S2: PRODUK TERNAK FUNGSIONAL

KULIAH 2018

MINGGU 1. PENDAHULUAN

Metode Belajar: Kuliah Tatap Muka

Referensi:

a.  Concepts and trends of functional foods: a review

b.  Functional foods: Hopefulness to good health

c.  Animal products as coventional and functional food-an overview

MINGGU 2. TEKNOLOGI FERMENTASI UNTUK MENGHASILKAN PRODUK MAKANAN FUNGSIONAL

Metode Belajar: Kuliah Tatap Muka

Materi Kuliah: Topik 2. Fermentasi Overview

Referensi:

a. Fermentation in World Food Processing

b. Spontaneous Food Fermentations and Potential Risks for Human Health

MINGGU 3. PROBIOTIK

Metode Belajar: Self Directed Learning (Petunjuk SDL Minggu 3)

Materi Kuliah: Topik 3. Produk Ternak Sebagai Sumber Probiotik

Referensi:

a. Health Benefits of Probiotic: A Review

b. Beneficial effects of probiotic 

c. Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

MINGGU 4. PEPTIDA BIOAKTIF

Metode Belajar: Self Directed Learning (Petunjuk SDL Minggu 4)

Bahan Kuliah (Unduh)

Referensi:

a. Artikel 1 (Unduh)

b. Artikel 2 (Unduh)

MINGGU 5. PRODUK MAKANAN FUNGSIONAL DARI SUSU

Referensi:

a.  Properties and benefits of kefir-A review.

b.  Review on medicinal and nutritional values of goat milk

c.  Nutraceutical properties of milk and milk products: A review

d.  Buttermilk: much more than a source of milk phospholipids

MINGGU 6. PRODUK MAKANAN FUNGSIONAL DARI DAGING

Referensi:

a.  Strategies for designing novel functional meat products

MINGGU 7. PRODUK MAKANAN FUNGSIONAL DARI TELUR

Referensi:

a. Modified or enriched eggs: A smart approach in egg industry