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Course Description
Discussion of the types and properties of food ingredients, both physical and chemical and their changes (raw-cooked ingredients, browning reactions), practice of analyzing changes in the properties of food ingredients. Learning is carried out by providing theory, assignments and discussions.
Program Objectives (PO)
Aktifitas Pembelajaran
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Pertemuan 1 Karakteristik Umbi-umbian -
Pertemuan 2 Serealia dan kacang-kacangan -
Pertemuan 3 Karakteristik Umbi-umbian -
Pertemuan 4 Karakteristik sayur dan buah -
Pertemuan 5 Karakteristik Daging -
Pertemuan 6 Karakteristik bahan penukar -
Pertemuan 7 Karakteristik Gula dan Pemanis -
Pertemuan 8 Ujian Tengah Semester -
Pertemuan 9 Karakteristik susu dan olahan -
Pertemuan 10 Karakteristik telur -
Pertemuan 11 Karakteristik minyak dan lemak -
Pertemuan 12 Karakteristik daging dan unggas -
Pertemuan 13 Karakteristik ikan dan hewan laut lainnya -
Pertemuan 14 Praktikum ilmu bahan makanan -
Pertemuan 15 Praktikum ilmu bahan makanan ' -
Pertemuan 16
References
- Warsito, H., Rindiani, F. Nurdyansyah. 2015. Ilmu Bahan Makanan Dasar. Nuha Medika. Yogyakarta
- Apriyanto, M. 2022. Pengetahuan Dasar Bahan Pangan. CV AA Rizky. Banten
- Suherman, dkk. 2024. Ilmu Bahan Pangan. Eureka Media Aksara. Jawa Tengah.
- Muchtadi, TR. 2013. Ilmu Pengetahuan Bahan Pangan. PT Alfabeta. Jakarta
- Nugraheni, M. 2016. Pengetahuan Bahan Pangan Nabati. Plantaxia. Yogyakarta
- Nugraheni, M. 2012. Pengetahuan Bahan Pangan Hewani. Graha Ilmu. Yogyakarta
- Anshory, J. dkk. 2022. Ilmu Bahan Makanan. Global Eksekutif Teknologi. Sumatra Barat
Lecturer
Difficult Things About Education.
$75$10
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