Lecture 01 2023 Basic Food Biochemistry PDF

Program Studi Teknologi Pangan Departemen Departemen Ilmu dan Teknologi Pangan Ilmu dan Teknologi – Fakultas Pangan, FATETA, Teknologi Pertanian IPB Universit...

Program Studi Teknologi Pangan Departemen Departemen Ilmu dan Teknologi Pangan Ilmu dan Teknologi – Fakultas Pangan, FATETA, Teknologi Pertanian IPB University, – Institut Pertanian http://fst.ipb.ac.id Internationally Recognized Undergraduate Program by ASIIN, IFT & IUFoST TPN 1241 Biokimia Pangan Dasar I. Course Introduction Program Studi Teknologi Pangan Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University Lecture 1 1.1. Course Introduction 1.2. Introduction to Cell Departemen Ilmu dan Teknologi Pangan, FATETA, IPB University, http://fst.ipb.ac.id Description ❖3 Credit Course ❖Lecturers: ▪ Dr. Puspo Edi Giriwono (PEG) - Coordinator ▪ Prof. Dr. Sedarnawati Yasni (SYA) ▪ Ir. Sutrisno Koswara, M.Si (SKO) ▪ Dr. Saraswati (SAR) ❖This course introduces the basic principle of biochemistry and molecular biology in relation to food science and technology, post harvest physiology and food biotechnology. Departemen Ilmu dan Teknologi Pangan, FATETA, IPB University, http://fst.ipb.ac.id By the end of the course, ….. students are expected to have learned fundamental under-standings of biochemistry and molecular biology, which is important to comprehend food characteristics, food enzymology, food bioenergetics as well as food biotechnology. identification of cell compartments and macromolecules in foods as well as their roles in biochemical process biochemical process in ATP generating and role of foods, basic genetics in relation with food biotechnology. Departemen Ilmu dan Teknologi Pangan, FATETA, IPB University, http://fst.ipb.ac.id Cognitive Level Departemen Ilmu dan Teknologi Pangan, FATETA, IPB University, http://fst.ipb.ac.id Course Outline Minggu Pokok Bahasan Sub-pokok Bahasan KP1 KP2 KP3 KP4 note 1 A. Course Introduction Course rules Specific learning outcomes and cognitive levels for each topic B. Cell Prokaryotic cells SYA SKO PEG PEG Eukaryotic cells Cell compartment and their characteristics 2 Water and Biomolecule Polarity and hydrogen bond Non covalent interactions in biomolecule SYA SKO PEG PEG Functional groups in biomolecule Building blocks of biomolecule Course Outline Minggu Pokok Bahasan Sub-pokok Bahasan KP1 KP2 KP3 KP4 note 3 Energetics in Biochemical Basic terminologies Reactions Redox, free energy and relevant thermodynamic laws SYA SKO PEG PEG Case study and example 4 Amino Acid and Proteins Structure and classification of amino acid Primary, Secondary, Tertiary and SYA SKO PEG SAR Quarternary Structure Protein in Action; Meat Protein and Hemoglobin Course Outline Minggu Pokok Bahasan Sub-pokok Bahasan KP1 KP2 KP3 KP4 note 5 A. Enzymology Definition and classification of enzyme Catalytic mechanism; Chymotrypsin SYA SKO PEG PEG B. Food Enzymes Enzyme activity and kinetics Enzymes in Food Enzymes in Food Processing 6 DNA, Protein Synthesis Nucleic acid and its building block Replication, transcription and SYA SKO PEG PEG translation Course Outline Minggu Pokok Bahasan Sub-pokok Bahasan KP1 KP2 KP3 KP4 note 7 Food Biotechnology Gene technology Genetically modified food SYA SKO PEG PEG Applications UTS Course Outline Minggu Pokok Bahasan Sub-pokok Bahasan KP1 KP2 KP3 KP4 note 8 A. Metabolism of Digestion of macromolecules Macro-Molecules Catabolism and anabolism B. Glycolysis Steps and pathways of glycolysis SKO SYA SAR SAR Energy balance Downstream process Pyruvate dehydrogenase complex 9 A. TCA Cycle Precursor of TCA cycle, Fatty acid and AA deamination Step and pathway Energy Balance B. Electron Transport Compounds in oxidative phosphorylation SKO SYA SAR SAR Chain Electron transport chain complex Proton gradient and chemical osmotic theory ATP generating system Course Outline Minggu Pokok Bahasan Sub-pokok Bahasan KP1 KP2 KP3 KP4 note 10 Food Biochemistry Important reactions in post harvest in Plant physiology Commodities Biochemical changes during post harvest SKO SYA SAR SAR Biochemical changes during post mortem Implication on quality of food 11 Food Biochemistry Important reactions in post harvest in Animal physiology Commodities Biochemical changes during post harvest SKO SYA SAR SAR Biochemical changes during post mortem Implication on quality of food Course Outline Minggu Pokok Bahasan Sub-pokok Bahasan KP1 KP2 KP3 KP4 note 12 Studium Generale Insights on application of food biochemistry in food industry SKO SYA SAR PEG online Guest Lecture DTA DTA DTA DTA 13 PBL – Case Study – Solving food issues/problems Breakout rooms from biochemistry aspect. SKO SYA SAR SAR Topics to be determined 14 PBL – Group Presenting group paper on case Presentations study SKO SYA SAR SAR  Grading No Kriteria Penilaian Rentang Bobot Nilai Dalam Point Rentang Skor Nilai (%) Huruf 1. Ujian Tengah Semester 0 – 100 A 4,0 80-100 25 (UTS) AB 3,5 75-79 2. Ujian Akhir Semester (UAS) 0 – 100 25 B 3,0 70-74 3. Tugas Studium Generale 60 – 100 BC 2,5 65-69 10 C 2,0 55-64 (PBL) D 1,0 45-54 4. Tugas Kelompok (PBL) 60 – 100 20 E 0,0