Kode Mata KuliahPG4011 / 3 SKS
Penyelenggara143 - Food Engineering / FTI
KategoriLecture
Bahasa IndonesiaEnglish
Nama Mata KuliahStandar Halal dan Keamanan PanganHalal Standards and Food Safety
Bahan Kajian
  1. Konsep dasar keamanan pangan
  2. Konsep halal dan sistem jaminan produk halal
  3. Proses sertifikasi halal
  4. HACPP
  5. GMP
  6. ISO22000
  7. Analisa penerapan sistem keamanan pangan
  8. Analisa penerapan jaminan produk halal
  1. Basic Concepts of Food Safety
  2. Halal concepts and halal product assurance systems
  3. Halal certification process
  4. HACCP
  5. GMP
  6. ISO22000
  7. Analysis of food safety system implementation
  8. Analysis of halal product assurance implementation
Capaian Pembelajaran Mata Kuliah (CPMK)
  1. Mampu menjelaskan konsep dasar keamanan pangan dan halal.
  2. Mampu merumuskan penerapan konsep dasar keamanan pangan dan halal pada proses produksi pangan.
  3. Mampu menganalisa penerapan konsep keamanan pangan dan halal pada industri pangan
  1. Able to explain the basic concepts of food safety and halal.
  2. Able to formulate the application of basic food safety and halal concepts in the food production process.
  3. Able to analyze the application of food safety and halal concepts in the food industry.
Metode PembelajaranPembelajaran kooperatif Studi kasus Pembelajaran berbasis proyek Diskusi kelompokCooperative Learning, Case Studies, Project-Based Learning, Group Discussions
Modalitas PembelajaranLuring, kelompokOffline, Group Study
Jenis NilaiABCDE
Metode PenilaianUjian, Kuis, TugasExam, Assignment, Quiz
Catatan Tambahan