| Kode Mata Kuliah | PG4021 / 3 SKS |
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| Penyelenggara | 143 - Food Engineering / FTI |
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| Kategori | Lecture |
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| Bahasa Indonesia | English |
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| Nama Mata Kuliah | Pengolahan Cokelat dan Confectionery | Chocolate and Confectionery Processing |
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| Bahan Kajian | - Biji cocoa
- Pengolahan awal biji cocoa (fermentasi, alkalisasi, pengeringan)
- Pembuatan bubuk cokelat dan lemak cokelat
- Proses pembuatan coklat (conching dan tempering)
- Confectionery
| - Cocoa Beans
- Cocoa bean initial processing (fermentation, alkalization, drying)
- Cocoa powder and cocoa butter production
- Chocolate production (conching and tempering)
- Confectionery
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa mampu menjelaskan sejarah kakao, teknologi pengolahan paska panen kakao.
- Mahasiswa mampu menjelaskan teknologi pemrosesan biji kakao, serta teknologi pemrosesan dan pembuatan cokelat
- Mahasiswa mampu menjelaskan teknologi produksi confectionery
| - Students are able to explain the history of cocoa, post-harvest cocoa processing technology.
- Students are able to explain cocoa bean processing technology, as well as chocolate processing and manufacturing technology.
- Students are able to explain confectionery production technology.
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| Metode Pembelajaran | Pembelajaran kooperatif
Pembelajaran berbasis permasalahan
Diskusi kelompok | Cooperative Learning, Problem-Based Learning, Group Discussions |
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| Modalitas Pembelajaran | Luring | Offline |
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| Jenis Nilai | ABCDE |
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| Metode Penilaian | Ujian, Tugas, Praktikum | Exam, Assignment, Practical |
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| Catatan Tambahan | | |
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