ASPEK KOMPETENSI DALAM KKNI

Aspects of Competence in KKNI

BIDANG KAJIAN

Field of Study

ISI

Content

  NO

No

KOMPETENSI LULUSAN

Graduates Competence

1. ASPEK LINGKUP KERJA BERDASARKAN PENGETAHUAN

 

1. ASPECT OF WORK BASED ON KNOWLEDGE

I. KIMIA DAN ANALISIS PANGAN

I. CHEMICAL AND FOOD ANALYSIS

A. Pengetahuan tentang sumber, struktur dan sifat komponen pangan (air, karbohidrat  protein, lemak, vitamin, mineral, bahan tambahan pangan, pigmen, flavor, senyawa pencemar dalam pangan)

A. Knowledge of the source, structure and properties of food components (water, carbohydrates, proteins, fats, vitamins, minerals, food additives, pigments, flavors, compounds contaminants in food)

1 Mampu menjelaskan prinsip-prinsip kimia yang mendasari sifat-sifat dan reaksi-reaksi berbagai komponen pangan

Being able to explain the principles underlying chemical properties and reactions of various food components

B. Pengetahuan tentang berbagai reaksi di dalam bahan pangan, mencakup perubahan kimia yang terjadi selama pengolahan, penyimpanan, dan penggunan bahan tambahan pangan

B. Knowledge of the various reactions in foodstuffs, including chemical changes that occur during processing, storage, and use of food additives

2 Mampu menjelaskan cara reaksi-reaksi kimia dalam bahan pangan serta kaitan reaksi kimia selama pengolahan, masa simpan bahan dan produk pangan

Being able to explain how chemical reactions in food and the relation of chemical reactions during processing, the shelf life of materials and food products

C.Pengoperasian peralatan laboratorium  baik dasar, maupun terapan; meliputi prinsip, metode, dan teknik analisis komponen bahan pangan  secara kimiawi (kualitatif & kuantiatif)

C. Operation of laboratory equipment both basic and applied; covers the principles, methods, and analysis techniques for foodstuffs chemical components (qualitative & quantitative)

3 Mampu melakukan berbagai teknik analisis kimia, baik dasar maupun terapan

Being able to perform a wide range of chemical analysis techniques, both basic and applied

4 Mampu menjelaskan prinsip, metode dan teknik analisis pangan

Being able to explain the principles, methods and techniques of food analysis

5 Mampu memilih metode dan teknik analisis pangan yang tepat dan sesuai kebutuhan

Being able to choose methods and analysis techniques appropriate food and as needed

6 Terampil dalam melakukan pekerjaan di laboratorium analisis pangan

Skilled in doing work in the food analysis laboratory

II. MIKROBIOLOGI & KEAMANAN PANGAN

II.MICROBIOLOGY & FOOD SAFETY

A. Pengetahuan tentang mikroba  merugikan dalam sistem pangan

A. Knowledge of harmful microbes in the food system

 

7

Mampu menjelaskan mikroba yang merugikan dalam pangan dan pengaruhnya terhadap keamanan pangan

Being able to explain the harmful microbes in food and the impact on food safety 

8  Mampu mengidentifikasi kondisi untuk inaktivasi, membunuh dan menghilangkan bahaya mikroba merugikan yang terdapat pada bahan dan produk olahan pangan

Being able to identify the conditions for inactivation, killing and eliminating the dangers of harmful microbes contained in materials and processed food products

 

9 Mampu menjelaskan metode dan  terampil menggunakan teknik analisis  untuk mengidentifikasi mikroba dalam pangan secara kualitatif dan kuantitatif

Being able to explain the methods and good at using analytical techniques to identify microbes in food qualitatively and quantitatively

 

10  Mampu menggunakan teknik laboratorium untuk menguji/ menentukan mutu mikrobiologis suatu bahan pangan secara kualitatif dan kuantitatif

Being able to use laboratory techniques to test /determine the microbiological quality of a food qualitatively and quantitatively

B. Pengetahuan tentang mikroba yang bermanfaat dalam sistem pangan

B. Knowledge of beneficial microbes in the food system

11 Mampu memahami prinsip-prinsip yang terlibat dalam pengawetan pangan dan proses pengolahan pangan secara fermentasi

Being able to understand the principles involved in the preservation of food and food processing fermentation

C. Pengetahuan tentang pengaruh pertumbuhan dan  daya tahan mikroba dalam sistem pangan

C. Knowledge of the effect of microbial growth and survival in the food system

12  Mampu menjelaskan peranan inaktivasi mikroba, adaptasi & faktor-faktor pertumbuhan mikroba

Being able to explain the role of microbial inactivation, adaptation and growth factors microbes

D.  Pengetahuan tentang bahaya mikroba kimia dan fisik serta pengendaliannya dalam Sistem pangan

D. Knowledge of microbial chemical and physical hazards and control in the food system

 

13 Mampu menjelaskan metode pengendalian mikroba, kimia dan fisik dalam sistem pangan

Being able to explain a method of controlling microbial, chemical and physical in the food system

E. Pengetahuan tentang sanitasi dan higiene di industri pangan

E. Knowledge of sanitation and hygiene in the food industry

14 Mampu menjelaskan prinsip dan penerapa pembersihan dan sanitasi dalam pengolahan pangan

Being able to explain the principles and application of cleaning and sanitizing in food processing

III. KETEKNIKAN & PROSES PANGAN

 

III. ENGINEERING & FOOD PROCESS

A. Pengetahuan tentang karakteristik bahan pangan

A. Knowledge of the characteristics of foodstuffs

15 Mampu menjelaskan karakteristik  bahan pangan, meliputi sumber dan keragaman bahan pangan serta pengaruhnya terhadap proses operasi pengolahan pangan

Being able to explain the characteristics of foodstuffs, including the sources and diversity of foodstuffs and the effect on the process of food processing operations

B.pengetahuan tentang prinsip-prinsip pengolahan dan pengawetan pangan

B. Knowledge of the principles of processing and preserving food

16 Mampu menjelaskan mekanisme kerusakan bahan pangan dan menetapkan cara pengendaliannya

Being able to explain the mechanism of destruction of foodstuffs and define how to control it

17 Mampu menjelaskan prinsip-prinsip pengawetan untuk menghasilkan produk pangan yang aman dikonsumsi

Being able to explain the principles of preservation to produce food products that are safe for consumption

18  Mampu menjelaskan prinsip dan mengaplikasikan teknologi pengolahan pangan, (praktek dan teknik pengolahan terkini), terhadap mutu produk pangan

Being able to explain and apply the principles of food processing technology, (practice and the latest processing techniques), the quality of food products

C  Pengetahuan tentang prinsip proses pangan dan mesin/peralatan pangan

C Knowledge of the principles of food processes and machinery /equipment food

 

19 Mampu mengaplikasikan unit operasi di industri pangan

Being able to apply the operating units in the food industry

20 Mampu mengaplikasikan neraca bahan dan energi dalam pengolahan pangan

Being able to apply material and energy balance in food processing

21 Mampu mengidentifikasi unit operasi dan Mesin/Peralatan yang tepat dalam menghasilkan suatu produk pangan

Being able to identify the operating unit and machinery/equipment appropriate to produce a food product

D. Pengetahuan tentang bahan, mesin/peralatan dan metode pengemasan

D. Knowledge of materials, machinery /equipment and methods of packaging

 

 

22 Mampu mengidentifikasi berbagai sifat dan penggunaan bahan pengemas

Being able to identify the various properties and the use of packaging materials

23 Mampu mengkalkulasi kebutuhan bahan baku dan bahan pengemas di industri pangan

Being able to calculate the need for raw materials and packaging materials in food industry

E. Pengetahuan tentang pengelolaan air dan limbah industri pangan

E. Knowledge about water management and food industry waste

24 Mampu mengidentifikasi cara pengelolaan air dan limbah yang optimal dalam pengolahan pangan

Being able to identify the ways of water and waste management are optimal in food processing

IV. BIOKIMIA PANGAN & GIZI

IV. FOOD BIOCHEMISTRY and NUTRITION

A. Pengetahuan Prinsip, proses biokimia dan  nilai biologis pangan serta pengaruhnya terhadap status gizi dan kesehatan tubuh

A. Knowledge of principles, biochemical processes, and biological value of food and its effects on the nutritional status and health of the body

25 Mampu menjelaskan prinsip dan proses biokimia, konsep dasar ilmu gizi serta hubungan antara konsumsi pangan dengan staus gizi dan kesehatan

Being able to explain the principles and biochemical processes, the basic concepts of nutritional science, and the relationship between food consumption and nutritional and health status

26  Mampu menjelaskan perubahan fungsi biologis komponen pangan akibat proses pengolahan

Able to explain the changes in the biological functions of food components due to the food processing

27 Mampu menjelaskan fungsi biologis pangan untuk kesehatan dan nilai gizi

Able to explain the biological functions of food for the health and nutritional value

28  Mampu Menggunakan metode dan  teknik laboratorium yang umum diaplikasikan dalam biokimia dan evaluasi nilai biologis pangan

Able to use methods and laboratory techniques commonly applied in the evaluation of biochemical and biological value of food

2. ASPEK KEMAMPUAN DI BIDANG KERJA

 

2. ASPECTS OF ABILITY IN THE FIELD OF WORK

V. ILMU PENDUKUNG  TEKNOLOGI PANGAN

V. FOOD SCIENCE TECHNOLOGY SUPPORT

A. Pengetahuan tentang kemampuan komputer dan aplikasinya dalam pemecahan masalah di bidang ilmu dan teknologi pangan

A. Knowledge of the computer skills and its application in solving problems in the field of food science and technology

 

29  Mampu menerapkan pengetahuan komputer untuk menyelesaikan permasalahan dalam ilmu dan teknologi pangan

Able to apply computer knowledge to solve problems in science and food technology

B. Pengetahuan tentang kemampuan statistika dan aplikasinya dalam pemecahan masalah di bidang ilmu dan teknologi pangan

B. Knowledge of statistical capabilities and its application in solving problems in the field of food science and technology

30  Mampu merancang dan menjalankan, penelitian dan pengembangan produk pangan yang bermutu, menganalisis, dan menginterpretasi data/fakta hasil Penelitian

Able to design and carry out research and development of food product quality, analyze, and interpret data / facts of research results

C. Pengetahuan tentang jaminan mutu produk pangan

C. Knowledge of quality assurance of food products

31 Mampu merumuskan pengendalian dan penjaminan mutu produk pangan berdasarkan prinsip-prinsip ilmu pangan

Able to formulate control and quality assurance of food products based on the principles of food science

D. Pengetahuan tentang penilaian indrawi bahan pangan dengan pengolahan datanya dengan metode statistic

D. Knowledge of sensory assessment of foodstuffs by the data processing with statistical methods

32 Mampu menerapkan prinsip dasar penilaian indrawi bahan pangan dan uji statistika yang relevan

Able to apply the basic principles of sensory assessment of foodstuffs and relevant statistical test

E. Pengetahuan tentang isu mutakhir dalam ilmu dan teknologi pangan

E. Knowledge of the latest issues in food science and technology

33 Mampu merancang pengoperasian dan pengembangan unit usaha industri pangan

Able to design the operation and development of the food industry business unit

34  Mampu merancang produk bernilai tambah, inovatif, dan menghasilkan produk pangan baru

Able to design value-added products, innovative, and produce new food products

35 Mampu berperan pada berbagai jenis usaha industri pangan, distribusi, transportasi, pengemasan,  penggudangan, ritel modern dan katering

Able to play a role in various types of business food industry, distribution, transportation, packaging, storage, modern retail and catering

36 Mampu merumuskan strategi pengembangan sumberdaya masyarakat dalam menghadapi tantangan industri pangan di masa depan

Able to formulate development strategies of community resources for the challenges of the food industry in the future

F. Pengetahuan tentang peraturan dan regulasi pangan

F. Knowledge about the rules and regulations of food

37 Mampu menerapkan peraturan-peraturan dan kebijakan yang berhubungan dengan pangan dalam rantai pangan, ketahanan pangan, halal, pelayanan minimal

Able to apply the rules and policies related to the food in the food chain, food security, halal, minimum service

3. ASPEK KEMAMPUAN MANAJERIAL

 

3. ASPECTS OF MANAJERIAL SKILLS

VI. KECAKAPAN HIDUP

VI. LIFE SKILLS

A. Ilmu berkomunikasi (lisan, tulisan, menyimak)

A. Science communication (oral, written, listening)

 

38 Mampu berkomunikasi lisan dan tulisan secara formal dalam berbagai bentuk  teknis dan non teknis dengan baik

Able to communicate orally and written well, formally in various forms of technical and non-technical terms

39 Mampu bernegosiasi dan berkomunikasi secara efektif dengan pemangku kepentingan dalam pengembangan sistem industri pangan

Able to negotiate and communicate effectively with stakeholders in the development of the industrial system of food

40 Mampu memfasilitasi dialog dalam dan antar kelompok pemangku kepentingan industri pangan  untuk mendukung perumusan dan kebijakan yang melibatkan perguruan tinggi dan masyarakat

Able to facilitate dialogue within and between groups of food industry stakeholders to support policy formulation and involving universities and community

41 Mampu mengkomunikasikan berbagai hasil penelitian akademik kepada pemangku kepentingan

Being able to communicate a variety of academic research results to stakeholders 

42  Mampu membangun komunikasi dengan pelaku usaha mulai dari suplier, distributor dan marketing industri pangan

Able to establish communication with businesses ranging from suppliers, distributors and marketing of food industry

B. Berpikir kritis dalam memecahkan masalah

B. Critical thinking in problem solving

43 Mampu berpikir analitis dan sintesis untuk mengevaluasi dan  memberikan Pengembangan pada  sistem industri pangan

Being able to think analytically and synthesis to evaluate and provide development of the food industry systems

44 Mampu berpikir kritis dan mengambil keputusan secara tepat, serta berkomunikasi efektif,akademis dan etis

Able to think critically and make decisions appropriately, and communicate effectively, academically and ethical

45 Mampu mengidentifikasi peluang usaha pada sistem rantai pangan

Being able to identify business opportunities in the food chain system

46  Mampu berperan pada berbagai jenis usaha industri pangan, distribusi, transportasi, packaging, dan logistik

Being able to play a role in various types of business food industry, distribution, transportation, packaging, and logistics

47 Mampu mengidentifikasi dan berani mengambil resiko dan keputusan dalam mengantisipasi ketidakpastian pada Sistem bisnis industri pangan

Being able to identify and dare to take risks and decisions in anticipation of uncertainty in the food industry business system

C. Profesionalisme (etika, integritas, penghargaan terhadap kebhinekaan dll)

C. Professionalism (ethics, integrity, respect for diversity, etc.)

 

48  Memiliki pemahaman etika bisnis industri pangan yang berwawasan budaya, sosial ekonomi dan lingkungan

Having an understanding of business ethics food industry, cultural, social, economic and environmental insightful

49 Mampu menerapkan aspek keprofesian dalam bidang  teknologi pangan, khususnya dalam perancangan dan produksi bernilai tambah dengan  mempertimbangkan faktor agama, budaya, sosial ekonomi, dan lingkungan

Being able to implement the aspects of the profession in the field of food technology, particularly in the design and production of value-added products, by taking into account the religious, cultural, social, economic, and environmental aspects

50 Mampu mengangkat keunikan pangan lokal setiap daerah di Indonesia

Able to lift the uniqueness of local food in every region in Indonesia

D. Berinteraksi (kerja tim, mentoring, kepemimpinan, jaringan, interpersonal skill, organisasi dll)

D. Interaction (teamwork, mentoring, leadership, networking, interpersonal skills, organization, etc.)

51 Mampu bekerjasama dalam tim yang multidisiplin

Able to work in a multidisciplinary team

52 Mampu mengambil keputusan berdasarkan pengorganisasi, peraturan  dan tata cara  yang berkaitan dgn industri pangan dari hulu hingga hilir secara sinergis

Being able to take a decision by organizers, regulations and ordinances related with food industry from upstream to downstream in synergy

53 Mampu mengelola waktu dengan efektif

Able to manage the  time effectively