Agroindustrial Technology

This course deliver ICT principle and tools toward a basic knowledge and technique in industrial computer application such as algorithm based problem solving and programming, some fundamental aspect of object-oriented programming with such as function, recursive, array, class/object, linked list and queue, preparing user interfaces and simple application support to database and web implementation.

Course content consisting basic knowledge and skill about engineering drawing principles, including manual drawing techniques (drafting) as well as introduction to computerized aided drawing & design (CAD). 
This course introduces agroindustry in a wideperspective. The course gives knowledgeand understanding on various topics related to agroindustry and its supportingsciences.
This course introduces studies on work methods and work measurements systems, including principles of motion study, work simplification and work measurement, human and environmental factors in the work system, ergonomyand determination of standard time
This course discusses various aspects in human resource development (HRD) including strategy , empowerment, motivation,team building; and important functions in development including compensation,training, and industrial relations.
This course provides the basis for calculating the control of industrial systems, including an introduction and illustrations of control systems, introduction to control theory, functions, introduction to mathematical discrete, deferential and integral, and the Laplace transform and its applications in control and optimization of industrial processes and management.
The course provides a basic principle in chemical engineering process and introducing to the principles and techniques used in the field of agroindustrial and chemical engineering. The emphasis of the course involves learning how to formulate and solve material balance, energy balance and both simultaneously. The student aimed to become familiar with the use of units, physical properties and the behavior of gases and liquids. The course put into practice for the student to develop problem solving skill.
This course provides and discusses practical knowledge on analysis of physico-chemical properties of agroindustrial raw materials and products, quality assessment, and proximate analysis. This practical course link theory and practice in the laboratories with real practice in industry
This course covers the multidisiplinaryrelationship between basic sciences (microbiological aspects, biochemicalaspects, and engineering aspects) and its applications in producingcells/biomass, products with high productivity and efficiency.
Bioprocess Laboratory provides the knowledge and skill with functional and effective experiences to work with, understand, and appreciate the importance of microorganism and enzyme to basic life process, covering the implementation of Good Laboratory Practices in Bioprocess Laboratory, fundamental procedures used in microscopy and preparation of microbial laboratory materials & equipments, transfer of culture & colony counting technique, demonstrate simple staining technique, technique for isolating pure culture, intracellular metabolism, preparation & characterization of enzyme, and microbiological analysis of water, industrial equipments, food & agroindustrial products.
T his course provide students with understanding of microorganisms in generalincluding classification, reproduction, isolation, selection, nutritionrequirement and growth condition; apparatus (bioreactor) and control ofcultivation condition; harvesting andpurification; example of the utilization of microorganism for producing variousproducts/services (food, non food, bioremediation );and e ffectsof microorganisms in deterioration andtoxicity in agroindustry.
This course give knowledge and skill on definition, function and role of packaging, classification of packaging, basic properties of packaging materials (physical, mechanical, optical and thermal), interaction between packaging material with food packaged, requirement of distribution packaging, standardization of distribution packaging related to mode of transportation
This course provides students with practical knowledge on basic principles of accupational health and safety, ability to indentification potency and sources of hazards and risks relating for it control in work place
Matakuliah ini akan membahas faktor-faktor dan teknik dalam merancang dan mengevaluasi tataletak suatu pabrik serta alat penanganan bahan dalam kegiatan produksi
This course is designed to give the students a comprehensive understanding and skill in the design and integration of plant layout and material handling. It will cover the factors, method and techniques in facility location, selection and managing of material handling equipment.

Operations Research is a very important area of study, which tracks its roots to business applications. It combines the three broad disciplines of Mathematics, Computer Science, and Business Applications. This course will formally develop the ideas of developing, analyzing, and validating mathematical models for decision problems, and their systematic solution. The course will involve programming and mathematical analysis.

System analysis and decision making discusses system approaches and decision techniquesuch as performance index based on decision, construct matrix, Bayesian decision, exponential comparison technique, quality function deployment, decision tree, voting system,decision analysis. Decision Support Systems and system development and evaluation are discussed in detail with emphasize onsystem project development.

This course provides an introduction to the principle of optimization technique. Excerces on non linear equation related to the optimization with constraint and without constraint. Application to industrial process and managerial optimization problems.
This course discusses the basic principle of operations unit covering theory and basic calculation of unit operation for agroindustrial and chemical processes. The basic principle phenomenon of unit oprerations are underlined by applying the momentum, mass and heat transfer
An introduction to the basic principle of unitprocess covering chemical, biochemical, biological processes in agroindustry,process basic design, application of unit and process changes. A lot of casestudies in agroindustry, such as processes in industry of carbohydrate material (h y drol y sis, pol y meri z a t i on , isomeri z a t i on , Ma illard reaction , cross-linking process, ra c emi z a t i on, etc.). Processesin industry of fat and oil material (o x ida t i on , redu ct i on , h y drol y sis, esterifi c a t i on , transesterifi c a t i on , interesterifi c a t i on , h y drogena t i on , ne u trali z a t i on, saponifi c a t i on , amida t i on , epo x ida t i on , sulfona t i on , and sulfatation) . Processes inindustry of protein material ( gelatine production process , leather tanning , denatura t i on pro cess , c onjuga t i on pro cess ) . Pro cesses in naturalpigmentation change. Processes in forming natural and synthetic flavour andfragrance. Enzymatic processes ( catalytic process by carbohydrase, lipase,protease and other enzymes ) . Fermentation processes in fermented system ( process in yieldingprimary and secondary metabolite and potential product produced to becommercialized ) .
This cource provides knowledges and skill about theplantation commodity witch containing xanthine alkaloids coumponds that isstimulants i.e. tea, coffee, and cocoa; covering commodity characteristics,processing technology, products and grade of their qualities
An introduction to the basic carbohydrate chemistry and structure of starch and sugar covering a practical approach to understand the basicproperties of starch and sugar as food ingredients and raw materials for agroindustry, potential tropical/local sources of starch and sugar, extraction principle techniques, physico-chemical properties, application of enzymes in starch and sugar industry, modification and conversion of starch and sugars, and quality control and application of Good Manufacturing Practices in starch- and sugar-based industries
This course deliver knowledge of recent condition, market and bussiness prospect of essential oils, spices and phytochemicals, botany of essential oil and phytopharmaca plants, chemistry, extraction and purification technology, analysis and quality control, application and products development with enterprise viability
This course discusses knowledge on cultivation process design whichcovers environmental factors that affectmicrobial growth; enzymatic technology, bioreactor and instrument, cultivationprocess, downstream process and techno-economy bioprocess aspects; holisticunderstanding on bioindustrial technology and how to develop bioindustrialproducts
This course introduce the basic and principle of quality control covering definition, application, method of control, standard and properties physics, chemicals, microbiology (HACCP), organoleptic, sampling technique, statistic analysis, TQM (Total Quality Management) and its implementation in industry
Provide student’s with practical knowledge, skill and experiences through industrial work and application of science and technology in industry, industrial estate or region
Introductionto the basic principle of plant design, covering technique, factors andstrategies for the design of agroindustrial process. The courseware is provided to develop student capability andskills for preparing a detailed estimation design of agroindustrial plant.
An introduction to the basic oil/fat chemistry and structure of oil/fat covering a practical approach to understand the basic properties of oil/fat as food ingredients and raw materials of agroindustry, potential tropical/local sources of oil/fat extraction/isolation of oil/fat principle techniques, physico-chemical properties of oil/fat, application of enzymes in oil/fat conversion, modification and conversion of oil/fat to oleochemicals (basic and derivatives), emulsion technology (food and non food emulsion).
Providestudents with knowledge on pricinples of material conservation, industrialpollution control, and wastes treatment technologies to minimize negativeenvrironmental impacts of industry
Mata kuliah ini memberikan pengetahuan dan pemahaman bagaimana menerapkan pengetahuan teknik (engineering) dan teknologi (technology) untuk menghasilkan rencana (merancang) proyek atau bisnis dalam rangka mengembangkan agroindustri; teknik-teknik manajemen, perencanaan, penjadwalan, pengendalian, dan evaluasi proyek serta perancangan proses produksi dan operasi akan digunakan untuk mengkaji penerapan suatu teknologi agroindustri menjadi usaha industri (translating a technology- based idea into reality); issue-issue internasional akan memberikan wawasan kepada mahasiswa untuk mengembangkan agroindustri secara lebih luas.
Scientific Writing and Presentation provide student with ability to preparte and present scientific paper orally in a seminar forum. The seminar contents may be results of experiments, survey, apprenticeship or field practices, industrial success story, or lesson learned.
Provide student with ability to preparte and present scientific paper orally in a seminar forum. The seminar contents may be results of experiments, survey, apprenticeship or field practices, industrial success story, or lesson learned.
Student final project (skripsi) is designed to improve student analitical ability in agroindustrial development based on scientific approachs. The product of the final student’s project is a scientific report (skripsi) in form of field of a systematic written report of research results or alternatively report of apprenticeship results in a industry or industrial estate. The skripsi should contain new empirical or theoretical knowledge, theory, model, concept, methodology, design or technological innovation produced though systematic experiments, field survey, secondary data or literature study. The apprenticeship is designed to improve industrial practical experience and skill in the field of agroindustry in particularly experience and skill in industrial problems identification and solving the specific selected problems. The skripsi may be completed individually or in group of students (2-5 students per group).