{"id":2292,"date":"2020-09-07T09:26:27","date_gmt":"2020-09-07T01:26:27","guid":{"rendered":"http:\/\/kimia.fmipa.untad.ac.id\/?page_id=2292"},"modified":"2020-09-07T09:26:27","modified_gmt":"2020-09-07T01:26:27","slug":"kimia-pangan-dan-gizi","status":"publish","type":"page","link":"https:\/\/kimia.fmipa.untad.ac.id\/?page_id=2292","title":{"rendered":"Kimia Pangan dan Gizi"},"content":{"rendered":"\n<p><strong>Deskripsi Matakuliah:<\/strong><\/p>\n<p>MK Kimia Pangan dan Gizi membahas tentang komposisi kimia, struktur, reaksi kimia, klasifikasi, fungsi, dan sifat kimiawi dari kandungan bahan pangan meliputi air, karbohidrat, protein, lemak dan minyak, vitamin, mineral, warna bahan makanan, cita rasa, aditif makanan, senyawa-senyawa beracun dalam bahan pangan, dan enzim serta fungsinya dalam bahan pangan<\/p>\n<p>Di samping itu, materi yang menekankan pada cara berpikir secara analisis dan sintesis akan memberikan modal yang sangat baik bagi mahasiswa dalam mengaplikasikan ilmu tentang Pangan dan Gizi di masyarakat<\/p>\n<p><strong>Pokok Bahasan:<\/strong><\/p>\n<p>Dalam perkuliahan ini dibahas mengenai pengertian komposisi kimia, struktur, reaksi kimia, klasifikasi, fungsi, dan sifat kimiawi dari kandungan bahan pangan meliputi air, karbohidrat, protein, lemak dan minyak, vitamin, mineral, warna bahan makanan, cita rasa, aditif makanan, senyawa-senyawa beracun dalam bahan pangan, dan enzim serta fungsinya dalam bahan pangan<\/p>\n<p><strong>Daftar Pustaka:<\/strong><\/p>\n<ul>\n<li>Apriyantono, A. 2010. Kimia Flavor. Di dalam: Dedi F., Laula N., Anton A., Kuswaya W. Kimia Pangan. Bogor: Pusat Penerbitan Universitas Terbuka. Hlm. 7.2-7.49.<\/li>\n<li>Belitz, H.D, W. Grosch, dan P. Schieberle. 2009. Food Chemistry: 4<sup>th<\/sup> Revised and Extended Edition. Springer, Jerman.<\/li>\n<li>DeMan, J. M. 1999. Principle of Food Chemistry. Aspen Publishers, Inc, USA.<\/li>\n<li>Fardiaz, D. 2006. Karbohidrat. Di dalam: Dedi F., Laula N., Anton A., Kuswaya W. Kimia Pangan. Bogor: Pusat Penerbitan Universitas Terbuka. Hlm. 2.2-2.38.<\/li>\n<li>Fennema, O.R. 1996. Food Chemistry. Edisi ke-3. New York: Marcel Dekker Inc.<\/li>\n<li>Wihardit, K. 2011. Enzim. Di dalam: Dedi F., Laula N., Anton A., Kuswaya W. Kimia Pangan. Bogor: Pusat Penerbitan Universitas Terbuka. Hlm. 8.2-8.46.<\/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-KIMIA-PANGAN-DAN-GIZ1.docx\"><strong>RPS:<\/strong><br>RPS-KIMIA-PANGAN-DAN-GIZ1<\/a><a href=\"https:\/\/kimia.fmipa.untad.ac.id\/wp-content\/uploads\/2020\/09\/RPS-KIMIA-PANGAN-DAN-GIZ1.docx\" class=\"wp-block-file__button\" download>Download<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Deskripsi Matakuliah: MK Kimia Pangan dan Gizi membahas tentang komposisi kimia, struktur, reaksi kimia, klasifikasi, fungsi, dan sifat kimiawi dari [&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-2292","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/2292","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=2292"}],"version-history":[{"count":0,"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=\/wp\/v2\/pages\/2292\/revisions"}],"wp:attachment":[{"href":"https:\/\/kimia.fmipa.untad.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}