| Kode Mata Kuliah | FA2011 / 2 SKS |
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| Penyelenggara | 107 - Pharmaceutical Science and Technology / SF |
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| Kategori | Lecture |
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| Bahasa Indonesia | English |
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| Nama Mata Kuliah | Analisis Keamanan Pangan | Food Safety Analysis |
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| Bahan Kajian | - Pendahuluan, analisis resiko, Bahan Tambahan Pangan (BTP), dan cemaran pangan
- Regulasi dan standar di bidang pangan
- Analisis nutrisi/proksimat dan penentuan angka kalori
- Analisis BTP
- Analisis cemaran dalam pangan
- Penyakit akibat mikroba, indikator mikrobiologi keamanan pangan, analisis bahaya dan pengendalian titik kritis, perlindungan pangan
| - Introduction, risk analysis, Food Additives, and food contamination
- Regulations and standards in the food sector
- Nutrient/proximate analysis and determination of calorie numbers
- Food additives analysis
- Contaminant analysis in food
- Microbial diseases, microbiological indicators of food safety, hazard analysis and critical point control, food protection
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mampu menjelaskan konsep dan prinsip analisis risiko dalam evaluasi keamanan makanan serta mampu menjelaskan contoh aplikasi analisis resiko dalam evaluasi keamanan BTM/P dan kontaminan makanan
- Mampu menjelaskan prinsip pengaturan penggunaan BTP yang berlaku dalam standar internasional, serta komparasi regulasi yang berlaku di Indonesia, regional, dan negara lain.
- Mampu menjelaskan metode penentuan lemak, protein, dan karbohidrat dalam produk pangan serta mampu melakukan perhitungan penentuan nilai kalori dalam produk pangan berdasarkan hasil penentuan lemak, protein dan karbohidrat.
- Mampu menjelaskan prinsip dan metode analisis BTP pengawet, pemanis, antioksidan, dan pewarna dalam produk pangan
- Mampu menjelaskan prinsip dan metode analisis akril amida, mikotoksin, logam berat, dan Monochloropronanediol (MCPD) dalam produk pangan
- Mampu mengenal berbagai penyakit yang disebabkan oleh mikroba, menjelaskan berbagai metode analisis untuk identifikasi mikroba, menjelaskan persyaratan dan prinsip dari analisis bahaya dan pengendalian titik kritis.
| - Able to explain the concepts and principles of risk analysis in food safety evaluation and be able to explain examples of risk analysis applications in the safety evaluation of food additives and food contaminants
- Able to explain the regulation of food additives according to international standards, as well as differentiate the regulations applied in Indonesia, regional, and other countries.
- Able to explain the method of determining fat, protein, and carbohydrates in food products and able to calculate the calorie value in food products based on fat, protein, and carbohydrates determination results
- Able to explain the principles and analytical methods for food additives: preservatives, sweeteners, antioxidants, and dyes in food products
- Able to explain the principles and analytical methods of acrylic amides, mycotoxins, heavy metals, and Monochloropronanediol (MCPD) in food products
- Able to recognize various diseases caused by microbes, explain various analytical methods for microbial identification, explain the requirements and principles of hazard analysis and critical point control.
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| Metode Pembelajaran | Kuliah, diskusi, kerja mandiri/kelompok | Lecture, discussion, individual/group assignment |
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| Modalitas Pembelajaran | Bahan ajar (salindia/video), topik/bahan tugas | Lecture slide/video, assignment topic |
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| Jenis Nilai | ABCDE |
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| Metode Penilaian | Ujian tertulis, nilai tugas/presentasi | Written exam, assignment/ presentation |
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| Catatan Tambahan | | |
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