SLP should be evaluated annualy

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Universitas Airlangga

SEMESTER LEARNING PLAN Prepared by Checked by Approved by Document Register

Number

SLP

Person in Charge Head of Department Vice Decan I

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

Drh, DTAPH. Prof. Dr. Fedik A. Rantam, Drh.

Revision Number-

Date - 21^st April 2017 Faculty of Veterinary

Medicine

Effective Session Begin

(Odd/even) /Year Even 2017

(tanda tangan) (tanda tangan) (tanda tangan)

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SLP should be evaluated annualy

1 A. COURSE IDENTITY

1. Course VETERINARY PUBLIC HEALTH

2. Course Code KHV034

3. Study Load (sks) 2 sks (2-0)

4. Semester V –Odd

5. Department/ Study Program Bachelor of Veterinary Medicine 6. Achievement of Graduate

Learning

LO 3 : Assess the system of epidemiology and surveillance in controlling, preventing strategic, bio-products, bio- safety, bio-security and bio-materials from animals causing zoonotic diseases to eliminate them

7. Achievement of Course Learning After get this lecture, undergraduate students can understand and explain about : - The Concept and Theory about slaughterhouses.

- The Animal that can be slaughtered base on meat borne disease.

- The Step of Procedure and Examination of Slaughterhouses..

- Composition and Quality of Egg

8. Course Description Course material given to students with face to face method that explain about regulations of meat and slaughterhouses, slaughtery process, and carcass handling. Course material are also explain about egg strucuture and quality.

9. Prerequisites (if any) Microbiology 10. Person in Charge Budiarto., drh., MP.

11. Lecturer 1. Dr. Nenny Harijani, MS, drh

2. Dr. Dadik Raharjo, MS, drh.

3. Dr. M.Helmi Effendi, DTAPH, drh.

4. Dr. A.T.Soelih Estoepangestie, drh.

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

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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.

(number)

1 2 3 4 5 6 7 8 9 10

1.

After attending this lecture students can explain about the preliminary knowledge and regulations of meat and slaughterhouses.

Preliminary knowledge and regulations of meat

 The purpose of meat examination

 Definiton

 Regulation from Dirjen Peternakan about slaughter of cow and pig and slaughterhouse

 Role of Veterinarian

Tutorial, Discussion and Demonstration

LCD Lecture (2 X 50 Minute)

Lecture, Discussion, answer and questions, making an opinion

Team work, study orientation, student’s activity and ethics on class

7,1%

1 ; 2; 3

2.

After attending this lecture students can explain about ante mortem inspection

Ante mortem inspection (cow, goat, and pig)

 Inspection before slaughtery

 Decision of ante mortem inspection

 Slaughtery method

Tutorial, Discussion and Demonstration

Paper task and

presentation

7,1% 1; 2 ;3

3.

After attending this lecture students can explain about post

Post mortem inspection (cow, goat, pig)

Tutorial, Discussion and

LCD Lecture (2 X 50

Paper task and

Team work, study

7,1% 1 ; 2 ; 3

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Number

SLP

Medicine

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SLP should be evaluated annualy

3 Week Expected Final Ability Topic of Study Learning

Indicator

Value Score

Ref.

(number)

1 2 3 4 5 6 7 8 9 10

mortem inspection  Organ and lgl. Inspection after slaughtery

 Decision of post mortem inspection

 Withering (rigormortist, pH change, glicolisist) of muscle/ meat structure

Demonstration Minute) presentation orientation, student’s activity and ethics on class

4.

After attending this lecture students can explain about meat topography

 Definition of slaughtered animal

 The different of slaughtery from

Indonesia, England, and Holland

Tutorial, Discussion and Visualization

Paper task and

presentation

7,1% 1; 2 ;3

5.

After attending this lecture students can explain about carcass handling

Carcass handling

 Carcass handling after slaughtery

 Dressing, cutting, grading and retail cuts.

Paper task and

presentation

7,1% 3; 4

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SLP should be evaluated annualy

Indicator

Value Score

Ref.

(number)

1 2 3 4 5 6 7 8 9 10

6.

After attending this lecture students can explain about poultry inspection and meat handling

Poultry Inspection and meat handling and poultry slaughterhouse

 Procedures of Poultry carcass handling

 Sanitation dan labeling

Paper task and

presentation

7,1% 1;2;3;4

7.

After attending this lecture students can explain about meat quality

Meat Quality

 Muscle strucuture and convertion of muscle to meat

 Stress and Meat quality

 Marbling fat

Paper task and

presentation

7,1% 1;2;3;4

8.

Mid Semester Test

9.

After attending this lecture students can explain about meat storage

 Meat storage

 Meat storage process

Paper task and

presentation

Team work, study orientation, student’s activity and ethics on

7,1% 6 ; 7

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Number

SLP

Medicine

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SLP should be evaluated annualy

Indicator

Value Score

Ref.

(number)

1 2 3 4 5 6 7 8 9 10

class

10. After attending this lecture students can explain about the borne dissease from meat

Meat Borne dissease

 Bacterial borne dissease from meat

Paper task and

presentation

7,1% 2 :3

 Parasitic borne dissease from meat

Paper task and

presentation

7,1% 2; 3

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SLP should be evaluated annualy

Indicator

Value Score

Ref.

(number)

1 2 3 4 5 6 7 8 9 10

 Viral borne dissease from meat

.

Paper task and

presentation

7,1% 2; 3

13. After attending this lecture students can explain about elaborate structure and composition of egg

Egg’s Structure and Composition

 Egg’s structure

 Egg’s composition

 Physic Chemical Character

Paper task and

presentation

7,1% 6; 7

14. After attending this lecture students can explain about eggs’s quality

Egg’s quality

 Change of egg storage

 Egg’s quality reduction during retention

Paper task, presentation and quiz

7,1% 6; 7

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Number

SLP

Medicine

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SLP should be evaluated annualy

Indicator

Value Score

Ref.

(number)

1 2 3 4 5 6 7 8 9 10

15 After attending this lecture students can explain about egg’s composition

The effect of egg storage on egg’s quality and

composition

Tutorial and Discussion

Lecture, Discussion, answer and questions

Understanding 7,1% 1,2,3,4

16. Final Test

C. BIBLIOGRAPHY

1. Soeparno. 1994. Ilmu dan Teknologi Daging 2. Lawrie, R.A. 1995. Ilmu daging

3. Forrest, J.C. dkk. 1975. Principles of Meat Science 4. Gracey, J.F. dan Collins. 1992. Meat Hygiene.

5. Hubert, W.T. dan H.V.Hagstad. 1991. Food Safety and Quality Assurance.

6. Manual Kesmavet 7. UU No.10 th. 2009

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SLP should be evaluated annualy

8 TASK PLAN

COURSE : VETERINARY PUBLIC HEALTH 1 / KHV 034

SEMESTER : V/ ODD sks : 2

WEEK : 10 TASK Number : 1

LECTURER : 1. Budiarto, drh., MP

2. Dr. AT Soelih Estoepangestie, drh 3. Dr. Mustofa Helmi E., drh., DTAPH 4. Dr. Nenny Harijani, drh, M.Si 5. Dr. Dadik Raharjo, drh. M.Kes

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

1. TASK PURPOSE : To interpret the principal of meat inspection start from ante mortem, post mortem, meat security to arrive on consumer.

2. TASK DESCRIPTION :

a. Task Object: Theory/ study about the principal of meat inspection start from ante mortem, post mortem, meat security to arrive on consumer.

b. Object Limitation :

 Reference theory source minimum from text book and journal that has publicated (information source must be clear)

 Task Object divided into 6 topics for 6 different team with this description :

TEAM PAPER TITTLE DISCUSSION TOPIC MENTOR LECTURER

I Cow, Pig and Poultry meat inspection

Antemortem for cow, pig, and poultry meat Class A :

Budiarto, drh, MP

Dhandy KoesoemaWardhana, drh., MVet

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Number

SLP

Medicine

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SLP should be evaluated annualy

9

Class B :

Dr. Nenny Harijani, MS, drh

Class C :

Dr. Dadik Raharjo, MS, drh

Class D :

Dr. M.Helmi Effendi, DTAPH, drh

Class E :

Dr. A.T.Soelih Estoepangestie, drh.

II. Cow, Pig and Poultry meat inspection

Posmortem for cow, pig, and poultry meat

III. Cow, Pig and Poultry meat inspection Handling and storage of cow, pig, and poultry meat IV Cow, Pig and Poultry meat inspection Topography of cow, pig, and poultry meat

V. Cow, Pig and Poultry meat inspection Met borne disease Bacterial, Viral, and Parasitic V.I Egg’s Quality and Composition Egg’s Quality and Composition

c. Method

Individual Task : Week 1 – 12 :

Summarize every lecture topics before the topics are given. One of the source that can be used to summarize is from Kesmavet Manual

Group Task :

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SLP should be evaluated annualy

10 Week-14 :

One class is divided into several team that have 10 members each team. Source that can be used are from Accredited National Journal or Indexed International Journal minimum 5 Journal.

d. Output Task Description :

Individual Task : Summary of Given Material Team Task : Collected Paper and paper presentation

3. ASSESSMENT CRITERIA :

Individual task assessment (Summarize Task) Skala nilai : 70 – 100 - Score 1,5 X

- Assessment criteria :

 Attendance (Soft skills) (20%)

 Summarize Quality (20%)

 Summarize Completeness (20%) Paper Team Task Assessment (Presentation) : Score Scale : 70 – 100

- Score : 1,5 X

- Assessment criteria :

 Attendance (Soft skills) (20%)

 Journal Quality and Update (20%)

 Impressions Quality (20%)

 Presentation Quality (20%)

 Discussion Activity and Quality (20%)

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Number

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Medicine

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SLP should be evaluated annualy

11 Final Score : Score are processed by PAP with 7 grade

Note : Absent ≥ 25 % are not scored