Food Nutrition Analysis Course

This course contains a discussion of food composition and the scope of nutrient analysis, introduction to laboratory equipment and work safety, water characteristics and various methods of analyzing water content in food, characteristics of ash and methods of analyzing food ash content, characteristics of carbohydrates and methods of analyzing food carbohydrates, fat characteristics and analysis of food fat content, protein characteristics and analysis of food protein, vitamin characteristics and analysis of food vitamin levels, anti-nutritional substances and other food compounds and analysis of anti-nutrition substances and other food compounds. Learning is carried out using the Problem Base-Learning model, discussion method, question and answer, practice solving example problems.

• PLO-5
  Menguasai teori dasar ilmu gizi, pangan, biomedik, patofisiologi, kesehatan masyarakat dan pengetahuan tentang pelayanan dan kewenangan ahli gizi dalam sistem kesehatan nasional dan sistem ketahanan pangan dan gizi nasional.
• PLO-8
  Mampu mengambil keputusan yang tepat dalam pengembangan produk pangan; serta memberikan alternatif pemecahan masalah gizi dan pangan dalam lingkup kerja

PO-1
Mahasiswa menguasai pengetahuan tentang konsep, contoh dan prosedur Analisa zat gizi pada makanan

PO-2
Mahasiswa mempraktikkan Analisa zat gizi pada produk pangan

PO-3
Mahasiswa menentukan dan menganalisis zat gizi pada bahan pangan