Rencana Pembelajaran Daring

Program Studi : Teknologi Pangan (S1)

Nama Mata Kuliah : Unit Operation in Food Industry (Unit Operasi Industri Pangan)
Kode Mata : FST230 3(3-0)
Kuliah/sks
Nama Pengembang : Dr.-Ing. Azis Boing Sitanggang, S.TP, MSc
Nama Penelaah :-
Deskripsi Singkat : The course concerns with unit operations that are integral to food pro-cessing covering equipment and
Mata Kuliah machinery system used in food industries from harvesting to final processing. The course also covers a
broad range of unit operation, such as packaging and distribution; utility and supporting system
(electricity, water and waste water treatment, boiler, plant layout, raw materials transportation);
mechanical separation (cleaning, sorting, and grading); size reduction (solid and liquid food); mixing;
separation and concentration of food components; heat processing; freezing; extrusion and post
processing operations (packaging, storage, and distribution).
Kompetensi Umum : The students are able to understanda the principles and equipments, utilities in food industry, such
electricity, water treatment and steam production, industrial layout, mechanical separation, size
reduction,heat processing, freezing, extrusion and post processing.

Rumusan Capaian Metode Pembelajaran Pembelajaran

Referensi dan
No. Pembelajaran Topik
(learning outcomes) Daring TTM Sumber Lain Daring TTM
After completing this
course/topic, the students
are able to:
1 Understand unit Introduction, Webinar, Face-to-face learning, 1. Brennan, J.G. ✔ ✔
operations, unit to UOFI, Chating, discussion/assignments 2000. Food
Basic Processing
processess, utility Discussion Handbook.
Electricity
and supplementary Elsevier Publ.
system in food Co., Ltd. N.Y.
industry 2. Earle, R.L.
2005. Unit
(comprehension, C1-
Operations in
C2). Food
Processing.
Pergamon
Press.
3. Ibarz, A. and
Barbosa-
Canovas, G.V.
,2003. Unit
Operation in
Food
Engineering.
CRC Press.
Boca Raton.
Washington,
D.C.
4. Fellows, P. J.
2000. Food
Processing
Technology:
Principles and
Practice.
Second
Edition. CRC
Press, Boca
Raton.
Washington,
D.C
5. [Agro-Food
Waste
Minimization
and Reduction
Network],
2000.
Handbook For
The
Prevention
and
Minimization
of Waste and
Valorisation
 Rumusan Capaian Metode Pembelajaran Pembelajaran
Referensi dan
No. Pembelajaran Topik
(learning outcomes) Daring TTM Sumber Lain Daring TTM
of By-
Products in
European
Agro-Food
Industries.
Published by
Awarnet
Consortium,
EU.

2 Comprehension of Water, Webinar, Face-to-face learning, The same with ✔ ✔

water for food steam Chating, discussion/assignments the ones
processing, boiler and generation Discussion written above
chiller as well as and
waste water treatment effluent
(comprehension- treatment
Explain/synthesis,
C1-C3).

3 Design a plant Plant lay-out Webinar, Face-to-face learning, The same with ✔ ✔
layout, raw material design and Chating, discussion/assignments the ones
transport, equipment material Discussion written above
for liquid transfer transfer
and pumping
(synthesis/explain,
C1-C5).
 LEMBAR KERJA RENCANA KEGIATAN PEMBELAJARAN DARING 1
1 Pembelajaran Daring ke :
2 Nama Modul LPP :
3 Kode Modul LPP/sks :
4 Nama Pengembang :
5 Nama Penelaah :
6 Kompetensi Umum :
7 Kompetensi Khusus :
Bahan
pelajaran Topik
daring ke-
Introduction, to UOFI, basic
2 electricity
1
UOFI: Introduction, to UOFI, basic electricity
FST230 3 (3-0)
Dr.-Ing. Azis Boing Sitanggang, S.TP, MSc
-
The students are able to uderstand unit operations, unit processess, utility and
supplementary system in food industry (comprehension, C1-C2).
The students are able to explain the production of electricity, different types of
current and several electrical parameters measurement
Aktivitas tutorial >>> discussion
forum that is related with the
teaching material given
Bahan Pelajaran Daring 1 :
PPT of introduction, to UOFI, basic
electricity
Discussion :
A video on how orange juice is
made is uploaded. The students are
asked to identify the unit operations
involved within the processing of
orange juice.
Referensi dan sumber-sumber lain
1. Brennan, J.G. 2000. Food
Processing Handbook.
Elsevier Publ. Co., Ltd. N.Y.
2. Earle, R.L. 2005. Unit
Operations in Food
Processing. Pergamon Press.
3. Ibarz, A. and Barbosa-Canovas,
G.V. ,2003. Unit Operation in
Food Engineering. CRC Press.
Boca Raton. Washington, D.C.
4. Fellows, P. J. 2000. Food
Processing Technology:
Principles and Practice.
Second Edition. CRC Press,
Boca Raton. Washington, D.C
5. [Agro-Food Waste
Minimization and Reduction
Network], 2000. Handbook
For The Prevention and
Minimization of Waste and
Valorisation of By-Products in
European Agro-Food
Industries. Published by
Awarnet Consortium, EU.
 LEMBAR KERJA RENCANA KEGIATAN PEMBELAJARAN DARING 2

1 Pembelajaran Daring ke :
2 Nama Modul LPP :
3 Kode Modul LPP/sks :
4 Nama Pengembang :
5 Nama Penelaah :
6 Kompetensi Umum :
7 Kompetensi Khusus :
2
UOFI: Water, steam generation and waste water treatment
FST230 3 (3-0)
Dr.-Ing. Azis Boing Sitanggang, S.TP, MSc
-
Comprehension of water for food processing, boiler and chiller as well as waste
water treatment (comprehension-Explain/synthesis, C1-C3).
The students are able to explain the production ofwater either from underground
or surface water, the reactors utilized, the types of steam boilers and its
maintenance

Bahan Topik Aktivitas tutorial >>> discussion

pelajaran forum that is related with the
daring ke- teaching material given
Bahan Pelajaran Daring 2 :
PPT of Water, Steam Generation
and Waste Water Treatment
Water, steam generation and Discussion :
2 waste water treatment The students are asked to identify
the differences in drinking water
treatment where the resource comes
from underground water or waste
water
Referensi dan sumber-sumber lain
1. Brennan, J.G. 2000. Food
Processing Handbook.
Elsevier Publ. Co., Ltd. N.Y.
2. Earle, R.L. 2005. Unit
Operations in Food
Processing. Pergamon Press.
3. Ibarz, A. and Barbosa-
Canovas, G.V. ,2003. Unit
Operation in Food
Engineering. CRC Press. Boca
Raton. Washington, D.C.
4. Fellows, P. J. 2000. Food
Processing Technology:
Principles and Practice.
Second Edition. CRC Press,
Boca Raton. Washington, D.C
5. [Agro-Food Waste
Minimization and Reduction
Network], 2000. Handbook
For The Prevention and
Minimization of Waste and
Valorisation of By-Products in
European Agro-Food
Industries. Published by
Awarnet Consortium, EU.
 LEMBAR KERJA RENCANA KEGIATAN PEMBELAJARAN DARING 3
1 Pembelajaran Daring ke :
2 Nama Modul LPP :
3 Kode Modul LPP/sks :
4 Nama Pengembang :
5 Nama Penelaah :
6 Kompetensi Umum :
7 Kompetensi Khusus :
Bahan Topik
pelajaran
daring ke-
Plant lay-out design and material Discussion :
3 transfer
3
UOFI: Plant lay-out design and material transfer
FST230 3(3-0)
Dr.-Ing. Azis Boing Sitanggang, S.TP, MSc
-
Design a plant layout, raw material transport, equipment for liquid transfer and
pumping (synthesis/explain, C1-C5).
The students are able to explain the plant layout system and category, equipment
and methods used for materials transfer, fluid transfer methods and equipment and
pumps category and classification
Aktivitas tutorial >>> discussion
forum that is related with the
teaching material given
Bahan Pelajaran Daring 3 :
PPT of Plant lay-out design and
material transfer
The students are asked to design
liquid (product, water, steam)
transfer utilities (piping system) in
soymilk production
Referensi dan sumber-sumber lain
1. Brennan, J.G. 2000. Food
Processing Handbook.
Elsevier Publ. Co., Ltd. N.Y.
2. Earle, R.L. 2005. Unit
Operations in Food
Processing. Pergamon Press.
3. Ibarz, A. and Barbosa-
Canovas, G.V. ,2003. Unit
Operation in Food
Engineering. CRC Press. Boca
Raton. Washington, D.C.
4. Fellows, P. J. 2000. Food
Processing Technology:
Principles and Practice.
Second Edition. CRC Press,
Boca Raton. Washington, D.C
5. [Agro-Food Waste
Minimization and Reduction
Network], 2000. Handbook
For The Prevention and
Minimization of Waste and
Valorisation of By-Products in
European Agro-Food
Industries. Published by
Awarnet Consortium, EU.