{"id":1478,"date":"2020-07-04T14:02:38","date_gmt":"2020-07-04T06:02:38","guid":{"rendered":"http:\/\/kimia.fmipa.untad.ac.id\/?page_id=1478"},"modified":"2020-07-04T14:02:38","modified_gmt":"2020-07-04T06:02:38","slug":"emulsifier","status":"publish","type":"page","link":"https:\/\/kimia.fmipa.untad.ac.id\/?page_id=1478","title":{"rendered":"Emulsifier"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Deskripsi Mata Kuliah:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mengaji tentang definisi sistem emulsi, jenis-jenis emulsifier, cara mensintesis senyawa emulsifier, sifat fisika kimia senyawa emulsifier, dan aplikasi emulsifier secara detail pada berbagai jenis produk makanan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pokok Bahasan:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dalam perkuliahan ini dibahas produksi, sifat fisika kimia, dan aplikasi pada bidang industri makanan dari senyawa \u00a0Lesitin, MAG dan DAG, Ester MAG, Ester Sukrosa, Ester Poligliserol, Ester Sorbitan dan Polisorbat<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>RPS:<\/strong><\/p>\n\n\n\n<div class=\"wp-block-file\"><a href=\"https:\/\/kimia.fmipa.untad.ac.id\/wp-content\/uploads\/2020\/07\/RPS-Emulsifier.docx\">RPS-Emulsifier<\/a><a href=\"https:\/\/kimia.fmipa.untad.ac.id\/wp-content\/uploads\/2020\/07\/RPS-Emulsifier.docx\" class=\"wp-block-file__button\" download>Download<\/a><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Daftar Pustaka<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Whitehurst, R. J. 2004. <em>Emulsifiers in Food Technology<\/em>. Oxford: Blackwell Publishing Ltd<\/li><li>Hasenhuelttl, G. L., and Hartel, R. W.\u00a0 2008. <em>Food Emulsifiers and Their Applications: Second Edition<\/em>. New York: Springer<\/li><li>Kjelin, M., and Johansson, I. 2010. <em>Surfactants from Renewable Resources<\/em>.UK: Wiley<\/li><li>Tadros, T. W. 2005. <em>Applied Surfactants: Principle and Applications<\/em>.\u00a0 UK:Wiley-VCH<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Deskripsi Mata Kuliah: Mengaji tentang definisi sistem emulsi, jenis-jenis emulsifier, cara mensintesis senyawa emulsifier, sifat fisika kimia senyawa emulsifier, dan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-1478","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/1478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1478"}],"version-history":[{"count":0,"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/1478\/revisions"}],"wp:attachment":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}