{"id":3921,"date":"2016-08-08T09:15:10","date_gmt":"2016-08-08T02:15:10","guid":{"rendered":"http:\/\/www.pustaka.ut.ac.id\/en\/?p=3921"},"modified":"2021-10-01T10:40:20","modified_gmt":"2021-10-01T03:40:20","slug":"pang4428-praktikum-prinsip-teknik-pangan","status":"publish","type":"post","link":"https:\/\/pustaka.ut.ac.id\/lib\/pang4428-praktikum-prinsip-teknik-pangan\/","title":{"rendered":"PANG4428 &#8211; Praktikum Prinsip Teknik Pangan"},"content":{"rendered":"[av_layout_row border=&#8221; min_height_percent=&#8221; min_height=&#8217;0&#8242; color=&#8217;main_color&#8217; mobile=&#8217;av-flex-cells&#8217; id=&#8221; av_element_hidden_in_editor=&#8217;0&#8242; mobile_breaking=&#8221; av-desktop-hide=&#8221; av-medium-hide=&#8221; av-small-hide=&#8221; av-mini-hide=&#8221;]\r\n\r\n[av_cell_one_fifth vertical_align=&#8217;top&#8217; padding=&#8217;30px&#8217; background_color=&#8221; src=&#8221; background_attachment=&#8217;scroll&#8217; background_position=&#8217;top left&#8217; 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custom_border_color=&#8221; custom_margin_top=&#8217;30px&#8217; custom_margin_bottom=&#8217;30px&#8217; icon_select=&#8217;yes&#8217; custom_icon_color=&#8221; icon=&#8217;ue808&#8242; av-desktop-hide=&#8221; av-medium-hide=&#8221; av-small-hide=&#8221; av-mini-hide=&#8221;]\r\n\r\n[av_textblock size=&#8221; font_color=&#8221; color=&#8221; av-medium-font-size=&#8221; av-small-font-size=&#8221; av-mini-font-size=&#8221; admin_preview_bg=&#8221;]\r\n<p style=\"text-align: justify;\"><strong>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>\r\n[\/av_textblock]\r\n\r\n[av_button label=&#8217; elearning.ut.ac.id&#8217; link=&#8217;manually,http:\/\/elearning.ut.ac.id&#8217; link_target=&#8221; size=&#8217;small&#8217; position=&#8217;center&#8217; icon_select=&#8217;yes&#8217; icon=&#8217;ue836&#8242; font=&#8217;entypo-fontello&#8217; color=&#8217;theme-color&#8217; custom_bg=&#8217;#444444&#8242; custom_font=&#8217;#ffffff&#8217; admin_preview_bg=&#8221;]\r\n\r\n[\/av_one_fifth][av_three_fifth min_height=&#8221; vertical_alignment=&#8221; space=&#8221; custom_margin=&#8221; margin=&#8217;0px&#8217; padding=&#8217;0px&#8217; border=&#8221; border_color=&#8221; radius=&#8217;0px&#8217; background_color=&#8221; src=&#8221; background_position=&#8217;top left&#8217; background_repeat=&#8217;no-repeat&#8217; animation=&#8221; mobile_breaking=&#8221; mobile_display=&#8221;]\r\n\r\n[av_heading tag=&#8217;h5&#8242; padding=&#8217;10&#8217; heading=&#8217;PANG4428 &#8211; Praktikum Prinsip Teknik Pangan&#8217; color=&#8221; style=&#8221; custom_font=&#8221; size=&#8221; subheading_active=&#8221; subheading_size=&#8217;15&#8217; custom_class=&#8221; admin_preview_bg=&#8221; av-desktop-hide=&#8221; av-medium-hide=&#8221; av-small-hide=&#8221; av-mini-hide=&#8221; av-medium-font-size-title=&#8221; av-small-font-size-title=&#8221; av-mini-font-size-title=&#8221; av-medium-font-size=&#8221; av-small-font-size=&#8221; av-mini-font-size=&#8221;][\/av_heading]\r\n\r\n[av_textblock size=&#8221; font_color=&#8221; color=&#8221; av-medium-font-size=&#8221; av-small-font-size=&#8221; av-mini-font-size=&#8221; admin_preview_bg=&#8221;]\r\n<strong>Ariyanti Hartari<\/strong>\r\nEdisi 1 \/ 2 SKS \/ Modul 1-6\r\n213 halaman: ilustrasi; 21 cm.\r\nISBN 9789790115835\r\nTangerang Selatan: Universitas Terbuka, 2010\r\n\r\nDDC 23: 664\r\n[\/av_textblock]\r\n\r\n[av_textblock size=&#8221; font_color=&#8221; color=&#8221; av-medium-font-size=&#8221; av-small-font-size=&#8221; av-mini-font-size=&#8221; admin_preview_bg=&#8221;]\r\n<p style=\"text-align: justify;\">Mata kuliah ini membahas tentang aplikasi praktis dari prinsip-prinsip pengolahan pangan meliputi satuan dan dimensi, kesetimbangan massa, prinsip termodinamika dan kesetimbangan 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 teknik proses pengolahan pangan berdasarkan sifat fisik dan koligatif bahan\/pangan.<\/p>\r\n[\/av_textblock]\r\n\r\n[av_tab_container position=&#8217;top_tab&#8217; boxed=&#8217;border_tabs&#8217; initial=&#8217;1&#8242;]\r\n[av_tab title=&#8217;Daftar Isi&#8217; icon_select=&#8217;no&#8217; icon=&#8217;ue800&#8242; font=&#8217;entypo-fontello&#8217;][pdf-embedder url=&#8221;https:\/\/pustaka.ut.ac.id\/lib\/wp-content\/uploads\/pdfmk\/PANG4428-DI.pdf&#8221;][\/av_tab][av_tab title=&#8217;Tinjauan Mata Kuliah&#8217; icon_select=&#8217;no&#8217; icon=&#8217;ue800&#8242; font=&#8217;entypo-fontello&#8217;][pdf-embedder url=&#8221;https:\/\/pustaka.ut.ac.id\/lib\/wp-content\/uploads\/pdfmk\/PANG4428-TM.pdf&#8221;][\/av_tab][av_tab title=&#8217;Modul 1&#8242; icon_select=&#8217;no&#8217; icon=&#8217;ue800&#8242; font=&#8217;entypo-fontello&#8217;][pdf-embedder url=&#8221;https:\/\/pustaka.ut.ac.id\/lib\/wp-content\/uploads\/pdfmk\/PANG4428-M1.pdf&#8221;][\/av_tab][av_tab title=&#8217;Katalog Dalam Terbitan&#8217; 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