UNIVERSITAS NEGERI JAKARTA
FACULTY OF MATHEMATICS AND NATURAL SCIENCES CHEMISTRY STUDY PROGRAM
Jl. Rawamangun Muka, RT 11/RW 14, Rawamangun, Pulo Gadung, East Jakarta City, Special Capital Region of Jakarta 13220
Phone/Fax: (021) 4894909, E-mail: [email protected], http://fmipa.unj.ac.id/kimia/
Bachelor in Chemistry MODULE HANDBOOK
Module name: Food chemicals
Module level, if applicable: Undergraduate
Code: 33251062
Sub-heading, if applicable: - Classes, if applicable: -
Semester: Ganjil
Module coordinator: Dr. Fera Kurniadewi, M.Si.
Lecturer(s): Irma Ratna Kartika, M.Sc. Tech.
Language: Bahasa Indonesia
Classification within the curriculum:
Compulsory course
Type of Teaching Contact hours per week during the
semester Class Size
Lecture (Expository,
discussion, exercise) 100 minutes 40
Workload:
Total workload is 340 minutes (3 ECTS) per semester which consists of 100 minutes (0.8 ECTS) learning activity, 120 minutes (1.1 ECTS) structured task and 120 minutes (1.1 ECTS) individual learning per week for 16 weeks.
Credit points: 3 ECTS
Prerequisite course(s): Structure and function of biomolecules, biomolecular metabolism
Course Outcomes :
After taking this course the students have ability to:
1. CLO-1. Understand the meaning, purpose, scope and application of foodstuff chemistry;
2. CLO-2. Evaluating the structure and function of food components, namely nutritional (including carbohydrates, proteins, lipids, vitamins, minerals, water) and non-nutritional (anti-nutrients, actives, additives, toxins);
3. CLO-3. Analyzing the processing of food components (ie nutritional and non-nutritive)
4. CLO-4. Understanding the process of digestion of food components (namely nutritional and non-nutritive) in the body
Content:
1. definition, purpose, scope and application of food chemicals 2. The structure and function of food components, namely nutrition
(including carbohydrates, proteins, lipids, vitamins, minerals, water) and non-nutritional (anti-nutrients, actives, additives, toxins) 3. The process of processing food components (namely nutritional and
non-nutritive) in the body
4. Digestion of food components (i.e. nutritional and non-nutritive) in the body
Study/exam achievements: Examinations are conducted as Unit Tests. There are two-unit tests, each covers 4-5 chapters. The final marks are derived from unit tests (70%) and structured tasks (30%).
No CO Assesment
Object
Assessment Techniques
Weight 1 CO 1-9 a. Presence
b. Presentation c. UTS
d. UAS
Written test 5%
25%
35%
35%
Total 100%
Media
Power point presentation, Zoom meeting, Microsoft Teams, laptop, proyektor.
Literatures
1.
J. Perez-Castineira, 2020. Chemistry and Biochemistry of Food.Walter de Gruyter GmbH, Berlin, German.
2.
N.A.M. Eskin, 2012. Biochemistry of Foods. Elsevier Science, Amsterdam, Netherlands.3.
C. Alais, 2012. Food Biochemistry. Springer US, New York, USA.4.
M. Sinnott, 2013. Carbohydrate Chemistry and Biochemistry:Structure and Mechanism. The Royal Society of Chemistry, London, UK.
5.
B. J. F. Hudson, 2012. Biochemistry of Food Proteins. Springer US, New York, USA.6.
T. W. Goodwin, 2014. Biochemistry of Lipids. Elsevier Science, Amsterdam, Netherlands.7.
G. F. Combs, 2012. The Vitamins. Elsevier Science, Amsterdam, Netherlands.8.
E. D. Harris, 2014. Minerals in Food: Nutrition, Metabolism, Bioactivity. DEStech Publications, Incorporated, Lancaster, Pennsylvania, USA.9.
T. A. M. Msagati, 2012. The Chemistry of Food Additives and Preservatives. John Wiley & Sons, Inc., Hoboken, New Jersey, USA.10.
A. Zeb, 2019. Food Frying: Chemistry, Biochemistry, and Safety.John Wiley & Sons, Inc., Hoboken, New Jersey, USA.
11.
N. L. Choudhary, 2015. Food Biochemistry and Food Processing.Anmol Publications Pvt. Limited, New Delhi, Delhi, India.
12.
F. Yildiz, 2009. Advances in Food Biochemistry. CRC Press, USA.13.
G. A. Kerkut, 2013. Regulation: Digestion, Nutrition, Excretion.Elsevier Science, Amsterdam, Netherlands.
PLO and CO mapping
PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 PLO10 PLO11 PLO12
CO1 v v
CO2 v v
CO3 v v
CO4 v v
