completion of mass and energy balances
  2. Heuristics in food process design: Reaction systems, separation, and other food processes
  3. Computer-based food process design: Aspen Plus, Superpro
  4. Batch scheduling
  5. Heat integration
  6. Process input-output structure
  7. Performance evaluation devices
  8. Performance evaluation for fluid flow in pipelines
  9. Single compressor performance curves
  10. Performance evaluation of parallel and/or series compressors
  11. Performance curves of heat exchanger units
  12. Performance curves of capacity and performance of distillation columns
  13. Gas turbine operation performance
  14. Performance of series of unit operations
Capaian Pembelajaran Mata Kuliah (CPMK)
  1. Mahasiswa mampu membuat process flow diagram dan menyelesaikan neraca massa dan energi terkait suatu proses pangan.
  2. Mahasiswa mampu menganalisa proses reaksi, pemisahan, dan jaringan penukar kalor untuk suatu proses pangan berdasarkan heuristik dalam pemilihan peralatan dan konfigurasi proses pangan.
  3. Mahasiswa mampu merancang operasi unit proses dan penjadwalan mode partaian.
  4. Mahasiswa mampu melakukan perancangan proses secara sistematik untuk memproduksi suatu bahan pangan.
  5. Mahasiswa mampu menjelaskan dan menggunakan kurva performansi dalam evaluasi rating proses Teknik Pangan.
  6. Mahasiswa mampu membuat kurva performansi untuk unit operasi alat penukar panas, kolom distilasi, turbin gas, dan siklus refrigerant.
  7. Mahasiswa mampu mengoperasikan piranti-piranti mutahir dalam membantu perhitungan Teknik Pangan dengan baik.
  1. Students can construct process flow diagram and solve mass and energy balances in a food processing. 
  2. Students are able to analyze reaction processes, separation, and heat exchange networks for a food process based on heuristics in selecting equipment and process configurations. 
  3. Students understand unit operations processes and scheduling of batch mode. 
  4. Students perform process design systemically to produce food. 
  5. Students are able to explain and utilize performance curves in evaluating the process rating of Food Process Engineering. 
  6. Students are able to create performance curves for unit operations such as heat exchangers, distillation columns, gas turbines, and refrigerant cycles. 
  7. Students are able to operate advanced tools to assist in Food Engineering calculations effectively. 
Metode PembelajaranPembelajaran kooperatif Pembelajaran kolaboratif Pembelajaran berbasis projek Pembelajaran berbasis permasalahan Diskusi kelompok Simulasi Studi literaturCooperative Learning, Collaborative Learning, Project-Based Learning, Problem-Based Learning, Group Discussions, Simulations, Literature Study
Modalitas PembelajaranLuringOffline
Jenis NilaiABCDE
Metode PenilaianUjian, Kuis, TugasExam, Assignment, Quiz
Catatan Tambahan