Food Biochemistry (BP)

SEMESTER LEARNING PLAN

Document can be downloaded here

 

Course Title: Food Biochemistry (BP)

MK code: AKM21 445

Credit Weight: 2

Group of Courts: Elective

Semester: 4

Prerequisite Course: KO2

 

Lecturer:

Dra. Nies Suci Mulyani, MS.,

Dr. Agustina LN Aminin, M.Si

 

Graduate Learning Outcomes (GLO)

  Attitude GLO1-(S9) Demonstrate an attitude of responsibility for work in their field of expertise independently.
Knowledge GLO2-(PP1) Mastering the theoretical concepts of structure, properties, changes, kinetics, and energetics of molecules and chemical systems, identification, separation, characterization, transformation, synthesis of macromolecular chemicals, and their application.
General Skills GLO3-(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
Special skill GLO4-(KK2) Able to solve science and technology problems in general and straightforward chemical fields such as analysis, transformation, and synthesis of micro-molecules through the application of structure, properties, kinetics, and molecular energy and chemical systems, with analysis and synthesis methods in the chemical field-specific, as well as the application of relevant technologies
GLO5-(KK3) Able to analyze several alternative solutions in the field, analysis, isolation, transformation, and synthesis of available chemicals, and present analysis conclusions for appropriate decision making.

 

 

Course Description

This course discusses the need for food, water in foodstuffs, biomolecules in nutrition, food microbiology, food additives, food processing and preservation, functional foods, and special topics.

Week Expected ability (Sub-CLO) Study Materials/ Learning Materials Learning methods Student Learning Experience Time (minutes) Evaluation
Criteria and Indicators %
1 Able to describe (C2) current food needs, nature, and presence of water in foodstuffs with a minimum accuracy of 70%. Compound reactivity

1. Food needs: problems and solutions

2. The presence of water in foodstuffs

– water activity (Aw) and water content.

– type of water in food

Discovery learning

Cooperative learning

Students learn by listening to lectures and actively discussing to dig up further information so that students can answer the problems asked by the lecturer FF:  1 x (2 x 50 min);

ST: 1 x (2 x 60 min);

SS: 1 x (2 x 60 min)

(1). Accuracy in describing the concept of current food needs

(2). Accuracy describes the nature and presence of water in foodstuffs.

(3). Student activity in discussions and doing assignments.

10
2-3 Students can describe (C2) Biomolecules in Food and implement them (P2) in the food processing process to meet human needs standards that meet health requirements in human metabolic processes such as the chemical content of carbohydrates, proteins, and lipids foodstuffs with a minimum accuracy of 70%. Biomolecules, Biomolecules in Foodstuffs

• Food Carbohydrates

• Food Protein

• Food Lipids

Discovery learning

Cooperative learning

Students learn by listening to lectures and actively discussing to dig up further information to answer the problems asked by the lecturer. FF:  1 x (2 x 50 min);

ST: 1 x (2 x 60 min);

SS: 1 x (2 x 60 min)

(1). Accuracy describes the chemical properties of food sources of carbohydrates, proteins, and lipids so that they can be implemented in the processing and preservation process to meet health requirements.

(2). Student activity in discussions and doing assignments.

15
4-5 Students can describe (C2) Food Microbiology and implement (P2) the stages of DNA replication in the inheritance of genetic traits from parent to offspring using schematic drawings with a minimum accuracy of 70%. Biology, Food Microbiology

• Beneficial microbes

• Harmful microbes

 

Discovery learning

Cooperative learning

Problem Based Learning

Before face-to-face class, students work on assignments: searching, collecting, and compiling information related to lecture study materials. During lectures, students listen to lectures and discuss the relationship between courses and their work. FF:  1 x (2 x 50 min);

ST: 1 x (2 x 60 min);

SS: 1 x (2 x 60 min)

(1). Accurately describe the factors for the growth of MO as well as beneficial and harmful microorganisms

(2). Student activity in discussions and doing assignments.

10
6-7 Students can describe (C2) Food Additives and implement them (P2) in the processing and preservation of food ingredients with schematic drawings with a minimum accuracy of 70%. Biomolecules, compound reactivity, food additives

1. Dye

2. Artificial sweetener

3. Preservatives

4. Antioxidant

5. Anti-caking

6. Flavoring and aroma, flavor enhancer

7. Acidity regulator (acidifying, neutralizing)

8. Bleach and curing flour

9. Emulsifier, stabilizer, and thickener

10. Hardener

11. Sequestrant (metal binder)

Discovery learning

Cooperative learning

Problem Based Learning

Before face-to-face class, students work on assignments: searching, collecting, and compiling information related to lecture study materials. During lectures, students listen to lectures and discuss the relationship between courses and their work. FF:  1 x (2 x 50 min);

ST: 1 x (2 x 60 min);

SS: 1 x (2 x 60 min)

(1). Accuracy in describing the role of Food Additives in food processing and preservation

(2). Student activity in discussions and doing assignments

15
8 Midterm exam Written exam 90 Truth in solving exam questions
9-10 Students can describe (C2) the types of preservatives and their effects on the structure and properties of foodstuffs with a minimum accuracy of 70% Biomolecules, Molecular Structure, Reaction of Food Preservation Compounds

• Ways of preserving food

• Effect of preservation on the properties of food

Discovery learning

Cooperative learning

Problem Based Learning

Before face-to-face class, students work on assignments: searching, collecting, and compiling information related to lecture study materials. During lectures, students listen to lectures and discuss the relationship between courses and their work. FF:  1 x (2 x 50 min);

ST: 1 x (2 x 60 min);

SS: 1 x (2 x 60 min)

(1). Accuracy describes the types of preservatives and their effect on the structure and properties of food ingredients

(2). Student activity in discussions and doing assignments.

10
11-12 Students can describe (C2) the types of food processing and the diversity of food ingredients and implement them (P2) in the food processing process of various types of foodstuffs with a minimum accuracy of 70% Biomolecules, Molecular Structure, Compound Reaction Food Processing

• Types of Food Processing

• Effect of processing on the properties of foodstuffs

• Food Enzymes

• Milk and Dairy Products

• Meat and Processed Meat Products

• Soybeans and Processed Products

• Fruits/vegetables and their processed products

Discovery learning

Cooperative learning

Problem Based Learning

Before face-to-face class, students work on assignments: searching, collecting, and compiling information related to lecture study materials. During lectures, students listen to lectures and discuss the relationship between courses and their work. FF:  1 x (2 x 50 min);

ST: 1 x (2 x 60 min);

SS: 1 x (2 x 60 min)

(1). Accuracy describes various food processing processes on multiple types of food ingredients so that they meet nutritional and health requirements

(2). Student activity in discussions and doing assignments.

15
13-14 Students can describe (C2) the types of native Indonesian food, modern food, and functional food (supplements) and implement them (P2) as healthy food and high nutritional value with a minimum accuracy of 70% Biomolecules, Compound Reactions, Reactivity of Functional Food compounds

– Indigenous functional food (originally Indonesia)

– Modern functional food (Development of modern functional food products)

– Nutraceuticals (Supplements)

Discovery learning

Cooperative learning

Problem Based Learning

Before face-to-face class, students work on assignments: searching, collecting, and compiling information related to lecture study materials. During lectures, students listen to lectures and discuss the relationship between courses and their work. FF:  1 x (2 x 50 min);

ST: 1 x (2 x 60 min);

SS: 1 x (2 x 60 min)

(1). Accuracy in describing types of native Indonesian food, modern food, and functional food (supplements) and implementing it (P2) as healthy food with high nutritional value

(2). Student activity in discussions and doing assignments.

15
15 Students can describe (C2) the latest technological developments related to food with a minimum accuracy of 70%. Biomolecules, Compound Reactions, Reactivity of compounds

Special topics Discuss the latest technological developments related to food such as modern food (new recipes), halal food.

Discovery learning

Cooperative learning

Problem Based Learning

Before meeting face to face in class, students work on group assignments: prepare discussion materials in the form of papers (doc) and presentations (ppt). Students make presentations and discussions with topics: modern food (new recipes), halal food during lectures. FF:  1 x (2 x 50 min);

ST: 1 x (2 x 60 min);

SS: 1 x (2 x 60 min)

(1). Accuracy in describing the latest technological developments related to food

(2). Student activity in discussions and doing assignments.

10
16 Final exams Written exam 90 The truth and completeness of the answer to the question
Total Rating 100

 

Reference:

  1. Belitz, H.D., and Grosch, W., 1987, Food Chemistry, second edition, springer verlag, Berlin, Germany.
  2. Buckle, K.A., Edwards, R.A., Fleet, G.H., dan Wooton, M., 1987, Ilmu Pangan, UI Press (penterjemah: Hari Purnomo dan Adiono).
  3. Frazier, W.C, and Westhoff, D.C., 1998, Food Microbiology, McGraw Hill Book Co., Singapore.
  4. Prawirokusuma, S., 1991, Biokimia Nutrisi, edisi satu, BPFE, Yogyakarta.

 

Glossary

 

GLO = Graduate Learning Outcome

CLO = Course Learning Outcomes

FF = Face to Face Learning

ST = Structured tasks

SS = Self Study