Module Handbook - Agroindustrial Technology Education_UPI

Contents 01. Quality of Curriculum .................................................................................................... 1 1.1. Graduate Profile ................................................................................................................ 1 1.2. Learning Outcome ........................................................................................................... 1.3. Learning Process ............................................................................................................... 1.4. Assessment ......................................................................................................................... 1.5. Curriculum Structure .......................................................................................................

1 2 2 3

02. Learning, Teaching, and Assessment ..................................................................

7

First Year ...................................................................................................................................... 20 Odd Semester ............................................................................................................................ 20 2.1. Basic Mathematics ........................................................................................................... 2.2. Basic Biology ...................................................................................................................... 2.3. Basic Chemistry ................................................................................................................. 2.4. Basic Physics ....................................................................................................................... 2.5. Knowledge of Agroindustry Materials .....................................................................

20 21 23 24 26

Even Semester ...........................................................................................................................

28

2.6. Statistic ................................................................................................................................ 2.7. Organic Chemistry ...................................................................................................... 2.8. Food Processing Technology ...................................................................................... 2.9. Food Microbiology .........................................................................................................

28 30 31 33

Second Years ..............................................................................................................................

35

Odd Semester ............................................................................................................................ 35 3.1. Agroindustry Technology Learning Strategies ...................................................... 3.2. Technology of Packaging Storage & Warehousing ............................................ 3.3. Unit Operation 1 ............................................................................................................... 3.4. Food Safety ......................................................................................................................... 3.5. Food Chemistry ................................................................................................................. 3.6. Experiment Design ........................................................................................................... 3.7. Agroindustry Quality Control ...................................................................................... 3.8. Waste Treatment Technology ......................................................................................

35 36 38 39 41 42 44 46

Even Semester ...........................................................................................................................

49

3.9. Curriculum & Learning ................................................................................................. 3.10. ICT Literacy & Agroindustrial Technology Learning Media .......................... 3.11. Food Biochemistry ........................................................................................................ 3.12. Food Sensory Assessment ......................................................................................... 3.13. Food Analysis .................................................................................................................. 3.14. Unit Operation 2 ............................................................................................................ 3.15. Agribusiness Management ........................................................................................

49 50 52 53 54 56 57

Third Year ....................................................................................................................................

60

Odd Semester ............................................................................................................................ 60 4.1. Agroindustry Education Learning Evaluation ........................................................ 4.2. Nutrition & Food .............................................................................................................. 4.3. Agroindustry Economy .................................................................................................. 4.4. Operational Research ..................................................................................................... 4.5. Cereals & Tuber Processing Technology .......................................................................... 4.6. Starch Technology ............................................................................................................ 4.7. Vegetables & Fruits Processing Technology .......................................................... 4.8. Oil & Fat Processing Technology .............................................................................

60 62 63 65 66 68 69 72

Even Semester ...........................................................................................................................

74

4.9. Technology & Vocational Studies ............................................................................ 4.10. Agroindustry Technology Learning Plan .............................................................. 4.11. Planning & Production Control ................................................................................ 4.12. Occupational Health & Safety Environment ....................................................... 4.13. Milk & Eggs Processing Technology ...................................................................... 4.14. Fish & Meat Processing Technology .................................................. 4.15. Sugar & Freshener Technology ................................................................................ 4.16. Spices & Herbs Processing Technology ...............................................................

74 76 77 79 80 82 83 85

Fourth Year .................................................................................................................................

88

Odd Semester ............................................................................................................................ 88 5.1. Research Methods ........................................................................................................... 5.2. Entrepreneurship .............................................................................................................. 5.3. Industrial Practice ............................................................................................................. 5.4. Research of Agroindustry Technology .....................................................................

88 89 90 92

Even Semester ...........................................................................................................................

93

5.5. Bachelor Thesis ................................................................................................................. 5.6. Bachelor Thesis Examination .......................................................................................

93 93

1

01. Quality of Curriculum 1.1. Graduate Profile

Educational graduates as prospective professional educators at vocational secondary education institutions in agricultural product processing expertise programs.

1.2. Learning Outcome ATTITUDE

S1 Have a spirit of independence, ability to cooperate, leadership, care, and responsibility in improving the quality of agro-industrial technology education, which is based on scientific attitudes, compassion and nurture based on devotion to God Almighty to contribute as citizens in social life;

KNOWLEDGE P1 Able to master the concepts and principles of vocational education expertise

program in the field of agribusiness processing of agricultural products; P2 Able to master the concept of educational science theories such as student

development psychology, curriculum, lesson planning, learning methods, learning models, and learning evaluation systems in agro-industrial technology education, especially agribusiness processing of agricultural products;

P3 Able to master theoretical concepts of agricultural product processing technology, physicochemical properties, and microbiology of food, food handling, food quality testing, food product design, and packaging technology, quality management systems, and food product safety;

GENERAL SKILLS KU1 Able to apply logical, critical, systematic, innovative thinking in scientific

descriptions in the form of a thesis based on principles, scientific ethics in the field of agro-industrial technology education and disseminate it to show independent, quality, and measurable performance;

KU2 Able to be responsible for their work and be given responsibility for the achievement of group work as a form of teamwork ability and problem-solving skills;

SPECIAL SKILLS KK1 Able to apply the principles of vocational education to the agribusiness

expertise program in processing agricultural products according to 21st-century skills and the 4.0 industrial revolution;

KK2 Able to apply theoretical educational concepts to solve learning problems in vocational education, agricultural product processing expertise;

KK3 Able to apply theoretical concepts of agricultural product processing technology to solve problems in the agribusiness sector by considering sustainability factors.

1.3. Learning Process a. Academic implementation in the Agro-industrial Technology Education

study program refers to the procedures and guidelines for implementing UPI

2

education by implementing a semester credit system. Each semester consists of 16 meetings, including midterm exams and final semester exams.

b. Each subject's learning is adjusted to each topic's characteristics, where there are theoretical and practical courses.

c. A lecturer teaches each subject, and a team of lecturers carries some out. d. Learning is carried out in theoretical lectures in class, surveys and

observations to educational and non-educational institutions, practicum in laboratories, industrial practice, field introduction to educational units/ school internship (PPLSP), and real work lecture (KKN).

e. Students gain learning experiences through various learning models such as Problem Based Learning, Production Based Training, Project Based Learning, Discovery Learning, and other interactive learning models equipped with innovative learning media through information technology.

f. Learning in the Agro-industrial Technology Education Study Program is also carried out with blended learning. Several courses combine classroom learning and online learning through SPOT (integrated online learning system) on the link www.spot.upi.edu and other online learning portals.

g. According to the course credit, students’ assignments include structured projects and independent tasks with workloads. These assignments can be in the form of articles, papers, lesson plans, practicum reports, discussion reports and field observation reports, or project assignments.

1.4. Assessment a. Student success in courses is determined based on comprehensive student

learning outcomes, in lectures, doing assignments, presentations, participat b. Determination of learning completeness using rules of the benchmark

reference approach (PAP), norm reference approach (PAN), or a combination of both, which is adjusted to the characteristics of the learning outcomes being evaluated.

c. According to the UPI academic implementation guidelines, the final grade of a course is started by the weight of A, A-, B +, B, B-, C +, C, D, and E. For specific subjects considered to determine graduates' professional competence, the minimum passing grade is B, such as industrial practice courses, agroindustry research, and PPLSP.

d. In completing the study, students must write a thesis; unless students obtain a GPA <2.25, they can take the non-thesis pathway by taking several substitute thesis courses with a weight of 6 credits. This rule refers to the UPI academic guidelines.

e. Determination of qualitative requirements from student learning outcomes of the Agro-industrial Technology Education study program at the end of education refers to the UPI provisions regarding the calculation of GPA and determination of judicial GPA (Cum Laude = 3.51 - 4.00; Very satisfying = 3, 01 - 3, 50; Satisfactory = 2.00 - 3.00).

1.5. Curriculum Structure 1ST SEMESTER

3

Course Code

Course Name Credits Semester

KU100 ISLAMIC EDUCATION 2 1 KU101 PROTESTANT CHRISTIAN RELIGIOUS

EDUCATION 2 1

KU102 CATHOLIC CHRISTIAN RELIGIOUS EDUCATION

2 1

KU103 HINDU RELIGIOUS EDUCATION 2 1 KU104 BUDDHA RELIGIOUS EDUCATION 2 1 KU109 KHONGHUCU RELIGIOUS EDUCATION 2 1 KU110 PANCASILA EDUCATION 2 1 DK301 EDUCATIONAL PSYCHOLOGY AND

COUNSELING 2 1

TK301 BASIC MATHEMATIC 2 1 TG111 BASIC BIOLOGY 3 1 TG112 BASIC PHYSICS 2 1 TG113 BASIC CHEMISTRY 3 1 TG211 KNOWLEDGE OF AGROINDUSTRY

MATERIALS 3 1

2ND SEMESTER

Course Code Course Name Credits Semester

KU105 CIVIC EDUCATION 2 2 KU106 INDONESIA LANGUAGE EDUCATION 2 2 KU108 PHYSICAL AND SPIRITUAL

EDUCATION 2 2

KU119 ARTS EDUCATION 2 2 DK300 EDUCATION FOUNDATION 2 2 TG110 ENGLISH AGROINDUSTRY 2 2 TG221 ORGANIC CHEMISTRY 3 2 TG231 STATISTICS 2 2 TG410 FOOD PROCESSING TECHNOLOGY 3 2 TG412 FOOD MICROBIOLOGY 3 2

3RD SEMESTER

Course Code Course Name Credits Semester

TG500 AGROINDUSTRY TECHNOLOGY LEARNING STRATEGY

3 3

TG312 UNIT OPERATION1 3 3 TG332 FOOD SAFETY 2 3 TG333 AGROINDUSTRY QUALITY CONTROL 3 TG341 WASTE TREATMENT TECHNOLOGY 3 3 TG413 FOOD CHEMISTRY 3 3

4

TG414 PACKAGING, STORAGE AND WAREHOUSE TECHNOLOGY

2 3

TG440 EXPERIMENT DESIGN 2 3 4TH SEMESTER

Course Code


DK303 CURRICULUM AND LEARNING 2 4 DK304 EDUCATION MANAGEMENT 2 4 TG501 ICT LITERACY AND AGRO-INDUSTRIAL

TECHNOLOGY LEARNING MEDIA 3 4

TG313 UNIT OPERATION 2 3 4 TG321 FOOD BIOCHEMISTRY 2 4 TG420 FOOD ANALYSIS 3 4 TG421 FOOD SENSORY ASSESSMENT 3 4 TG432 AGRIBUSINESS MANAGEMENT 2 4

5TH SEMESTER

Course Code


KU300 ISLAMIC RELIGIOUS EDUCATION SEMINAR

2 5

KU301 PROTESTANT CHRISTIAN RELIGIOUS EDUCATION SEMINAR

2 5

KU302 CHRISTIAN CATHOLIC RELIGIOUS EDUCATION SEMINAR

2 5

KU303 HINDU RELIGIOUS EDUCATION SEMINAR

2 5

KU304 SEMINAR OF BUDDHA RELIGIOUS EDUCATION

2 5

KU309 KHONGHUCU RELIGIOUS EDUCATION SEMINAR

2 5

TG502 EVALUATION OF AGROINDUSTRY TECHNOLOGY LEARNING

3 5

TG310 AGROINDUSTRY ECONOMY 3 5 TG311 OPERATIONAL RESEARCH 3 5 TG322 NUTRITION AND FOOD 2 5 TG521 CEREALS & TUBER PROCESSING

TECHNOLOGY 3 5

TG522 STARCH TECHNOLOGY 3 5 TG525 PROCESSING TECHNOLOGY OF

VEGETABLES AND FRUITS 3 5

TG526 OIL AND FAT PROCESSING TECHNOLOGY

3 5

6TH SEMESTER

5

Course Code


KU400 COMMUNITY SERVICE PROGRAM 2 6 TK302 TECHNOLOGY AND VOCATIONAL

STUDY 2 6

TG503 AGROINDUSTRY TECHNOLOGY LEARNING PLANNING

3 6

TG342 OCCUPATIONAL HEALTH & ENVIRONMENTAL SAFETY

2 6

TG434 PRODUCTION PLANNING AND CONTROL

3 6

TG523 EGG AND MILK PROCESSING TECHNOLOGY

3 6

TG524 FISH & MEAT PROCESSING TECHNOLOGY

3 6

TG527 SPICES AND HERBALS PROCESSING TECHNOLOGY

3 6

TG528 SUGAR TECHNOLOGY AND FRESH INGREDIENTS

3 6

7TH SEMESTER

Course Code


TG504 AGROINDUSTRY TECHNOLOGY EDUCATION RESEARCH METHODS

3 7

TG433 ENTREPRENEURSHIP 2 7 TG580 INDUSTRIAL PRACTICES 3 7 TG582 AGROINDUSTRY RESEARCH 3 7

8TH SEMESTER

Course Code


TG598 BACHELOR THESIS 6 8 TG599 BACHELOR THESIS EXAMINATION 0 8 TG590 EDUCATIONAL PRACTICE IN

VOCATIONAL SCHOOL 4 8

6

02. Learning, Teaching, and Assessment a. Course Description

NO. SUBJECTS DESCRIPTION

FACULTY EXPERTISE COURSES 1. Basic Mathematics

(TK 301) Introductory mathematics courses are faculty programs that students must take in the first semester. This course is the basis for the development of studies in agro-industrial technology education. This course discusses unit operations, Venn diagrams, functions, operation functions, graph functions, rational rotation functions, linear functions, quadratic functions, exponential functions, logarithms, gradients, tangent equations, maximum and minimum values, linear equation systems, matrices, operations on matrices, systems of linear equations on matrices, matrix transformations, geometries, finite integrals, infinite integrals, and their applications, and differentials.

2. Technological and Vocational Study (TK 302)

This course discusses material related to the development of science and technology, the national education system, the nature of technology and vocational education, vocational teacher competency standards, especially agricultural vocational schools, professional competency standards, pedagogical competency standards, social competency standards, and career development prospects for technology graduates and vocational education.

STUDY PROGRAM LEARNING COURSES 3. Agroindustry

Technology's Learning Strategy (TG 500)

This course provides material about the nature of learning, general learning theory, a learning theory that supports vocational education, learning styles, abilities, and knowledge needed by teachers, learning strategies for vocational education, instructional experience, teaching methods, teaching models that are following the Curriculum 2013, learning models suitable for vocational education, learning models in vocational education, both theory and practice.

4. ICT Literacy and Agroindustry Technology's Learning Media (TG 501)

This course contains material on understanding ICT literacy, ICT and learning media, basic principles of ICT and teaching media, types, functions and benefits of ICT and learning media, characteristics of instructional media, selection of instructional media in vocational education specifically for agricultural expertise, learning analysis media in vocational education (graphic learning media, computer-based learning media, and internet-based learning media), design appropriate learning media for agricultural vocational education in the form of graphics, computer-based, and internet-based, and at the end of the lecture students present the results of the instructional press which have been made according to one of the essential competencies of the agricultural vocational school.

7

NO. SUBJECTS DESCRIPTION 5. Evaluation of

Agroindustry Technology Education Learning (TG 502)

This course contains material on the meaning, functions, principles, and procedures for evaluating learning outcomes, assessment of learning outcomes in the 2013 curriculum, authentic assessment, assessment techniques and instruments, performance-based assessment, project appraisal, portfolio assessment, self-assessment, peer assessment, design and the application of the evaluation in vocational education, especially agriculture, data processing and analysis techniques for assessment results, utilization of assessment results, improvement and reporting of assessment results.

6. Planning of Agroindustry Technology's Learning (TG 503)

This course contains material about the principles, functions, and objectives of learning planning and learning stages in agriculture vocational schools. These phases consist of activities: curriculum analysis and syllabus of agricultural vocational schools, review of the revised 2013 framework and structure of the curriculum at the farming vocational school, analysis of core competencies, analysis of fundamental competency indicators, and analysis of competency achievement, analysis of the subject matter, analysis selection learning models suitable for use in agricultural vocational schools, the development of instructional media, analysis of the assessment of learning outcomes, development of learning evaluation tools, preparation of syllabi and lesson plans. At the end of the lecture, students conduct teaching simulations based on lesson plans that have been prepared.

7. Agroindustry Technology's Research Method (TG 504)

This course presents material on educational research methods, which starts from a scientific approach to academic research. Next submitted material about the scope of academic research, educational research problems, research variables, types of research variables, theories for the selection of relevant research, thinking frameworks, relationship theory, hypotheses, hypothesis testing, historical research, descriptive research, experimental research, research instruments, action research, and classroom action research. At the end of the semester, students are asked to make a class action research proposal and send it to be criticized by their classmates.

CORE STUDY SKILLS COURSES 8. English (TG 110)

In this lecture, students will learn English grammar in general and its use in agro-industrial studies. This class introduces agroindustry study material explicitly in English through speaking (speaking), reading (reading), listening (listening), and writing (writing).

9. Introductory Biology (TG 111)

This subject is a compulsory subject for students of the Agroindustrial Technology Education study program. Completeness of this course is a requirement to take food microbiology courses and food biochemistry courses. This course discusses the introduction of microbiology, the

8

NO. SUBJECTS DESCRIPTION history of microbiology, cell microorganisms, the structure of microorganisms, types of microorganisms, bacteria, viruses, fungi, algae, beneficial organisms in the food industry, and harmful organisms in the food industry.

10. Basic Physics (TG 112) This subject is compulsory for the Agroindustrial Technology Education study program. After attending this lecture, students are expected to have comprehensive knowledge of fundamental physics. The material consists of numbers and units, vectors, motion kinematics, Newton's laws, effort and energy, impulses and momentum, fluid mechanics, temperature and heat, thermal properties of matter, thermodynamics, electricity, light, and electromagnetic waves. All students can attend this course without subject requirements. Primary physics material can be the basis for students to solve problems related to the agroindustry.

11. Basic Chemistry (TG 113)-

Students are expected to approve chemical concepts, realize chemical ideas in their practice in the laboratory, and analyze these practicum results in this course. This course covers the basic concepts of atoms, molecules, moles, chemical reactions, periodic tables, periodic properties, thermochemistry, electron structure, chemical bonds, gas properties, colloidal properties, and molecules. Students are expected to understand material about thermodynamics, acid-base balance, ion solubility, tricky ion balance, chemical kinetics, and observations that are appropriate and not following chemical theory

12. Organic Chemistry (TG 221)

This subject is a subject of study program expertise. After attending this lecture, students are expected to comprehensively comprehend the theory of organic chemistry that supports agro-industrial technology expertise. The learning process uses an expository approach in the form of lectures and questions and answers. The learning media used are blackboard, OHP, LCD, and computer/laptop. Evaluation of learning in this lecture is carried out in the form of midterm and end-of-semester exams. In addition to students' presence in the class, student activities during the learning process are also considered.

13. Food Chemistry (TG 413)

This course discusses the chemical composition, chemical structure, chemical reactions, chemical classifications, chemical functions, and chemical properties of food ingredients, including water, carbohydrates, proteins, fats and oils, vitamins, minerals, food color colors, flavors, food additives, toxic compounds in food ingredients, enzymes, enzyme functions in plant foods, animal / marine products or processed products.

14. Food Biochemistry (TG 321)

This course equips students to understand the formation and breakdown of macromolecules in food and the biochemical changes in food products. The material covered in this course are carbohydrates, proteins, fats, biochemistry in

9

NO. SUBJECTS DESCRIPTION fruit, biochemistry in vegetables, biochemistry in cereals, biochemistry in meat, biochemistry in fish, biochemistry in milk, biochemistry in milk, biochemistry in milk, biochemistry in milk, biochemistry in milk in milk, and biochemistry in fermented products. The learning process is delivered in the form of face-to-face/lectures. Learning evaluation is based on assignment assessment, midterm, and final semester exams.

15. Knowledge of Agroindustry Materials (TG 211)

This subject is a compulsory subject for students in the Agroindustrial Technology Education study program. This course discusses agroindustry in general, materials, classification of types and quality, physical characteristics, chemical characteristics, post-harvest handling, plantations, animal husbandry, fisheries, waters, and forests. This lecture balances the study of terrorism and direct practice.

16. Food Microbiology (TG 412)

This course contains material about beneficial microorganisms, microorganisms that damage food products, intrinsic factors and extrinsic factors of microorganism growth, damage to microorganisms in food products including vegetable and fruit products, meat, fish and seafood, canned food, and livestock products including milk and eggs. The course also discusses the fermentation process, microorganisms that play a role in the fermentation of food products, fermentation products including lactic acid, acetic acid, ethanol, and the growth kinetics of microorganisms. Lectures apply an expository approach in the form of lessons and questions and answers. The media used are blackboard, OHP, LCD, and computer/laptop. Evaluation of learning is done by midterm and end of the semester. Student attendance and student activities during the learning process are considered.

17. Nutrition and Food (TG 322)

This subject is a subject that students from the Agroindustrial Technology Education study program should take after taking a food chemistry course as a prerequisite course. This course provides understanding and knowledge of the basic concepts of nutrition in the body, nutrition sources, the effects of processing and storage on nutrient content in food, nutritional problems in society and food safety, and balanced nutrition. Nutrition is also discussed in this course to increase the nutritional value and the potential as a functional food. Learning is done in blended learning through face-to-face lectures in classrooms and laboratories and online learning using spot.upi.edu and googles classes. Learning assessment is carried out using test techniques that are quizzes, midterm, final examinations, and non-tests, namely, performance assessment, observation, or task portfolio.

18. Packaging and Storage Technology (TG 414)

This subject is a compulsory subject for students of Agroindustry Technology Education study programs. This course discusses the development of packaging, types of

10

NO. SUBJECTS DESCRIPTION packaging, and forms of packaging that are often used for food. Besides, this course also examines the packaging and storage of agricultural, plantation, livestock, fishery, aquatic, and processed products. The labeling system for food packaging and estimating shelf life will be discussed in this course.

19. Statistics (TG 231) Research-based on objectives, methods, explanatory models, as well as data type and analysis, formulation of problems and agricultural research hypotheses; research variables and paradigms in agroindustrial technology education, data sources, population, and various sampling techniques, the scale of measurement and preparation of research instruments, data collection technique, and data analysis technique. Then the basic concept of statistics is used.

20. Experimental Design TG 440)

This course is a compulsory subject for students of Agroindustrial Technology Education study programs. This subject has prerequisite courses, which are basic mathematics and statistics. This course contains material on the basic principles of experimental design, one-factor experimental design, complete random design, random group design, factorial design, different plot design, quadratic design, and further tests (BNT, HSD, Tukey, Dunnet, and Duncan test design). After attending lectures, students are expected to apply the rules of an experimental procedure in research preparation.

21. Agroindustry Quality Control (TG 333)

This subject is a compulsory subject for students of Agroindustry Technology Education study programs. Students discuss material about the quality of agro-industrial products, quality management techniques, methods used in quality management, total quality management (TQM), sampling techniques, statistical process control (SPC), six sigma, and quality management systems that applied globally like ISO 9001: 2015. After following this course, students are expected to understand quality and management concepts, carry out sampling techniques in quality control, and process data for quality control in agriculture. The results of the learning process are evaluated through assignments, midterms, and final exams.

22. Food Sensory Assessment (TG 421)

This subject is a compulsory subject for students of Agroindustry Technology Education study programs. This course provides knowledge about the development of sensory tests and the role of sensory tests in the food industry, sensory quality, human senses, sensing, stimulation, impressions, sensory analysis requirements, and types of sensory difficulties. This lecture balances the study of theory and direct practice.

23. Food Analysis (TG 420)

This course discusses analytical techniques, particularly the analysis of raw and processed food ingredients such as carbohydrates, fats, proteins, and some macromolecules contained in food, including vitamin C, minerals, pigments,

11

NO. SUBJECTS DESCRIPTION and food additives. This course also discusses the use of instruments for analysis.

24. Waste Management Technology (TG 341)

This course is a compulsory subject for students in Agroindustrial Technology Education Study Program. This course studies environmental management in the food industry. This ecological management requires an understanding of laws and government regulations related to the food industry, including environmental impact analysis, socio-environmental management, water quality, and pollution quality standards. Besides, students are equipped with waste treatment technology in the food industry, including concrete, liquid, and gas.

25. Operating Unit 1 (TG 321)

This course discusses the application of chemical engineering, processes in the agricultural industry, control of chemical engineering calculations, unit conversions, quantities in chemical engineering, ideal methods of solving gas and gas mixtures, basics of energy and material balance calculations, and the application of mass balance and balance calculation energy in the agriculture industry.

26. Operating Unit 2 TG 313)

This course explains the theory, principles, and basis for calculating operating units in the agricultural industrial production process. The operation unit 2 is a continuous program of the operation unit 1. The material discussed is liquid in food, heat transfer, cooling, evaporation, and dehydration. This course provides knowledge about calculation and problem-solving in the food industry, such as knowing the food industry's equipment, calculating workload and energy needed by the food processing equipment. After attending this lecture, students are expected to picture the equipment's condition in the food industry.

27. Agroindustry Economic (TG 310)

This course is compulsory for students in the 5th semester. Agroindustry economic is another term for engineering economics courses. In this course, students learn about the financial aspects contained in engineering. Students also learn various analytical techniques that are useful for evaluating the acceptance of all agro-industrial activities. The material presented is the basic concepts of technical economics, cash flow, interest calculation techniques, various investment evaluation techniques, net present value, annual equivalent, benefit-cost ratio, return period, internal rate of return, sensitivity analysis, break-even point, calculation of depreciation, and tax. Learning evaluation is based on assignments, midterm, and final exams

28. Operations Research (TG 311)

This course is a part of applied mathematics that is useful for solving resource systems such as social, industrial, and business systems. Students are expected to use mathematics to obtain optimal solutions from agroindustries with limited (minimum) resources. Evaluation of learning outcomes is carried out in the medium term and the final project.

12

NO. SUBJECTS DESCRIPTION 29. Production Control

Planning (TG 434) This course is a subject of study program expertise that must be attended by all Industrial Technology Education study program students. This course is taken by students who have passed an operational research course. Students learn about agro-industrial scheduling, including aggregate scheduling, making the main production schedule, and scheduling production operations. Students will also learn inventory control techniques and demand estimation. To understand planning activities in the agroindustry, students study material design facilities, layout, and design of production processes. Evaluation of learning outcomes is based on the assignment assessment results, midterm, and final exams.

30. Agribusiness Management (TG 432)

Students are expected to understand the agribusiness system (institutional components and functions) and apply management functions in the agribusiness system. The agribusiness system's management function consists of operations, finance, human resources, and marketing management functions. The material discussed is the supply chain in agribusiness, supplier determination, and inventory management in the supply chain. The financial management function is delivered in determining the prices and material benefits in the agribusiness supply chain. The human resource management function is contained in the management of raw ingredients in organizations. The marketing management function is to develop product materials in the agro-industrial supply chain, the concept of marketing agro-industrial products, and the introduction of international agribusiness. Evaluation of learning outcomes is done through assignment assessments and written examinations.

31. Entrepreneurship (TG 433)

This course discusses entrepreneurship's basic concepts, entrepreneurial factors, forms of entrepreneurship in agroindustry, developing ideas and opportunities for entrepreneurship in agroindustry, business planning, and entrepreneurial practices agroindustry sector. Learning is carried out with individual and classical approaches in lectures, questions and answers, discussions, and assignments. Components in learning evaluation include attendance, structured lessons, presentations, discussions, midterms, and final exams.

32. Industrial Practice (TG 580)

This course is a practice in the company for one month with the requirements that have been determined by the industrial method implementing agency. Industrial procedures in Agroindustrial Technology Education study programs are carried out in food industry companies. Students are asked to prepare practical reports and participate in evaluations in the form of seminars

33. Agroindustry Research (TG 582)

This subject is an integration program, so the prerequisite for joining this course is students have passed at least 90% of the core expertise program and the chosen study program

13

NO. SUBJECTS DESCRIPTION in the study program. At the end of the lecture, students produce scientific papers that reflect the ability to carry out processes and scientific thought patterns through study or engineering activities. Agroindustry research is carried out independently by students under the guidance of lecturers following research specifications. Research topics consist of 1) edible packaging and innovation of food products from food processing byproducts; 2) emulsifiers, resistant starches, and functional food products; 3) drinks that are rich in polyphenols and antioxidants; 4) food safety, quality control, and product development; 5) food processing, food packaging, and waste management.

34. Occupational Health and Safety (TG 342)

This course is a compulsory subject that has a load of 2 credits. This course explains OSH's importance in every activity in the industry, work accident prevention, legal basis, and basic OSH principles. Students are expected to know the application of OHS in the industry, especially the agricultural sector.

35. Food Safety (TG 332)

The material learned in this course is applied knowledge in the food industry. Students will learn the theories needed to implement a standard food safety management system, namely ISO 22000: 2015, the application of food industry sanitation, how to produce good food (GMP), and HACCP (Critical Control Point Hazard Analysis). In addition to knowing the rules or regulations that apply nationally and internationally about food safety, students are required to be active in the practice of making standard operating procedure documents for sanitation and GMP applications, simulating, and making HACCP documents. Evaluation of learning is done by assessing worksheet work, making SOP documents, making HACCP documents, and written examinations.

36. Thesis (TG 598) This course is the culmination of learning activities. After completing this lecture, students are expected to prepare their research reports in a thesis form. In this lecture, students are required to submit thesis proposals, take seminar proposals, take seminar results, and take undergraduate examinations. The course uses a structured guide approach with supervisors who have been appointed and with a Decree (SK) for guidance. The student mastery stage is the seminar proposal, seminar results, and undergraduate examination—prominent sourcebook: research methods, statistics, and references related to research problems.

37. Thesis Defense (TG 599)

It is a comprehensive test to accountability for the research results on the completion of the thesis. What will be announced will be the success rate of each student.

STUDY PROGRAM ELECTIVE COURSES

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NO. SUBJECTS DESCRIPTION 38. Cereal and Tubers

Processing Technology (TG 521)

This course provides an understanding of the types of cereals and tubers that are economically potential and their use as commercial food products with the concept of zero-waste, which utilizes food processing waste. This course's scope includes material characteristics, post-harvest handling, processing into good quality food products, non-fermented and fermented foods. This course also discussed innovations in the development of functional food products based on cereals and tubers.

39. Starch Technology (TG 522)

This course provides an understanding of starch characteristics and their potential for development in the food industry. This course's scope includes the physicochemical and functional properties of starch, sources of starch; starch extraction techniques; starch modification techniques; resistant starch; and the development of starches for food products and industrial raw material commodities. Learning is carried out in blended learning through face-to-face lectures in the classroom, laboratory, and online learning.

40. Milks and Eggs Processing Technology (TG 523)

This course explains milk's and eggs characteristics as commodities of economically valuable agricultural products, post-harvest milk handling, processing into good quality food products such as yogurt, kefir, cheese, pasteurized milk, UHT milk, milk powder, egg powder, salted-egg, pasteurized egg and others.

41. Meat and Fish Processing Technology (TG 524)

This course provides an understanding of the characteristics of meat, fish, and seafood as an economically valuable agricultural commodity, post mortem physiology, post-harvest handling of fish, meat and seafood, processing into right quality products such as meatballs, sausages, corned beef, smoked meat, smoked fish, and others. Learning is carried out in blended learning through face-to-face lectures in class, in the laboratory, and online learning using spot.upi.edu and google classroom.

42. Vegetable and fruit Processing Technology (TG 525)

This subject is an elective course for Agroindustry Technology Education Study Program students. Students are expected to apply the principles and concepts of vegetable and fruit processing and innovation in vegetable and fruit processing technology in research or training for the community or make it an agribusiness business opportunity. This course discusses characteristics, phytochemical compounds, post-harvest handling, management of processed waste, vegetables and fruit as food ingredients, and methods of preserving vegetables and fruits, such as minimal processing, freezing, canning, drying, fermentation, natural use of preservatives, and adding ingredients. The learning process is done through exposure to theory in the classroom and hands-on practice in the laboratory. Learning evaluation is done based on the assessment of assignments, midterm, and final exams.

15

NO. SUBJECTS DESCRIPTION 43. Oil and Fat Processing

Technology (TG 526) This course discusses potential oil sources that can be developed, physicochemical properties, the composition of vegetable oils and animal fats, and their relationship to their use for various products such as margarine, butter, bakery, cheese, spread, and emulsion products. The course also discusses extraction methods, refining in food oil making, isolation, making oil concentrates with certain fatty acid levels, inter-esterification techniques to obtain triglycerides with the desired fatty acid composition, reactions that can be applied to oils/fats, the damage that can occur in fatty oils, antioxidants, and fatty oils as nutritional components in food.

44. Spices and Herbal Processing Technology (TG 527)

This subject is an elective course for Agroindustry Technology Education study program students. By studying this course, students are expected to apply the principles and concepts of processing herbs and herbs and technological innovations in processing seasonings and spices into research, training for the community, or making it an agribusiness business opportunity. This course discusses the grouping, characteristics, active compounds, post-harvest handling, utilization, and processed spices. The technology was also studied, including essential oil products, oleoresin, instant seasonings, paste seasonings, health drinks, herbal processing, and business analysis. The learning process is done through exposure to theory in the classroom and hands-on practice in the laboratory. Learning evaluation is done based on the assessment of assignments, midterm, and final semester exams.

45. Confectionary and Refresher Material Processing Technology (TG 528)

This subject is an elective course for Agroindustry Technology Education study program students. This course covers material on sweetening and mixing ingredients in the manufacture of various types of sugars, the process of sugar production, testing of components in sugars and sugars, sugar and confectionery products, characteristics, quality, and refining testing. Students get material in the form of face-to-face in class and practicum in the laboratory in the learning process. Evaluation of learning outcomes is based on assignment assessment, midterm, internship, and final exams.

16

b. Course Distribution

First Year COURSE DISTRIBUTION AGROINDUSTRY EDUCATION PROGRAM FPTK UPI

Odd Semester

General Subject Religious Education 2 credits Pancasila Education 2 credits

Pedagogical Subject Psychology Of Education & Guidance 2 credits

Faculty Expertise Subject Basic Mathematics 2 credits

Agroindustry Subject

Basic Biology 3 credits Basic Chemistry 3 credits Basic Physics 2 credits Knowledge of Agroindustry Materials 3 credits

2.1. Basic Mathematics

Basic mathematics course is one of the faculty expertise subjects that students must take in the first semester. This course is the basis for the development of studies in agro-industrial technology education.

Module/Course Title: Basic Mathematics

Module/ Course Code

Student Workload

Credits (ECTS)

Semester Frequency Duration

TK 301 90.67 hours 3.02 1st semester One semester One semester

1 Type of Course Contact Hours Independent

Study Class Size

§ Lecture class § Structure

assignments § Exam

58.6 hours 32 hours 50 students

2 Prerequisites for participation (if applicable): -

3 Learning Outcomes § Students can master the theoretical concept of agro-industrial technology education

with the support of statistics § Students can take advantage of science and technology in teaching, statistics § Students can understand the principles of calculating algebraic, matrix, and

calculus operations in solving problems related to the agribusiness education 4 Subject aims/content

This course discusses unit operations, Venn diagrams, functions, operation functions, graph functions, rational rotation functions, linear functions, quadratic functions, exponential functions, logarithms, gradients, tangent equations, maximum and minimum values, linear equation systems, matrices, operations on matrices, systems of linear equations on matrices, matrix transformations, geometries, finite integrals, infinite integrals, and their applications, and differentials.

5 Teaching methods

17

§ Lecture class § Synchronous learning through zoom meeting; § Asynchronous learning through google classroom, WhatsApp

6 Assessment methods § Coursework (homework assignment) § Written Exam

7 This module/course is used in the following study program's as well Yes [ √ ]

8 Responsibility for module/course Dr. Yatti Sugiarti, M.P.

9 Other information § Fundamentals of Technical Mathematics. Arthur D. Kramer. Second Edition, 1990. § Course Note ” Aljabar” PEDC 1989 § Course Note" Geometri" PEDC 1982 § Kalkulus dan Geometri Analitik, Jilid 1u dan 2 Edisi ke lima, Erlangga, 1987 § Seri Buku Schaum ”Teori dan soal-soal differensial dan Integral” 1 th 1985 § Mathematics for Engineering Technology and Computing Science. 1970

2.2. Basic Biology This subject is a compulsory subject for students of the Agro-industrial Technology

Education study program. Completeness of this course is a requirement to take food microbiology courses and food biochemistry courses. This course discusses the introduction of microbiology, the history of microbiology, cell microorganisms, the structure of microorganisms, types of microorganisms, bacteria, viruses, fungi, algae, beneficial organisms in the food industry, and harmful organisms in the food industry.

18

Module/Course Title: Basic Biology Module/

Course Code Student

Workload Credits (ECTS) Semester Frequency Duration

TG 111 136 Hours 4,5 1th Semester One Semester One

Semester 1 Type of Course

§ Lecture class § Laboratory practice § Exam § Structured tasks

Contact Hours

110 Hours

Independent Study 26 hours

Class Size 40

students

2 Prerequisites for participation (if applicable): None 3 Learning outcomes:

§ Able to know, classify and use biological laboratory equipment § Able to classify and distinguish living things that are macro and microscopic § Able to explain material related to microorganisms such as cells, cultivation and

growth of microorganisms, and control of microorganisms § Able to know the picture of microorganisms that play a role in the food industry

and the environment § Being able to practice the use of laboratory equipment, distinguish the characteristics

of various living things, and the way of cultivation and calculation of microorganisms

4 Subject aims/Content: § Introduction of laboratory equipment and how to use it § Cell structure and organization § Classification of Kingdoms § Gram staining of bacteria § Cultivation of microorganisms § Growth of microorganisms § Types of nutrients for microorganisms and how they are absorbed § Metabolism of microorganisms § Introduction of enzymes § Control of Microorganisms § The cell cycle phase § Microorganisms in the environment and food industry

5 Teaching methods: Lectures, group work, oral presentations, laboratory practice 6 Assessment methods: Written (midterm and final) exams, homework assignments, and

lab practicals. 7 This module/course is used in the following study program’s as well: Yes [ √ ] 8 Responsibility for module/course:

Shinta Maharani, S.T.P., M.Sc. 9 Other information:

§ Hogg, S. 2002. Essential Microbiology. West Sussex: John Wiley & Son § Urry, L. A., Cain, M. L., Minorsky, P. V., Wasserman, S. A., dan Reece, J. B. 2016.

Campbell Biology Eleventh Edition. New York: Pearson. § Rice University. 2013. Biology. Texas: OpenStax College. § Related journals

19

2.3. Basic Chemistry Students are expected to approve chemical concepts, realize chemical ideas in their

practice in the laboratory, and analyze these practicum results in this course. This course covers the basic concepts of atoms, molecules, moles, chemical reactions, periodic tables, periodic properties, thermochemistry, electron structure, chemical bonds, gas properties, colloidal properties, and molecules. Students are expected to understand material about thermodynamics, acid-base balance, ion solubility, tricky ion balance, chemical kinetics, and appropriate observations and not following chemical theory.

Module/Course Title: Basic Chemistry

Module/Course Code

Student Workload

Credits (ECTS)


TG113 136 Hours 4.53 1th Semester One Semester

One Semester

1 Type of Course § Lecture class § Practical § Exercise § Exam

Contact Hours

110 Hours

Independent Study

26 hours

Class Size

40 students

2 Prerequisites for participation (if applicable): None

3 Learning outcomes: § Able to comprehensively understand the basic concepts of chemistry, the

development of atomic theory, chemical reactions and the concept of the mole, the periodic system of elements, chemical reactions in water solutions, chemical bonds, thermochemistry, acid-base equilibrium in water solutions, chemical kinetics and chemical review in the element.

§ Be able to describe changes that occur in chemical reactions § Able to analyze processes that occur in chemical processes § Able to apply chemical materials in practicum activities

4 Subject aims/Content: Basic chemistry teaches about the basic concepts of chemistry. In this case, students are expected to understand chemistry in concept and be able to apply the concept in the form of practicum, then proceed with the analysis of the results of the practicum. The material provided includes the basic concepts of atoms, molecules, moles, chemical reactions, and moles. Periodic table and properties of elements, changes in energy (thermochemistry), electron structure, the concept of chemical bonds and types of chemical bonds, properties of gases, properties of colloids, states of matter, and forces between molecules.

5 Teaching methods: Lecture, Discussion Method, oral presentation, lab practice

6 Assessment methods: Written exams, homework assignments, and lab practicals.

7 This module/course is used in the following study program’s as well: Yes [ √ ]

8 Responsibility for module/course: Gilang Garnadi Suryadi, S.Si.,M.T

20

9 Other information: § Brady, J. E. 1987. Kimia Universitas : Asas dan Struktur Jilid dua. Edisi kelima.

Binarupa Aksara, Jakarta. § Suyatna.2016. Kimia Unsur volume 2. Yogyakarta: Gajah Mada

University Press Sunarya, Y. 2004. Kimia Dasar 2. Bandung : Alkemi Grafisindo Press

§ Sunarya, Y 2007. Kimia Umum. Bandung : Alkemi Grafisindo Press

2.4. Basic Physics This subject is compulsory for the Agro-industrial Technology Education study program.

After attending this lecture, students are expected to have comprehensive knowledge of fundamental physics.

Module/Course Title: Basic Physics

Module/ Course Code

Student Workload

Credits (ECTS)


TG 112 90.67 hours 3.02 1st semester One semester One semester


Study Class Size


assignments § Exam


2 Prerequisites for participation (if applicable): -

3 Learning Outcomes § Have a comprehensive understanding of physical units and quantities, vectors and

scales, kinematics of straight motion, two-dimensional motion, Newton's law, work and energy, impulses and momentum, fluid mechanics, heat, gas and thermodynamics, electricity and light, and electromagnetic waves.

§ Able to take advantage of science and technology in teaching, basic physics § Able to understand the principles of calculation work and energy, impulse and

momentum, fluid mechanics, heat, gases, and electromagnetic waves problems related to the field of expertise in agribusiness processing of agricultural products

4 Subject aims/content This course is a compulsory subject for students of the Agro-industrial Technology Education Study Program, FPTK UPI. This course is intended for students of the 1st-semester undergraduate program (S1) with a load of 2 credits. After attending this lecture, students are expected to master basic physics knowledge comprehensively. The course materials include quantities and units, vectors, kinematics of motion, Newton's law, work and energy, impulses and momentum, fluid mechanics, temperature and heat, thermal properties of matter, thermodynamics, electricity, light, and electromagnetic waves. All students can follow this lecture without course prerequisites. Basic physics material can be a foundation for students to solve problems related to Agro-Industry Education

5 Teaching methods § Lecture class § Synchronous learning through zoom meeting; § Asynchronous learning through google classroom, WhatsApp

21



8 Responsibility for module/course Shinta Maharani, S.TP., M.Sc.

9 Other information § Abdullah, M. 2016. Fisika Dasar I. Bandung. § Halliday. D., Resnick, R. dan Walker, J.2001. Fundamental of Physics,6th Edition.

JohnWiley & Son. The USA. § Young, H.D. dan Freedman, R.A. 2000. Fisika Universitas, edisi ke 10. Erlangga.

Jakarta. § Jati, B.M.E dan Priyambodo, T.K. 2013. Fisika Dasar untuk Mahasiswa Ilmu-Ilmu

Eksakta, Teknik dan Kedokteran. Andi. Yogyakarta

2.5. Knowledge of Agroindustry Materials This subject is a compulsory subject for students in the Agro-industrial Technology

Education study program. This course discusses agroindustry in general, materials, classification of types and quality, physical characteristics, chemical characteristics, post-harvest handling, plantations, animal husbandry, fisheries, waters, and forests. This lecture balances the study of terrorism and direct practice. Module/Course Title: Agroindustry Material Knowledge

Module/ Course Code

Student Workload

Credits (ECTS)


TG211 136 Hours 4.53 1th Semester One Semester 1 Semester

1 Type of Course § Lecture class § Practical § Assignments § Exam

Contact Hours

101 Hours

Independent Study 35 hours

Class Size 68 students

2 Prerequisites for participation: None 3 Learning outcomes:

§ Able to master the basic concepts of agroindustry material knowledge. § Able to master the agricultural, plantation, livestock, fishery, marine, and forest

products' physical and chemical characteristics. § Able to properly and correctly carry out post-harvest handling of agricultural,

plantation, livestock, fishery, marine, and forest products. 4 Subject aims/Content:

The Agroindustry Material Knowledge course is a compulsory subject for S1 students of the FPTK UPI Agroindustry Technology Education Study Program. By studying this subject, it is hoped that students will be able to apply the principles and concepts of agroindustry materials and agroindustry material technology innovations into research or training for the community or make it an agribusiness business opportunity. This course discusses agroindustry and agroindustry materials; physical and chemical characteristics; and post-harvest handling of the agricultural, plantation, livestock,

22

fishery, marine, and forest products. The learning process is carried out by presenting the theory in class and direct practice in the laboratory. Evaluation of learning outcomes is carried out based on an assessment of assignments and written tests mid and end of the semester.

5 Teaching methods: Lecture and laboratory practice.

6 Assessment methods: Written exams, practicum reports, and homework assignments.


8 Responsibility for module/course: Dewi Nur Azizah, S.T.P., M.P.

9 Other information: § Herudiyanto, M. 2008. Pengantar Teknologi Pangan. Bandung: Widya Padjadjaran. § Muchtadi, T. R. dan Sugiyono. 2010. Ilmu Pengetahuan Bahan Pangan. Bandung:

Alfabeta. § Nugraheni, M. 2016. Pengetahuan Bahan Pangan Nabati. Yogyakarta: Plantaxia. § Subagja, H. P. 2013. Kitab Ramuan Tradisional dan Herbal Nusantara. Yogyakarta:

Laksana. § Warsito, H. dan Rindiani. 2015. Ilmu Bahan Makanan Dasar. Yogyakarta: Nuha

Medika.

23

Even Semester

General Subject

Physical & Health Education / Arts Education

2 SKS

Indonesian Language 2 SKS Civics Education 2 SKS

Pedagogical Subject Foundation Of Education 2 SKS


Statistic 2 SKS English Agroindustry 2 SKS Organic Chemistry 3 SKS Food Processing Technology 3 SKS Food Microbiology 3 SKS

2.6. Statistic Research-based on objectives, methods, explanatory models, as well as data type and

analysis, formulation of problems and agricultural research hypotheses; research variables and paradigms in agroindustrial technology education, data sources, population, and various sampling techniques, the scale of measurement and preparation of research instruments, data collection technique, and data analysis technique. Then the basic concept of statistics is used.

Module/Course Title: Statistics

Module/ Course Code

Student Workload

Credits (ECTS)


TG 231 90.67 hours 3.02 2nd semester One semester One semester

1 Type of Course Contact Hours Independent Study Class Size § Lecture class

§ Structure assignments

§ Exam


2 Prerequisites for participation (if applicable) The student must complete the courses in introductory basic mathematic

3 Learning Outcomes § Students can master the theoretical concept of agro-industrial technology education

with the support of statistics § Students can take advantage of science and technology in teaching, statistics § Students can understand the principles of calculating algebraic, matrix, and


This course focus on research-based on objectives, methods, explanatory models, as well as data type and analysis, formulation of problems and agricultural research hypotheses; research variables and paradigms in agroindustrial technology education, data sources, population, and various sampling techniques, the scale of measurement and preparation of research instruments, data collection technique, and data analysis technique. Then the basic concept of statistics is used.


6 Assessment methods § Coursework (homework assignment)

24

§ Written Exam 7 This module/course is used in the following study program's as well

Yes [ √ ] 8 Responsibility for module/course

Dr. Yatti Sugiarti, M.P. 9 Other information

§ Budi Susetyo, (2010), Statistika Untuk Analisis Data Penelitian,Bandung : Refika Aditama

§ Erickson, B.H., & Nosanchuk. (1983). Memahami Data Statistika untuk Ilmu Sosial. Jakarta: LP3ES.

§ Furqon, (2001). Statistika Terapan untuk Penelitian. Bandung: Alfabeta. § Guilford, JP., & Fruchter, B. (1978). Fundamental Statistics in Psychology and

Education. Sixth Edition. New York: McGraw-Hill Book Company. § Himmelblau, D. M., 1996. Basic Principles and Calculations in Chemical

Engineering. New Jersey, Prentice Hall PTR. Edward, A.L. (1984). Introduction to Linear Regression and Correlation. 2nd ed. New York: W.H. Freeman and Company

§ Irianto, A. (1988). Statistik Pendidikan (1). Jakarta: Depdikbud. § Kane, WJ., Sheldon, & Hanson, E. (Ed.) (1976). Statistics, A Fresh Approach.

McGraw-Hill, Inc. § Kerlinger, FN., Pedhazur, EJ. (). Multiple Regression in Behavioral Research. New

York: Holt, Rinehart, and Winston, Inc. § Kwanchihai A Gomez , Arturo A Gomez (1995), Prosedur Statistik Untuk Penelitian

Pertanian.Universitas Indonesia, Jakarta. § Minimum E. W., King, B. M. and Bear, G. (1993). Statistical Reasoning in Psychology

and education. 3nd. New York: John Wiley. § Nasution, A.H., (1976). Metode Statistika untuk Penarikan Kesimpulan. Jakarta:

Gramedia. § Nurgiyantoro, B., Gunawan dan Marzuki. (2000). Statistik Terapan untuk Penelitian

Ilmu-Ilmu Sosial. Yogyakarta: Gadjah Mada University Press. § Siegel, S,. (1997). Statistik Nonparametrik untuk Ilmu-Ilmu Sosial. Jakarta:

Gramedia. § Sudjana. (1983). Teknik Analisis Regresi dan Korelasi. Bandung: Tarsito. § Sudjana. (1989). Metoda Statistika. Edisi Kelima. Bandung: Tarsito.

2.7. Organic Chemistry This subject is a subject of study program expertise. After attending this lecture, students

are expected to comprehensively comprehend the theory of organic chemistry that supports agro-industrial technology expertise. The learning process uses an expository approach in the form of lectures and questions and answers. The learning media used are blackboard, OHP, LCD, and computer/laptop. Evaluation of learning in this lecture is carried out in the form of midterm and end-of-semester exams. In addition to students' presence in the class, student activities during the learning process are also considered.

Module/Course Title: Organic Chemistry Module/Course

Code Student


TG221 136 Hours 4.53 2nd Semester One Semester One Semester

1 Type of Course Contact Hours Independent Study Class Size

25

§ Lecture class § Exam

120 Hours 16 hours

62 students

2 Prerequisites for participation (if applicable): Basic Chemistry

3 Learning outcomes: Able to comprehensively understand the chemistry of atom and molecules, the chemistry of alkanes, the stereochemical structure of organic molecules, the chemistry of alkene, the chemistry of alkyne, the chemistry and mechanism of free radical reactions, the chemistry of alkyl halide, the chemistry of alcohol group, the chemistry of ether, the chemistry of aldehyde, the chemistry of ketones, the chemistry of carboxylic acid, the chemistry of carboxylic acid derivate, the chemistry of Amina, the chemistry of protein, the chemistry of lipid, and the chemistry of carbohydrate.

4 Subject aims/Content: In this subject, students are expected to understand the chemistry of some organics materials and their reactions. The material provided includes atom and molecules, the chemistry of alkanes, the stereochemical structure of organic molecules, the chemistry of alkene, the chemistry of alkyne, the chemistry and mechanism of free radical reactions, the chemistry of alkyl halide, the chemistry of alcohol group, the chemistry of ether, the chemistry of aldehyde, the chemistry of ketones, the chemistry of carboxylic acid, the chemistry of carboxylic acid derivate, the chemistry of amino, the chemistry of protein, the chemistry of lipid, and the chemistry of carbohydrate. With this understanding, students are expected to apply their knowledge to identify the organic molecules in food components.

5 Teaching methods: Case Studies, Kinesthetic Learning

6 Assessment methods: Homework assignments


8 Responsibility for module/course: Siti Mujdalipah, S.TP., M.Si

9 Other information: § Fessenden, R.J., J.S. Fessenden. 1986. Kimia Organik Jilid 1. Aloysious hadyana

Pudjaatmaka. PT Gelora Aksara Pratama, Jakarta. § Fessenden, R.J., J.S. Fessenden. 1986. Kimia Organik Jilid 2. Aloysious hadyana

Pudjaatmaka. PT Gelora Aksara Pratama, Jakarta.

2.8. Food Processing Technology The Food Processing Technology course is a compulsory subject for undergraduate

students of the UPI FPTK Agroindustry Technology Education Study Program. By studying this subject, it is hoped that students will be able to apply the principles and concepts of food processing and food processing technology innovations into research or training for the community or make it an agribusiness opportunity.

Module/Course Title: Food Processing Technology

Module/ Course Code

Student Workload

Credits (ECTS)

Semester

Frequency Duration

TG410 90,67 Hours 3,02 2th Semester One Semester One

Semester 1 Type of Course Contact Hours Independent Study Class Size

26

§ Lecture class § Practical § Assignments § Exam

60,67 Hours

30 hours

67 students

2 Prerequisites for participation: Agroindustry Material Knowledge 3 Learning outcomes:

§ Describe the principles for postharvest handling, minimal processing, and food preservation.

§ Describes food processing technology principles, such as cooling, freezing, blanching, pasteurization, sterilization, drying, evaporation, frying, roasting, smoking, irradiation, fermentation, enzymatic, use of natural preservatives, and Food Additives (BTP).

§ Apply the food processing technology principles to the food industry operating units, such as confectionery and extrusion technology.

4 Subject aims/Content: This course discusses post-harvest handling and minimal processing as well as various methods in food processing technology and its principles, such as the use of temperature in processing such as cooling, freezing, blanching, pasteurization, sterilization, drying, and evaporation; heat-conducting media such as frying, roasting, smoking, irradiation, and microwaves; utilization of microorganisms in fermentation and enzymatic; use of natural preservatives and Food Additives (BTP). Besides, confectionery and extrusion technologies were also studied. The learning process is carried out by presenting the theory in class and direct practice in the laboratory. Evaluation of learning outcomes is carried out based on an assessment of assignments and written tests mid and end of the semester.





9 Other information: § Afrianti, L. H. 2013. Teknologi Pengawetan Pangan. Bandung: Alfabeta. § Berk, Z. 2009. Food Process Engineering and Technology. USA: Elsevier. § Bourne, et al. 2006. Food Irradiation: Research & Technology. Iowa: Blackwell

Publishing. § Desrosier, N. W. 1988. Teknologi Pengawetan Pangan. Jakarta: UI Press. § Effendi, S. 2009. Teknologi Pengolahan dan Pengawetan Pangan. Bandung: Alfabeta. § Fellow, P. J. 2000. Food Processing Technology. Cambridge: CRC Press. § Herudiyanto, M. S. 2008. Pengantar Teknologi Pengolahan Pangan. Bandung: Widya

Padjadjaran. § Muchtadi, T. R. dan Budiatman. 1991. Teknologi Pangan Lanjut. Bogor: PAU IPB. § Muchtadi, T. R. dan Sugiyono. 2014. Prinsip Proses dan Teknologi Pangan. Bandung:

Alfabeta. § Syah, D. 2012. Pengantar Teknologi Pangan. Bogor: IPB Press. § Tranggono. 1990. Food Additives. Yogyakarta: PAU UGM.

27

2.9. Food Microbiology This course contains material about beneficial microorganisms, microorganisms that

damage food products, intrinsic factors and extrinsic factors of microorganism growth, damage to microorganisms in food products including vegetable and fruit products, meat, fish and seafood, canned food, and livestock products including milk and eggs. The course also discusses the fermentation process, microorganisms that play a role in the fermentation of food products, fermentation products including lactic acid, acetic acid, ethanol, and the growth kinetics of microorganisms. Lectures apply an expository approach in the form of lessons and questions and answers. The media used are blackboard, OHP, LCD, and computer/laptop. Evaluation of learning is done by midterm and end of the semester. Student attendance and student activities during the learning process are considered.

Module/Course Title: Food Microbiology

Module/ Course Code

Student Workload

Credits (ECTS)


TG 412 136 Hours 4,5 2th Semester One Semester One Semester


§ Lecture class § Laboratory practice § Exam § Structured tasks

110 Hours 26 hours

40 students

2 Prerequisites for participation (if applicable): Basic Biology 3 Learning outcomes:

§ Can explain the role of microorganisms in food, which is beneficial § Able to explain the role of microorganisms in food substances that are detrimental

such as food spoilage and diseases caused by food contaminated with microorganisms § Able to explain ways of preserving food from harmful microorganisms § Able to describe food microbiology products such as prebiotics, probiotics, and

functional food § Being able to practice the identification and enumeration of microorganisms in

foodstuffs and carry out the preservation of beneficial microorganisms 4 Subject aims/Content:

§ Microorganisms in food § Growth of microorganisms in food § Growth of microorganisms in food § Food spoilage § Diseases derived from food § Food fermentation § Food preservation § Prebiotics, probiotics, and functional foods

5 Teaching methods: Lectures, group work, oral presentations, laboratory practice

6 Assessment methods: Written (midterm and final) exams, homework assignments, and lab practicals


8 Responsibility for module/course:

28

Shinta Maharani, S.T.P., M.Sc. 9 Other information:

§ Ray, B. Dan Bhunia, A. 2008. Fundamental Food Microbiology Fourth Edition. New York: CRC Press.

§ Bamforth, C. W. 2005. Food, Fermentation, and Microorganisms. United Kingdom: Blackwell Science Publishing.

§ Gibson, G. R. Dan Roberfroid, M. B. 2008. Handbook of Prebiotics. New York: CRC Press. § Cho, S. S. Dan Finocchiaro, E. T. 2010. Handbook of Prebiotics and Probiotics

Ingredients: Health Benefits and Food Applications. New York: CRC Press. § Charalampopoulos, D. dan Rastall, R. A. 2009. Prebiotics and Probiotics Science and

Technology. Springer § Related journals

29

Second Years COURSE DISTRIBUTION AGROINDUSTRY EDUCATION PROGRAM FPTK UPI

Odd Semester

Learning Expertise Subject

Agroindustry technology Learning Strategies

3 credits


Technology Of Packaging Storage & Warehousing

2 credits

Unit Operation 1 3 credits Food Safety 2 credits Food Chemistry 3 credits Experiment Design 2 credits Agroindustry Quality Control 3 credits Waste treatment Technology 3 credits

3.1. Agroindustry technology Learning Strategies This course provides material about the nature of learning, general learning theory, a

learning theory that supports vocational education, learning styles, abilities, and knowledge needed by teachers, learning strategies for vocational education, instructional experience, teaching methods, teaching models that are following the Curriculum 2013, learning models suitable for vocational education, learning models in vocational education, both theory and practice.

1. Module/Course Title: Agroindustry Technology’s Learning Strategy

Module/Course Code

Student Workload

Credits (ECTS)


TG500 136 Hours 4.53 3rd Semester One Semester One Semester

1 Type of Course Contact Hours

Independent Study Class Size

§ Lecture Class § Coursework/Homework § Peer Teaching § Exam

112 Hours 24 hours

40 students

2 Prerequisites for participation (if applicable): None. 3 Learning Outcomes:

§ Able to explain the nature of learning and the principles, components, characteristics of learning and learning strategies

§ Be able to explain the learning theories that underlie the learning model § Able to explain various learning models § Able to master various teaching styles to create active and effective learning § Able to simulate classroom management skills in peer teaching § Able to simulate effective communication in peer teaching. § Able to simulate various learning models in peer teaching § Able to select and develop theoretical and practical learning models according to

basic § Competencies in learning at Agricultural Product Processing Vocational Schools

4 Subject aims/Content:

30

This course provides material about the nature of learning, general learning theory, a learning theory that supports vocational education, learning styles, abilities, and knowledge needed by teachers, learning strategies for vocational education, instructional learning, teaching methods, teaching models that are following the Curriculum 2013, learning models suitable for vocational education, learning models in vocational education, both theory and practice.

5 Teaching methods: Lecturing, Discussion, Presentation

6 Assessment methods: Written exams, homework assignment, peer teaching/teaching simulation


8 Responsibility for module/course: Dr. Sri Handayani, M.Pd.

9 Other information: § Cahyo, Agus. N. (2013). Panduan Aplikasi Teori-teori Belajar Mengajar Teraktual dan

Terpopuler. Yogyakarta. Penerbit Diva Press.. § Huda Miftahul. (2014). Model-model Pengajaran dan Pembelajaran Isu-isu Metodis

dan Paradigmatis. Yogyakarta. Pustaka Pelajar § Ibnu Badar al Tabany, Trianto. (2014). Mendesain Model Pembelajaran Inovatif,

Progresif, dan Kontekstual. Jakarta: Prenadamedia. § Wardoyo, Sigit Mangun. (2013). Pembelajaran Konstruktivisme Teori dan Aplikasi

Pembelajaran dalam Pembentukan Karakter. Bandung. Penerbit Alfabeta. § Direktorat Pembinaan SMK Dirjen Dikdasmen Kemendikbud. 2018. Modul Pelatihan

dan Pendampingan Implementasi Kurikulum 2013 SMK Materi: ANALISIS PENERAPAN MODEL PEMBELAJARAN

3.2. The technology of Packaging Storage & Warehousing This subject is a compulsory subject for students of Agroindustry Technology Education

study programs. This course discusses the development of packaging, types of packaging, and forms of packaging that are often used for food. Besides, this course also examines the packaging and storage of agricultural, plantation, livestock, fishery, aquatic, and processed products. The labeling system for food packaging and estimating shelf life will be discussed in this course.

Module/Course Title: Packaging, Storage, and Warehousing Technology

Module/ Course Code

Student Workload

Credits (ECTS) Semester Frequency Duration

TG414 90.67 Hours 3.02 3rd Semester One Semester One

Semester


§ Lecture class § Oral presentation § Assignments § Exam

58,6 Hours

32 hours

62

students

2 Prerequisites for participation: Food Processing Technology 3 Learning outcomes:

31

§ Understand the definition, packaging function, packaging classification, history, and development of packaging technology.

§ Understand the various properties, types, and forms of packaging and caps. § Determine the packaging and storage of food materials. § Understand labels on packaging and food packaging design. § Understand warehousing and estimating shelf life.

4 Subject aims/Content: The Packaging, Storage, and Warehousing Technology course is a compulsory subject for S1 students of the FPTK UPI Agroindustry Technology Education Study Program. By studying this course, students are expected to use computer applications and ICT in making packaging designs. This course discusses the definition and function of packaging, packaging classification, history, and development of packaging technology. Besides, several characteristics, types, and forms of packaging and their caps are discussed, often used for packaging foodstuffs. The frequently used packaging is wood, glass, metal, plastic, paper, and cardboard. Furthermore, it examines the packaging and storage of agricultural, plantation, livestock, fishery, and marine products and their processed products. Label and packaging design, storage, and estimation of shelf life are studied in this course. The learning process is carried out through the presentation of the theory in class. Evaluation of learning outcomes is carried out based on an assessment of assignments and written tests mid and end of the semester.

5 Teaching methods: Lecture and oral presentation.

6 Assessment methods: Written exams, presentation skills, and homework assignments.



9 Other information: § Hendrasty, H. K. 2013. Pengemasan & Penyimpanan Bahan Pangan. Yogyakarta:

Graha Ilmu. § Herudiyanto, M. 2009. Teknologi Pengemasan Pangan. Bandung: Widya Padjadjaran. § Julianti, S. 2014. THE ART OF PACKAGING. Mengenal Metode, Teknik, dan Strategi

Pengemasan Produk untuk Branding dengan Hasil Maksimal. Jakarta: Gramedia Pustaka Utama.

§ Syarief, R., S. Santausa, St. Ismayana B. 1989. Teknologi Pengemasan Pangan. Bogor: Laboratorium Rekayasa Proses Pangan, PAU Pangan dan Gizi, IPB.

3.3. Unit Operation 1 This course discusses the application of chemical engineering, processes in the

agricultural industry, control of chemical engineering calculations, unit conversions, quantities in chemical engineering, ideal methods of solving gas and gas mixtures, basics of energy and material balance calculations, and the application of mass balance and balance calculation energy in the agriculture industry.

Module/Course Title: Operating Unit 1

Module/Course Code

Student Workload

Credits (ECTS)


32

TG321 136 Hours 4,53 5th Semester One Semester One Semester

1 Type of Course Contact Hours Independent Study

Class Size

§ Lecture class § Exam

88 Hours 48 hours

62 students

2 Prerequisites for participation (if applicable): Basic Chemistry and Basic mathematics 3 Learning outcomes:

§ Able to comprehensively understand the applications of unit and dimensions, the calculation of mass balance, the calculation of energy balance, and the calculation of mass balance involving gas.

§ Able to convert the unit from one system to another system § Able to apply the knowledge on chemical engineering calculation to solve the problem

in food processing 4 Subject aims/Content:

The material provided includes the applications of unit and dimensions, the calculation of mass balance, the calculation of energy balance, and the calculation of mass balance involving gas. With this understanding, students are expected to apply their understanding to convert the unit from one system to another system and apply the knowledge on chemical engineering calculation to solve the problem in food processing.

5 Teaching methods: Case Studies, Kinesthetic Learning

6 Assessment methods: Homework assignments



9 Other information: § Himmelblau, D. M. 1996. Basic Principles and Calculations in Chemical Engineering.

New Jersey, Prentice Hall PTR.

3.4. Food Safety The material learned in this course is applied knowledge in the food industry. Students

will learn the theories needed to implement a standard food safety management system, namely ISO 22000: 2015, the application of food industry sanitation, how to produce good food (GMP), and HACCP (Critical Control Point Hazard Analysis). In addition to knowing the rules or regulations that apply nationally and internationally about food safety, students are required to be active in the practice of making standard operating procedure documents for sanitation and GMP applications, simulating, and making HACCP documents. Evaluation of learning is done by assessing worksheet work, making SOP documents, making HACCP documents, and written examinations. Module/Course Title: Food Safety

Module/ Course Code

Student workload

Credits Semester Frequency Duration

TG 332 136 hours 4,53 3rd semester

One Semester One Semester

33

1 Type of courses Contact hours

Independent study Class size

§ Lecture class § Coursework/

Homework assignment § Exam

88 Hours 48 hours 40 students

2 Prerequisites for participation The student must have completed the Food Processing Technology course

3 Learning outcomes On successful completion of this module, students should be able to : § Understand food safety standard and regulation in Indonesia and global § Understand food safety hazard, hygiene and sanitation, acceptable manufacturing

practices, hazard analysis, and how to determine the critical control point in the food production process

§ Understand the basic concept of a food safety management system § Develop a standard operating procedure for GMP and Sanitation (SSOP) § Make correct HACCP document § Assess SSOP and GMP implementation in the food industry § Implement a food security management system in the food industry

4 Subject aims/Content: At the beginning of the food safety course, students are introduced to food safety definition, the main role of food safety application in the food industry, Indonesia and global food safety regulation, and the primary food safety concept. Students also will learn about a hazard in food raw material and product, food hazard origin, foodborne illness, and how food hazard occurred in food materials or food products from cross-contamination. Acceptable manufacturing practices, eight key of sanitation, 12 steps of HACCP development, and food safety management system (ISO 220000) also will be learned by the student.

5 Teaching methods § Synchronous learning through the online meeting (via Zoom or Google Meet) § Asynchronous learning through Google Classroom & Whatsapp § Lecturing, classroom discussion.

6 Assessment methods § Quiz § Coursework (homework assignments) § Mid-semester examination § End semester examination

7 This module/course is used in the following study progamme/s as well : Yes [√]

8 Responsibility for module/course Dwi Lestari Rahayu, S.T.P., M.Si

9 Other information § APEC Secretariat, Michigan State University dan The World Bank Group. 2012.

Training Modules on General Food Safety Plans for the Food Industry. http://fscf-ptin.apec.org/

§ COLEACP. 2011. Principles of Hygiene and Food Safety Management. Training Manuals. https://www.sustainabilityxchange.info/filesagri/COLEACP_PIP_Training%20Manual_1.compressed.pdf

34

§ FAO. 1998. Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System. http://www.fao.org/3/a-w8088e/w8088e05.htm

§ Lelieveld, L.M., M.A. Mostert dan J. Holah. 2005. Handbook of Hygiene Control in the Food Industry. CRC Press. Cornwall.

§ WHO. 1997. A WHO Guide to Good Manufacturing Practice (GMP) requirements. https://apps.who.int/iris/bitstream/handle/10665/64465/WHO_VSQ_97.01.pdf;jsessionid=D69292B6AB5A1DB97E79ED316C56BC4C?sequence=1.

§ NQA.2018. ISO 22000:2018: Food Safety Management System Implementation Guide. § Several Indonesia regulations are related to food safety, food production, acceptable

manufacturing practices, and additive materials for food. § Journal and other related references

3.5. Food Chemistry This course discusses the chemical composition, chemical structure, chemical reactions,

chemical classifications, chemical functions, and chemical properties of food ingredients, including water, carbohydrates, proteins, fats and oils, vitamins, minerals, food color colors, flavors, food additives, toxic compounds in food ingredients, enzymes, enzyme functions in plant foods, animal / marine products or processed products.

Module/Course Title: Food Chemistry

Module/Course Code

Student Workload

Credits (ECTS)

Semester

Frequency

Duration

TG413 136 Hours 4,53 3rd Semester One Semester One Semester


§ Lecture class § Practical § Exam

88 Hours 48 hours

62 students

2 Prerequisites for participation (if applicable): Organic Chemistry

3 Learning outcomes: § Able to comprehensively understand the chemistry of water, the chemistry of

carbohydrate, the chemistry of protein, the chemistry of the oil, the chemistry of vitamin, the chemistry of enzyme, the chemistry of food additives, the chemistry of mineral, the chemistry of food pigments, and the chemistry of toxic materials in food.

§ Able to make the solution to analyze carbohydrate, protein, vitamin, and oil qualitatively § Able to analyze the carbohydrate qualitatively § Able to analyze the protein qualitatively § Able to analyze the vitamin qualitatively § Able to analyze the chemical characteristics of oil

4 Subject aims/Content: In this subject, students are expected to understand the chemistry and the functions of food components and be able to apply the concept in the form of practicum, then proceed with the analysis of the results of the practicum. The material provided includes the chemistry of water, the chemistry of carbohydrate, the chemistry of protein, the chemistry of the oil, the chemistry of vitamin, the chemistry of enzyme, the chemistry of food additives, the chemistry of mineral, the chemistry of food pigments, and the chemistry of toxic materials

35

in food. With this understanding, students are expected to apply their understanding to handle the raw materials and the food products appropriately.

5 Teaching methods: Project Work, Case Studies, Kinesthetic Learning

6 Assessment methods: Homework assignments and lab practical

7 This module/course is used in the following study program’s as well:

Yes [ √ ]


9 Other information: § Belitz, H.D, W. Grosch, dan P. Schieberle. 2009. Food Chemistry: 4th Revised and Extended

Edition. Springer, Jerman. § DeMan, J. M. 1999. Principle of Food Chemistry. Aspen Publishers, Inc, USA. § Fennema, O.R. 1996. Food Chemistry. Edisi ke-3. New York: Marcel Dekker Inc. § Lehninger, A.L. 1982. Dasar-dasar Biokimia. Maggy T, penerjemah. Jakarta: Erlanggga.

Terjemahan dari: Principle of Biochemistry. § Muchtadi, T. dan Budiatman. 1991. Teknologi Pangan Lanjut. Bogor: Pusat Universitas

Pangan dan Gizi Institut Pertanian Bogor. § Suryani, A. dan D. Mangunwidjaja. 2002. Rekayasa Proses. Bogor: Departemen Teknologi

Industri Pertanian, Institut Pertanian Bogor. § Wihardit, K. 2006. Enzim. Di dalam: Dedi F., Laula N., Anton A., Kuswaya W. Kimia

Pangan. Bogor: Pusat Penerbitan Universitas Terbuka. Hlm. 8.2-8.46. § Winarno, F.G. 2002. Kimia Flavor. Jakarta: PT. Gramedia Pustaka Utama. § Winarno, F.G. 1997. Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka Utama. § Winarno, F.G. 1983. Enzim Pangan. Jakarta: PT. Gramedia.

3.6. Experiment Design This course is a compulsory subject for students of Agroindustrial Technology Education

study programs. This subject has prerequisite courses, which are basic mathematics and statistics. This course contains material on the basic principles of experimental design, one-factor experimental design, complete random design, random group design, factorial design, different plot design, quadratic design, and further tests (BNT, HSD, Tukey, Dunnet, and Duncan test design). After attending lectures, students are expected to apply the rules of an experimental procedure in research preparation.

Module/Course Title: Experimental Design

Module/ Course Code

Student Workload

Credits (ECTS)


TG 440 90.67 hours 3.02 3rd semester One semester One semester

1 Type of Course Contact Hours Independent Study Class Size § Lecture class § Structure

assignments § Exam


2 Prerequisites for participation (if applicable) The student must complete the courses in introductory basic mathematic and statistic

36

3 Learning Outcomes § Students master the basic concepts of experimental design such as completely

randomized design, randomized block design § Students master the concepts and basic principles of research methods in

educational research and research in the field of agricultural agribusiness § Students can take advantage of science and technology in teaching, mathematics § Students can apply the principles and concepts of Rancob in writing research results

and publishing and disseminating research results. § Students can understand the principles of calculating algebraic, matrix, and


This course is a compulsory subject for students of Agroindustrial Technology Education study programs. This subject has prerequisite courses, which are basic mathematics and statistics. This course contains material on the basic principles of experimental design, one-factor experimental design, complete random design, random group design, factorial design, different plot design, quadratic design, and further tests (BNT, HSD, Tukey, Dunnet, and Duncan test design). After attending lectures, students are expected to apply the rules of an experimental procedure in research preparation.





9 Other information § Daha, L. 2011. Rancangan Percobaan untuk Bidang biologi dan Pertanian Teori dan

Aplikasi. Makasar : Masagena Press. § Steel, R.G.D dan J.H. Torrie. 1995. Prinsip dan Prosedur Statistika Suatu Pendekatan

Biometrik. Jakarta : Gramedia Pustaka Utama § Sudjana. 2002. Desain Analisis Eksperimen. Bandung : Tarsito

3.7. Agroindustry Quality Control This subject is a compulsory subject for students of Agroindustry Technology Education

study programs. Students discuss material about the quality of agro-industrial products, quality management techniques, methods used in quality management, total quality management (TQM), sampling techniques, statistical process control (SPC), six sigma, and quality management systems that applied globally like ISO 9001: 2015. After following this course, students are expected to understand quality and management concepts, carry out sampling techniques in quality control, and process data for quality control in agriculture. The results of the learning process are evaluated through assignments, midterms, and final exams.

Module/Course Title: Agroindustrial Quality Control

37

Module/ Course Code

Student workload

Credits (ECTS)


TG 333 136 hours 4,53 3th semester One semester 1 semester


Independent study

Class size

§ Lecture class § Coursework/Homework

assignment § Exam

88 Hours 48 hours

40 students

2 Prerequisites for participation The student must have completed Food Processing Technology and Agroindustrial Statistic course

3 Learning outcomes On successful completion of this module, students should be able to : § Comprehensively understand the quality concept (definition of quality, terminology

in quality control, the impact of quality improvement to the quality cost and industrial competitiveness) and implementation of quality management system (ISO 9001:2018), food sampling technique for quality control; quality analysis tools (seven quality basic tools, statistical process control, and six sigma) for agroindustrial quality improvement

§ Use food material or product sampling technique for inspection and quality control analysis

§ Use quality tools (seven quality basic tools, statistical process control, and six sigma) to improve agroindustrial quality problems.

§ Apply quality concept for agroindustrial quality improvement 4 Subject aims/Content

Students will learn material courses that consist of quality definition, quality role for agro-industry, quality improvement methods (total quality management, quality seven basic tools, sampling technique, statistical process control (SPC), six sigma and quality management system ISO 9001:2018). After completing this course, students are expected to be able to explain the quality definition, quality concept, and important quality role for agroindustry; apply quality management in quality management system; prepare and implement the sampling technique in quality control and also analyze sample data for quality improvement in agroindustry using a statistical approach.

5 Teaching methods Synchronous learning through the online meeting (via Zoom or Google Meet) Asynchronous learning through Google Classroom & Whatsapp Lecturing, classroom discussion.

6 Assessment methods • Coursework (homework assignments) • Quiz • Mid-semester examination • End semester examination

7 This module/course is used in the following study progamme/s as well: Yes [√] 8 Responsibility for module/course

Dwi Lestari Rahayu, S.T.P., M.Si 9 Other information

References: • BSN. 1998. SNI 19-0428-1998. Petunjuk Pengambilan Contoh Padatan.

38

• BSN. 1998. SNI 19-0429-1998. Petunjuk Pengambilan Contoh Cairan dan Semi Padat. • Cognoscenti Consulting Group. 2017. Standar Internasional ISO 9001:2015. Bahan

pelatihan. http://qms.pom.go.id/sites/default/files/4.%20Standard%20ISO%209001_2015%202%20bahasa.pdf. Diakses tanggal 8 Agustus 2017.

• Dale., B.G., D. Bamford, T. Vander Wiele. 2016. Managing Quality an essential Guide and Resource Gateway. Sixth Edition. John Wiley & Sons Ltd. The UK.

• Gazpersz, V. 2007. Organizational Excellence: Model Strategik Menuju World Class Quality Company. PT. Gramedia Pustaka Utama. Jakarta.

• Heizer, J., dan B. Render. 2015. Manajemen Operasi: Manajemen Keberlangsungan dan Rantai Pasokan. Edisi 11. Penerbit Empat Salemba. Jakarta.

• ISO. 2009. Selection and use of the ISO 9000 family of standards. https://www.iso.org. Diakses 15 November 2015.

• ISO. 2015. The ISO story. https://www.iso.org/the-iso-story.html. Diakses 15 November 2015.

• Jirasukprasert, P et al. 2012. A Case Study of Defects Reduction in a Rubber Gloves Manufacturing Process by Applying Six Sigma Principles and DMAIC Problem Solving Methodology. Proceedings of the 2012 International Conference on Industrial Engineering and Operations Management Istanbul, Turkey, July 3 – 6, 2012.

• Ma’arif, S dan H. Tanjung. 2003. Manajemen Operasi. PT. Grasindo. Jakarta. • Mitra, A. 2008. Fundamentals Of Quality Control And Improvement. John Wiley &

Sons Ltd. The UK. • Pande, Peter S., Neuman Robert P, dan Roland R. Cavanagh. 2002. The Six Sigma

Way: Team Fieldbook, An Implementation Guide for Process Improvement Teams. McGraw-Hill.

• Stevenson, J.W. dan S.C. Chuong. 2014. Manajemen Operasi Perspektif Asia. Buku 2 Edisi ke-9. Penerbit Salemba Empat. Jakarta.

• Wisner J.D., L.L. Stanley. 2007. Process Management: Creating Value Along the Supply Chain: Text & Cases. Thomson. South-Western.

3.8. Waste treatment Technology This course is a compulsory subject for students in Agroindustrial Technology Education

Study Program. This course studies environmental management in the food industry. This ecological management requires an understanding of laws and government regulations related to the food industry, including environmental impact analysis, socio-environmental management, water quality, and pollution quality standards. Besides, students are equipped with waste treatment technology in the food industry, including concrete, liquid, and gas.

39

Module/Course Title: Waste Management Technology Module/

Course Code Student


TG 341 136 hours 4.53 3rd semester One semester One semester 1 Type of Course Contact Hours Independent Study Class Size § Lecture class

§ Structure assignments

§ Exam

88 hours 48 hours 50 students

2 Prerequisites for participation (if applicable) The student must complete the courses in introductory chemistry, basic biology, and fundamental physics

3 Learning Outcomes § Students can explain the characteristics of industrial wastewater and their impact

on the environment as well as the prevention of industrial wastewater pollution § Students can explain the quality standards for industrial wastewater and its

parameters § Students can explain physical, chemical, and biological industrial wastewater

treatment technologies § Students can explain the stages of industrial wastewater treatment

4 Subject aims/content This course gives students an understanding of environmental management in the food industry. This ecological management requires a knowledge of laws and government regulations related to environmental management in the food industry, including environmental impact analysis, socio-environmental management, water quality, pollution quality standards. Besides, students are also equipped to understand waste treatment technology in the food industry, solid, liquid, and gas waste management.





9 Other information § Industrial Water Pollution Control, McGraw-Hill International Editions. § Wastewater Engineering Treatment and Reuse, Metcalf & Eddy, Inc. § Wastewater Engineering Collection Treatment Disposal, Metcalf & Eddy, Inc. § Peraturan Menteri Lingkungan Hidup Republik Indonesia Nomor 5 Tahun 2014

Tentang Baku Mutu Air Limbah. § Gubernur Daerah Istimewa Yogyakarta Peraturan Daerah Daerah Istimewa

Yogyakarta Nomor 7 Tahun 2016 Tentang Baku Mutu Air Limbah. § Corbitt, R. A., 2004. Standard Handbook of Environmental Engineering.

40

§ The McGraw Hill Companies Waldron, K. Handbook of waste management and co-product recovery.

§ Food processing, volume 2. CRC Press LLC. Cambridge. § Wang, L. K., et al., 2006. Waste treatment in the food processing industry. CRC

Press LLC. Boca Raton, Florida.

41

Even Semester

Pedagogical Subject Curriculum & Learning 2 credits Management of Education 2 credits


ICT Literacy & Agroindustrial Technology Learning Media 3 credits


Food Biochemistry 2 credits Food Sensory Assessment 3 credits Food Analysis 3 credits Unit Operation 2 3 credits Agribusiness management 2 credits

3.9. Curriculum & Learning Module/ Course Title: Curriculum and Instruction

Module/ Course Code

Student workload


TG 522 90,67 hours 3.02 4th semester

One semester One Semester


Independent study Class size

§ Lecture § Structure

assignments § Exam

58.6 Hours 32 hours 62 students

2 Prerequisites for participation: - 3 Learning Outcomes

Students can understand the curriculum and instruction as a foundation in carrying out the professional duties of teachers and education personnel, which include: curriculum principle, curriculum components, curriculum development foundations, curriculum development principles, curriculum approaches, and models, curriculum evaluation, learning principle, learning components, learning approaches and models, learning evaluation, and curriculum and instruction innovation.

4 Subject aims/ Content Equipping students to have the knowledge, skills, and attitudes, and behavior as competent professional teachers. This course includes: curriculum principles, curriculum components, curriculum development foundations, curriculum development principles, curriculum approaches, and models, curriculum evaluation, nature of learning and learning, components learning components, learning approaches and models, learning evaluation, and curriculum and learning innovation.

5 Teaching Methods § Synchronous learning through zoom meeting; § Asynchronous learning through google-classroom, WhatsApp § Lecturing; classroom discussion

6 Assessment Methods Quiz, written exams

7 This module/ course is used in the following study programme/s as well Yes [ √ ]

8 Responsibility for module/ course Mustika Nuramalia Handayani, S.TP., M.Pd.

9 Other Information (References) § Hill, Winfred. (2009). Theories of Learning. Pent. Khozim. Bandung: Nusa Media

42

§ Kelly, A.V. (2004). The Curriculum: Theory and Practice. London: Sage Publication § Oliva, P. F. & Gordon, W. (2013). Developing the Curriculum. USA: Pearson

Education § Ornstein & Hunkin. (2014). Curriculum Foundations, Principles, and Issues. USA:

Pearson. § Rusman. (2018). Model-model Pembelajaran. Depok: RajaGrafindo Persada § Rusman. (2009). Manajemen Kurikulum. Depok: RajaGrafindo Persada § Sukmadinata, N. S. (2001). Pengembangan Kurikulum Teori dan Praktek. Bandung:

Rosdakarya. § Tim MKDK. (2012). Kurikulum dan Pembelajaran. Jakarta: Rajawali Press

Rajagrafindo Persada. Edisi Kedua Cetakan keempat § Sanjaya, Wina. (2008). Kurikulum dan Pembelajaran. Jakarta: Kencana Pernada

Media Group. § Another related scientific article from reputable journals

3.10. ICT Literacy & Agroindustrial Technology Learning Media This course contains material on understanding ICT literacy, ICT and learning media,

basic principles of ICT and teaching media, types, functions and benefits of ICT and learning media, characteristics of instructional media, selection of instructional media in vocational education specifically for agricultural expertise, learning analysis media in vocational education (graphic learning media, computer-based learning media, and internet-based learning media), design appropriate learning media for agricultural vocational education in the form of graphics, computer-based, and internet-based, and at the end of the lecture students present the results of the instructional press which have been made according to one of the essential competencies of the agricultural vocational school.

Module/Course Title: ICT Literacy and Agroindustry Technolgy’s Learning Media Module/

Course Code Student

Workload Credits (ECTS)

Semester

Frequency

Duration

TG501 136 Hours 4.53 4th Semester One Semester One Semester

1

Type of Course Contact Hours Independent

Study Class Size

§ Lecture Class § Coursework/Homework § Exam

88 Hours 48 hours

40 students

2 Prerequisites for participation (if applicable): None 3 Learning Outcomes:

§ Able to analyze ICT literacy and vocational learning media, which consists of concepts, principles, procedures, and ethics of using ICT

§ Able to develop learning media following predetermined teaching materials § Able to develop learning media according to defined basic competencies § Able to develop paper and computer-based learning media § Able to develop a website and/or smartphone-based learning media

43

4 This course contains material on understanding ICT literacy, ICT and learning media, basic principles of ICT and learning media, types, functions and benefits of ICT and learning media, characteristics of instructional media, selection of instructional media in vocational education specifically for agricultural expertise, learning analysis media in vocational education (graphic learning media, computer-based learning media, and internet-based learning media), design appropriate learning media for agricultural vocational education in the form of graphics, computer-based, and internet-based, and at the end of the lecture students present the results of instructional media which have been made according to one of the basic competencies of the agricultural vocational school.

5 Teaching methods: Lecturing, Discussion, Presentation, Project Work

6 Assessment methods: Exams, project learning media presentation


8 Responsibility for module/course: Dr. Sri Handayani, MPd.

9 Other information: § Azhar Arsyad. (2010). Media Pembelajaran. Jakarta. Rajawali Pres. § Musfiqon, HM. (2015). Pengembangan Media dan Sumber Pembelajaran. Jakarta:

Prestasi Pustakaraya § Hujair AH Sanaky. (2011). Media Pembelajaran: Buku Pegangan Wajib Guru Dan

Dosen. Yogyakarta, Kaukaba, § ICT competences Framework for Teacher, UNESCO, 2018

3.11. Food Biochemistry This course equips students to understand the formation and breakdown of

macromolecules in food and the biochemical changes in food products. The material covered in this course are carbohydrates, proteins, fats, biochemistry in fruit, biochemistry in vegetables, biochemistry in cereals, biochemistry in meat, biochemistry in fish, biochemistry in milk, biochemistry in milk, biochemistry in milk, biochemistry in milk, biochemistry in milk in milk, and biochemistry in fermented products. The learning process is delivered in the form of face-to-face/lectures. Learning evaluation is based on assignment assessment, midterm, and final semester exams.

Module/Course Title: Food Biochemistry

Module/ Course Code

Student Workload

Credits (ECTS)


TG113 90.67 Hours 3.02 4th Semester One Semester One Semester

1

Type of Course Contact Hours

Independent Study

Class Size

§ Lecture class § Exercise § Exam

58.6 Hours 32 hours 40

students

2 Prerequisites for participation (if applicable): Basic Biology, Basic Chemistry

44

3 Learning outcomes: § Able to explain the process of forming and breaking down macromolecules

related to food. § Able to analyze processes that occur in the field of food biochemistry

4 Subject aims/Content: The Food Biochemistry course (TG 321) is a compulsory core expertise course for Agroindustrial Technology Education students. This course equips students to understand the process of forming and changing macromolecules related to food and the biochemical changes in food and food products. The scope of the material provided is the formation and reconstruction of carbohydrates, proteins, and fats. Meanwhile, the biochemical changes studied were changes in fruits, vegetables, cereals, meat, fish, milk, and fermented products. In the learning process, students get material in the form of a face-to-face class. Evaluation of learning outcomes is based on assignment assessments, midterm exams, and final semester exams.

5 Teaching methods: Lecture, Preaching Method, Discussion Method,

6 Assessment methods: Written exams, homework assignments


8 Responsibility for module/course: Gilang Garnadi Suryadi S.SI.,M.T

9 Other information: § Rauf R. 2015. Kimia Pangan. Yogyakarta : Andi Offset § Rodwell V.W., Bender, D.A., Botham, K.M, Kennelly. P.J., Weil, P.A. 2019.

Harper’s Illustrated Biochemistry. Indiana: The Mcgraw-Hill Education § Winarno, F.G. 1992. Kimia Pangan dan Gizi, Jakarta : P.T Gramedia

3.12. Food Sensory Assessment This subject is a compulsory subject for students of Agroindustry Technology

Education study programs. This course provides knowledge about the development of sensory tests and the role of sensory tests in the food industry, sensory quality, human senses, sensing, stimulation, impressions, sensory analysis requirements, and types of sensory difficulties. This lecture balances the study of theory and direct practice.

Module/Course Title: Food Sensory Assessment

Module/ Course Code

Student Workload

Credits (ECTS)


TG421 136 Hours 4,53 4th Semester One Semester 1 Semester


§ Lecture class § Practical § Responsive § Assignments § Exam

88 Hours 48 hours

62 students

45

2 Prerequisites for participation: Experiment Design

3 Learning outcomes: § Understand the development and role of sensory testing in the food industry. § Understand and explain the sensory properties of food and the sensing mechanism. § Understand and explain sensory analysis requirements. § Understand sensory analysis methods and various sensory analysis methods. § Analyze sensory foodstuffs. § Interpret sensory analysis data.

4 Subject aims/Content: The Food Sensory Assessment course is a compulsory subject for undergraduate students of the UPI FPTK Agroindustry Technology Education Study Program. By studying this course, students are expected to use computer applications and ICT in processing data. This course discusses sensory tests' development and role in the food industry, sensory quality, human senses, sensing, stimulation and impression, requirements for sensory analysis, and types of sensory tests. The learning process is carried out by presenting the theory in class and direct practice in the laboratory. Evaluation of learning outcomes is carried out based on an assessment of assignments and written tests mid and end of the semester.

5 Teaching methods: Lecture, laboratory practice, and responsive

6 Assessment methods: Written exams, practicum report, and homework assignments


Yes [ √ ]


9 Other information: § Afrianto, E. 2008. Pengawasan Mutu Bahan/Produk Pangan. Direktorat Sekolah

Menengah Kejuruan Departemen Pendidikan dan Kebudayan. § Gomez, K. A. dan A. A. Gomez. 1995. Prosedur Statistika untuk Penelitian Pertanian.

Edisi Kedua. Jakarta: Universitas Indonesia. § Setyaningsih, D., A. Apriyantono, dan M. P. Sari. 2010. Analisis Sensori untuk Industri

Pangan dan Agro. Bogor: IPB Press. § Soekarto, S. T. 1985. Penilaian Organoleptik untuk Industri Pangan dan Hasil

Pertanian. Jakarta: Bhatara Karya Aksara. § Sofiah, B. D. dan T. S. Achyar. 2008. Penilaian Indera. Bandung: Jurusan Teknologi

Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran.

3.13. Food Analysis This course discusses analytical techniques, particularly the analysis of raw and

processed food ingredients such as carbohydrates, fats, proteins, and some macromolecules contained in food, including vitamin C, minerals, pigments, and food additives. This course also discusses the use of instruments for analysis.

46

Module/Course Title: Food Analysis Module/Course

Code Student


TG420 136 Hours 4,53 4th Semester One Semester One Semester




88 Hours 48 hours

64 students

2 Prerequisites for participation (if applicable): Organic Chemistry

3 Learning outcomes: § Able to comprehensively understand the methods to analyze water in food, the

methods to analyze ash in food, the methods to analyze mineral in food, the methods to analyze lipid in food, the methods to analyze carbohydrate in food, the methods to analyze protein in food, the methods to analyze pigments in food, the methods to analyze food rheology, the application of spectroscopy methods to analyze food components, and the application of chromatography technique to analyze food components.

§ Able to make the solution to analyze protein, lipid, and reducing sugar quantitatively § Able to analyze the water content quantitatively in food § Able to analyze the protein content quantitatively in food § Able to analyze the ash content quantitatively in food § Able to analyze the lipid content quantitatively in food § Able to select the appropriate methods in analyzing each component in food § Able to use and operate the equipment to analyze each component in food

4 Subject aims/Content: In this subject, students are expected to understand the methods to analyze components in food and be able to apply the concept in the form of practicum then proceed with the analysis of the results of the practicum. The material provided includes the methods to analyze water in food, the methods to analyze ash in food, the methods to analyze mineral in food, the methods to analyze lipid in food, the methods to analyze carbohydrate in food, the methods to analyze protein in food, the methods to analyze pigments in food, the methods to analyze food rheology, the application of spectroscopy methods to analyze food components, and the application of chromatography technique to analyze food components. With this understanding, students are expected to apply their understanding to use and operate the equipment to analyze components in food and select the appropriate methods in analyzing components in food.


6 Assessment methods: Homework assignments and lab practicals.



9 Other information: § [AOAC] Association of Official Analytical Chemistry. 2005. Official Methods of

Analysis of Association of Official Analytical Chemistry, Washington DC.

47

§ Andarwulan, N., F. Kusnandar, dan D. Herawati. (2011). Analisis Pangan. Jakarta, Dian Rakyat.

§ Nielsen, S.S. (2010). Food Analysis: Fourth Edition. New York, Springer. § Sudarmadji, S., B. Haryono, dan Suhardi. (1996). Analisa Bahan Makanan dan Pertanian.

Yogyakarta : Liberty Yogyakarta. § SNI [Standar Nasional Indonesia]

3.14. Unit Operation 2 This course explains the theory, principles, and basis for calculating operating units in

the agricultural industrial production process. The operation unit 2 is a continuous program of the operation unit 1. The material discussed is liquid in food, heat transfer, cooling, evaporation, and dehydration. This course provides knowledge about calculation and problem-solving in the food industry, such as knowing the food industry's equipment, calculating workload and energy needed by the food processing equipment. After attending this lecture, students are expected to picture the equipment's condition in the food industry.

Module/Course Title: Unit Operation 2

Module/ Course Code

Student Workload


TG 313 136 Hours 4,5 4th Semester One Semester 1 Semester



§ Lecture class § Exercices at class § Structured tasks § Exam

88 Hours 48 hours

40 students

2 Prerequisites for participation (if applicable): Unit Operation 1

3 Learning outcomes: § Able to apply the concepts of mass balance, fluid, heat transfer, mixing,

emulsification, reduction in size, cooling, evaporation, and dehydration in the food processing/food industry

§ Able to use mathematical theories and formulas about mass balance, fluid, heat transfer, cooling, evaporation, and dehydration to complete calculations in the food processing/food industry

4 Subject aims/Content: § The principle of equilibrium in the agricultural product industry § The principle of fluid in food § Heat transfer § Separation / separation in food processing § Mixing, emulsification, and downsizing § Cooling § Evaporation § Dehydration

5 Teaching methods: Lectures exercises at class and home

48

6 Assessment methods: Written (midterm and final) exams, homework assignments, quiz


8 Responsibility for module/course: Shinta Maharani, S.T.P., M.Sc.

9 Other information: § Singh, R.P. dan Heldman, D.R. (2001). Introduction to Food Engineering, third edition.

London: Academic Press. § Brennan, J.G. (2006). Food Processing Handbok. Weinheim : WILEY-VCH Verlag

GmbH & Co. KGaA. § Ibarz, A. dan Barbosa-Canovas, G.V. (2003). Unit Operation in Food Engineering.

Florida: CRC Press LLC.

3.15. Agribusiness management Students are expected to understand the agribusiness system (institutional components

and functions) and apply management functions in the agribusiness system. The agribusiness system's management function consists of operations, finance, human resources, and marketing management functions. The material discussed is the supply chain in agribusiness, supplier determination, and inventory management in the supply chain. The financial management function is delivered in determining the prices and material benefits in the agribusiness supply chain. The human resource management function is contained in the management of raw ingredients in organizations. The marketing management function is to develop product materials in the agro-industrial supply chain, the concept of marketing agro-industrial products, and the introduction of international agribusiness. Evaluation of learning outcomes is done through assignment assessments and written examinations.

Module/Course Title: Agribusiness Management

Module/ Course Code

Student workload


TG 432 90,67 hours 3.02 4th semester One semester 1 semester

1 Type of courses § Lecture class § Coursework/Hom

ework assignment § Exam

Contact hours

58,6 Hours

Independent study

32 hours

Class size

40 students

2 Prerequisites for participation : none

3 Learning outcomes On successful completion of this module, students should be able to : § Understand the agroindustry scope in the agribusiness system and agribusiness role

for national economic development § Know agribusiness supporting institution, their functions, and roles in the

agribusiness system § Understand about management function and apply them in agribusiness systems

case study that related to operation management function (supply chain control by supplier selection, inventory control, sustainable supply chain implementation, added value creation), financial function (price and profit setting), human resource

49

function (organization maintenance) and marketing function (product development and marketing strategy)

4 Subject aims/Content : In the Agribusiness Management course, students will learn about the definition of agribusiness, the role of agribusiness for national economic development, agribusiness characteristics in Indonesia; supporting institution in agribusiness; function and structure of the organization in agribusiness company; agribusiness supply chain; supplier selection; managing inventory in food industry supply chain; sustainable supply chain; value chain in agroindustry; price and profit setting for food product; new product development concept; marketing strategy and international agribusiness.

5 Teaching methods § Synchronous learning through the online meeting (via Zoom or Google Meet) § Asynchronous learning through Google Classroom & Whatsapp § Lecturing, classroom discussion.

6 Assessment methods § Coursework (Homework assignment) § Quiz § Examination

8 This module/course is used in the following study progamme/s as well : yes [√]

9 Responsibility for module/course : Dwi Lestari Rahayu, S.T.P., M.Si

10 Other information : References: § Chopra & Meindl. 1992. Supply chain Management. Pearson Education

International. § Feller, A., Shunk, D., dan T. Callarman. 2006. Value Chains Versus Supply chains. § Gumbira-Sa’id, E. 2001. Manajemen Agribisnis. Penerbit Ghalia Indonesia. Jakarta. § Harris, C., R. Harris, C. Streeter. 2011. Lean Supplier Development: Establishing

Partnerships and True Cost throughout the Supply chain. CRC Group. New York. § Heizer, J dan B. Render. 2001. Prinsip-Prinsip Manajemen Operasi. Penerbit Salemba

Empat. Jakarta. § Heizer, J dan B. Render. 2015. Manajemen Operasi: Manajemen Keberlangsungan

dan Rantai Pasokan. Edisi 11.Penerbit Salemba Empat, Jakarta. § Kazmi, S.H.H. 2007. Marketing Management: Text and Cases. Excel Books. New

Delhi. § Kleinaltenkamp, M., Plinke. W., Wilkinson. I. 2015. Fundamentals of Business to

Business Marketing. Springer. § M. Porter. 1985. Competitive Advantage, Creating and Sustaining Superior

Performance. The Free Press, New York. § Ma’arif, M.S. dan H. Tanjung. 2003. Manajemen Operasi. Grasindo. Jakarta. § Robbins, S.P. dan D.A. Decenzo. 2004. Fundamentals of Management: Essential

Concepts and Applications. Prentice-Hall, inc. § Siagian, Y.M. 2005. Supply chain Management Dalam Dunia Bisnis. Penerbit PT.

Grasindo, Jakarta. § Simchi-Levi, D., P. Kaminsky, dan E. Simchi-Levy. 2008. Introduction to Supply

Chain Management. McGraw-Hill Companies, inc. § Barnard, F., J. Akridge., F. Dooley & J. Foltz. 2012. Agribusiness Management. Fourth

edition. Routledge. New York.

50

§ Another credible reference from jurnal, proceeding, newspaper or internet source for in-depth student understanding by case study and real cases.

51

Third Year COURSE DISTRIBUTION AGROINDUSTRY EDUCATION PROGRAM FPTK UPI

Odd Semester

General Subject Religious Education Seminars 2 credits Learning Expertise Subject

Agroindustry Education Learning Evaluation

2 credits


Nutrition & Food 2 credits Agroindustry Economy 2 credits Operational Research 3 credits Elective Course 3 credits Elective Course 2 credits Elective Course 3 credits

Elective Course

Cereals & Tuber

Processing Technology

(3 SKS)

Starch Technology

(3 SKS)

Vegetables & Fruits

Processing Technology

(3 SKS)

Oil & Grease Processing

Technology (3 SKS)

4.1. Agroindustry Education Learning Evaluation This course contains material on the meaning, functions, principles, and procedures for

evaluating learning outcomes, assessment of learning outcomes in the 2013 curriculum, authentic assessment, assessment techniques and instruments, performance-based assessment, project appraisal, portfolio assessment, self-assessment, peer assessment, design and the application of the evaluation in vocational education, especially agriculture, data processing and analysis techniques for assessment results, utilization of assessment results, improvement and reporting of assessment results.

Module/Course Title: Evaluation of Agroindustry Technology Education Learning

Module/ Course Code

Student Workload

Credits (ECTS)


TG502 90,67 Hours 3,02 5th Semester One Semester One

Semester 1 Type of Course

§ Lecture Class § Coursework/Homework § Exam

Contact Hours

58,6 Hours

Independent Study 32 Hours

Class Size

40 students

2 Prerequisites for participation (if applicable): None 3 Learning Outcomes:

§ Able to distinguish the concepts of measurement, assessment, and evaluation of learning

§ Able to explain the objectives, functions, and principles of learning evaluation § Able to analyze assessment of learning outcomes § Able to compile, select and develop learning evaluations § Able to arrange cognitive learning outcome assessment instruments in the form of

Higher Order Thinking Skills test § Able to compile affective and psychomotor learning outcome assessment

instruments

52

§ Able to analyze the validity and reliability of the assessment instrument § Able to analyze assessment instrument items § Able to arrange remedial learning outcome assessment instruments

4 Subject aims/ Content This course contains material on the meaning, functions, principles, and procedures for evaluating learning outcomes, assessment of learning outcomes in the 2013 curriculum, authentic assessment, assessment techniques and instruments, performance-based assessment, project appraisal, portfolio assessment, self-assessment, peer assessment, design and the application of assessment in vocational education, especially agriculture, data processing and analysis techniques for assessment results, utilization of assessment results, improvement and reporting of assessment results

5 Teaching methods: Lecturing, Discussion.

6 Assessment methods: Exams, homework assignment



9 Other information: § Direktorat Pembinaan SMK Dirjen Dikdasmen Kemendikbud. (2018). Modul

Pelatihan dan Pendampingan Implementasi Kurikulum 2013 SMK Materi: ANALISIS PENILAIAN HASIL PEMBELAJARAN

§ Muslich, M. (2011) Authentic Assesment: Penilaian Berbasis Kelas dan Kompetensi. Bandung: PT. Refika Aditama

§ Putra, S.R. (2013). Desain Evaluasi Belajar Berbasis Kinerja. Jogjakarta: Diva Press. § Sunarti dan Rahmawati, S. (2014). Penilaian Dalam Kurikulum 2013 Membantu Guru

dan Calon Guru Mengetahui Langkah-langkah Penilaian Pembelajaran. Jogjakarta:CV. Andi Offset

§ Uno, Hamzah B & Koni, Satria. (2012). Assesment Pembelajaran. Jakarta. Bumi Aksara.

4.2. Nutrition & Food This subject is a subject that students from the Agroindustrial Technology Education

study program should take after taking a food chemistry course as a prerequisite course. This course provides understanding and knowledge of the basic concepts of nutrition in the body, nutrition sources, the effects of processing and storage on nutrient content in food, nutritional problems in society and food safety, and balanced nutrition. Nutrition is also discussed in this course to increase the nutritional value and the potential as a functional food. Learning is done in blended learning through face-to-face lectures in classrooms and laboratories and online learning using spot.upi.edu and googles classes. Learning assessment is carried out using test techniques that are quizzes, midterm, final examinations, and non-tests, namely, performance assessment, observation, or task portfolio.

53

Module/ Course Title: Food and Nutrition Module/

Course Code Student

workload Credits (ECTS) Semester Frequency Duration

TG 522 90,67 hours 3,02 5th semester One semester One semester

1 Type of courses § Lecture § Structure assignments § Exam

Contact hours

58,6 Hours

Independent study 32 hours

Class size

62 students

2 Prerequisites for participation Must have complete module/ course of food chemistry, biochemistry.

3 Learning Outcomes Students are: § Able to analyze the nutritional function § Able to analyze the source of nutrition in food § Able to analyze the effect of processing on the nutritional of food § Able to analyze nutritional problems in society § Able to determine a strategy to increase the nutritional of food

4 Subject aims/ Content This course gives students an understanding of basic concepts of nutritional function in the human body, nutrition sources in foodstuffs, the effect of processing on food nutrition, nutritional problems in society, and balanced nutrition. This course also discussed as a strategy to increase the nutritional value of food and the potential for food ingredients as a functional food.

5 Teaching Methods § Synchronous learning through zoom meeting; § Asynchronous learning through google-classroom, WhatsApp § Lecturing; classroom discussion




9 Other Information (References) § Almatsier, Susan. 2006. Prinsip dasar ilmu gizi. Gramedia, Jakarta § Cakrawati, Handayani. 2012. Bahan Pangan , Gizi dan Kesehatan. Alfabeta,

Bandung § Mudambi & Rajagopal. 2007. Fundamentals of Foods, Nutrition and Diet

Therapy. New Age International Ltd.Publisher s. New Delhi. § Thompson, et al. 2011. The Science of Nutrition. Pearson Publishing. San

Francisco § Muchtadi. 2011. Pengantar Ilmu Gizi. Bandung: Alfabeta § Tejasari. 2005. Nilai Gizi Pangan. Graha Ilmu. § Yeung. 2003. handbook of nutrition. Heinz § Another related scientific article from reputable journals

4.3. Agroindustry Economy

This course is compulsory for students in the 5th semester. Agroindustry economic is another term for engineering economics courses. In this course, students learn about

54

the financial aspects contained in engineering. Students also learn various analytical techniques that are useful for evaluating the acceptance of all agro-industrial activities. The material presented is the basic concepts of technical economics, cash flow, interest calculation techniques, various investment evaluation techniques, net present value, annual equivalent, benefit-cost ratio, return period, internal rate of return, sensitivity analysis, break-even point, calculation of depreciation, and tax. Learning evaluation is based on assignments, midterm, and final exams.

Module/Course Title: Agroindustrial Engineering Economics

Module/ Course Code

Student workload


TG 310 90,67 hours 3 3th semester One semester One

semester 1 Type of courses

§ Lecture class § Coursework/Homewo

rk assignment § Exam

Contact hours 58,6

Hours

Independent study

32 hours

Class size

40 students

2 Prerequisites for participation The student must have completed a basic mathematics course

3 Learning outcomes On successful completion of this module, students should be able to : § Understand the function of agroindustrial engineering economic analysis methods

in agroindustry activity § Identify cost types in agroindustry activity § Create money cash flow § Understand and count the money value-based time changing § Calculate the interest to the money value § Analyze business feasibility by the parameter of npv, IRR, b/c ratio, bep, and

sensitivity analysis § Count depreciation and tax value § Make a decision using replacement analysis

4 Subject aims/Content In the Agroindustrial engineering economics course, the student will learn about economic aspects within agroindustrial engineering activity. The student is also learning several analysis techniques that are useful to evaluate money income and expenses from agroindustry activity. The course subjects started with basic engineering economics, cash flow, interest counting methods, investment analysis methods (net present value, annual equivalent, benefit-cost ratio, payback period, internal rate of return), sensitivity analysis, break-even point, depreciation, and tax value counting.

5 Teaching methods § Synchronous learning through the online meeting (via Zoom or Google Meet) § Asynchronous learning through Google Classroom & Whatsapp § Lecturing, classroom discussion

6 Assessment methods § Coursework (homework assignments) § Quiz § Mid-semester examination § End semester examination

7 This module/course is used in the following study progamme/s as well :

55

Yes [√] 8 Responsibility for module/course


References: § Giatman, M. 2006. Ekonomi Teknik. Rajagrafindo Persada. Jakarta. § Newnan, D.G. 1990. Engineering Economic Analysis. 3Rd edition. Binarupa Aksara.

Jakarta. § Ristono, A., dan Puryani. 2011. Ekonomi Teknik. Graha Ilmu. Yogyakarta. § Sullivan W.G., Elin M.W., dan C.P. Koelling. 2014. Engineering Economics. Pearson.

England. § Thuesen, G.J., Fabrycky, W.J. 2002. Engineering Economic. 9th edition. Prenctice Hall

Inc., New Jersey.

4.4. Operational Research This course is a part of applied mathematics that is useful for solving resource systems

such as social, industrial, and business systems. Students are expected to use mathematics to obtain optimal solutions from agroindustries with limited (minimum) resources. Evaluation of learning outcomes is carried out in the medium term and the final project.

Module/Course Title: Operation Research Module/ Course

Code Student

workload Credits


TG 311 136 hours 4,53 5th semester One semester 1 semester

1 Type of courses § Lecture class § Coursework/Homew

ork assignment § Exam

Contact hours

88 Hours

Independent study

48 hours

Class size

40 students

2 Prerequisites for participation The student must have completed the basic mathematic course

3 Learning outcomes On successful completion of this module, students should be able to : § Comprehensively understand the operation research technique and methods in

operational problem-solving in agroindustry § Simplify agroindustrial operation problems using a mathematical, scientific approach § Find the optimum solution for agroindustrial operation problems using operational

research tools such as linear programming, assignment, and transportation methods § Analyze project schedules using program management and review technique (pert)

and critical path method (CPM) 4 Subject aims/Content

Operation research is an applied mathematics science useful in optimum solution finding for many industrial resources management problems. With learning the course, the student should use a mathematics scientific approach to get optimum solutions from agroindustrial operational problems with limited resources. The student will learn operation management quantitative methods, linear programming, duality in linear programming, assignment methods, transportation methods, and project schedule analysis with PERT and CPM.

5 Teaching methods

56

§ Synchronous learning through the online meeting (via Zoom or Google Meet) § Asynchronous learning through Google Classroom & Whatsapp § Lecturing, classroom discussion

6 Assessment methods § Coursework (Homework assignment) § Examination

7 This module/course is used in the following study progamme/s as well: yes [√] 8 Responsibility for module/course


References: § Aminudin. 2005. Prinsip-Prinsip Riset Operasi. Penerbit Erlangga. Jakarta. § Bustani, H. 2005. Operation Research. Gramedia Pustaka Utama. Jakarta. § Handoko, H. 1991. Manajemen Produksi dan Operasi: Latihan Pemecahan Soal. BPFE,

Yogyakarta. § Heizer, J dan B. Render. 2015. Manajemen Operasi: Manajemen Keberlangsungan dan

Rantai Pasokan. Edisi 11.Penerbit Salemba Empat, Jakarta. § Taha, H. 1997. Riset Operasi Suatu Pengantar, alih bahasa Daniel Wirajaya. Jilid 1 dan

Jilid 2, Binarupa Aksara, Jakarta. § Mulyono, S. 1991. Operations Research. Lembaga Penerbit Fakultas Ekonomi

Universitas Indonesia, Jakarta

4.5. Cereals & Tuber Processing Technology This course provides an understanding of the types of cereals and tubers that are

economically potential and their use as commercial food products with the concept of zero-waste, which utilizes food processing waste. This course's scope includes material characteristics, post-harvest handling, processing into good quality food products, non-fermented and fermented foods. This course also discussed innovations in the development of functional food products based on cereals and tubers.

Module/ Course Title: Cereals and Tubers Processing Technology

Module/ Course Code

TG 521

Student workload 136 hours

Credits (ECTS)

4,5

Semester 5th semester

Frequency One semester

Duration One

semester

1 Type of courses § Lecture § Laboratory practice § Structure assignments § Exam

Contact hours 110 Hours

Independent study

26 hours

Class size 55

students

2 Prerequisites for participation Must have complete module/ course of food processing technology, food analysis, food packaging technology, sensory analysis.

3 Learning Outcomes Students are: § Able to analyze the characteristics of cereals and tubers § Able to analyze post-harvest handling of cereals and tubers § Able to analyze the processing of cereals and tubers § Able to determine the utilization of waste from cereals, tubers processing

57

§ Able to determine innovation in the development of processing technology for cereals and tubers

§ Able to practice making cereals and tuber products 4 Subject aims/ Content

This course gives students an understanding of cereals and tubers' characteristics and their potential for development in the industry. The scope of the discussion of this course includes the physicochemical properties of cereals, tubers; post-harvest handling, quality product processing, both non-fermented food (flour, bread, noodles, biscuits, extruded products) and fermented food (yogurt, tape, tempeh, bread), cereal & tuber-based food product development trends.

5 Teaching Methods § Lectures, group work, laboratory practice

6 Assessment Methods Written exams, practicum report, and homework assignments



9 Other Information (References) § Clark, S., Jung, S., & Lamsal, B. (Eds.). (2014). Food processing: principles and

applications. John Wiley & Sons. § Tiwari, B. K., Norton, T., & Holden, N. M. (Eds.). (2013). Sustainable food processing.

John Wiley & Sons. § Arendt, E. K., & Zannini, E. (2013). Cereal grains for the food and beverage industries.

Elsevier. § Owens, Gavin.2001. Cereals Processing Technology. CRC Press. New York. § Perdon, A. A., Schonauer, S. L., & Poutanen, K. (Eds.). (2020). Breakfast Cereals and

How They Are Made: Raw Materials, Processing, and Production. Elsevier. § Young, Calvin. 2006. Baked Products: Science, Technology and Practice. Blackwell

Publishing. Oxford. § Siddiq, M., & Uebersax, M. A. (Eds.). (2013). Dry beans and pulses production,

processing, and nutrition. Wiley-Blackwell. § Wang, Q. (Ed.). (2016). Peanuts: Processing technology and product development.

Academic Press. § Sharma, Harish K. 2016. Tropical Roots and Tubers: Production, Processing, and

Technology. John Wiley and Sons, Inc. § Bradshaw, J. E. (Ed.). (2010). Root and tuber crops (Vol. 7). Springer Science &

Business Media. § Related journals

4.6. Starch Technology This course provides an understanding of starch characteristics and their potential for

development in the food industry. This course's scope includes the physicochemical and functional properties of starch, sources of starch; starch extraction techniques; starch modification techniques; resistant starch; and the development of starches for food products and industrial raw material commodities. Learning is carried out in blended learning through face-to-face lectures in the classroom, laboratory, and online learning.

58

Module/ Course Title: Starch Technology Module/

Course Code

TG 522


Credits (ECTS)

4,5

Semester

5th semester

Frequency

One semester

Duration

One semester



Independent study

26 hours

Class size

25 students


3 Learning Outcomes Students are: § Able to analyze starch characteristics § Able to identify various sources of starch § Able to apply extraction technology in starch manufacturing § Able to analyze modified starch and resistant starch § Able to identify a variety of starch development § Able to practice making starch

4 Subject aims/ Content This course gives students an understanding of starch characteristics and its potential for development in the industry. The scope of this course's discussion includes the physicochemical and functional properties of starch, sources of starch, starch extraction techniques; starch modification techniques; resistant starch, and the development of starches for food products and industrial raw material.





9 Other Information (References) § Sjöö, M., & Nilsson, L. (Eds.). (2017). Starch in food: Structure, function, and

applications. Woodhead Publishing. § Elliasson. 2004. Starch in Food. CRC Press. New York. § Clerici, M. T. P. S., & Schmiele, M. (Eds.). (2018). Starches for Food Application:

Chemical, Technological and Health Properties. Academic Press. § Vilar, M. (2017). Starch-based materials in food packaging: processing,

characterization, and applications. Academic Press. § Cui, S. W. (Ed.). (2005). Food carbohydrates: chemistry, physical properties, and

applications. CRC press. § Whistler, BeMiller. 2009. Starch: Chemistry and Technology. Elsevier. New York § Winarno, F.G. 1997. Kimia Pangan dan Gizi. Gramedia, Jakarta § Putri, W. D. R., & Zubaidah, E. (2017). Pati: Modifikasi dan Karakteristiknya.

Universitas Brawijaya Press.

59

§ Rahman, S. (2018). Teknologi Pengolahan Tepung dan Pati Biji-bijian Berbasis Tanaman Kayu. Deepublish.

§ Related journals

4.7. Vegetables & Fruits Processing Technology This subject is an elective course for Agroindustry Technology Education Study Program

students. Students are expected to apply the principles and concepts of vegetable and fruit processing and innovation in vegetable and fruit processing technology in research or training for the community or make it an agribusiness business opportunity. This course discusses characteristics, phytochemical compounds, post-harvest handling, management of processed waste, vegetables and fruit as food ingredients, and methods of preserving vegetables and fruits, such as minimal processing, freezing, canning, drying, fermentation, natural use of preservatives, and adding ingredients. The learning process is done through exposure to theory in the classroom and hands-on practice in the laboratory. Learning evaluation is done based on the assessment of assignments, midterm, and final exams.

Module/Course Title: Vegetables and Fruits Processing Technology

Module/ Course Code

TG525

Student Workload 146 Hours

Credits (ECTS)

4,53

Semester

5th Semester

Frequency

One Semester

Duration

One Semester


Contact Hours

88 Hours

Independent Study

48 hours

Class Size

53 students

2 Prerequisites for participation: None

3 Learning outcomes: § Able to utilize science and technology in the field of vegetables and fruit processing

technology. § Mastering physical and chemical characteristics, post-harvest handling, and

vegetables and fruit processing technology. § Able to apply the principles and concepts of vegetables and fruit processing with

various preservation methods. 4 Subject aims/Content:

The Vegetables and Fruits Processing Technology courses are elective courses for students of the UPI FPTK UPI Agroindustry Technology Education Study Program. By learning this subject, it is hoped that students will be able to apply the principles and concepts of vegetables and fruits processing and vegetables and fruits processing innovations into learning or training for the community or agribusiness business opportunities. The course discusses phytochemical compounds, changes towards maturity, post-harvest handling, management of processed waste, vegetables and fruits as food ingredients, and ways of preserving the results of vegetables and fruits processing, such as minimal processing, freezing, canning, drying, fermentation, use natural preservatives, and the addition of food additives in vegetables and fruits processing. The learning process is carried out by presenting the theory in class and direct practice in the laboratory. Evaluation of learning outcomes is carried out based on an assessment of assignments and written tests mid and end of the semester.

60





9 Other information: § Ahmad, U. 2010. Karakteristik Buah dan Sayuran. Available on-line at :

www.ipb.ac.id. § Apandi, M. 1984. Teknologi Buah dan Sayur. Bandung: Alumni. § Astawan, M. dan M. W. Astawan. 1991. Teknologi Pengolahan Pangan Nabati Tepat

Guna. Jakarta: Akademika Pressindo. § Balla, C. S. dan J. Farkas. 2006. Minimally Processed Fruits and Fruit Products and

Their Microbiological Safety. Dalam Handbook of Fruit and Fruit Processing. Y. H. Hui (ed). Iowa: Blackwell Publishing.

§ Daulay, D. dan A. Rahman. 1992. Teknologi Fermentasi Sayuran dan Buah-buahan. Bogor: PAU Pangan dan Gizi IPB.

§ Gardjito, M. dan Y. R. Swasti. 2014. Fisiologi Pascapanen Buah dan Sayur. Yogyakaeta: Gadjah Mada University Press.

§ Gardjito, M., W. Handayani, dan R. Salfarino. 2015. Penanganan Segar Hortikultura untuk Penyimpanan dan Pemasaran. Jakarta: Kencana.

§ Hambali, E., A. Suryani, dan M. Ihsanur. 2006. Membuat Saus Cabai dan Tomat. Jakarta: Penebar Swadaya.

§ Herudiyanto, M. 2008. Pengantar Teknologi Pangan. Bandung: Widya Padjadjaran. § Kartasapoetra, A. G. 1994. Teknologi Penanganan Pasca Panen. Jakarta: Rineka Cipta. § Margono, T. 2000. Selai dan Jeli. Jakarta: Grasindo. § Muchtadi, T. R. dan Sugiyono. 1989. Ilmu Pengetahuan Bahan Pangan. Bogor: PAU

Pangan dan Gizi IPB. § Muchtadi, T. R., Sugiyono, dan F. Ayustaningwarno. 2011. Ilmu Pengetahuan Bahan

Pangan. Bandung: Alfabeta. § Nugraheni, M. 2016. Pengetahuan Bahan Pangan Nabati. Yogyakarta: Plantaxia. § Paliyath, G., dan D. P. Murr. 2006. Biochemistry of Fruits. Dalam Food Biochemistry

and Food Processing. Y. H. Hui (ed). Iowa: Blackwell Publishing. § Pantastico, ER. B. 1997. Fisiologi Pasca Panen, Penanganan, dan Pemanfaatan Buah-

buahan dan Sayur-sayuran Tropika dan Subtropika. Penerjemah : Kamariyani. Yogyakarta: UGM Press.

§ Saura-Calixto P., J. Perez-Jimenez, dan I. Goni. 2010. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables. Dalam Fruit and Vegetable Phytochemicals Chemistry, Nutritional Value, Stability. L. A. Rosa, D. Alvarez-Perilla dan G. A. Gonzales-Aguilar (eds). Iowa: Wiley Blackwell.

§ Sulistyowati, A. 1999. Membuat Keripik Buah dan Sayur. Jakarta: Puspa Swara. § Tranggono dan Sutardi. 1997. Biokimia dan Teknologi Pascapanen. Yogyakarta:

PAU Pangan dan Gizi UGM. § Utama, I. M. S. 2001. Penanganan Pasca Panen Buah dan Sayuran. Artikel Forum

Konsultasi Teknologi Dinas Pertanian Tanaman Pangan Provinsi Bali, Denpasar. § Warsito, H., Rindiani, dan F. Nurdyansyah. 2015. Ilmu Bahan Makanan Dasar.

Yogyakarta: Nuha Medika.

61

4.8. Oil & Grease Processing Technology This course discusses potential oil sources that can be developed, physicochemical

properties, the composition of vegetable oils and animal fats, and their relationship to their use for various products such as margarine, butter, bakery, cheese, spread, and emulsion products. The course also discusses extraction methods, refining in food oil making, isolation, making oil concentrates with certain fatty acid levels, inter-esterification techniques to obtain triglycerides with the desired fatty acid composition, reactions that can be applied to oils/fats, the damage that can occur in fatty oils, antioxidants, and fatty oils as nutritional components in food.

Module/Course Title: Oil and Fat Processing Technology Module/

Course Code

TG526


Credits (ECTS)

4,53

Semester

5th Semester

Frequency One Semester

Duration One

Semester

1 Type of Course § Lecture class § Practical § Exam

Contact Hours

48 Hours

Independent Study

48 hours


2 Prerequisites for participation (if applicable): Food Chemistry and Food Analysis

3 Learning outcomes: § Able to comprehensively understand the potential oil and fat sources that can be

developed in Indonesia and the world, the major and the minor components of various vegetable oil, the extraction methods for oil and fat, the refining steps in food oil making, the physicochemical properties of oil and fat, the reactions that can be applied to oils/fats, fatty oils as nutritional components in food, antioxidants, the application of oil and fat in making emulsion products, and the application of oil and fat in various products such as margarine, butter, bakery, cheese, spread.

§ Able to make the solution for oil and fat analysis § Able to extract the oil and fat from some sources which contain oil and fat § Able to analyze the physicochemical properties of oil and fat § Able to apply oil and fat in making emulsion products § Able to refine the crude vegetable oil

4 Subject aims/Content: In this subject, students are expected to understand the concept of oil and fat processing technology and be able to apply the concept in the form of practicum, then proceed with the analysis of the results of the practicum. The material provided includes the potential oil and fat sources that can be developed in Indonesia and the world, the major and the minor components of various vegetable oil, the extraction methods for oil and fat, the refining steps in food oil making, the physicochemical properties of oil and fat, the reactions that can be applied to oils/fats, fatty oils as nutritional components in food, antioxidants, the application of oil and fat in making emulsion products, and the application of oil and fat in various products such as margarine, butter, bakery, cheese, spread. With this understanding, students are expected to apply their understanding to develop a process in oil and fat.


6 Assessment methods: Homework assignments and lab practical


62

Yes [ √ ] 8 Responsibility for module/course:

Siti Mujdalipah, S.TP., M.Si 9 Other information:

§ Akoh, C.C dan D. B. Min. (2002). Food Lipids: Nutrition, Chemistry, and Biotechnology. New York: Marcel Dekker, Inc.

§ Friberg, S.E., K. Larsson, dan J. Sjoblom. (2004). Food Emulsions. New York: Marcel Dekker, Inc.

§ Gustone, F. D. (2002). Vegetable Oils in Food Technology: Composition, Properties, and Uses. UK: Blackwell Publishing.

§ Hui, Y.H. (1996). Bailey’s Industrial Oil and Fat Products. New York: John Willey & Sons, Inc.

§ Ketaren, S. (1986). Minyak dan Lemak Pangan. UI-Press, Jakarta. § Rajah, K.K. (2002). Fats in Food Technology. Sheffield Academic Press Ltd, UK.

63

Even Semester

General Subject Student Community Service 2 credits Faculty Expertise Subject

Technology & Vocation Study 2 credits


Agroindustry technology Learning Planing

3 credits


Planing & Production Control 3 credits Occupational Health & Safety Environment

2 credits

Elective Course 3 credits Elective Course 3 credits Elective Course 3 credits

Elective Course

Milk & Eggs Processing Technology (3 credits)

Fish, Meat & Seafood Processing Technology (3 credits)

Sugar & freshener Technology (3 credits)

Spices & Herbs Processing Technology (3 credits)

4.9. Technology & Vocation Study

This course discusses material related to the development of science and technology, the national education system, the nature of technology and vocational education, vocational teacher competency standards, especially agricultural vocational schools, professional competency standards, pedagogical competency standards, social competency standards, and career development prospects for technology graduates and vocational education. Module/Course Title: Technology and Vocational Studies

Module/ Course Code

Student Workload

Credits (ECTS)


TK 302 90.67 hours 3.02 6th Semester One semester One semester


Study Class Size


assignments § Exam


2 Prerequisites for participation (if applicable) -

3 Learning Outcomes § Mastering the principles of providing vocational education, especially in the field

of agricultural product processing expertise § Mastering the theoretical concepts of agro-industrial technology education,

especially the processing of agricultural products expertise § Able to apply the principles of vocational education in the delivery of education,

especially teaching the field of agricultural product processing expertise § Able to apply scientific theory concepts of education and make decisions and

provide various alternative solutions to problems that occur in the implementation of education or training, especially in the field of agricultural product processing expertise

4 Subject aims/content

64

Technology and Vocational Studies have a student workload of 2 credits. This course equips every student to have insight, knowledge, and learning experience about the nature of technology and vocational education, which includes: (1) the foundation of vocational education, (2) the changing dimensions of vocational education, (3) the role of vocational education, (4) the model of providing vocational education, and (5) policies in vocational education. This lecture is carried out in the form of lectures, presentations, class and group discussions, observation assignments, and critical studies of the problems and practices of providing vocational education in Indonesia.

5 Teaching methods § Lecture class § Synchronous learning through zoom meeting; § Asynchronous learning through SPOT



8 Responsibility for module/course Prof. Dr. Masriam Bukit, M.Pd.

9 Other information § Istanto Wahju Djatmiko, dkk. (2013). Modul Pendidikan Teknologi dan Kejuruan.

Yogyakarta: UNY § Mariam Bukit. (2014). Strategi dan Inovasi Pendidikan Kejuruan. Bandung:

Alfabeta § Wardiman Djojonegoro. (1998). Pengembangan Sumber Daya Manusia melalui

Sekolah Menengah Kejuruan (SMK). Jakarta: Jaya Karta Agung offset § Hodge, K. A. & Lear, J. L. (2011) Employment Skills for 21st Century Workplace:

The Gap Between Faculty and Student Perception. Journal of Carrier and Technical Education

§ Simon A. McGrath, Martin Mulder, Joy Papier, Rebecca Stuart 4.10. Agroindustry Technology Learning Planing

This course contains material about the principles, functions, and objectives of learning planning and learning stages in agriculture vocational schools. These phases consist of activities: curriculum analysis and syllabus of agricultural vocational schools, review of the revised 2013 framework and structure of the curriculum at the farming vocational school, analysis of core competencies, analysis of fundamental competency indicators, and analysis of competency achievement, analysis of the subject matter, analysis selection learning models suitable for use in agricultural vocational schools, the development of instructional media, analysis of the assessment of learning outcomes, development of learning evaluation tools, preparation of syllabi and lesson plans. At the end of the lecture, students conduct teaching simulations based on lesson plans that have been prepared.

Module/Course Title: Lesson planning of Agroindustry Technology

Module/ Course Code

TG503


Credits (ECTS)

4,53

Semester

6th Semester

Frequency

One Semester

Duration

One Semester

1 Type of Course § Lecture Class

Contact Hours

Independent Study


65

§ Coursework/Homework § Peer Teaching § Exam

88 Hours

48 hours

2 Prerequisites for participation (if applicable): Must have completed module/course of Agroindustry Technology Learning Strategies, ICT Literacy & Agroindustry Technology’s Learning Media, Agroindustry Education Learning Evaluation.

3 Learning Outcomes: § Able to analyze the curriculum of the Vocational School of Agribusiness Processing

of Agricultural Products § Able to develop teaching materials according to determined Basic Competencies § Able to select and develop learning models according to determined Basic

Competencies § Able to evaluate learning in predetermined Basic Competencies § Able to develop learning media in predetermined Basic Competencies § Able to compile syllabus for subjects in Agribusiness Vocational School of

Agricultural Product Processing § Able to write lesson plans for teaching in vocational Agribusiness Agricultural

Product Processing § Being able to teach based lesson plans have been prepared for learning in vocational

Agribusiness Agricultural Product Processing 4 Subject aims/Content:

This course contains material about the principles, functions, and objectives of learning planning and the stages of learning in agriculture vocational schools. These phases consist of activities: curriculum analysis and syllabus of agricultural vocational schools, review of the revised 2013 framework and structure of the curriculum at the agricultural vocational school, analysis of core competencies, analysis of basic competency indicators, and analysis of competency achievement, analysis of the subject matter, analysis selection learning models suitable for use in agricultural vocational schools, the development of instructional media, analysis of the assessment of learning outcomes, development of learning evaluation tools, preparation of syllabi and lesson plans. At the end of the lecture, students conduct teaching simulations based on lesson plans that have been prepared.

5 Teaching methods: Lecturing, Discussion, Presentation

6 Assessment methods: Written exams, homework assignment, peer teaching/teaching simulation



9 Other information: § Abdullah Sani, R. (2014). Pembelajaran Saintifik untuk Implementasi Kurikulum 2013.

Jakarta. PT. Bumi Aksara. § Akbar, Sa’dun. (2013). Instrumen Perangkat Pembelajaran. Bandung: PT. Remaja

Rosdakarya. § Ibnu Badar al Tabany, Trianto. (2014). Mendesain Model Pembelajaran Inovatif,

Progresif, dan Kontekstual. Jakarta: Prenadamedia Group. § Sunarti dan Rahmawati, S. (2014). Penilaian Dalam Kurikulum 2013 Membantu Guru

dan Calon Guru Mengetahui Langkah-langkah Penilaian Pembelajaran. Jogjakarta:CV. Andi Offset

66

§ Musfiqon, HM. (2015). Pengembangan Media dan Sumber Pembelajaran. Jakarta: Prestasi Pustakaraya

4.11. Planning & Production Control This course is a subject of study program expertise that must be attended by all Industrial

Technology Education study program students. This course is taken by students who have passed an operational research course. Students learn about agro-industrial scheduling, including aggregate scheduling, making the main production schedule, and scheduling production operations. Students will also learn inventory control techniques and demand estimation. To understand planning activities in the agroindustry, students study material design facilities, layout, and design of production processes. Evaluation of learning outcomes is based on the assignment assessment results, midterm, and final exams.

Module/Course Title: Production Planning and Control Module/ Course

Code

TG 434


Credits

4,53

Semester

6th semester

Frequency

One semester

Duration

One semester

1 Type of courses § Lecture class § Coursework/

Homework assignment § Exam

Contact hours

88 Hours

Independent study

48 hours

Class size

40 students

2 Prerequisites for participation: none 3 Learning outcomes

On successful completion of this module, students should be able to : § Comprehensively understand the function and process of production planning and

controlling in agroindustry § Create short term, middle term, and long term planning for agroindustrial

production operation § Manage inventory in agroindustry § Create agroindustry plant facility, process design, and layout § Use forecasting technique for demand and supply planning

4 Subject aims/Content In this course, the student will learn several production planning and controlling techniques applied in agroindustry. The student also practices analyzing and developing a solution for some cases in agroindustry production planning and controlling. Material subjects that a student will study are production planning and controlling function in agroindustry; agroindustry facility design (function, scope, and factors that affect facility planning; methods of location alternative evaluation, facility layout planning); design of production process; demand forecasting technique, aggregate production planning, production master schedule, operation production planning; and inventory control methods.

5 Teaching methods § Synchronous learning through the online meeting (via Zoom or Google Meet) § Asynchronous learning through Google Classroom & Whatsapp § Lecturing, classroom discussion

6 Assessment methods § Coursework (Homework assignment § Examination

7 This module/course is used in the following study progamme/s as well :

67

yes [√] 8 Responsibility for module/course


References: § Apple, J.M. 1977. Tata Letak Pabrik dan Pemindahan Bahan. Penerbit ITB. Bandung. § Maarif, S.M. dan H. Tanjung. 2003. Manajemen Operasi. Penerbit Grasindo. Jakarta. § Siagian, Y. M. 2005. Aplikasi Supply Chain Management dalam Dunia Bisnis. Penerbit

PT Grasindo. Jakarta. § Stevenson, W.J. dan S.C. Chuong. 2014. Manajemen Operasi. Penerbit Empat Salemba.

Jakarta. § Wignjosoebroto, S. 2009. Tata Letak dan Pemindahan Bahan. Guna Widya. Surabaya. § Another credible reference from journal, proceeding, newspaper or internet source for

in-depth student understanding by case study and real cases.

4.12. Occupational Health & Safety Environment This course is a compulsory subject that has a load of 2 credits. This course explains

OSH's importance in every activity in the industry, work accident prevention, legal basis, and basic OSH principles. Students are expected to know the application of OHS in the industry, especially the agricultural sector. Module/Course Title: Occupational Health and Safety

Module/ Course Code

Student Workload

Credits (ECTS)


TG 342 90.67 hours 3.02 6th semester One semester One semester


Study Class Size


assignments § Exam



3 Learning Outcomes § Students master the basic principles of work accident prevention law, which include

scope, nature, values, characteristics, and attitudes § Students master the concepts of safety, health, security, and the environment § Students can solve problems related to the importance of implementing safety,

health, security, and the environment 4 Subject aims/content

This course is a compulsory subject that has a load of 2 credits. This course explains OSH's importance in every activity in the industry, work accident prevention, legal basis, and basic OSH principles. Students are expected to know the application of OHS in the industry, especially the agricultural industry

5 Teaching methods § Lecture class § Synchronous learning through zoom meeting;

68

§ Asynchronous learning through google classroom, WhatsApp 6 Assessment methods

§ Coursework (homework assignment) § Written Exam



9 Other information § Ramli, S. 2010. Sistem Manajemen Keselamatan dan Kesehatan Kerja OHSAS 18001.

Penerbit Dian Rakyat. Jakarta. § Ridley, J. 2008. Kesehatan dan Keselamatan Kerja. Penerbit Erlangga. Jakarta. § Anizar. 2009. Teknik keselamatan dan kesehatan kerja di Industri. Graha Ilmu.

Yogyakarta. § Hughes, P., Ferret, E. 2009. Introduction Health and Safety at Work. Elsevier.

4.13. Milk & Eggs Processing Technology

This course explains milk's characteristics as a commodity of economically valuable agricultural products, post-harvest milk handling, processing into good quality food products such as yogurt, kefir, cheese, pasteurized milk, UHT milk, milk powder, and others.

Module/ Course Title: Milk and Eggs Processing Technology

Module/ Course Code

TG 521


Credits (ECTS)

4,5

Semester

6th semester

Frequency

One semester

Duration

One semester



Independent study

26 hours

Class size

48 students


3 Learning Outcomes Students are: § Able to analyze the characteristics of milk and eggs as potential food commodities § Able to analyze post-harvest handling of milk and eggs § Able to analyze milk and egg processing § Able to determine innovation in the development of processing technology for milk

and egg products § Able to practice making milk and eggs products

4 Subject aims/ Content This course provides an understanding of the characteristics of milk and eggs as commodities of economic value, post-harvest milk handling, egg preservation, processing into good quality food products such as yogurt, kefir, cheese, pasteurized milk, UHT milk, powdered milk, sweetened milk, powdered eggs, frozen eggs, salted eggs, and others.


6 Assessment Methods

69

Written exams, practicum report, and homework assignments 7 This module/ course is used in the following study programme/s as well

Yes [ √ ] 8 Responsibility for module/ course

Mustika Nuramalia Handayani, S.TP., M.Pd. 9 Other Information (References)

• Anton, etc. 2016. From Eggs to Eggs Products. Handbook of Food Science and Technology.

• Nollet etc. 2007. Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing. Iowa.

• Sim, etc. 2000. Egg Nutrition and Biotechnology. CABI Publishing • Tamime, A. Y. (Ed.). (2009). Milk processing and quality management. John Wiley &

Sons • Tamime, A. Y., & Robinson, R. K. (1999). Yogurt: science and technology. Woodhead

Publishing. • Thohari, I. (2018). Teknologi Pengawetan dan Pengolahan Telur. Universitas

Brawijaya Press. • Tiwari, B. K., Norton, T., & Holden, N. M. (Eds.). (2013). Sustainable food processing.

John Wiley & Sons • Walstra, Wouters. 2006. Dairy Science and Technology. CRC Press. Boca Raton

NewYork • Wu, J. (2014). Eggs and egg products processing. Food processing: Principles and

applications, 437-455 • Related journals

4.14. Fish Meat & Seafood Processing Technology

This course provides an understanding of the characteristics of meat, fish, and seafood as an economically valuable agricultural commodity, post mortem physiology, post-harvest handling of fish, meat and seafood, processing into right quality products such as meatballs, sausages, corned beef, smoked meat, smoked fish, and others. Learning is carried out in blended learning through face-to-face lectures in class, in the laboratory, and online learning using spot.upi.edu and google classroom.

Module/ Course Title: Fish and Meat Processing Technology

Module/ Course Code

TG 521


Credits (ECTS)

4,5

Semester

6th semester

Frequency

One semester

Duration

One semester


Contact hours

110 Hours

Independent study

26 hours

Class size

48 students


3 Learning Outcomes Students are:

70

§ Able to analyze the characteristics of meat, fish, and post mortem physiology § Able to analyze post-harvest handling of meat and fish § Able to analyze meat and fish processing § Able to determine innovation in the development of processing technology for fish

and meat products § Able to practice making innovative fish and meat products

4 Subject aims/ Content This course provides an understanding of meat characteristics, fish products as agricultural commodities of economic value, post mortem physiology, post-harvest handling of fish, and processing into good quality food products such as meatballs and sausages corned beef, smoked meat, smoked fish, and others.


6 Assessment Methods Written exams, practicum report, and homework assignments



9 Other Information (References) § Boylston, T., Chen, F., Coggins, P., Hydlig, G., McKee, L. H., & Kerth, C. (2012).

Handbook of meat, poultry, and seafood quality. John Wiley & Sons. § Bratt, L. (Ed.). (2010). Fish canning handbook. John Wiley & Sons.* § Guerrero-Legarreta, I., Hui, Y. H., & Alarcón-Rojo, A. D. (Eds.). (2010). Handbook of

poultry science and technology (p. 544). John Wiley & Sons. § Hall, G. M. (2012). Fish processing technology. Springer Science & Business Media.* § Hui, Y. H., Nip, W. K., & Rogers, R. (Eds.). (2001). Meat science and applications. CRC

Press. § Nollet, L. M., & Toldrá, F. (2006). Advanced technologies for meat processing. CRC

Press. § Nollet etc. 2007. Handbook of Meat, Poultry and Seafood Quality. Blackwell

Publishing. Iowa. § Sen, D. P. (2005). Advances in fish processing technology (Vol. 1). Allied Publishers.* § Tiwari, B. K., Norton, T., & Holden, N. M. (Eds.). (2013). Sustainable food processing.

John Wiley & Sons § Related journals

4.15. Sugar & freshener Technology This subject is an elective course for Agroindustry Technology Education study program

students. This course covers material on sweetening and mixing ingredients in the manufacture of various types of sugars, the process of sugar production, testing of components in sugars and sugars, sugar and confectionery products, characteristics, quality, and refining testing. Students get material in the form of face-to-face in class and practicum in the laboratory in the learning process. Evaluation of learning outcomes is based on assignment assessment, midterm, internship, and final exams.

Module/Course Title: Sugar and Freshener Technology Module/

Course Code Student


71

TG 528 136 Hours 4,5 6th Semester One Semester

One Semester

1 Type of Course § Lecture class § Laboratory practice § Exam § Structured tasks

Contact Hours

110 Hours

Independent Study

26 hours

Class Size

40 students

2 Prerequisites for participation (if applicable): All Agroindustry subject

3 Learning outcomes: § Students can name and explain sweeteners, component testing, and the process of

producing sugar and confectionery § Students can practice making confectionery § Students can mention and explain the characteristics, component testing,

production processes, and equipment in the processing of refining materials (tea, coffee, and cocoa)

§ Students can practice making innovative confectionery products and refresher ingredients

4 Subject aims/Content: § Sweeteners and ingredients for making various types of confectionery § The process of producing sugar § Testing the components in sugar and confectionery § Sugar products and confectionery § Characteristics and testing of compounds in tea, coffee, and cocoa § Processed products and tea, coffee, and cocoa production processes

5 Teaching methods: Lectures, group work, oral presentations, laboratory practice

6 Assessment methods: Written (midterm and final) exams, homework assignments, sharing with industry practitioners, and lab practicals.


8 Responsibility for module/course: Shinta Maharani, S.T.P., M.Sc.

9 Other information: § Edwards, W. P. 2000. The Science of Sugar Confectionery. Cambridge: RSC

Paperbacks. § Barak, S. dan Mudgil, D. Beverages: Processing & Technology. Scientific

Publisher. § Hara, Y. 2008. Green tea: health benefits and applications. New York: Marcel

Dekker, Inc. § Afrika, E. 2010. Chocolate Science and Technology. United Kingdom: Wiley-

Blackwell. § Beckett, S. T. 2008. The Science of Chocolate 2nd Edition. United Kingdom: RSC

Publishing. § Clarke, R. J dan Vitzhum, O. G. 2001. Coffee Recent Development. London:

Blackwell Science. § Related journals

72

4.16. Spices & Herbs Processing Technology

This subject is an elective course for Agroindustry Technology Education study program students. By studying this course, students are expected to apply the principles and concepts of processing herbs and herbs and technological innovations in processing seasonings and spices into research, training for the community, or making it an agribusiness business opportunity. This course discusses the grouping, characteristics, active compounds, post-harvest handling, utilization, and processed spices. The technology was also studied, including essential oil products, oleoresin, instant seasonings, paste seasonings, health drinks, herbal processing, and business analysis. The learning process is done through exposure to theory in the classroom and hands-on practice in the laboratory. Learning evaluation is done based on the assessment of assignments, midterm, and final semester exams.

Module/Course Title: Spices and Herbs Processing Technology

Module/ Course Code

Student Workload

Credits (ECTS)


TG527 136 Hours 4.5 6th Semester One Semester One Semester


Contact Hours

88 Hours

Independent Study

48 hours

Class Size

54 students

2 Prerequisites for participation: None

3 Learning outcomes: § Able to utilize science and technology in the field of spices and herbs processing

technology. § Mastering physical and chemical characteristics, post-harvest handling, and spices

and herbs processing technology. § Able to apply the principles and concepts of processing spices and herbs with various

preservation methods. 4 Subject aims/Content:

The Spices and Herbs Processing Technology course is an elective course for undergraduate students of the FPTK UPI Agroindustry Technology Education Study Program. By studying this subject, it is hoped that students will be able to apply the principles and concepts of processing spices and herbs and innovation in spices and herbs processing technology into research or training for the community or make it an agribusiness business opportunity. This course discusses the grouping, characteristics, active compounds, post-harvest handling, utilization, and processed spices. Technology is studied, including essential oil products, oleoresins, instant seasonings, pasta spices, health drinks, herbs plant processing, and business analysis. The learning process is carried out by presenting the theory in class and direct practice in the laboratory. Evaluation of learning outcomes is carried out based on an assessment of assignments and written tests mid and end of the semester.

5 Teaching methods: Lecture and laboratory practice

6 Assessment methods: Written exams, practicum report, and homework assignments

73



9 Other information: § Baser, K. H. C. dan G. Buchbauer. 2010. Handbook of Essential Oils: Science,

Technology, and Application. Boca Raton: CRC Press. § Hambali, E., D. Dardanela, dan I. Harjanto. 2006. Membuat Aneka Minuman

Kesehatan. Jakarta: Penebar Swadaya. § Hambali, E., Fatmawati, dan R. Permanik. 2006. Membuat Aneka Bumbu Instan

Kering. Jakarta: Penebar Swadaya. § Handa, S. S., S. P. S. Khanuja, G. Longo, dan D. D. Rakesh. 2008. Extraction

Technologies for Medicinal and Aromatic Plants. Trieste: ICS-UNIDO. § Herudiyanto, M. dan R. Indiarto. 2010. Teknologi Pengolahan Rempah-rempah.

Bandung: Widya Padjadjaran. § Muchtadi, T. R. dan Sugiyono. 1989. Ilmu Pengetahuan Bahan Pangan. Bogor:

PAU Pangan dan Gizi IPB. § Muchtadi, T. R., Sugiyono, dan F. Ayustaningwarno. 2011. Ilmu Pengetahuan

Bahan Pangan. Bandung: Alfabeta. § Parthasarathy, V. A., B. Chempakam, dan T. J. Zachariah. 2008. Chemistry of

Spices. Cabi International. § Peter. K. V. 2001. Handbook of Herbs and Spices. Boca Raton: CRC Press. § Raghavan, S. 2007. Handbook of Spices, Seasonings, and Flavorings. Boca

Raton: CRC Press. § Subagja, H. P. 2013. Kitab Ramuan Tradisional dan Herbal Nusantara.

Yogyakarta: Laksana. § Yasni, S. 2013. Teknologi Pengolahan dan Pemanfaatan Produk Ekstraktif

Rempah. Bogor: IPB Press.

74

Fourth Year COURSE DISTRIBUTION AGROINDUSTRY EDUCATION PROGRAM FPTK UPI

Odd Semester

Learning Expertise Subject Research Methods 3 credits


Entrepreneurship 2 credits Industrial Practice 3 credits Research of Agroindustry Technology

3 credits

5.1. Research Methods This course presents material on educational research methods, which starts from a

scientific approach to academic research. Next submitted material about the scope of academic research, educational research problems, research variables, types of research variables, theories for the selection of relevant research, thinking frameworks, relationship theory, hypotheses, hypothesis testing, historical research, descriptive research, experimental research, research instruments, action research, and classroom action research. At the end of the semester, students are asked to make a class action research proposal and send it to be criticized by their classmates.

Module/Course Title: Research Method Module/

Course Code Student


TG502 136 Hours 4,5 6th Semester One Semester One Semester 1 Type of Course

§ Lecture class § Coursework/homework § Exam

Contact Hours 90 Hours

Independent Study

46 Hours


2 Prerequisites for participation (if applicable): None

3 Learning Outcomes: § Understand the basic concepts of educational research § Understand the types of educational research methods § Have the ability to design Classroom Action Research (PTK) proposals to solve

problems in learning at the Vocational High School of Agribusiness expertise in Agricultural Product Processing or Agricultural or Agro-Industry Quality Control

§ Able to arrange background problems § Able to formulate research problems, research variables, and research hypotheses § Able to determine research objectives and research benefits § Able to compile a theoretical review that supports the research to be carried out § Able to determine research methods, formulate various data collection techniques,

compile research instruments § Able to formulate data processing techniques § Able to explain the systematic writing of scientific papers

4 Subject aims/Content: This course presents material on educational research methods, which starts from a scientific approach to academic research. Next submitted material about the scope of academic

75

research, educational research problems, research variables, types of research variables, theories for the selection of relevant research, thinking frameworks, relationship theory, hypotheses, hypothesis testing, historical research, descriptive research, experimental research, research instruments, action research, and classroom action research. At the end of the semester, students are asked to make a class action research proposal and send it to be criticized by their classmates.

5 Teaching methods: Lecturing, Discussion

6 Assessment methods: Exams, homework assignment



9 Other information: § Arikunto, Suharsimi. (2002). Prosedur Penelitian Suatu Pendekatan Praktek. Edisi V

Jakarta. PT. Rineka Cipta § Basrowi & Suwandi. (2008). Prosedur Penelitian Tindakan Kelas. Bogor: Galia Indonesia. § Darmadi, Hamid (2011). Metode Penelitian Pendidikan. Bandung: Alfabeta. § Riduwan. (2009) Metode dan Teknik Menyusun Proposal Penelitian. Bandung: Alfabeta. § Ali, Muhamad & Asrori M. (2014). Metodologi dan Aplikasi Riset Pendidikan. Jakarta.

Bumi Aksara § Uno, Hamzah B. Dkk. (2011) Menjadi Peneliti PTK yang Profesional. Jakarta. Bumi Aksara. § Indrawan, Rully., Yaniawati, Poppi. (2014). Metodologi Penelitian Kuantitatif, Kualitatif,

dan Campuran untuk Manajemen, Pembangunan dan Pendidikan. Bandung. PT. Refika Aditama

5.2. Entrepreneurship

This course discusses entrepreneurship's basic concepts, entrepreneurial factors, forms of entrepreneurship in agroindustry, developing ideas and opportunities for entrepreneurship in agroindustry, business planning, and entrepreneurial practices agroindustry sector. Learning is carried out with individual and classical approaches in lectures, questions and answers, discussions, and assignments. Components in learning evaluation include attendance, structured lessons, presentations, discussions, midterms, and final exams. Module/Course Title: Entrepreneurship

Module/ Course Code

Student Workload

Credits (ECTS)


TG 433 90.67 hours 3.02 7th Semester One semester One semester


Study Class Size


assignments § Exam



3 Learning Outcomes

76

§ Students master the basic principles of entrepreneurship, including the scope, values, characteristics, and entrepreneurial attitudes and behaviors.

§ Students can carry out business analysis and compile business plans in the agro-industry sector

§ Students can practice entrepreneurial ways in the agro-industry field 4 Subject aims/content

This course discusses entrepreneurship's basic concepts, entrepreneurial factors, forms of entrepreneurship in agro-industry, developing ideas and opportunities for entrepreneurship in agro-industry, business planning, and entrepreneurial practices agro-industry sector. Learning is carried out with individual and classical approaches in lectures, questions and answers, discussions, and assignments. Components in learning evaluation include attendance, structured lessons, presentations, discussions, midterms, and final exams.




8 Responsibility for module/course Dr. Sri Handayani, M.Pd.

9 Other information § Alma, HB. 2005; Kewirausahaan. Bandung Alfabeta. Bandung § Machfoedz, M., (2005/2006), Kewirauasahaan-Metode, Manakemen, dan

Implementasi, Yogyakarta : BPFE-Yogyakarta. § Suryana. 2009. Kewirausahaan Pedoman Praktis: Kiat dan Proses Menuju Sukses.

Salemba Empat. Jakarta. § Sutomo,D. (2006), Cara Pintar Menembus Pasar, Jakarta : Republika

5.3. Industrial Practice

This course is a practice in the company for one month with the requirements that have been determined by the industrial method implementing agency. Industrial procedures in Agroindustrial Technology Education study programs are carried out in food industry companies. Students are asked to prepare practical reports and participate in evaluations in the form of seminars.

Module/Course Title: Industrial Practice

Module/ Course Code

Student Workload

Credits (ECTS)


TG580 54 Hours 3 7th Semester One Semester One Semester 1 Type of Course


Contact Hours

40 hours

Independent Study

14 hours

Class Size

62 students

2 Prerequisites for participation (if applicable): students have completed 110 credits

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3 Learning outcomes: § Able to comprehensively understand how the industry is run. § Students had comprehensive knowledge from each division in an industry that related

to food processing technology expertise. § Students actively involved in industrial activities. § Able to solve the problems that arise in the industry. § Able to make a qualified report.

4 Subject aims/Content: In this subject, students are expected to implement their knowledge from all the courses that they learn before to understand how the industry is run and solve the problems that arise in the industry. This course is conducted in food industry companies for one month with the requirements that have been determined by the industrial practice implementing agency. Students are asked to prepare practical reports and participate in evaluations in the form of seminars.


6 Assessment methods: Practical reports, seminars, and activities in the industry



9 Other information: § Students can use related references to complete their practical reports

5.4. Research of Agroindustry Technology

This subject is an integration program, so the prerequisite for joining this course is students have passed at least 90% of the core expertise program and the chosen study program in the study program. At the end of the lecture, students produce scientific papers that reflect the ability to carry out processes and scientific thought patterns through study or engineering activities. Agroindustry research is carried out independently by students under the guidance of lecturers following research specifications. Research topics consist of 1) edible packaging and innovation of food products from food processing byproducts; 2) emulsifiers, resistant starches, and functional food products; 3) drinks that are rich in polyphenols and antioxidants; 4) food safety, quality control, and product development; 5) food processing, food packaging, and waste management.

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COURSE DISTRIBUTION AGROINDUSTRY EDUCATION PROGRAM FPTK UPI

Even Semester

Agroindustry Subject Bachelor Thesis 6 credits Bachelor Thesis Examination 0 credits

Introduction Educational Subject

Field Introduction to Educational Units

4 credits

5.5. Bachelor Thesis This course is the culmination of learning activities. After completing this lecture,

students are expected to prepare their research reports in a thesis form. In this lecture, students are required to submit thesis proposals, take seminar proposals, take seminar results, and take undergraduate examinations. The course uses a structured guide approach with supervisors who have been appointed and with a Decree (SK) for guidance. The student mastery stage is the seminar proposal, seminar results, and undergraduate examination prominent sourcebook: research methods, statistics, and references related to research problems.

5.6. Bachelor Thesis Examination It is a comprehensive test to accountability for the research results on the completion of the thesis. What will be announced will be the success rate of each student

Module Handbook - Agroindustrial Technology Education_UPI

Documents

Transcript of Module Handbook - Agroindustrial Technology Education_UPI