SLP

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SLP should be evaluated annualy

1 A. COURSES IDENTITY

1. Course Health of Food and Animal Origin

2. Course Code

KMV 302

3. Study Load (sks)

2 sks

4. Semester

VI –Even

5. Department/ Study Program

Bachelor of Veterinary Medicine

6. Achievement of Graduate

Learning

Students are able to explain about milk commodities include aspects of quality, nature characteristic, technology and health.

7. Achievement of Course Learning

Students are able to explain the biosynthesis and milk secretion, the composition and characteristic of milk, microbiology and milk safety, dairy starter culture, flavor and nutritional value of milk, milk processing technology, mammary health program, mastitis and milk borne disease.

8. Course Description

This courses are held with face-to-face class and practicum for one semester with 2 credits load. In the face to face class discussed about the law of milk, the scope of milk health, biosynthesis and milk secretion, the composition and characteristic of milk, dairy starter culture, milk nutrition value, microbiology and milk safety, milk processing technology, mammary health program, mastitis and Milk borne diseases. Practicum in this course examines milk, milk composition and forgery, microbiological testing and the quality of meat and eggs.

9. Prerequisites (if any)

Biochemistry, Veterinary Microbiology, Veterinary Public Health 1.

10. Person in Charge

Budiarto., drh.,MP

11. Lecturer

1. Dr. AT Soelih Estoepangestie, drh 2. Dr. Mustofa Helmi E., drh., DTAPH 3. Dr. Dadik Raharjo, drh. M.Kes 4. Dr. Nenny Harijani, drh, M.Si

5. Dhandy Koesoemo Wardhana, drh., M.Vet

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Universitas Airlangga

SEMESTER LEARNING PLAN Prepared by Checked by Approved by Document Register

Number

Person in Charge Head of Department Vice Dean I

Budiarto.,drh.,MP. Dr. Mustofa Helmi Effendi, Drh, DTAPH.

Prof. Dr. Fedik A. Rantam, Drh.

Revision - Date.

Faculty of Veterinary Medicine

Effective Session Begin (Odd/even) /Year

Even 2017

(signature) (signature) (signature)



SLP should be evaluated annualy

2 B. LEARNING PROGRAM

Week Expected Final Ability Topic of Study Learning

Method Media Time

Student Learning Experience

Assesment Criteria and

Indicator

Value Score

Ref.

(nomor)

1 2 3 4 5 6 7 8 9 10

1.

Students Knowing the rules that must be followed and obeyed during lectures, Knowing milk hygiene scope:

History of courses, lecturers and lecturer course schedule;

Course benefits and descriptions; Course objectives; Assessment and evaluation of courses; Other explanations such as Presentation of attendance, reading material and tasks

Introduction of the Milk Law / Contract Lecture:

History of course, lecturer and course schedule, Benefits and course descriptions, Course objectives, Assessment and evaluation

Lecture and discussion

LCD Lecture (1x50 minutes)

Lecture, discussion, communicate opinions, question and answer

Comprehensio n

10%

1,2,3,4

2.

Students are able to explain about biosynthesis and milk secretion.

Biosynthesis and Milk secretion

Comprehensio

n 10% 1,2,3,4

3.

Students are able to explain the composition and characteristic of fat content

Composition and

characteristic of milk  Fat

Lecture, discussion, communicate

Comprehensio

n 5% 1,2,3,4

(3)

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SLP should be evaluated annualy

3 Week Expected Final Ability Topic of Study Learning

Indicator

Value Score

Ref.

(nomor)

1 2 3 4 5 6 7 8 9 10

contained in milk. opinions,

question and answer

4.

Students are able to explain the arrangement and the nature of protein content contained in milk.

Composition and characteristic of milk  Protein

Comprehensio

n 5% 1,2,3,4

5.

Students are able to explain the composition and

characteristic of KH, vitamins, minerals content contained in milk.

Composition and characteristic of milk  carbohydrate, Vitamin and Mineral

Lecture, discussion, communicate opinions, question and answer Quiz 1

Comprehensio n

5% 1,2,3,4

6.

students are able to explain about microbiology contained in milk and milk safety.

Microbiology and milk safety Lecture and discussion

Comprehensio n

7,5% 1,2,3,4

(4)

Number

SLP

Even 2017



SLP should be evaluated annualy

Indicator

Value Score

Ref.

(nomor)

1 2 3 4 5 6 7 8 9 10

7.

Students are able to explain about microbial dairy culture that beneficial and detrimental to milk and its processing form

Dairy starter culture Lecture and discussion

Comprehensio n

5% 1,2,3,4

8.

Mid Semester Exam

9.

Students are able to explain

the taste and nutritional content in milk

Taste and nutritional value of milk

Comprehensio n

5% 1,2,3,4

10.

Students are able to explain about the way of good processing milk

Milk Processing Technology Lecture and discussion

Comprehensio n

7,5% 1,2,3,4

(5)

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SLP should be evaluated annualy

Indicator

Value Score

Ref.

(nomor)

1 2 3 4 5 6 7 8 9 10

11. Students are able to explain about the healthy dairy

Mammary care so can produce good milk.

Mammary gland Health Program

Comprehensio n

10% 1,2,3,4

12. students are able to explain about mastitis and detection tool.

Mastitis Lecture and

discussion

Comprehensio n

10% 1,2,3,4

13. Students are able to explain the possibility of disease that found in milk if not treated properly.

Milk Borne Disease 1

.

Comprehensio n

10% 1,2,3,4

14. Students are able to explain the possibility of disease that found in milk if not treated properly.

Milk Borne Disease 2 Lecture and discussion

LCD Lecture And presentati

on (1x50

Lecture, discussion, communicate opinions,

Comprehensio n

10% 1,2,3,4

(6)

Number

SLP

Even 2017



SLP should be evaluated annualy

Indicator

Value Score

Ref.

(nomor)

1 2 3 4 5 6 7 8 9 10

minutes) question and answer 15. Final Exam

C. BIBLIOGRAPHY

1. Anshori P., dkk., 1992. Teknologi Fermentasi Susu

2. Hadiwiyoto, S., 1994. Pengujian Mutu Susu dan Hasil Olahannya. Penerbit Liberty. Yogyakarta.

3. Marshall, R.T. 1992. Standard Methods for the Examination of Dairy Products. American Public Health Association 4. Sudarwanto, M. 2012. Pemeriksaan Susu dan Produk Olahannya. IPB Press