| Kode Mata Kuliah | PG4041 / 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 | Teknologi Pengeringan Bahan & Produk Pangan | Food Ingredients & Products Drying Technology |
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| Bahan Kajian | - Prinsip-prinsip Pengeringan
- Aktivitas air dalam pemrosesan pangan
- Perubahan biologis bahan pangan saat pengeringan
- Metode-Metode Pengeringan Produk Pangan
- Pengendalian proses pengeringan pangan
| - Drying Principles
- Water activity in food processing
- Biological changes in food materials during drying
- Methods of drying food products
- Control of food drying processes
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mampu mengaplikasikan konsep pengeringan untuk menghitung variabel proses unit pengeringan
- Mampu memahami prinsip kerja dan aplikasi metode-metode pengeringan
| - Able to apply the concept of drying to calculate process variables in drying units.
- Able to understand the working principles and applications of drying methods.
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| Metode Pembelajaran | Kuliah ceramah klasikal
Diskusi kelompok
Project based learning | Classical Lectures, Group Discussions, Project-Based Learning |
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| Modalitas Pembelajaran | Luring | Offline |
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| Jenis Nilai | ABCDE |
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| Metode Penilaian | Ujian, Kuis, Tugas | Exam, Assignment, Quiz |
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| Catatan Tambahan | | |
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