| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa mampu menerapkan teori sifat fisik dan menghitung atribut karakteristik kualitas bahan/ produk pangan, seperti warna, tekstur, aktivitas air, temperatur transisi gelas, dan diagram keadaan.
- Mahasiswa mampu menerapkan teori dan melakukan perhitungan terkait sistem dispersi pangan, seperti emulsi, busa, dan gel, meliputi: teori dasar dan parameter kestabilan dispersi.
- Mahasiswa mampu mengidentifikasi pengaruh perubahan kondisi operasi dan komposisi bahan terhadap sifat fisik dan kualitas bahan/produk pangan, pada proses-proses pengolahan pangan, diantaranya kristalisasi, pengadukan, dan lain-lain.
- Mahasiswa mampu melakukan pengukuran sifat fisik bahan pangan (warna, tekstur, aktivitas air, viskositas), baik dengan instrumen analisis yang relevan dan menggunakan evaluasi sensorik, serta mengolah data dengan perangkat lunak yang modern.
| - Students are able to apply the theory of physical properties and calculate characteristic quality attributes of food materials/products, such as color, texture, water activity, glass transition temperature, and phase diagrams.
- Students are able to apply the theory and perform calculations related to food dispersion systems, such as emulsions, foams, and gels, including: basic theory and stability parameters of dispersions.
- Students are able to identify the effects of changes in operating conditions and material composition on the physical properties and quality of food materials/products in food processing operations, including crystallization, mixing, and others.
- Students are able to measure the physical properties of food materials (color, texture, water activity, viscosity), both using relevant analytical instruments and sensory evaluation, as well as process the data with modern software.
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| Metode Penilaian | Ujian, Kuis, Tugas, Praktikum | Exam, Assignment, Quiz, Laboratory Practical Report |
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