{"id":2254,"date":"2020-09-05T11:43:39","date_gmt":"2020-09-05T03:43:39","guid":{"rendered":"http:\/\/kimia.fmipa.untad.ac.id\/?page_id=2254"},"modified":"2020-09-05T11:43:39","modified_gmt":"2020-09-05T03:43:39","slug":"modifikasi-minyak-dan-lemak","status":"publish","type":"page","link":"https:\/\/kimia.fmipa.untad.ac.id\/?page_id=2254","title":{"rendered":"Modifikasi Minyak dan Lemak"},"content":{"rendered":"\n<p><strong>Deskripsi Matakuliah:<\/strong><\/p>\n<p>MK Modifikasi Minyak dan Lemak membahas tentang beberapa reaksi yang terlibat dalam modifikasi minyak dan lemak antara lain : rekasihidrogenasi, rekasitransesterifikasi dan reaksi interesterifikasi baik secara kimiawi maupun secara enzimatik. Di samping itu, materi yang menekankan pada cara berpikir secara analisis dan sintesis akan memberikan modal yang sangat baik bagi mahasiswa dalam bekerja di kemudian hari<\/p>\n<p><strong>Pokok Bahasan:<\/strong><\/p>\n<p>Dalam perkuliahan ini dibahas mengenai pengertian minyak dan lemak, Klasifikasi minyak dan lemak, reaksi-reaksi yang terlibat dalam modifikasi minyak dan lemak, serta aplikasi modifikasi minyak dan lemak dalam hal ini industri oleokimia dasar berupa pembuatan surfaktan dan produk turunannya, serta emulsifier dalam bidang industri makanan<\/p>\n<p><strong>Daftar Pustaka:<\/strong><\/p>\n<ul>\n<li>Belitz, H.D.\u00a0 and Grosch, W., 2009, <em>Food Chemistry<\/em>, Springer-Verlag, Jerman<\/li>\n<li>Gustone, F.D. and. Norris. F.A., 2009, <em>Lipid in Foods Chemistry, Biochemistry, and Technology<\/em>, Pergamon Press, Oxford<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-file\"><a href=\"https:\/\/kimia.fmipa.untad.ac.id\/wp-content\/uploads\/2020\/09\/RPS-Modifikasi-Minyak-Dan-Lemak.docx\"><strong>RPS:<\/strong><br>RPS-Modifikasi-Minyak-Dan-Lemak<\/a><a href=\"https:\/\/kimia.fmipa.untad.ac.id\/wp-content\/uploads\/2020\/09\/RPS-Modifikasi-Minyak-Dan-Lemak.docx\" class=\"wp-block-file__button\" download>Download<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Deskripsi Matakuliah: MK Modifikasi Minyak dan Lemak membahas tentang beberapa reaksi yang terlibat dalam modifikasi minyak dan lemak antara lain [&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-2254","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/2254","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=2254"}],"version-history":[{"count":0,"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/2254\/revisions"}],"wp:attachment":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}