SEMESTER LEARNING PLAN
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Course Title: Food Analysis (AnPang)
MK code: AKM21 442
Credit Weight: 2
Group of Courts: elective
Semester: 4
Prerequisite Course: KA2
Lecturer:
Gunawan, M.Si., Ph.D
Didik Setiyo W., S.Si., M.Si
Graduate Learning Outcomes (GLO)
| Attitude | GLO2-(S9) | Demonstrate an attitude of responsibility for work in their field of expertise independently. |
| Knowledge | GLO3-(PP2) | Mastering complete operational knowledge of functions, how to operate standard chemical instruments, as well as analysis of data and information from instruments |
| General Skills | GLO 5 -(KU1) | Able to apply logical, critical, systematic, and innovative thinking in the context of the development or implementation of science and technology that pays attention to and uses humanities values by their field of expertise |
| GLO 6 -(KU2) | Able to demonstrate independent, quality, and measurable performance | |
| Special skill | GLO 8 -(KK2) | Able to solve science and technology problems in general and straightforward chemical fields such as identification, analysis, isolation, transformation, and synthesis of micromolecules through the application of knowledge of structure, properties, kinetics, and energetics of molecules and chemical systems, with analytical and synthesis methods in the field-specific chemistry, as well as the application of relevant technology |
Course Description
In this course, students learn about Industrial chemical processes, process engineering, and how to design processes based on the principles they have learned. In the discussion and presentation of assignments using discovery learning, cooperative learning, collaborative learning, and problem-based learning/case studies. The hope in the discussion is that there will be cooperative and collaborative communication between students/groups.
| Week | Expected ability (Sub-CLO) | Study Materials/ Learning Materials | Learning methods | Student Learning Experience | Time (minutes) | Evaluation | |
| Criteria and Indicators | % | ||||||
| 1 | Sub-CLO 1:
Able to understand (C2), basic concepts of food analysis and problem-solving (C4) food analysis correctly at least 80% |
Introduction | Discovery learning
Cooperative learning |
Students discuss | FF: 1 x (2 x 50”)
ST + SS: 1 x [(2 x 50”) + (2 x 60”)] |
||
| 2 | Sub-CLO 2:
Able to understand (C2), analysis of carbohydrates and detailing (C4) the analysis steps correctly at least 80% |
Carbohydrate Analysis | Discovery learning
Cooperative learning |
Students discuss, presented Task 1 | FF: 1 x (2 x 50”)
ST + SS: 1 x [(2 x 50”) + (2 x 60”)] |
||
| 3 | Sub-CLO 3:
Able to understand (C2), lipid analysis and detailing (C3) with several spectrometric methods discussed |
Lipid analysis | Discovery learning
Cooperative learning Problem Based Learning |
Students discuss, presenting task2 | FF: 1 x (2 x 50”)
ST + SS: 1 x [(2 x 50”) + (2 x 60”)] |
The answer to the question is correct | 2,5 |
| 4-5 | Sub-CLO 4:
Able to understand (C2), protein nitrogen analysis, examine (C4) for food samples correctly at least 80% |
Protein nitrogen analysis | Discovery learning
Cooperative learning Problem Based Learning |
Students discuss, presenting task3 | FF: 1 x (2 x 50”)
ST + SS: 1 x [(2 x 50”) + (2 x 60”)] |
active in discussion, | 5 |
| 6-7 | Sub-CLO 5: Able to understand (C2), mineral analysis and describes the application of (A5) mineral measurement methods in the broader context | Analysis of minerals | Discovery learning
Cooperative learning Problem Based Learning |
Students discuss, presenting task4 | FF: 1 x (2 x 50”)
ST + SS: 1 x [(2 x 50”) + (2 x 60”)] |
Active in discussion
Answers on worksheets |
5 |
|
8
|
|
Midterm exam | Written exam | 90 | The truth and completeness of the answer to the question | 37,5 | |
| 9-10 | Sub-CLO 6:
Able to understand (C2), Wheat and wheat product analysis and application (P2) analysis for wheat and wheat product samples |
Analysis of wheat and wheat products | Discovery learning
Cooperative learning Problem Based Learning |
Students discuss, presenting task 5 | FF: 1 x (2 x 50”)
ST + SS: 1 x [(2 x 50”) + (2 x 60”)] |
active in discussion, | 5 |
| 11 | Sub-CLO 6:
Able to understand (C2), analysis of milk and milk products, and apply (C4) analysis to riil samples |
Analysis of milk and milk products | Discovery learning
Cooperative learning Problem Based Learning |
Students discuss, presenting task 6 | FF: 1 x (2 x 50”)
ST + SS: 1 x [(2 x 50”) + (2 x 60”)] |
accuracy in argument | |
| 12-13 | Sub-CLO 7:
Able to understand (C2), meat and meat product analysis, and apply (C4) analysis to riil samples |
meat and meat products analysis | Discovery learning
Cooperative learning Problem Based Learning |
Students discuss, exercise, and preparation Midterms | FF: 1 x (2 x 50”)
ST + SS: 1 x [(2 x 50”) + (2 x 60”)] |
accuracy in argument | 5 |
| 14 | Sub-CLO 8 :
Able to understand (C2), additive analysis in foodstuffs, and apply (C4) analysis to riill samples |
Additives in foodstuffs | Discovery learning
Cooperative learning Problem Based Learning |
Students work on practice questions to discuss | FF: 1 x (2 x 50”)
ST + SS: 1 x [(2 x 50”) + (2 x 60”)] |
Active in discussion | 2,5 |
| 15 | Sub-CLO 9 :
Able to understand (C2), food spoilage and contaminants, and apply (C4) analysis to riil samples |
Food spoilage and contaminants | Discovery learning
Cooperative learning Problem Based Learning |
Students work on practice questions to discuss | FF: 1 x (2 x 50”)
ST + SS: 1 x [(2 x 50”) + (2 x 60”)] |
Active in discussion | 2,5 |
| 16 | Final exams | Written exam | 90 | The truth and completeness of the answer to the question | 37,5 | ||
| Total Rating | 100 | ||||||
Reference:
- Aurand, L.W., Woods AE, dan Wells MR, 1987, Food Composition and Analysis, Van Nostrand Reinhold Co, New Torh.
- Nielsen, S.S., 2010, Food Analysis Laboratory Manual, edisi ke-2, Springer, New York
- Otles S, 2012, Methods of Analysis of food Components and Additives, edisi ke-2, CRC Press, London
Glossary
GLO = Graduate Learning Outcome
CLO = Course Learning Outcomes
FF = Face to Face Learning
ST = Structured tasks
SS = Self Study
