| Kode Mata Kuliah | PG4022 / 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 | Pemrosesan Hilir Susu | Downstream Dairy Processing |
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| Bahan Kajian | - Produksi susu dalam kemasan
- Analisis produk susu
- Produksi susu rendah laktosa
- Susu terevaporasi
- Produk susu terfermentasi
- Mentega dan produk olesan dari susu/dairy spreads
- Keju
- Pemrosesan Whey
- Susu bubuk dan susu rekombinan
- Es krim
- Kasein dan Anhydrous Milk Fat (AMF)
- Pembersihan alat-alat di industri susu dan pengolahan limbah produksi susu
| - Production of packaged milk
- Dairy product analysis
- Low-lactose milk production
- Evaporated milk
- Fermented dairy products
- Butter and dairy spreads
- Cheese
- Whey processing
- Milk powder and recombinant milk
- Ice Cream
- Kasein and Anhydrous Milk Fat (AMF)
- Cleaning equipment in the dairy industry and dairy production waste processing
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa memahami pemrosesan susu dan dapat merancang alur proses produksinya.
- Mahasiswa memahami proses produksi produk turunan susu dan dapat merancang alur proses produksinya.
| - Students understand milk processing and can design the production process flow.
- Students understand the production process of dairy products and can design the production process flow.
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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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