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Teknologi Pengolahan Nabati I

Mata kuliah ini mencakup teknologi pengolahan hasil tanaman pangan (serealia dan kacang-kacangan), komoditas perkebunan, hortikultura, rempah-rempah, rumput laut dan polisakarida lain. Pembahasan mencakup karakteristik bahan; proses pengolahan menjadi berbagai produk dan bahan fungsional pangan; proses pengolahan primer, sekunder, dan tersier komoditas perkebunan; dan eksplorasi keunggulan komoditas.

Pengajar :

  1. Ir. Wahono Hadi Susanto, MP (WHS)
  2. Dr. Teti Estiasih, STP, MP (TES)
  3. Nur Ida Pancarini, STP, MP (NIP)

Learning Outcomes 

  • Understand the physicochemical properties of food plants (polysaccharide/seaweed substances, estate crops, food crops and horticultural crops)
  • Understand the characteristics of food plants and their utilization in food industries
  • Understand and able to analyze biochemistry of respiration, transpiration or other major chemical reactions during postharvest handling and their impact on commodity shelf life & quality
  • Understand and evaluate the correct techniques to measure physicochemical changes of raw food plants

MATERI dari Bu Teti Estiasih :

1. Jenis Kacang-kacangan

2. Jenis Serealia


Materi dan Tugas yang diampu oleh Bu Ida

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