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INTRODUCTION ANIMAL PRODUCT TECHNOLOGY

INTRODUCTION ANIMAL PRODUCT TECHNOLOGY. FOOD SCIENCE AND TECHNOLOGY AGRICULTURAL TECHNOLOGY BRAWIJAYA UNIVERSITY 2013. THE OUTLINE. LECTURER. AGREEMENT. ASSESSMENT. COURSE TOPIC. REFERENCES. LECTURER. DR. Ir HAPPY NURSYAM, MS FAK.PERIKANAN DAN ILMU KELAUTAN

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INTRODUCTION ANIMAL PRODUCT TECHNOLOGY

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  1. INTRODUCTION ANIMAL PRODUCT TECHNOLOGY FOOD SCIENCE AND TECHNOLOGY AGRICULTURAL TECHNOLOGY BRAWIJAYA UNIVERSITY 2013

  2. THE OUTLINE LECTURER AGREEMENT ASSESSMENT COURSE TOPIC REFERENCES

  3. LECTURER DR. Ir HAPPY NURSYAM, MS FAK.PERIKANAN DAN ILMU KELAUTAN TEKNOLOGI PENGOLAHAN IKAN 081805021299 UAS ENDRIKA WIDYASTUTI, S.Pt, M.Sc, MP ILMU DAN TEKNOLOGI PANGAN endrika_w@ yahoo.com endrikawidyastuti.wordpress.com(Animal Product Technology) 085 755 283 729 UTS

  4. MEETING TOPIC

  5. TUGAS PRESENTASI

  6. TUGAS PRESENTASI • MAKSIMAL 1O SLIDE, YANG MEMUAT: • JUDUL (NAMA DAN NIM KELOMPOK) • PENDAHULUAN (sekilas tentang produk) • PROSES PEMBUATAN (flow chart, video) • HAL-HAL YANG PERLU DIPERHATIKAN PADA PROSES PEMBUATAN YANG DAPAT MEMPENGARUHI PRODUK AKHIR • GRADE PRODUK • SNI (Jika ada) • PRESENTASI MAX 10 MENIT

  7. AGREEMENT TOLERANSI TERLAMBAT 15 MENIT HADIR DALAM PERKULIAHAN MIN 80% DARI JUMLAH TOTAL TATAP MUKA MELAKUKAN PERBUATAN CURANG WAKTU UJIAN (MENCONTEK, BEKERJASAMA DENGAN TEMAN) NILAI “E”

  8. AGREEMENT BOBOT NILAI

  9. ASSESSMENT INDIVIDUALASSIGMENT TUGAS TUGAS TERSTRUKTUR INDIVIDU PRESENTASI (KEAKTIFAN DI KELAS) PENILAIAN KELAS KEAKTIFAN DI KELAS UJIAN QUIZ, UTS DAN UAS

  10. ASSESSMENT GROUP ASSIGMENT TUGAS TUGAS TERSTRUKTUR KELOMPOK PRESENTASI KELOMPOK (KEKOMPAKAN, PPT, PENYAJIAN PRESENTASI)

  11. ASSESSMENT CLASS ASSIGMENT PENUNJUKAN KOORDINATOR KELAS (NAMA, HP, EMAIL) KHUSUS KELAS B.ENDRIKA 1. BOLEH MAKAN DAN MINUM (SAMPAH DIBUANG PADA TEMPATNYA) 2.

  12. REFERENCES • Potter, N.N. 1986. Food Science. The Avi Publishing Company, Inc. Westport, Connecticut. • Hadiwiyoto, S. 1983. Hasil-hasilOlahanSusu, Ikan, DagingdanTelur. Liberty. Yogyakarta. • Hadiwiyoto, S. 1994. PengujianMutuSusudanHasilOlahannya. Liberty. Yogyakarta. • Tamime, A.Y. dan R.K. Robinson. 2002. Yoghurt Science and Technology (2nd Ed.) Woodhead Publishing Limited. Cambridge, England. • Winarno, FG. 1994. SterilisasiKomersialProdukPangan. PT. Gramedia. Jakarta. • Downing, D.L. 1996. A Complete Course In Canning and Related Processes (13th Ed.). CTI Publications, Inc. Maryland • Schiffman, L.G., danKanuk, L.L,. 2000. Consumer Behavior, Seventh Edition, Prentice Hall International, Inc. New Jersey • Suparno, 2000. IlmudanTeknologiPengolahanDaging, UGM Press, Yogyakarta. • Buckle KA, Fleet GH, M. Wootlon. 1985. DiterjemahkanolehHariPurnomodanAijono. IlmuPangan. UI Prees. Jakarta. • Lawre RA. 1974. Meat Science. PenebarSwadaya. Jakarta. • Schweigert BS, and JF Price. 1970. The Science of Meat and Meat Product. 2 nd Edition. WH Freeman and Company State of Amerika. • Eckles CH, WB Combs, H> Macy. 1951. Milk and Milk Product. 2 th ed. Mc Graw-Hill Book,Co.Inc.New York. • Judkins HF, and HF Keener. 1977. Milk Production and Proccesing. 4th ed. Jpnh Willey and Sons.Inc. New York • Hadiwiyoto, S. 1994. PengujianMutuSusudanHasilOlahannya. Liberty. Yogyakarta • Tamime, A.Y. dan R.K. Robinson. 2002. Yoghurt Science and Technology (2nd Ed.) Woodhead Publishing Limited. Cambridge, England • Romanoff AL, and AY Romanoff. 1963. The Avian Egg. John Willey and Son. Inc. New York • Downing, D.L. 1996. A Complete Course In Canning and Related Processes (13th Ed.). CTI Publications, Inc. Maryland

  13. DOWNLOAD MATERI Endrikawidyastuti.wordpress.com

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