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  • Ujian Egp Daring 2020

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    Virda Aulia
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    The document is instructions for a nutrition evaluation exam in Indonesian. It contains 5 open book questions about designing a protein quality study using rats, the Maillard reaction during food processing, how protein quality decreases with increased drying temperature, changes that occur when banana is sun dried for 5 days, and the relevance of in vivo testing to evaluate immune system enhancement during the COVID-19 pandemic. Students have 90 minutes to answer the questions in writing and email their response by 3:00 PM.

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    UJIAN EGP DARING 2020

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    The document is instructions for a nutrition evaluation exam in Indonesian. It contains 5 open book questions about designing a protein quality study using rats, the Maillard reaction during food processing, how protein quality decreases with increased drying temperature, changes that occur when banana is sun dried for 5 days, and the relevance of in vivo testing to evaluate immune system enhancement during the COVID-19 pandemic. Students have 90 minutes to answer the questions in writing and email their response by 3:00 PM.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    4 views1 page

    Ujian Egp Daring 2020

    Uploaded by

    Virda Aulia
    The document is instructions for a nutrition evaluation exam in Indonesian. It contains 5 open book questions about designing a protein quality study using rats, the Maillard reaction during food processing, how protein quality decreases with increased drying temperature, changes that occur when banana is sun dried for 5 days, and the relevance of in vivo testing to evaluate immune system enhancement during the COVID-19 pandemic. Students have 90 minutes to answer the questions in writing and email their response by 3:00 PM.

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    © All Rights Reserved
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    of 1

    UJIAN EVALUASI GIZI DALAM PENGOLAHAN

    DOSEN : SUSSI ASTUTI

    PETUNJUK :
    1. Jawab pertanyaan berikut dengan detail dan jelas
    2. Waktu ujian 90 menit
    3. Kerjakan dengan ditulis tangan menggunakan tinta hitam yang jelas dan rapi
    di kertas folio
    4. Jawaban dikirim ke alamat email sussiastuti67@gmail.com
    5. Jawaban masuk ke email ditunggu sampai jam 15.00

    SOAL (OPEN BOOK):

    1. Sebagai seorang peneliti anda diminta untuk merancang suatu penelitian dengan
    mengukur nilai NPR pangan sumber protein. Di laboratorium anda tersedia 3
    pasang tikus jantan dan betina dewasa usia 2 bulan, kasein, tepung kedelai dan
    tepung jagung.
    Jelaskan langkah-langkah apa yang harus anda lakukan sehingga anda memperoleh
    nilai NPR ke 2 sampel tersebut dan bagaimana cara menyajikan datanya apabila
    akan dipublikasi.
    2. Apakah terjadinya reaksi Maillard penting untuk diketahui dalam proses
    pengolahan pangan dengan perlakuan pemanasan? Bagaimana prediksi nilai gizi
    protein yang terkandung? Jelaskan jawaban saudara.
    3. Jelaskan mengapa makin tinggi suhu pengeringan, makin rendah nilai gizi protein.
    Beri contohnya
    4. Apa yang terjadi apabila pisang raja dikeringkan dengan menggunakan sinar
    matahari selama 5 hari. Jelaskan skema perubahan yang terjadi
    5. Jelaskan relevansi pentingnya uji in vivo dalam mengevaluasi peningkatan sistem
    imun pada kondisi pandemi Covid 19 saat ini.

    ***************

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