Kode Mata KuliahPG4022 / 3 SKS
Penyelenggara143 - Food Engineering / FTI
KategoriLecture
Bahasa IndonesiaEnglish
Nama Mata KuliahPemrosesan Hilir SusuDownstream Dairy Processing
Bahan Kajian
  1. Produksi susu dalam kemasan
  2. Analisis produk susu
  3. Produksi susu rendah laktosa
  4. Susu terevaporasi
  5. Produk susu terfermentasi
  6. Mentega dan produk olesan dari susu/dairy spreads
  7. Keju
  8. Pemrosesan Whey
  9. Susu bubuk dan susu rekombinan
  10. Es krim
  11. Kasein dan Anhydrous Milk Fat (AMF)
  12. Pembersihan alat-alat di industri susu dan pengolahan limbah produksi susu
  1. Production of packaged milk
  2. Dairy product analysis
  3. Low-lactose milk production
  4. Evaporated milk
  5. Fermented dairy products
  6. Butter and dairy spreads
  7. Cheese
  8. Whey processing
  9. Milk powder and recombinant milk
  10. Ice Cream
  11. Kasein and Anhydrous Milk Fat (AMF)
  12. Cleaning equipment in the dairy industry and dairy production waste processing
Capaian Pembelajaran Mata Kuliah (CPMK)
  1. Mahasiswa memahami pemrosesan susu dan dapat merancang alur proses produksinya.
  2. Mahasiswa memahami proses produksi produk turunan susu dan dapat merancang alur proses produksinya.
  1. Students understand milk processing and can design the production process flow.
  2. Students understand the production process of dairy products and can design the production process flow.
Metode PembelajaranPembelajaran kooperatif Pembelajaran berbasis permasalahan Diskusi kelompokCooperative Learning, Problem-Based Learning, Group Discussions
Modalitas PembelajaranLuringOffline
Jenis NilaiABCDE
Metode PenilaianUjian, Tugas, PraktikumExam, Assignment, Practical
Catatan Tambahan