| Bahan Kajian | - Pengantar: Aspek kimia dan biokimia dari bahan makanan
- Peraturan perundangan bahan pangan
- Nutrisi: makronutrien (karbohidrat, protein, lipid); mikronutrien (vitamin, Air, mineral); struktur, sifat fisikokimia, sebaran pada bahan pangan, manfaat bagi tubuh
- Prinsip-prinsip pengolahan dan pengawetan dan pengepakan bahan pangan
- Senyawa tambahan dan pengotor dalam pangan
- Penyakit yang berkaitan dengan bahan makanan
| - Introduction: Chemical and biochemical aspects of food materials
- Food legislation and regulations
- Nutrition: macronutrients (carbohydrates, proteins, lipids); micronutrients (vitamins, water, minerals); their structure, physicochemical properties, distribution in foods, and health benefits
- Principles of food processing, preservation, and packaging
- Food additives and contaminants
- Food-related diseases
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa memahami jalur-jalur katabolisme karbohidrat, protein, dan lipid yang berasal dari bahan makanan yang terjadi dalam sel, terutama manusia.
- Mahasiswa memahami kemungkinan reaksi Kimia yang terjadi pada bahan pangan yang mengandung karbohidrat. Membedakan secara kulitatif antar beberapa monosakarida, amilosa dan amilopektin, pectin dengan amilopektin. Mengetahui tahapan terjadinya pembentukan gel karbohidrat
- Mahasiswa memahami apa yang dimaksud dengan hidrasi protein (water holding capacity, water binding capacity), kelarutan, denaturasi, gel protein. Serta pengaruh sifat-sifat diatas terhadap bahan pangan.
- Mahasiswa memahami: plastisitas, kristalisasi & polimorfisme lipid serta pengaruh sifat fisik ini terhadap sifat fungsional lipid pada bahan pangan.
- Mahasiswa memahami: Definisi, fungsi dan perundangan serta contoh-contoh senyawa tambahan (aditif) & pengotor pangan.
- Mahasiswa mempelajari : Botulisme, asam bongkrek, afltoksin, infeksi oleh beberapa mikroba, kemungkinan gangguan kesehatan akibat senyawa tambahan/pengotor: gejala & cara pencegahan penyakit
- Mahasiswa mengetahui: definisi nutrigenik, nutrigenomik dan hubungan antara gen, nutrisi dan kesehatan
- Mahasiswa memahami proses Pembusukan & fermentasi, proses pengawetan secara pengeringan, penggaraman, manisan. Mahasiswa juga mempelajari beberapa teknik rekombinan.
- Mahasiswa melakukan praktikum “Understanding what you eat”, yaitu melakukan praktek memasak dan menyajikan suatu menu makanan atau minuman.
- Mahasiswa mampu mengolah dan menghasilkan produk pangan, dengan menerapkan prinsip-prinsip kimia.
- Mahasiswa melihat produksi pangan di Industri Rumah Tangga dan Industri Non Rumah Tangga.
- Mahasiswa mengetahui badan-badan yang mengatur peredaran bahan pangan dan mengetahui beberapa peraturan yang mengatur aspek keamanan bahan pangan dan obat di beberapa Negara termasuk di Indonesia
- Mahasiswa mampu mengkaji bahan baku yang digunakan pada praktikum dalam keterkaitannya dengan proses pengolahan dan produk yang dihasilkan (efek bahan baku dan pemrosesan terhadap produk makanan/minuman yang dihasilkan), dan mampu mengkaji reaksi bahan baku dan produk tersebut di dalam tubuh
- Mahasiswa mengamati proses produksi di Industri dan menganalisis proses transformasi yang dapat menghasilkan kontaminan, dan mengkaji bagaimana cara mengatasi kehadiran kontaminan tersebut sehingga aman bagi tubuh manusia
| - Students understand the catabolic pathways of carbohydrates, proteins, and lipids derived from food, occurring within cells, particularly in humans.
- Students understand the possible chemical reactions that occur in carbohydrate-containing foods. They can qualitatively differentiate between various monosaccharides, amylose and amylopectin, and pectin with amylopectin. They are familiar with the stages of carbohydrate gel formation.
- Students understand protein hydration (water holding capacity, water binding capacity), solubility, denaturation, and protein gel formation, as well as the effects of these properties on food.
- Students understand lipid plasticity, crystallization, and polymorphism, and the influence of these physicochemical properties on the functional characteristics of lipids in foods.
- Students understand the definition, function, regulation, and examples of food additives and contaminants.
- Students study botulism, bongkrek acid, aflatoxins, infections caused by various microbes, and potential health hazards from food additives or contaminants, including symptoms and prevention methods.
- Students are familiar with the concepts of nutrigenics and nutrigenomics, and the relationships between genes, nutrition, and health.
- Students understand the processes of spoilage and fermentation, as well as preservation techniques such as drying, salting, and sugaring. They also study certain recombinant techniques.
- Students participate in the practical activity “Understanding What You Eat,” which involves cooking and presenting a food or beverage menu.
- Students are able to process and produce food products by applying chemical principles.
- Students observe food production in household-scale and industrial-scale settings.
- Students are familiar with regulatory bodies overseeing food circulation and know several regulations governing food and drug safety in various countries, including Indonesia.
- Students are able to evaluate the raw materials used in practical sessions in relation to processing and the resulting products (effects of raw materials and processing on the produced food or beverages) and assess how these raw materials and products behave in the human body.
- Students observe industrial production processes, analyze transformation steps that may generate contaminants, and evaluate methods to manage these contaminants to ensure food safety for human consumption.
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| Metode Penilaian | UTS, UAS, Tugas, Praktikum, Presentasi, Kuliah Lapangan. | Midterm examination, final examination, assignments, laboratory practicals, presentations, and field lectures. |
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