Sidia is a education Platform website.
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
-
Pertemuan 1 Karakteristik Umbi-umbian -
Pertemuan 2 Karakteristik sayuran dan buah -
Pertemuan 3 Karakteristik Sayur dan Buah -
Pertemuan 4 Karakteristik Bumbu dan Rempah -
Pertemuan 5 Karakteristik Daging -
Pertemuan 6 Karakteristik unggas -
Pertemuan 7 Karakteristik Ikan -
Pertemuan 8 Ujian Tengah Semester -
Pertemuan 9 Karakteristik Telur -
Pertemuan 10 Karakteristik Bahan Penyegar -
Pertemuan 11 Karakteristik Gula dan pemanis -
Pertemuan 12 Karakteristik susu dan olahannya -
Pertemuan 13 Karakteristik Minyak dan Lemak -
Pertemuan 14 Karakteristik Serealia dan kacang-kacangan -
Pertemuan 15 Karakteristik Serealia dan kacang-kacangan -
Pertemuan 16
References
Lecturer
Difficult Things About Education.
$75$10
More Similar Courses
Related Courses
Literasi Digital
The Digital Literacy course is a general compulsory course (MKWU) for all Surabaya State University students which is presented in the first year of study.
Teaching Evaluation
Understanding and mastery of the position of evaluation in education, the scope of teaching evaluation, the main factors of teaching evaluation, basic techniques and evaluation
Literasi Digital
The Digital Literacy course is a general compulsory course (MKWU) for all Surabaya State University students which is presented in the first year of study.
Copyright © 2024 Sinau Digital UNESA All Rights Reserved