Kurikulum 2024

Kode Mata KuliahPG4057 / 3 SKS
Penyelenggara143 - Food Engineering / FTI
KategoriLecture
Bahasa IndonesiaEnglish
Nama Mata KuliahTeknologi Pangan PerairanAquatic Food Resources Technology
Bahan Kajian
  1. Karakteristik pangan perairan
  2. Kultivasi, pemanenan, dan live handling
  3. Pemancingan dan penyimpanan pangan perairan
  4. Oksidasi pada produk pangan perairan
  5. Metode pengawetan pangan perairan
  6. Fermentasi hasil perairan
  7. Alga dan pemanfaatannya
  8. Surimi
  9. Hidrolisat protein ikan
  10. Pengolahan limbah dan pemanfaatan hasil samping perairan
  11. Manajemen kualitas pada pemrosesan bahan pangan perairan
  1. Aquatic Food Characteristics
  2. Enzyme production technology
  3. Fishing and aquatic food storage
  4. Oxidation in aquatic food products
  5. Methods of preserving aquatic food
  6. Fermentation of aquatic products
  7. Algae and its utilization
  8. Surimi
  9. Fish protein hydrolysates
  10. Processing waste and utilization of by-products from aquatic sources
  11. Quality management in aquatic food processing
Capaian Pembelajaran Mata Kuliah (CPMK)
  1. Mahasiswa memahami jenis-jenis bahan pangan akuatik dan karakteristiknya
  2. Mahasiswa memahami jenis-jenis metode pengolahan bahan pangan perairan
  3. Mahasiswa mampu mengembangkan konsep untuk mengolah produk pangan perairan khas Indonesia berdasarkan prinsip-prinsip pengolahan yang telah diajarkan
  1. Students understand the types of aquatic food products and their characteristics.
  2. Students understand the various methods of processing aquatic food products.
  3. Students are able to develop concepts for processing unique Indonesian aquatic food products based on the processing principles that have been taught.
Metode PembelajaranPembelajaran kooperatif Pembelajaran berbasis permasalahan Diskusi kelompokCooperative Learning, Problem-Based Learning, Group Discussions
Modalitas PembelajaranLuringOffline
Jenis NilaiABCDE
Metode PenilaianUjian, Kuis, TugasExam, Assignment, Quiz
Catatan Tambahan