Pokok Bahasan / Bahan Kajian

1. Sejarah, ruang lingkup, prinsip dasar pengolahan dan pengawetan pangan
2. Teknik peningkatan mutu gizi dalam pemrosesan bahan pangan
3. Definisi, tujuan dan prinsip pengawetan biologis, fisik, dan kimia
4. Pengawetan dengan pasteurisasi, sterilisasi, pendinginan, pembekuan
5. Teknik pengasaman, penggulaan, penggaraman dan aplikasinya
6. Jenis kemasan, fungsi kemasan, desain label pangan
7. Mikroorganisme fermentasi, jenis fermentasi, keunggulan dan contoh produk
8. Jenis alat pengering, prinsip kerja, parameter mutu hasil pengeringan
9. Prinsip uji organoleptik, metode skoring dan interpretasi data
10. Jenis dan fungsi bahan tambaha pangan (BTP)
11. Definisi fortifikasi, tujuan, metode penambahan zat gizi
12. Konsep produk inovatif, formulasi, stabilitas, kelayakan produk
13. Evaluasi jurnal, logika ilmiah dan diskusi

Pustaka

1. Fellows, P. (2017). Food Processing Technology: Principles and Practice (4th ed.). Amsterdam: Elsevier.
2. Henry, C. J. K. (2020). Advances in Food and Nutrition Research (Vol. 91). Cambridge, MA: Academic Press.
3. Rahman, M. S. (2021). Handbook of Food Preservation (3rd ed.). Boca Raton: CRC Press.
4. Barbosa-Cánovas, G. V., & Juliano, P. (2019). Food Preservation Processes. Hoboken: Wiley-Blackwell.
5. Jay, J. M., Loessner, M. J., & Golden, D. A. (2022). Modern Food Microbiology (9th ed.). Cham: Springer.
6. Robertson, G. L. (2016). Food Packaging: Principles and Practice (3rd ed.). Boca Raton: CRC Press.
7. Holzapfel, W. H. (2018). Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Amsterdam: Elsevier.
8. Mujumdar, A. S. (2019). Handbook of Industrial Drying (4th ed.). Boca Raton: CRC Press.
9. Lawless, H. T., & Heymann, H. (2019). Sensory Evaluation of Food: Principles and Practices (3rd ed.). Cham: Springer.
10. Branen, A. L., Davidson, P. M., & Salminen, S. (2018). Food Additives (2nd ed.). Boca Raton: CRC Press.
11. Mannar, V. M. G., & Hurrell, R. F. (2020). Food Fortification in a Globalized World. London: Academic Press.
12. Romyun Alvy Khoiriyah et al. 2024. Ultra-Processed Food Consumption and Its Role in Obesity and Metabolic Syndrome Development. Proceedongs of The 2nd International Conference on Halal Food and Health Nutrition.  ICHAFOHN 2024. (Integrasi Karya Dosen Pengampu).
13. Romyun Alvy Khoiriyah. 2017. Bioavailability of Calcium and Iron in Various Cooking Methods of Torbangun Dishes as Part of Diet for Lactating Mothers. BIOTROPIC The Journal of Tropical Biology. (Integrasi Karya Dosen Pengampu).
14. Irul Hidayati et al. 2020. Uji aktivitas antioksidan ekstrak Bawang Hitam (black garlic) dengan variasi lama pemanasan. Jurnal Al-Kauniyah. (Integrasi Karya Dosen Pengampu).
     

1. Laptop
2. LCD Proyektor
3. Modul Praktikum
4. Laboratorium Gizi Kuliner