Product Description:

A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls. Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment.

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Product Description: 

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

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Judul Mata Kuliah : Praktikum Evaluasi Gizi Pengolahan Pangan

Nomer Kode : TPP 3106

SKS : 0/1 SKS

Tujuan Mutu Pembelajaran :

Setelah mengikuti praktikum ini, mahasiswa diharapkan memahami terjadinya perubahan zat gizi pada bahan makanan sebelum dikonsumsi (baik perubahan kuantitas maupun kualitasnya), serta mempunyai ketrampilan analisis dan evaluasi gizi bahan pangan dan hasil pertanian selama pasca panen, pengolahan, atau penyimpanan, meliputi perubahan kualitas minyak, senyawa Fitat, Vitamin, Resistant Starch, kelarutan dan kecernaan Protein, dan status gizi Mineral.