TEKNOLOGI PENGOLAHAN LEMAK DAN MINYAK
Keywords:
TEKNOLOGI PENGOLAHAN, LEMAK DAN MINYAKSynopsis
Lemak dan minyak merupakan komponen penting dalam sistem pangan yang memiliki peranan besar terhadap karakteristik sensoris, nilai gizi, stabilitas, serta mutu produk pangan. Perkembangan ilmu dan teknologi di bidang pengolahan lemak dan minyak menuntut mahasiswa untuk memahami tidak hanya aspek dasar mengenai struktur dan sifat fisikokimia lemak, tetapi juga berbagai teknologi ekstraksi, pemurnian, modifikasi, analisis mutu, hingga aspek kesehatan dan lingkungan yang berkaitan dengan penggunaannya.
Materi dalam buku ini disusun secara sistematis sesuai dengan capaian pembelajaran mata kuliah, meliputi pengantar lemak dan minyak, struktur dan sifat kimia, sifat fisik, sumber bahan baku. metode ekstraksi, proses refining, modifikasi lemak, oksidasi dan ketengikan, stabilitas, analisis mutu, aplikasi dalam pangan olahan, minyak fungsional, hingga studi kasus industri minyak nabati. Dengan pendekatan tersebut, mahasiswa diharapkan mampu memahami konsep secara teoritis sekaligus menerapkannya dalam konteks industri pangan modern.
Chapters
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KATA PENGANTAR
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DAFTAR ISI
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BAB 01 PENGANTAR MATA KULIAH TEKNOLOGI PENGOLAHAN LEMAK DAN MINYAK
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BAB 02 STRUKTUR KIMIA LEMAK
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BAB 03 SIFAT FISIK DAN KIMIA LEMAK
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BAB 04 SUMBER BAHAN BAKU LEMAK DAN MINYAK DI ALAM
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BAB 05 EKSTRAKSI MINYAK DARI BAHAN PANGAN
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BAB 06 REFINING (PEMURNIAN MINYAK)
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BAB 07 MODIFIKASI LEMAK
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BAB 08 OKSIDASI LEMAK
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BAB 09 ANTIOKSIDAN PADA LEMAK-MINYAK
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BAB 10 ANALISIS MUTU LEMAK
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BAB 11 APLIKASI LEMAK/MINYAK DI INDUSTRI
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BAB 12 MINYAK FUNGSIONAL
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BAB 13 PENANGANAN LIMBAH MINYAK/LEMAK DAN LINGKUNGAN
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BAB 14 GAGASAN INOVATIF PENANGANAN DAN PENGOLAHAN LIMBAH BERMINYAK MENJADI PRODUK BERGUNA
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DAFTAR PUSTAKA
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GLOSARIUM
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BIODATA PENULIS
Downloads
References
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