Research Methodology (METOPEN)

• RPKPS and RKPM
• Finding Reliable Information
• Literature Review
• Survey Research

Design of Experiments (RANCOB)

• Introduction to Experimental Design
• Completely Randomized Design
• Randomized Block Design
• Latin Square Design
• Split-Plot Designs
• Full and Fractional Factorial Designs
• BBD and CCD

Analysis of Food and Agricultural Product I 

• Introduction
• Food Sampling
• Reliability and Validity of the Data
• Proximate Analysis
• Stoichiometry
• Analysis of Water and Ash Content
• Analysis of Protein
• Analysis of Oligosaccharides
• Analysis of Tannin and Phenolic Compounds
• Analysis of Antinutrients

Analysis of Food and Agricultural Product II 

• RPKPS and RKPM
• Introduction
• Method Validation, Excel file of some calculations
• IR Spectroscopy by Dr Hanifah
• Extraction Methods in Analytical Chemistry
• HPLC-01
• HPLC-02

Food and Agricultural Product Chemistry (KPHP)

• RPKPS and RPKM
• Water
• Protein
• Enzyme
• Student groups
• Antioxidants
• Pigments
• Vitamins and Minerals

Quality Control (PM)

• RPKPS and RKPM
• Introduction
• Source of variation
• Process capability
• 7 QC Tools
• New 7 Tools
• Introduction to control chart
• Quality standard and its development, Excel files for some calculations 1, 2, and 3
• Quality control application in beverage industries

Entrepreneurship

• Berpikir Perubahan
• Berfikir Kreatif
• Berorientasi pada Tindakan

Seminar

Please send your assignments related to this course to: [email protected]

• Introduction and Presentation Order
• Scientific Writing
• Oral Presentation
• Poster Presentation
• Student for Poster Assignment

Laboratory Activity – Analysis of Food and Agricultural Product

A. Materials (Video and subtitles)

1.  Carbohydrate
   • Standard curve | Self-Assesment
   • Invert sugar analysis | Self-Assesment
   • Total sugar analysis | Self-Assesment
   • Starch analysis | Self-Assesment
2. Lipids
   • Soxhlet method | Self-Assesment
   • Iodine value determination | Self-Assesment
3. Protein
   • Micro-Kjeldhal method | Self-Assesment
   • Lowry Follin method | Self-Assesment
4. Others and Minor
   • Iodine standardisation | Self-Assesment
   • Vitamin C analysis | Self-Assesment
   • Total Phenolic compound | Self-Assesment

B. Virtual Lab Activities

1.   Carbohydrate
   • Amylose analysis | Self-Assesment
2. Lipids
   • Mojonnier method | Self-Assesment
   • Anisidine value determination| Self-Assesment
3. Protein
   • HCl standardisation | Self-Assesment
   • Paper chromatography | Self-Assesment

 

Food Science (Pengetahuan Bahan Pangan) — for Department of Agricultural and Biosystem Engineering

• Introduction
• Protein
• Enzyme
• Antioxidants

Food Biochemistry — for Chalmers University of Technology

• Indonesian Fermented Food: Tempe
• New Analytical Methods for Bioactive Compounds

Plant Design

• Module Description and Assessments
• Student groups
• Introduction, video
• Product Design, WS version 
• Process Design
• Raw Materials, WS version
• Process Flow Chart
• Process Equipment
• Lay Out
• Building
• Location
• Capital
• Production Cost
• Economic Analysis

Plant Design Evaluation

• Assignments

Guest Lectures 

• Chemometric tools in food analysis by Prof. Miguel Palma, University of Cadiz, Spain
• Erasmus + and EMQAL by Prof. Miguel Esteban, University of Barcelona, Spain
• Folate production by yeast – biotechnology and biofortification by Dr. Thomas Andlid, Chalmers Univ. of Techn, Sweden
• Fermentation technology – strain improvement by Dr. Thomas Andlid, Chalmers Univ. of Techn, Sweden

Community Service (Pengabdian kepada Masyarakat)

• Pelatihan pengolahan daging
  • Bakso sapi
  • Sosis sapi
• Pelatihan pengolahan buah
  • Manisan Salak
  • Selai Salak
  • Manisan Pepaya
• Pelatihan pengolahan susu
  • Yogurt

Journal Club

• Scopus Training
• Assessing Journal Credibility
• Best Practices for Submitting a Paper and Peer Review