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Untuk menggunakan layanan RBV secara fulltext, Anda gunakan login yang teraktivasi pada UT-Online (http:\/\/elearning.ut.ac.id) dan terdaftar sebagai mahasiswa Universitas Terbuka<\/strong><\/p>\n [\/av_textblock]<\/p>\n [av_button label=’ elearning.ut.ac.id’ link=’manually,http:\/\/elearning.ut.ac.id’ link_target=” size=’small’ position=’center’ icon_select=’yes’ icon=’ue836′ font=’entypo-fontello’ color=’theme-color’ custom_bg=’#444444′ custom_font=’#ffffff’ admin_preview_bg=”]<\/p>\n [\/av_one_fifth][av_three_fifth min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=”]<\/p>\n [av_heading tag=’h3′ padding=’10’ heading=’PANG4428 – Praktikum Prinsip Teknik Pangan (Edisi 2)’ color=” style=” custom_font=” size=” subheading_active=” subheading_size=’15’ custom_class=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][\/av_heading]<\/p>\n [av_textblock size=” font_color=” color=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”] [\/av_textblock]<\/p>\n [av_textblock size=” font_color=” color=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”]<\/p>\n Buku Materi Pokok (BMP) ini membahas tentang aplikasi praktis dari prinsip-prinsip pengolahan pangan, meliputi satuan dan dimensi, keseimbangan massa, prinsip termodinamika dan keseimbangan energi, aliran dan transportasi fluida, proses termal dan optimasi kecukupan proses termal, pendinginan dan pembekuan, psikrometrika, pengeringan, dehidrasi dan evaporasi, serta peralatan-peralatan yang diperlukan dalam masing-masing proses pengolahan pangan baik secara batch maupun continue. Melalui mata kuliah ini, mahasiswa ilmu dan Teknologi Pangan diharapkan mampu dan terampil dalam memilih proses pengolahan pangan berdasarkan sifat fisik dan koligatif dan produk pangan.<\/p>\n [\/av_textblock]<\/p>\n [av_tab_container position=’top_tab’ boxed=’border_tabs’ initial=’1′] [\/av_three_fifth][av_one_fifth min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=”]<\/p>\n [av_sidebar widget_area=’FMIPA’]<\/p>\n [\/av_one_fifth][\/av_cell_three_fifth][av_cell_one_fifth vertical_align=’top’ padding=’30px’ background_color=” src=” background_attachment=’scroll’ background_position=’top left’ background_repeat=’no-repeat’ mobile_display=”]<\/p>\n [\/av_cell_one_fifth][\/av_layout_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [av_layout_row border=” min_height_percent=” min_height=’0′ color=’main_color’ mobile=’av-flex-cells’ id=” av_element_hidden_in_editor=’0′ mobile_breaking=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=”] [av_cell_one_fifth vertical_align=’top’ padding=’30px’ background_color=” src=” background_attachment=’scroll’ background_position=’top left’ background_repeat=’no-repeat’ mobile_display=”] [\/av_cell_one_fifth][av_cell_three_fifth vertical_align=’top’ padding=’30px’ padding_sync=’true’ background_color=’#f4f3f2′ src=” attachment=” attachment_size=” background_attachment=’scroll’ background_position=’top left’ background_repeat=’no-repeat’ mobile_display=”] [av_one_fifth first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=”] […]<\/p>\n","protected":false},"author":1,"featured_media":25788,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[116,115,123],"tags":[],"class_list":["post-25242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fst","category-ruang-baca-virtual","category-teknologi-pangan-s1"],"_links":{"self":[{"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/posts\/25242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/comments?post=25242"}],"version-history":[{"count":6,"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/posts\/25242\/revisions"}],"predecessor-version":[{"id":29013,"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/posts\/25242\/revisions\/29013"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/media\/25788"}],"wp:attachment":[{"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/media?parent=25242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/categories?post=25242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pustaka.ut.ac.id\/lib\/wp-json\/wp\/v2\/tags?post=25242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAriyanti Hartari<\/strong><\/p>\n\n
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