Kode Mata KuliahTK5021 / 4 SKS
Penyelenggara230 - Teknik Kimia / FTI
KategoriKuliah
Bahasa IndonesiaEnglish
Nama Mata KuliahTeknologi Pengolahan Minyak dan LemakOil and Fat Processing Technology
Bahan Kajian
  1. Kimia Minyak Lemak
  2. Produksi dan Pemurnian Minyak Lemak
  3. Pengolahan Minyak Lemak
  4. Produksi Turunan Bahan Kimia dari Minyak Lemak
  5. Perancangan Proses dan Produk Hilir Minyak Lemak
  1. Fatty Oil Chemistry
  2. Fatty Oil Production and Refining
  3. Fatty Oil Processing
  4. Production of Chemical Derivatives from Fatty Oils
  5. Design of Fatty Oil Downstream Processes and Products
Capaian Pembelajaran Mata Kuliah (CPMK)
  1. Mahasiswa mampu memahami sifat fisik dan kimia minyak nabati, terutama parameter penciri minyak nabati.
  2. Mahasiswa mampu memahami metode ekstraksi minyak nabati dari sumber minyak-lemak.
  3. Mahasiswa mampu memahami proses pemulusan dan pemurnian minyak-lemak hingga diperoleh minyak-lemak mulus.
  4. Mahasiswa mampu mengkaji turunan-turunan bahan kimia dari minyak-lemak serta proses produksinya.
  5. Mahasiswa mampu mempresentasikan hasil kajian pustaka terkait proses produksi turunan-turunan minyak-lemak.
  1. Students are able to understand the physical and chemical properties of vegetable oils, especially the parameters that characterize vegetable oils.
  2. Students are able to understand the method of extracting vegetable oil from oil-fat sources.
  3. Students are able to understand the process of smoothing and refining oils and fats to obtain smooth oils.
  4. Students are able to study chemical derivatives from oils and fats and their production processes.
  5. Students are able to present the results of literature studies related to the production process of oil-fat derivatives.
Metode PembelajaranKuliah klasikal Diskusi kelompok Studi kasusClassical lecture Group discussion Case study
Modalitas PembelajaranLuring Mandiri dan kelompok.Offline Independent and group
Jenis NilaiABCDE
Metode PenilaianPenilaian berasal dari ujian, tugas, dan kuis.Assessment comes from exams, assignments, and quizzes
Catatan Tambahan