Course Code | : | PTH 2301 |
Degree | : | MKB |
Course Title | : | Egg Science and Technology
the physical structure and the quality of the eggs, egg physicochemical properties, nutrients and chemicals of eggs, functional properties of egg, technology of egg preservation and processing, quality standards of eggs and egg products, and the benefits of eggs for the industry. The purpose of this course is to provide insight for students about dairy cattle and egg products, which include raw materials, products and manufacturing processes as well as the benefits for consumers. Assessment course is through quizzes, midterms, final exams and lab work. Thus expected that students are able to understand and implement the knowledge that has been gained. References: Davis, C., and R. Reeves 2002. High Value Opportunities from the Chicken Egg. A report for the Rural Industries Research and Development Corporation. Hawkins, D. 2007. Converting eggs Into Mayonnaise. http://www.afn.org~ poultry/recipes/mayo.htm Romanoff, A.L dan A.J. Romanoff, 1963. The Avian Egg. John Willey and Sons., Inc. New York Stadelman, W.J dan O.J. Cotterill,1977. Egg Science and Technology. Second Edition, Avi Publishing Company, Inc., Westport, Connecticut. Standar Nasional Indonesia, 1995.Telur ayam segar untuk konsumsi.. SNI 01-3926-1995, Dewan Standarisasi Nasional-DSN. Standar Nasional Indonesia, 1996. Telur asin. SNI 01-4277-1995, Dewan Standarisasi Nasional-DSN. Standar Nasional Indonesia, 1996. Tepung putih telur. SNI 01-4323-1996, Dewan Standarisasi Nasional-DSN |