FST-333 Food Processing Technology

Topic 1a
Course Rules and
Introduction to Food Processing

Food Science and Technology Department

Faculty of Agricultural Engineering and Technology, IPB
 Course Identity
Name of the course FOOD PROCESSING TECHNOLOGY
Credit 4 (4-0) SKS
Code of the course ITP333 / FST333
Delivery Method Lecture, class discussion, literature search, writing
process and group oral presentation
Pre-requisite Principles of Food Processing (FST330), Characteristics of
Food Materials (FST332)
Semester 5
Number of students ±120
Lecturers Tjahja Muhandri Class 1
Dede R. Adawiyah Class 1
Fahim M. Taqi Class 2
Subarna Class 2
Joko Hermanianto Class 3
M. Arpah Class 3
Nugraha E. Suyatma Class 4
Dase Hunaefi Class 4

Internationally Recognized Undergraduate Program by IFT & IUFoST

 SCHEDULE

1 16 - 19 1a. Lecture rules and contract, review of raw food TMU FMT JHE NES
Agt (17 characteristic.
Agt 1b. Concept of Food Product Development
libur)  
2 23-26 2a. Introduction and new trend of meat and poultry TMU FMT JHE NES
Agt products, Special food additive and equipment in
meat, fish and poultry processing
2b. Bruehwurst (Sausage), Bakso, cornet and S3 (self
stable sausage),
3 30 Agt- 3a. Fermented Sausage, Delicatessen (Tumbled TMU FMT JHE NES
2 Sept products), gelatin technology. Khas Indonesia
(Urutan, Daging Sai, Dendeng, Abon, Sate dll).
3b. Coated products (Meat/poultry/fish Nuget, karage,
Fried chicken, katsu, tempura, fish finger, etc).
4 6-9 4a. Introduction and new trend of Milk products, TMU FMT JHE NES
Sept Liquid Milk (past. And UHT milk), Evaporated milk and
powder.
4b. Cheese, creamer and Butter

Internationally Recognized Undergraduate Program by IFT & IUFoST

 SCHEDULE

5 13-16 5a. Ice cream, Fermented Milk products, Lactose. TMU FMT JHE NES
Sept 5b. Introduction and new trend of fish products,
Fish canning, smoke fish and dry fish, fermented  
fish. Terasi, petis dll

6 20-23 6a. Surimi, kamaboko, Fish oil/omega3 etc., otak- TMU FMT JHE NES
Sept otak, pempek dll
6b. Introduction and new trend of egg products, Egg
Processing technology (Past. Egg, egg powder,  
salted egg, pickle egg).

7 27-30 Project : TMU FMT JHE NES

Sept
Mahasiswa diberi tugas membuat video yg berisi
problem solving terhadap permasalahan di IKM  
produk Hewani. Video dikirim ke coordinator MK (cc
JHE, NES)

  5-16 Okt MID-TERM EXAM (UTS) TMU FMT JHE NES

Internationally Recognized Undergraduate Program by IFT & IUFoST

 SCHEDULE

8 18-21 8a. Introduction and new trend of cereal products. DRA SUB MAR DHU
Okt (20 Cereal processing and technology (milling, flour,
Okt starch).
libur)
8b. Cereal processing and technology (bakery, snack)
9 25-28 9a. Introduction and new trend of fruit products. Fruit DRA SUB MAR DHU
Okt processing and technology (1)

9b. Fruit processing and technology (2:Jam, jelly,

pectin).
10 1-4 10a. Introduction and new trend of vegetable DRA SUB MAR DHU
Nop products, vegetable processing and technology (1)

10b. Vegetable processing and technology (2) and

Lipid processing technology
11 8-11 11a. Introduction and new trend of Legume products, DRA SUB MAR DHU
Nop legume processing and technology (1)

11b. Legume processing and technology (2: soy flour,

ISP/SCP/TVP/HVP).

Internationally Recognized Undergraduate Program by IFT & IUFoST

 SCHEDULE

12 15-18 12a. Introduction and new trend of Tuber DRA SUB MAR DHU
Nop products,tuber processing and technology (1)

12b. Tuber processing and technology (2:palm suger,

sweetener) and candy technology.
13 22-25 13a. Introduction and new trend of Tea,coffe and DRA SUB MAR DHU
Nop chocholate products. Tea,coffe and chocholate
processing and technology, AMDK and beverage
technology

13b. Introduction and new trend of herb and spice

products. Herb and spice processing and technology.

14 29 Mahasiswa diberi tugas membuat video yg berisi DRA SUB MAR DHU
Nop-2 problem solving terhadap permasalahan di IKM
Des produk Nabati. Video dikirim ke koordinator MK (cc
DRA,DHU)
  FINAL EXAM (UAS) DRA SUB MAR DHU

Internationally Recognized Undergraduate Program by IFT & IUFoST

 Penilaian Mata Kuliah
No Kriteria Penilaian Rentang Bobot
Nilai (%)
1. UJian Tengah Semester 0-100 20%
2. Uiian Akhir Semester 0-100 20%
3. Tugas Proyek (video solusi problem) 60-100 25%
4. Tugas Mandiri (kelompok/individu) 60-100 25%
5. Quiz 0-100 10%

Nilai Dalam Huruf Point Rentang Skor

A 4,0 80-100
AB 3,5 75-79
B 3,0 70-74
BC 2,5 65-69
C 2,0 55-64
D 1,0 45-54
E 0,0 <45
Internationally Recognized Undergraduate Program by IFT & IUFoST
Ketentuan Perkuliahan
1. Setiap pertemuan selama 3 jam dan 20 menit.
- 1-1.5 jam pertama dosen menyampaikan materi kuliah
- Jam selanjutnya : Diskusi atau Tugas. Tugas kelompok @ maks 6 orang
2. Mahasiswa wajib membaca materi atau melihat video Utama di LMS sebelum
perkuliahan.
3. Dosen melayani diskusi melalui WAG yang dibuat di tiap kelas kecil atau melalui
LMS. Mahasiswa diperbolehkan bertanya di luar jam kuliah, tapi masih di minggu
tersebut.
4. Sistem perkuliahan Daring, diakui belum mampu dikelola secara ideal, sehingga
ketika ada permasalahan selama perkuliahan, akan diselesaikan bersama.

Internationally Recognized Undergraduate Program by IFT & IUFoST

 1.3. Introduction to Food Processing
Food Processing definition (IFT):
 Food processing is defined as the set of methods and techniques
used to transform raw ingredients into food for consumption.
 Methods and techniques used in Food Processing:
 Chopping, cutting, grinding
 Mixing, blending, agitating
 Homogenizing
 Cooking (Boiling, frying, baking, roasting)
 Pasteurizing, Sterilizing (retorting)
 Emulsifying, foaming
 Drying, Evaporating,
 etc
Internationally Recognized Undergraduate Program by IFT & IUFoST
 Food Processing

From Farm To Table

?
Whey protein, a by-product
of cheese manufacturing, is
used in energy bars and drinks!

10 © 2007 Institute of Food Technologists

Internationally Recognized Undergraduate Program by IFT & IUFoST
Food Processing
From Farm To Table

© 2007 Institute of Food

11
Internationally Recognized Undergraduate Program by IFT & IUFoST Technologists
WHY WE PROCESS FOOD?
1. EXTEND SHELF LIFE
(preserving)
2. Maintain sensory properties
3. Maintain or improve nutritive
properties
4. Ensure safety
5. Make more convenient
6. Bottom line :  $$ (increase
economic value), to gain money

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST
 REVIEW OF RAW MATERIAL
CHARACTERISTIC
o What is the specific characteristics of animal
raw material (Meat, Poultry, Fish/Sea Food,
Egg, Milk)
o How to fresh handling ?
o What is the fresh quality indicator of each
raw material
o Etc...

Internationally Recognized Undergraduate Program by IFT & IUFoST