LABORATORIUM KIMIA DAN BIOKIMIA PANGAN PS. ITP, JURUSAN ITP FTP UB KA.LAB. : Prof..Ir. Simon B.W., M.App.Sc. Ph.D. Anggota : DR. YUNIANTA DEA DR. TETI ESTIASIH IR. MOCH. NUR MSc IR. WENNY M. Food.Sc IR. ERRYANA MARTATI Ph.D. ( SEDANG SEKOLAH DI BELANDA)

SPECIAL RESEARCH TOPIC:  FOOD SAFETY:  FOOD EXPIRED DATE  THE USE OF ENZYME IN FOOD PROCESSING:  IDENTIFICATION NATURAL FOOD ADDITIVE  ISOLATION, EXTRACTION DAN FRACTIONATION, IDENTICATION FOOD BIOACTIVE AND FOOD FLAVOUR

SPECIAL RESEARCH TOPIC:  MODIFIED STARCH, ESPECIALLY LOCAL STARCH TUBERS OR SEED SOURCES  NATURAL FOOD ADDITIVES FROM LOCAL SOURCES.

Developing a Functional Food Developing of Instant food rich in antioxidant Developing of bioactive enriched food Developing of food and drinks rich in fiber

Utilization of Food Enzyme forFood Productions Developing method of clarifying food drinks by means of food enzyme The use of food enzyme for purification of food processing

MODIFIED STARCH, from LOCAL STARCH TUBERS OR SEED SOURCES Modified starch from sweet potatoes or cassava starch for The production of starch potato immitation: Study : Microscopic study of Starch granules Modified physical characteristics: stickyness, glossyness, adhereness, viscosity,

Explorations of Porang/Konjac Processing Technology Development of extraction and purification methods of Porang flour by physical and chemical techniques Development of New Food and Drink Products based on non-stingy taste glucomannan flour Exploration of Bioactive substances of Porang flour for Food Additive The use of non-toxic glucomannan powder for a Functional Foods Exploration of solid waste of Porang Production for natural insecticide or other products

Explorations of Local Resources for Bioactive Productions Identification of bioactives substances by GC/LC-MS and FTIR Analysis. The Use of bioactive substances for antimicrobial, antitumor and anticancer studies. The use of bioactive substances for anti degenerative diseases

Special treatments for: Mahasiswa IPK RENDAH Riset lapang: Riset BENTUK RIVIEW JURNAL PEMECAHAN MASALAH UKM  FORMULA PRODUK BERBASIS HPP  MENCARI FORMULA DGN HPP TERENDAH, KUALITAS TIDAK BERBEDA DGN PRODUK KOMERSIAL YG SUDAH ADA  FORMULA PRODUK BARU  APLIKASI MESIN PRODUKSI UNTUK EFISIENSI PROSES PRODUKSI: PENERAPAN MESIN PENGUPAS KEDELE UNTUK PRODUKSI TEMPE DLL

SKRIPSI BENTUK MENULIS REVIEW JURNAL TOPIK MASALAH: PANGAN LOKAL SYARAT: JUMLAH PUSTAKA JURNAL MINIMAL 30 JUDUL JURNAL: INTERNASIONAL/NASIONAL YANG TERKAIT DENGAN TOPIK REVIEW CONTOH: BAKSO MALANG DENDENG SAPI INDONESIA GETUK INDONESIA BREM INDONESIA LEMPOK INDONESIA

FORMAT REVIEW PENDAHULUAN JENIS PRODUK YANG ADA TINGKAT PENERIMAAN KONSUMEN VARIASI PROSES PENGOLAHAN KUALITAS FISIKO-KIMIA PRODUK NILAI GIZI PRODUK KEMUNGKINAN INOVASI PRODUK TREN KONSUMEN TERHADAP PRODUK OLEH-OLEH KESIMPULAN DAFTAR PUSTAKA