{"id":106,"date":"2020-02-26T16:19:48","date_gmt":"2020-02-26T09:19:48","guid":{"rendered":"http:\/\/pertanian.widyakarya.ac.id\/?page_id=106"},"modified":"2022-12-06T10:49:38","modified_gmt":"2022-12-06T03:49:38","slug":"deskripsi-mata-kuliah-program-studi-s1-teknologi-pangan","status":"publish","type":"page","link":"https:\/\/pertanian.widyakarya.ac.id\/index.php\/deskripsi-mata-kuliah-program-studi-s1-teknologi-pangan\/","title":{"rendered":"Deskripsi Mata Kuliah Program Studi S1 Teknologi Pangan"},"content":{"rendered":"\r\n<p class=\"wp-block-paragraph\"><strong>Biokimia Pangan (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pengertian biokimia pangan, Susunan Sel, Karbohidrat, Lemak, Protein, Enzim&nbsp;dan Koenzim, Asam Nukleat , Vitamin dan Metabolisme.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Harper, (1996), Biokimia, Jakarta : EGC<\/li><li>Lehninger, Maggy Thenawidjaya, (1993). Dasar-dasar Biokimia&nbsp;(terjemahan), Jakarta, Erlangga.<\/li><li>Matthew, C. K. and Van Holde, K. E. 1996. Biochemistry (2nd edition).&nbsp;USA: The Benjamin\/Cummings Publishing Co, Inc.<\/li><li>Nelson D.L., and Cox M.M., 2008, Lehninger Principles Of Biochemistry&nbsp;Fifth Edition. New York: W. H. Freeman and Company.<\/li><li>Poedjiadi,A.(1993). Dasar-dasar Biokimia. Yayasan Cendrawasih Bandung<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Ekonomi Teknik (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Hubungan antara nilai uang dengan waktu dan tingkat bunga modal. Analisis&nbsp;biaya lata dan mesin pertanian,analisis produksi. Metode pemilihan dan analisis&nbsp;alternative. Break event point, evaluasi proyek pertanian.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Djamin, Zulkarnain. Perencanaan dan Analisa Proyek. 1993. Edisi Dua.&nbsp;Lembaga Penerbit Fakultas Ekonomi. Universitas Indonesia. Jakarta.<\/li><li>Grant, Eugene L, Ireson, W. Grant, Leavenworth, Richard S., 2001. Dasardasar&nbsp;Ekonomi Teknik. Jilid 1. Cetakan 6. Rineka Cipta. Jakarta.<\/li><li>Kadariah,1986, Evaluasi Proyek-Analisa Ekonomis, LPFE-UI, Jakarta<\/li><li>Kodoatie, Robert J. 2000. Analisis Ekonomi Teknik. Cetakan Ketiga. Andi.&nbsp;Yogyakarta.<\/li><li>Pujawan, I Nyoman. 1995. Ekonomi Teknik. PT Guna Widya. Jakarta.<\/li><li>Gray Clive, dkk. Pengantar Evaluasi Proyek. Edisi Kedua. PT. Gramedia Pustaka&nbsp;Utama. Jakarta.<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Fisika (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Mekanika : sistem satuan, besaran scalar\/ vector, hokum Newton, prinsip&nbsp;kesetimbangan, gerak sentry petal- sentrifugal dan besaran-besaran putaran,&nbsp;gerak selaras dan elestisitas . Liquit : sifat zat cair static, zat cair mengalir,&nbsp;fenomina molekul, tegangan permukaan . Thermodinamika : panas dan&nbsp;temperature, transformasi energi, transformasi panas. Fisika moderen : teori&nbsp;quantum, radiasi nuklir<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Zemansky, Sears. 1991. Fisika Untuk Universitas Jilid I, II dan III.&nbsp;Binacipta. Bandung<\/li><li>Sears. 1986. Mekanika, Panas dan Bunyi. Binacipta. Bandung<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Kimia Fisika (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Sifat-sifat zat cair dan larutan. Koloid dan larutan koloid. Film permukaan.&nbsp;Emulsi. Absorbsi, elektrometri, spektroskopi<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>J.L. Kenneth. 1974. Emulsions and Emulsion Technology. Marcel Dekker.&nbsp;New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>P.W. Atkins. 1988. Physical Chemistry 3rd ed. Elos. Oxford<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>R.A. Alberty, R.J.silbey. 1992. Physical Chemistry 1th ed. John willey &amp;&nbsp;sons. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Mikrobiologi Umum (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Sejarah dan perkembangan mikrobiologi, persiapan untuk pemeriksaan bakteri,&nbsp;morfologi dan sitologi bakteri, kultur bakteri, sifat-sifat koloni, pembiakan dan&nbsp;pertumbuhan bakteri, pertukaran zat pada bakteri, hasil metabolisme bakteri,&nbsp;pengaruh lingkungan terhadap mikroorganisme, kehidupan bersama&nbsp;mikroorganisme, jamur, bakteri, virus dan mikroorganisme dalam makanan<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Dwidjoseputro, 1980, Dasar-dasarMikrobiologi, P T Djambatan, Jakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Pelezar and Chan, 1986, Dasar-dasarMikrobiologi, U I Press, Jakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Salle, 1973, Fundamental Principle of Bacteriologi, McGraw Hill Book&nbsp;Co.Inc New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Wheeler V, 1988, MikrobiologiDasar, Edisike lima, PenerbitErlangga,&nbsp;Jakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Fardiaz S, 1992, MikrobiologiPangan, P A U IPB Bogor<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Satuan Operasi I (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pengantar dasar-dasar teknik, Dasar-dasar perpindahan fluida dan keseimbangan&nbsp;massa, Dasar-dasar perpindahan panas, Pemanasan dan pendinginan, Dasar-dasar&nbsp;perpindahan massa, Evaporasi, Pengeringan, Pemisahan (sparasi), Pengecilan&nbsp;ukuran, Evaluasi proses.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Geankoplis, C.J. 1983. Transport Processes and Unit Operations. Edisi&nbsp;kedua. Boston: allyn and Bacn Inc<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Sigh, R. Paul &amp; Dennis R. Heldmand.1993. Introduction to Food&nbsp;Engineering. Edisi Kedua. California Academic Press Inc<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Earle, R.L. 1969. Unit Operation in Food Processing. Pergamon Press Ltd<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Fisiologi Dan Teknologi Pasca Panen (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pendahuluan umum tentang pengertian dasar fisiologi dan pasca panen. Umur&nbsp;fisiologis dan komoditi. Konsep ripening buah dan sayur. Respirasi dan etilen.&nbsp;Efek lingkungan terhadap buah dan sayur. Patologis dan lepas panen. Standart&nbsp;komoditi dan penetuan tingkat kematangan komoditi. Perlakuan pasca panen&nbsp;pada komoditi lepas panen. Pengepakan dan teknik pengemasan bentuk segar&nbsp;komoditi.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Pantastico, E.B., 1989, Fisiologi Pasca Panen, Gajah Mada University Press,&nbsp;Yogyakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Wills, R.H.H., et all., 1981, Postharvest, New South Wales University Press,&nbsp;Australia<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Kartosaputro, A.G., 1989, Teknologi Penanganan Pasca Panen, Bina Aksara,&nbsp;Jakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Winarno, F.G., 1980, Mutu Daya Simpan Transportasi dan Penanganan&nbsp;Buah-buahan dan sayuran<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Ilmu Gizi Dan Pangan ( 2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pengertian tentang arti gizi dalam makanan dan fungsi zat-zat gizi dalam tubuh;&nbsp;metabolism zat gizi ( karbohidrat, protein, lemak, air, vitamin dan mineral) dan&nbsp;factor-faktor yang mempengaruhi; penilaian kecukupan gizi dan status gizi;&nbsp;prinsip malnutrisi dan akibatnya; kebiasaan makan; pengaruh perkembangan&nbsp;usaha pertanian dan industry terhadap penyediaan sumber gizi; senyawa-senyawa&nbsp;anti gizi bahan hasil pertanian.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Almatsier, Sunita. 2001. Prinsip dasar Ilmu Gizi. Jakarta. Gramedia Pustaka&nbsp;Utama<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Doyle, ME, CE Steinhart dan B.A. Cochrane. 1993. Food Safty, Food&nbsp;Research Institute Marcel Dekker. Inc. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Harper, L.J., B.J. deanton, J.A.Oriskel, Penerjemah suhardjo. 1986. Pangan,&nbsp;Gizi dan Pertanian. UI Press. Jakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Wilson, Eva D., K.H. Fisher and P.A. Gracia. 1979. Principles of nutrision.&nbsp;John Wily. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Kimia Pangan (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pengantar Kimia Hasil Pertanian yang berisi pengenalan konstituen-konstituen&nbsp;hasil pertanian secara umum, pokok-pokok bahasan rinci mengenai konstituenkonstituen&nbsp;tersebut yaitu : air, karbohidrat, protein, lipida, enzim, pigmen,&nbsp;vitamin dan mineral,flavor, serta food additives dan Peranan factor lingkungan<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Bennion, M. 1980. The Science of Food. John Wiley &amp; sons New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Charley, H. 1990. Food science. John Wiley. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>De Man, J.M. 1999. Principles of Food Chemistry 3rd ed. Aspen Publishers.&nbsp;Inc<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Meyer. L.H. 1973. Food Chemistry. Reinhold Publ. Corp. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Pomeranz, Y. 1991. Functional Properties of Food Component 2nd ed.&nbsp;Academic Press. Inc<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Winarno, FG. 2000. Kimia Pangan. Jakarta: Gramedia Pustaka Utama.<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Pengetahuan Bahan (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Sifat fisik bahan pangan, sifat mekanik bahan pangan, perlakuan fisik bahan&nbsp;pangan, komposisi kimia bahan pangan<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Aman, W., Kamaruddin Abdulah dan Atjeng M. Syarif. 1992. Sifat Fisik&nbsp;Pangan. PAU IPB<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Atkins, P.W. 1986. Physical Chemistry. Oxford: Oxford University Press<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Pomeranz, Y. and meloan, C.E. 1994. Food Analysis: theory and Practice.&nbsp;New York: Chapman &amp; Hall<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Sawnkhe, D.K and B.B. desai. 1984. Postharvest for The Tropics. Boca&nbsp;Raton: CRC Press. Inc<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Sutitno. 1988. Pengujian sifat Fisik bahan Pangan. Pusat Antar universitas.&nbsp;Universitas Gadjah Mada<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Satuan Operasi 2 (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pendahuluan, Pendinginan dan pembekuan, Contralled atmosphere stroge,&nbsp;Irradiasi, Pemanasan, Pengeringan, Pengasapan, Penambahan garam,&nbsp;Pengalengan, Pembotolan<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Fellow, P.J. 1990. Food processing Technology: Principles and Practices<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Wirakartakusuma, Aman; Suhardihardjo dan Purwiyatno hartadi. 1988.&nbsp;Rekayasa Proses Pangan. IPB. Bogor<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Heldman and Paul sigh. 2001. Food Process Engineering. Avi Westport.&nbsp;Connecticut<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Aditif Makanan dan Toksikologi (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Mengulas secara rinci tentang masing-masing jenis bahan tambahan&nbsp;makanan (food aditive), fungsinya seluk beluk cara penggunaan,&nbsp;pengembangan produk dan memberi gambaran tentang peraturan penggunaan&nbsp;bahan tambahan makanan. Responsi interaktif mencakup pembahasan studi&nbsp;kasus aplikasi BTP, demo contoh produk-produk BTP, penelusuran via&nbsp;internet dan diskusi langsung dengan praktisi pengguna, penentu kebijakan&nbsp;dan distributor BTP<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Doyle, M.E., C.E. Steinhart dan B.A. Cochrane. 1993. Food Safety. Food&nbsp;Research Institute. Marcel Dekker. Inc. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hannsen, M.J and J. marsden. 1984. E. for additives. Thomsons.&nbsp;Northmptonshire<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Furia. T.E. 1986. Hand Book of Food additives The chemical. Rubber. Ohio<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Mesin Peralatan (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pendahuluan, Karakteristik Bahan Baku, Pembersihan, Sortasi &amp; Grading,&nbsp;Pengecilan ukuran, Pencampuran dan Emulsi, Centrifugasi, Filtrasi, Ekstraksi &amp;&nbsp;Expresi, Kristalisasi, Proses Panas, Preservasi<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hall, Carl W and Davis, Denny C. 1979. Processing Equipment For&nbsp;Agricultural Product. Avi Publishing Company, Inc. USA<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Fellow, P.J,. Food Processing Technology Principles and Practice. Ellis&nbsp;Horwood ltd. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Brennan. Food Engineering Operation. Apllied Science. London.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Helmand, D.R. Food Process Engineering. Marcel Dekker Inc. New York.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Perry,. Handbook Chemical Engineering.<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Mikrobiologi Pengolahan Pangan (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pertumbuhan mikroorganisme, faktor intrinsik dan ekstrinsik yang&nbsp;mempengaruhi pertumbuhan mikroorganisme dalam bahan pangan. Peran&nbsp;mikroorganisme dalam kerusakan mikrobiologis berbagai jenis bahan pangan&nbsp;dan hasil olahannya. Mikroba patogen dalam bahan pangan serta perubahan&nbsp;sifat fisiologis mikrobia akibat terjadinya perubahan kondisi lingkungan sebagai&nbsp;akibat dari berbagai perlakuan meliputi pengeringan, pemanasan, pendinginan,&nbsp;pembekuan, irradiasi dan pemberian bahan pengawet. Kerusakan pangan secara&nbsp;biologis selama penanganan, pengolahan dan penyimpanan.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Sopandi, tatang dan Wardah. 2014. Mikrobiologi Pangan. Penerbit Andi.&nbsp;Yogyakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Anonimous. 1979. Microbial Process: Promising Technologies Developing&nbsp;Countries (Report of an Ad Hoc Panel of the Advisory Commitee on&nbsp;Technology Innovation Board on Science and Technology for International&nbsp;Development Commission on International Relations). National Research&nbsp;Council. National Academy of Sciences. Washington, D.C.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Ray, B. 2004. Fundamental Food Microbiology. CRC Press. Washington,&nbsp;D.C<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Kumalaningsih, S dan Nur H. 1995. Mikrobiologi Hasil Pertanian. IKIP&nbsp;Malang<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Fardiaz S. 1992. Mikrobiologi Pengolahan Pangan lanjut. PAU IPB. Bogor<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Tekn. Pengolahan Hasil Hewani (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pengetahuan dasar mengenai hasil-hasil Hewani meliputi stuktur, komposisi,&nbsp;sifat-sifat kimia, fisika dan mikrobiologis. Perubahan-perubahan yang terjadi&nbsp;setelah pasca panen, kualitas hasil Hewani. Perubahan yang terjadi setelah&nbsp;pemotongan, cara pengukuran kualitas, cara penyimpanan, pengawetan,&nbsp;pengembangan produk-produk olahan dari hasil Hewani<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Edward R.A, buckle K.A, Fleet G.H. and Wooton M. 1987. Ilmu Pangan.&nbsp;Penerjemah: Hari Purnomo dan adiono. Penerbit UI. Jakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hari Purnomo. 1996. Dasar-dasar pengolahan dan Pengawetan daging. PT&nbsp;grasindo. Jakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Sri Raharjo. 1996. Technologies for The Production of Restruktured Meat:&nbsp;AReview. Indonesian Food and nutrition Progress. 3(1): 39-53<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>A. Hidalgo, M. Lucisano, E.M. comelli and C. Pompei. 1996. Evolution of&nbsp;Chemical and Physical Yolk characteristics During The storage of Shell&nbsp;eggs. J. Agriculture Food Chemistry. 44: 1447-1452<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Makanan Tradisional dan Fermentasi (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Fermentasi Pangan dari bahan berprotein nabati (tempe, kecap, tauco, oncom,&nbsp;miso), fermentasi Pangan dari bahan berprotein hewani ( kecap ikan, yoghourt,&nbsp;terasi, bekasang), fermentasi Pangan dari bahan karbohidrat ( tape, growol, natta,&nbsp;brem padat, brem cair, anggur)<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Winarno, F.G dan ivone E. Fernandes. 2007. Susu dan Produk&nbsp;Fermentasinya. M-Brio Press. Bogor<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Sopandi, tatang dan wardah. 2014. Mikrobiologi pangan. Penerbit andi.&nbsp;Yogyakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Djujung, D dan ansori R. 1996. Teknologi Fermentasi Sayuran dan Buahbuahan.&nbsp;Pusat antar Universitas IPB. Bogor<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Suliantari dan winiarti P.R. 1990. Teknologi Fermentasi Umbi-umbian dan&nbsp;Bijibijian. PAU IPB. Bogor<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Tek. Pengolahan Gula &amp; Kembang Gula (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;proses pengolahan gula kristal sakarosa dari bahan dasar tebu, proses pengolahan&nbsp;gula cair dan gula kristal dari pati dengan cara hidrolisa enzim dan asam. gula&nbsp;tradisional proses pembuatan dan sifat-sifat gula tradisional, kristal gula (hard&nbsp;candy) dan kristalisasi lemak ( mentega dan coklat), kristalisasi pembuatan&nbsp;coklat, factor-faktor yang mempengaruhi proses kristalisasi.produk candy yang&nbsp;lain.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Edward, W.P. 2000. The Science of Sugar Confectionery. The Royal Society&nbsp;of Chemistry.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hugat. E. 1982. Handbook of sugar engineering. Elsevier. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Meade, G.P. 1985. Cane Sugar handbook 11th ed. John wiley<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>R. Lees, E. B. Jackson (auth.). 1995. Sugar Confectionery and Chocolate&nbsp;Manufacture. US : Springer.<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Tek. Pengolahan Minuman (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Karakterisasi Parameter mutu (pH, Brix, TA) pada pengolahan minuman,&nbsp;Hubungan Perubahan Parameter mutu (pH, Brix, TA) pada proses penentuan&nbsp;Umur Simpan Minuman, Pengaruh Proses Termal dan Waktu Holding serta&nbsp;Suhu Filling terhadap Stabilitas Minuman, Stratifikasi Kemasan Minuman&nbsp;Komersial pada Mata Rantai Perdagangan Minuman, Pengenalan Jenis dan Tipe&nbsp;Kemasan Karton Pada Minuman Komersial<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Alasalvar, Cesarettin dan Shahidi, Fereidon. Handbook of Functional&nbsp;beverage and human kealth. CRC press.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hui, Y.H. dan Evranus, E. Ozgul. Handbook of Fermented Food and&nbsp;Beverage Technology, 2 ed. Handbook of Plant-Based Fermented Food and&nbsp;Beverage Technology. CRC Press<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hui, Y.H. dan Evranus, E. Ozgul. Handbook of Fermented Food and&nbsp;Beverage Technology, 2 ed. Handbook of Animal-Based Fermented Food&nbsp;and Beverage Technology. CRC Press<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Shachman, Maurice. 2004. The Soft Drink Companion: A Technical&nbsp;Handbook for The Beverage Industry. CRC Press.<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Analisa Pangan (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pendahuluan, Sampling dan air, abu mineral, Karbohidrat, Protein, Peralatan&nbsp;laboratorium dasar, Lemak, Peralatan canggih, Analisa pigmen, Analisa bahan,&nbsp;Spektrofotometer, Kromatografi, Flame Photometer Kromatografi.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Sudarmadji, S; Haryono, B dan Suhardi. 1996. Analisa Bahan makanan dan&nbsp;Pertanian. Liberty. Yogyakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Nollet, leo M.L. 1996. Handbook of food analysis. Marcel Dekker<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hart and Fisher. Modern Food analysis. Mc Graw-Hill<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Perencanaan Proyek (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Faktor-faktor kuantitatif dan kualitatif dalam penentuan lokasi pabrik.&nbsp;Perencanaan kapasitas, aliran dan penanganan bahan serta pertalian antar&nbsp;aktivitas. Teknik penyusunan tata letak berdasarkan tipe operasi, penentuan&nbsp;jumlah mesin\/tempat kerja dan luas ruang, teknik evaluasi tata letak.&nbsp;Penyusunan studi kelayakan pendirian pabrik<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Peters M.S., K.D. timmerhaus. 1991. Plant Design and economics for&nbsp;Chemical Engineering 4th ed. Mc. Graw Hill Int. Book Co<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>William D.B.1990. Preliminary Chemical Engineering Process design and&nbsp;Economics. John willey and son. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Arie R.S., R.D. newton. 1955. Chemical engineering Cost Estimation. Mc&nbsp;Grawhill Book Co. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Tek. Pengolahan Hasil Nabati (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Jenis kacang-kacangan dan serealia ; Komposisi kimia kacang-kacangan;&nbsp;Teknologi pengolahan kacang-kacangan; Komposisi kimia serealia; Teknologi&nbsp;Pengolahan Serealia; Senyawa Bioaktif dalam Kacang-kacangan dan Serealia;&nbsp;Rumput Laut(Jenis-jenis rumput,) Teknologi rempah-rempah dan bumbulaut&nbsp;sumber bahan pangan; Teknologi Pengolahan Kelapa; Pemurnian Minyak Sawit;&nbsp;Pemanfaatan Hasil Samping Pengolahan Sawit; Eksplorasi Senyawa Bioaktif&nbsp;Sawit; Karakteristik Umbi-umbian; Pati Umbi-umbian; Modifikasi Pati Umbi-&nbsp;Umbian; Detoksifikasi Umbi-umbian; Teknologi Pengolahan Umbi-umbian<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Matz, A.S. 1980. Cereal Technology. The avi Publishing Company Inc.&nbsp;Westport. Connecticut<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Samson, J.A. 1992. Trpical Fruits. Longman scientific. Technical. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Winarno, F.G. 1992. Teknologi Produksi dan Pengolahan. Pustaka sinar&nbsp;Harapan. Jakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Makanan Fungsional (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Makanan fungsional, gaya hidup dan kebiasaan makan; hubungan makanan\/ diet,&nbsp;kesehatan dan penyakit; suplemen; senyawa bioaktif dalam bahan pangan; serat&nbsp;makanan, mono dan oligo sakarida; gula alcohol dan antioksidan; peran protein&nbsp;dan peptide bioaktif dalam kesehatan manusia; lemak dan asam lemak; vitamin&nbsp;dan mineral; probiotik dan prebiotic; regulasi, prospek dan tren makanan&nbsp;fungsional<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Aluko, R. E. 2012. Fungtional food and nutraceutical. Springer, USA.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Shi, Y. C. and C. C. Maningat (ed). 2013. Resistant starch: sources,&nbsp;applications and health benefits. John Wiley &amp; Sons, Ltd., UK.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Rolfes, S. R., K. Pinna, E. Whitney. 2006. Understanding Normal and&nbsp;Clinical Nutrition. Belmont, USA: Thompson Wadsworth.<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Tek. Pengolahan Roti dan Kue (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pengertian umum produk roti dan kue; komponen penyusun produk roti dan kue;&nbsp;proses pembuatan roti; penerapan proses pembuatan roti dan kue; proses&nbsp;kebasian roti dan kue; pengendalian proses roti dan kue<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Faridi, Hamed. 1994. The Science of Cookie and Cracker Production.&nbsp;Chapman &amp; Hall. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Figoni, Paula I. 2008. How Baking Works: Exploring the Fundamentals of&nbsp;Baking Science. John Willey and Sons.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Pomeranz, Y. 1991. Fungtional Properties of Food component. Academic&nbsp;Press Inc. San Diego. California<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>H. Charley. Food science 2nd ed. John wiley &amp; Sons. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hanneman. L.J. 1980. Bakery: Bread &amp; Fermented Good. William&nbsp;Hanneman Ltd. London<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Tek. Pengolahan Susu (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Biosintesis dan sekresi susu; struktur dan komponen susu; mikrobiologi susu dan&nbsp;produknya; produk es krim dan frozen dessert; produk susu fermentasi; produk&nbsp;susu bubuk; produk susu kental; control proses, mutu dan sanitasi; filling,&nbsp;packing<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Winarno, F.G dan ivone E. Fernandes. 2007. Susu dan Produk Fermentasinya.&nbsp;M-Brio Press. Bogor<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>R.A Edwards, K.A. Buckk, G.H. fleet and M Wooton. Penerjemah: Hari&nbsp;Purnomo dan adiono. 1987. Ilmu Pangan. Penerbit UI. Jakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Gilbert Chandler. 1993. Principles of Chessemaking. The Victorian Collage&nbsp;of Agriculture and Horticulture Ltd. Melbourne<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hari Purnomo, Indratiningsih, Made sugitha dan R.a. rihastuti. 1996.&nbsp;Rekayasa paket Teknologi Produksi Starter dan Enzim Mikroba dan Paket&nbsp;Aplikasinya pada Pengolahan Susu. UMM Press. Malang<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Mikrobiologi Industri Pangan (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pemanfaatan mikrobia dalam industri pengolahan hasil pertanian, makanan dan&nbsp;minuman tradisional, makanan-makanan fermentasi dari bahan kedelai, susu,&nbsp;daging, ikan, sayur dan buah, minuman beralkohol, serta produk-produk bahan&nbsp;kimia dan obat-obatan misalnya alkohol, asam sitrat, asam asetat, MSG, asam&nbsp;amino, Vitamin dan enzim<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Labeda, D.P. 1990. Isolation of Biotechnological Organisms from Nature.&nbsp;McGraww Hill Publishing Co. New York.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Lee, K.L. and S. Salminen. 2009. Handbook of Probiotics and Prebiotics (2nd&nbsp;edition). A John Wiley and Sons, Inc.New Jersey, USA.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Irianto, K. 2006. Mikrobiologi: Menguak dunia mikroorganisme (Jilid 1 dan&nbsp;2). Yrama Widya. Bandung.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hidayat, N., M.C. Padaga, dan S. Suhartini. 2006. Mikrobiologi Industri.&nbsp;Penerbit Andi. Yogyakarta.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Berry, D.R. 1988. Physiology of Industrial Fungi. Blackwell Scientific&nbsp;Publication. Boston.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Sikyta, B. 1983. Methods in Industrial Microbiology (Translated by K.&nbsp;Sigler). John Wiley and Sons. New York.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Anonimous. 1979. Microbial Process: Promising Technologies DevelopingCountries (Report of an Ad Hoc Panel of the Advisory Commitee on&nbsp;Technology Innovation Board on Science and Technology for International&nbsp;Development Commission on International Relations). National Research&nbsp;Council. National Academy of Sciences. Washington, D.C.&nbsp;8. Ray, B. 2004. Fundamental Food Microbiology. CRC Press. Washington,&nbsp;D.C.<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Pengawasan Mutu Pangan (3 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pendahuluan (lingkup pengawasan mutu), Standard an standarisasi, Sistem&nbsp;pengawasan mutu, Teknik pengujian mutu, Teknik statistic, Pengujian mutu&nbsp;dengan inderawi, HACCP, Titik kendali kritis, Batasan kritis, Standar operating&nbsp;procedure<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Montgomery, D. C. 1985. Introduction to Statistical Quality Control. Joh&nbsp;Wiley &amp; sons. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Summers. D.C.S. 1997. Quality Control. Prentice-Hall International. Inc.&nbsp;New Jersey<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Soekarto, S.T. 1990. Dasar-dasar Pengawasan dan Stadarisasi Mutu Pangan.&nbsp;PAU IPB. Bogor<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Winarno, F.G. 2004. Keamanan Pangan I dan II. M-Brio Press. Bogor<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Sosiologi Industri (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pola kebudayaaan, proses sosial, kelembagaan sosial, sistem dan status dan&nbsp;peayanan masyarakat, pola komunikasi sosial, pola adaptasi dan perubahan sosial&nbsp;demografis, maksud dan tujuan sosiologi masyarakat, beberapa program&nbsp;pembagian komunikasi dari perubahan teknologi masyarakat.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Djajaningrat dan Farmiola. 2004. Kawasan Industri Berwawasan&nbsp;Lingkungan. Bandung: Penerbit Rekayasa.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Miller and Form. 1951. Industrial Sociology, The Sociology of Work&nbsp;Organization. New York: harper &amp; Row Publishers.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Scneider, Eugene V. 1986. Sosiologi Industri. Jakarta: Angkasa Persada.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Suprihanto. 1995. Hubungan Industrial sebuah pengantar. BPFEYogyakarta.<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Tekn peng Limbah dan Sanitasi (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Ekologi, biosfir dan keseimbangan alam. Siklus air. Peraturan dan perundangundangan&nbsp;tentang lingkungan di Indonesia. Definisi pencemaran. Limbah dan&nbsp;pencemaran lingkungan. Macam-macam limbah, bahaya limbah dan cara-cara&nbsp;penanganannya secara fisik, kimiawi, dan biologik. Pembicaraan tentang sanitasi&nbsp;pabrik, cara penyimpanan air bersih untuk keperluan pengolahan hasil pertanian&nbsp;dan produksi pangan<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Troller, J.A. 1993. Sanitation in Food Processing 2nd ed. Academic Press.&nbsp;Inc. san diego. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Reute, H. (ed). 1993. Aseptic Prosessing of Foods. Technomic Publ. Co.,&nbsp;Hamburg<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Levin, M.A and M.A. gealt. 1993. Biotreatment of Industrial and Hazardous&nbsp;waste. Mc. Graw-Hill. Inc. New York<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Ezimologi (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Tinjauan penamaan, Klasifikasi, Struktur dan mekanisme kerja enzim, kelompok&nbsp;dan sistem enzim dan kaitannya dengan organel fungsional dalam sel. Kinetika,&nbsp;penghambatan dan optimasi reaksi ensimatik. Cara produksi, pemurnian,&nbsp;spesifikasi dan pemanfaatan dalam industri pengeolahan hasil pertanian<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Matthew, C. K. and Van Holde, K. E. 1996. Biochemistry (2nd edition).&nbsp;USA: The Benjamin\/Cummings Publishing Co, Inc.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Nelson D.L., and Cox M.M., 2008, Lehninger Principles Of Biochemistry&nbsp;Fifth Edition. New York: W. H. Freeman and Company.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Schomburg, Dietmar dan Ida chomburg (Ed). 2007. Springer Handbook of&nbsp;Enzymes 2 Edition. Springer.<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Tek. Pengolahan Teh (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Kimia teh; pengolahan teh hitam dan teh hijau; teh instant; pengendalian proses&nbsp;pengolahan, fermentasi dan grading; pembakuan mutu dan pengendalian mutu.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Kamal, Mustafa. 1979. Dasar-dasar pengolahan Perkebunan Bagian I:&nbsp;Pengolahan teh Hitam. Lembaga Pendidikan Perkebunan. Yogyakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Werkhowen, J. 1974. Tea Processing. FAO. Rome<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hardiman. 1978. Pengendalian Mutu Pengolahan Teh Hitam dan Beberapa&nbsp;Masalahnya. FTP. UGM<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Kamarjani. 1975. Fermentasi. FTP, Universitas Gadjah Mada.<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Nasution, Zein. 1975. Pengolahan Teh Hitam. IPB. Bogor<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Teknologi Hortikultura (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pengetahuan dasar mengenai sayur-sayuran, buah-buahan dan bunga. Sifat fisik&nbsp;dan kimiawi dari buah-buahan dan sayur-sayuran tropis dan sub-tropis.&nbsp;Penanganan dalam bentuk segar, pengolahan dan pengawetan. Aplikasi prinsipprinsip&nbsp;kimia, mikrobiologis, dan fisiologi pasca panen hasil hortikultura,&nbsp;sejak panen, pasca panen sampai menjadi produk jadi atau intermediet.&nbsp;Lingkup materi terdiri dari : fisiologi pasca panen; teknologi penyimpanan&nbsp;segar; teknologi pengolahan minimal, pengeringan, teknologi pengalengan,&nbsp;ekstraksi sari buah, pemekatan, dan pengolahan limbah buah\/sayur.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Hulme, A,C., 1971, The Biochemistry of Fruit and their products, Vol. 1&nbsp;and 2. Academic Press. Now York<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Pantastico, E.B., 1989, Fisiologi Pasca Panen, Gajah Mada University&nbsp;Press, Yogyakarta<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Wills, R.H.H., et all., 1981, An Introduction to the Physiology and&nbsp;Handling of Fruit and Vegetable, New South Wales University Press&nbsp;Limited, New South Wales<\/li><\/ol>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>Tek. Pengolahan Kopi &amp; Coklat (2 sks)<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp; &nbsp;Pengolahan kopi ; Pengolahan kopi menjadi kopi beras; perubahan yang terjadi&nbsp;selama fermentasi; perendaman; kafein dan sifatnya; prinsip pembuatan kopi&nbsp;instant; pengepakan dan penyimpanan; penyangraian; proses pengolahan biji&nbsp;coklat; cara pembuatan meses dari coklat<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Referensi:<\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Zulkifli Mansyur, Manurung dan Soenaryo. 1978. Pengolahan Coklat Pada&nbsp;Perkebunan Besar<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Dan R. 1993. The International Cocoa Trade. Woodhead Publishing Limited.&nbsp;Cambrige. England<\/li><\/ol>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\"><li>Bernard W. Minifie. 1970. Chocolate, Cocoa and Confectionary Science and&nbsp;Technology. The avi Publishing Company Inc. Westport Connecticut<\/li><\/ol>\r\n","protected":false},"excerpt":{"rendered":"<p>Biokimia Pangan (3 sks) &nbsp; &nbsp;Pengertian biokimia pangan, Susunan Sel, Karbohidrat, Lemak, Protein, Enzim&nbsp;dan Koenzim, Asam Nukleat , Vitamin dan Metabolisme. Referensi: Harper, (1996), Biokimia, Jakarta : EGC Lehninger, Maggy Thenawidjaya, (1993). Dasar-dasar Biokimia&nbsp;(terjemahan), Jakarta, Erlangga. Matthew, C. K. and <a href=\"https:\/\/pertanian.widyakarya.ac.id\/index.php\/deskripsi-mata-kuliah-program-studi-s1-teknologi-pangan\/\" class=\"read-more\">Read More &#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"class_list":["post-106","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/pertanian.widyakarya.ac.id\/index.php\/wp-json\/wp\/v2\/pages\/106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pertanian.widyakarya.ac.id\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/pertanian.widyakarya.ac.id\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/pertanian.widyakarya.ac.id\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pertanian.widyakarya.ac.id\/index.php\/wp-json\/wp\/v2\/comments?post=106"}],"version-history":[{"count":2,"href":"https:\/\/pertanian.widyakarya.ac.id\/index.php\/wp-json\/wp\/v2\/pages\/106\/revisions"}],"predecessor-version":[{"id":243,"href":"https:\/\/pertanian.widyakarya.ac.id\/index.php\/wp-json\/wp\/v2\/pages\/106\/revisions\/243"}],"wp:attachment":[{"href":"https:\/\/pertanian.widyakarya.ac.id\/index.php\/wp-json\/wp\/v2\/media?parent=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}