Course Module
Department of Agricultural Engineering Faculty of Agricultural Technology Universitas Brawijaya
Module name Management System and Halal Assurance Module level Undergraduate program
Code TPP62014
Subtitle -
Courses -
Semester(s) 2
Person responsible for the module
Angky Wahyu Putranto, STP, MP.
Lecturer 1) Dr. Sucipto, STP, MP
2) Dr.Eng. A Adi Sulianto, M.Eng.
Language Bahasa Indonesia, English Relation to curriculum Compulsory/elective Type of teaching, contact
hours
Contact hours and class size separately for each teaching method:
lecture, lesson, practical, project, seminar etc.
Workload
Credit points 2 SKS / 3,4 ECTS Requirements according
to the examination regulations
-
Recommended prerequisites
- Module
objectives/intended learning outcomes
ILO-5: Demonstrate ability to work in teams composed of various disciplines and cultures in building complex problem solving with innovative engineering solutions
ILO-6: Perform practical tasks skillfully related to the field of bioprocess by promoting a sense of responsibility, measurable, voluntary, initiative and ethical
ILO-7: Evaluate the manufacturing and commercialization of bioprocesses and bioproducts using entrepreneurial principles
Objectives
Knowledge:
Skills:
Competences:
Content Lectures:
1) Introduction to the quality management system (CLO-1) 2) Total quality management (TQM) (CLO -1)
3) Basic mentalistas and 7 quality tools (CLO -2) 4) Good manufacturing practices (GMP) (CLO -2) 5) Quality control group (CLO-2)
6) Hazard analytical critical control point (HACCP) (CLO-2) 7) ISO 9001 and 14001 (CLO -2)
8) ISO 22000 (CLO -2)
9) Halal assurance system (CLO-3)
10) Case study of ISO implementation and halal assurance in Indonesia (CLO-4)
Study and examination requirements and forms of examination
1. Midterm exam 2. Final term exam 3. Assignment 4. Group assignment
5. Laboratory Practice Report 6. Laboratory Practice Final Exam How to score:
Midterm Exam(1-5) = 50%
Final Exam (1-5) = 40%
Assignment = 10%
A : 80 < Final Score ≤ 100 B+ : 75 < Final Score ≤ 80 B : 69 < Final Score ≤ 75 C+ : 60 < Final Score ≤ 69 C : 55 < Final Score ≤ 60 D : 50 < Final Score ≤ 55 D+ : 44 < Final Score ≤ 50 E : 0 < Final Score ≤ 44
Media employed Class, Online learning system (Zoom and Google Classroom) Reading list 1) Faure, L.M dan Faure, M. M. 1996. Implementing Total
Quality Management. (Terjemahan Oleh Sularmo Tjiptowardoyo)). Pt Elex Media Komputindo, Jakarta.
2) Gasperz, Vincent. 2005. Total Quality Management. Pt Gramedia Pustaka Utama.
3) Juran J.M. 1989. Juran on Quality By Design. The Free Press, A. Division of Macmillan Company, Inc (Usa).
4) Luning.P.A., Marcelis.W.J. Dan Jongen.W.M.F. 2002. Food Quality Management, A Techno-Managerial Approach.
Wageningen Pers.
5) Tenner.A.R.dan I.J.Detoro.1992. Total Quality Management.
Addison-Wesley Publishing Company
