KIE456 - KIMIA MAKANAN DAN MINYAK SAWIT
(FOOD AND PALM OIL CHEMISTRY)
[ 3 Unit ]
*** Sumber data : SMUP
📖 Sinopsis Kursus / Course Synopsis ▼
Kursus ini merangkumi kimia makanan utama termasuk karbohidrat, protein, perisa, aditif makanan, serta minyak dan lemak. Topik meliputi struktur, sifat fizikokimia, tindak balas kimia, dan fungsinya dalam makanan serta kestabilan dan pengoksidaan. Penekanan dalam krusus ini juga diberikan kepada struktur, sifat, teknologi dan kualiti minyak kelapa sawit serta eksperimen makmal.
This course covers major food chemistry components including carbohydrates, proteins, flavours, food additives, as well as oils and fats. Topics include their structure, physicochemical properties, chemical reactions, functions in food, and stability. Emphasis is also given to the structure, properties, technology, and quality control of palm oil, with laboratory experiments.
*** Sumber data : SPBPK
📋 Hasil Pembelajaran Kursus / Course Learning Outcomes (HPK / CLO) ▼
| HPK / CLO | Penerangan HPK / CLO Description | Kaedah Pengajaran / Teaching Method | Pemetaan / Mapping: PLO USM |
Pemetaan / Mapping: LT |
|---|---|---|---|---|
| CLO1 | Relate the classification and structure of food components as well as the physiochemical properties to the importance and functions in food. |
Kuliah | PLO1 | C3 |
| CLO2 | Elaborate the chemical changes in food component during processing, the factors causing chemical deterioration and analysis of quality of oil and fats. | Kuliah dan lain F2F | PLO2 | C4 |
| CLO3 | Demonstrate effective communication in explaining the classification and structure of food components, physiochemical properties, importance and functions in food as well as analysis of the quality of oil and fats. |
F2F Lain | PLO5 | A3 |
*** Sumber data : SPBPK
📊 Penilaian / Assessment ▼
| Komponen Penilaian / Assessment Component | Peratusan / Percentage |
|---|---|
| Kerja Kursus / Course Work | 40% |
| Peperiksaan Akhir (PA) / Exam Work | 60% |
*** Sumber data : SMUP