COURSE LEARNING PLAN

UNIVERSITAS BRAWIJAYA
FACULTY OF ANIMAL SCIENCE
DEPARTMENT OF ANIMAL SCIENCE
UNDERGRADUATE STUDY PROGRAM OF ANIMAL SCIENCE
LESSON PLAN – MEAT PROCESSING INDUSTRY
Course Code Weight (credits) Semester Compilation Date

Meat Processing Industry PET60017 3 (2-1) Odd/Even August 26, 2020

Authorization Course Coordinator Head of Undergraduate Study Vice Dean 1

Program of Animal Science

Prof. Dr. Ir. Djalal Rosyidi, MS, IPU, Dr. Herly Evanuarini, S.Pt, MP Dr. Ir. M. Halim Natsir,
ASEAN Eng. S.Pt., MP., IPM., ASEAN
Eng.

Learning Intended LO (ILO)

Outcomes
(LO) After completing this course the students are:
LO 4: Able to develop comprehensive insight and mindset according to the science and field of the animal industry
LO 12: Able to design and conduct experiments, analyze and interpret data to make correct decisions in solving problems in
the field of animal science, meet ethics, and have environmental insight.
LO 13: Able to apply animal technology that is oriented towards improving production, efficiency, quality, and sustainability
based on mastery of animal science including breeding, feed, processing of products, marketing management and organizing a
sustainable animal production system, and applying entrepreneurial concepts

Course LO (CLO)
 After completing this course, students will be able to:
1. Explain the potential of the meat processing industry in Indonesia.
2. Plan the establishment of a meat supply industry and a business plan.
3. Describe the flow diagram, equipment, and machines used in the process of meat processing on an industrial scale.
4. Provide an example of the profile/success of well-established meat processing industries and develop products.

Brief Course This course provides (1) Knowledge of how to plan the establishment of a meat processing industry. (2) Knowledge of flow
Description diagrams, equipment, and machines used in the process of meat processing on an industrial scale of restructured meat,
intermediate moisture meat, ready-to-eat meat origin foods, and meat canning processes. (3) Knowledge to establish chicken
carcass industry, beef carcass, and mutton.

Topics 1. Description of the course learning of the Meat Processing Industry and the potential of the Meat Processing Industry.
2. Meat Processing Industry Planning
3. Slaughterhouse and Chicken Slaughterhouse Industry
4. Fresh Meat and Carcass Industry and the production process of fresh meat/carcass
5. Restructured Meat Industry (Sausage, meatballs, nuggets, Meat Block)
6. IMM (Intermediate Moisture Meat) Industry (Jerky and Shredded meat)
7. Fermented and Smoked Meat Processing Industry (Salami and Sei)
8. Meat HORECA Industry (Steak, Fried Chicken, Burger, and Traditional Products)
9. Meat Canning Industry (Corned Beef, Sausage, and Traditional Products)
10. Variety meat (offal)

References 1. Soeparno. Ilmu dan Teknologi Daging

2. Hari Purnomo. Ilmu dan Teknologi Pengolahan Daging
3. Fidel Toldra. Handbook of Meat Processing

Learning Software Hardware

Media

Video Projector and screen

Laptop/Computer

Teaching 1. Prof. Dr. Ir. Djalal Rosyidi, MS, IPU, ASEAN Eng.
Team
2. Dr. Ir. Imam Thohari, MP, IPM, ASEAN Eng.
3. Dr. Agus Susilo, S.Pt., MP, IPM, ASEAN Eng.
4. Dr. Ir. Mustakim, MP, IPM
5. Dr. Khotibul Umam Al-Awwaly, S.Pt., M.Si
6. Dr. Herly Evanuarini, S.Pt., MP
7. Ir. Aris Sri Widati, MS
8. Ir. Eny Sri Widyastuti, MP
9. Dr. Dedes Amertaningtyas, S.Pt, MP
10. Mulia Winirsya Apriliyani, S.Pt, MP
11. Dicky Tri Utama, S.Pt., Ph.D

Prerequisite Animal Product Technology (PET60006)

course

Sub-Course Weighted
Learning Scores
Week (s) Learning Outcomes Indicators Learning Criteria & Form of
Materials/ Topics
(SCLO) Methods Assessment (%)

(1) (2) (3) (4) (5) (6) (7)

1 Able to explain the Have a broad and Description of Lectures and ● Quizzes (insight about
potential of the meat current insight about the course discussions the development of
processing industry the development of learning of Meat the meat processing
 in Indonesia the meat processing Processing industry in Indonesia)
industry in Indonesia Industry and the
● Student
potential of the
engagement/active
Meat Processing
learning
Industry in
Indonesia

2 Able to plan 1. Able to explain the Meat Processing Lectures, ● Structured

small/large tree of the meat Industry tutorials, and assignments
industrial industry Planning discussions (individual paper)
establishment about meat processing
2. Able to plan
industry planning
small/large industrial
establishment based ● Student
on the applicable engagement/active
regulations learning

3 Able to plan Able to make a meat Meat Processing Lectures, ● Structured

small/large processing industry Industry tutorials, and assignments
industrial business plan in Planning discussions (individual) about
establishment accordance with making meat
(business plan)
applicable regulations processing industry
business plan
● Student
engagement/active
learning

4 Able to plan the Able to plan the The Lectures, ● Structured

establishment of the establishment of the slaughterhouse tutorials, and assignments
slaughterhouse slaughterhouse and industry and the discussions (individual paper)
industry and the chicken chicken about the plan of the
chicken slaughterhouse slaughterhouse establishment of the
slaughterhouse industry in industry standard
industry accordance with slaughterhouse and
applicable regulations chicken
 slaughterhouse
industry
● Student
engagement/active
learning

5 Able to plan the 1. Able to calculate Fresh meat and Lectures, ● Structured
establishment of the supply of fresh carcass industry tutorials, and assignments
fresh meat and meat from living and the discussions (individual paper)
carcass industry animals production about the estimation
process of fresh of demand and supply
2. Able to plan the
meat/carcass of fresh meat
establishment of a
fresh meat supply ● Student
industry in engagement/active
accordance with learning
applicable regulations

6 Able to plan the 1. Understand Restructured Lectures and ● Structured

development of various existing Meat Industry discussions assignments
restructured meat sausage and meatball (Sausage and (Lecture by Guest
product products and able to meatballs) Professor) about an
analyze raw materials overview (economic
and their processing potential, processes,
market) of dry aging
2. Able to design
industry in the world
innovative products
according to the ● Student
standards engagement/active
learning

7 Able to plan the 1. Understand Restructured Lectures and ● Structured

development of various existing Meat Industry discussions assignments (in
restructured meat nugget and meat (nugget and meat groups) on designing
product block products and block) the recipe for
 able to analyze raw innovative
materials and their restructured meat
processing products (template
refers to the PKM-
2. Able to design
KC proposal)
innovative products
according to the ● Student
standards engagement/active
learning

MIDTERM EXAM

8 Able to understand Good understanding IMM Industry Lectures and ● Student

IMM meat of IMM meat (Intermediate discussions engagement/active
processing processing Moisture Meat) learning
(Jerky meat)

9 Able to understand Good understanding Fermented and Lectures and ● Quizzes on raw
fermented and of fermented and smoked meat discussions materials,
smoked meat smoked meat processing equipment, and
processing processing industry (salami processes for the
and sei) manufacture of
fermented and
smoked meat
products
● Student
engagement/active
learning

10 Able to understand Good understanding Meat Industry in Lectures and ● Student

the HORECA meat of HORECA meat Hotel, discussions engagement/active
processing processing Restaurant, and learning
Catering (Steak)

11 Able to understand Good understanding Meat Industry in Lectures and ● Quizzes on raw
the meat processing of meat processing in Restaurant (Fried materials,
 in restro restro Chicken) discussions equipment, and
processes for
making steak and
fried chicken
● Student
engagement/active
learning

12 Able to understand Good understanding Meat Canning Lectures and ● Student

meat canning of meat canning Industry (Corned discussions engagement/active
processing processing Beef, Sausage, learning
and Traditional
Products)

13 Able to understand Good understanding Variety Meat Lectures and ● Student

the process and of the processing and Industry from discussions engagement/active
utilize the meat utilization of meat Goats, Sheep, learning
(offal) (offal) Cows, and Pigs

14 Able to understand Good understanding Variety Meat Lectures and ● Structured

the process and of the processing and Industry from discussions assignments (in
utilize the meat utilization of meat Poultry groups) on designing
(offal) (offal) the recipe for a
variety of meat
processed products
(template refers to
the PKM-KC
proposal)
● Student
engagement/active
learning

FINAL EXAM
 RUBRICS FOR ASSESSMENT
UNIVERSITY OF BRAWIJAYA
FACULTY OF ANIMAL SCIENCE
DEPARTMENT OF ANIMAL SCIENCE
UNDERGRADUATE STUDY PROGRAM OF ANIMAL SCIENCE
Course Meat Processing Industry

Score Level CLO and ILO Conversion ILO score

ILO 4: Able to develop comprehensive insight and mindset according to the

science and field of the animal industry
CLO 1: Able to explain the potential of the meat processing industry in Indonesia

Very Good (4) Show comprehensive insights about the 80-100 1

potential of the meat processing industry in
Indonesia characterized by:
1) Ability to name the components of the
tree of the meat processing industry
properly.
2) Ability to describe the tree of the meat
processing industry in Indonesia
properly.
3) Ability to describe the image of the meat
processing industry tree in Indonesia
properly.
4) Provide examples of well-established
industries in Indonesia and explain their
development.
 Good (3) Shows good insights about the potential of 70-79 0.75
the meat processing industry in Indonesia
characterized by:
1) Ability to name the components of the
tree of the meat processing industry
properly.
2) Ability to describe the tree of the meat
processing industry in Indonesia
properly.
3) Ability to describe the image of the meat
processing industry tree in Indonesia
properly.

Moderate (2) Show limited insights about the potential of 60-69 0.5
the meat processing industry in Indonesia
characterized by:
1) Ability to name the components of the
tree of the meat processing industry
properly.
2) Ability to describe the tree of the meat
processing industry in Indonesia
properly.

Poor (1) Show very limited insights about the <60 0.25
potential of the meat processing industry in
Indonesia characterized by the ability to name
the components of the tree of the meat
processing industry properly.

Score Level CLO and ILO Conversion ILO score

ILO 4: Able to develop comprehensive insight and mindset according to the
science and field of the animal industry

ILO 12: Able to design and conduct experiments, analyze and interpret data to
make correct decisions in solving problems in the field of animal science, meet
ethics, and have environmental insight

ILO 13: Able to apply animal technology that is oriented towards improving
production, efficiency, quality, and sustainability based on mastery of animal
science including breeding, feed, processing of products, marketing management
and organizing a sustainable animal production system, and applying
entrepreneurial concepts

CLO 2 Able to plan/establish a meat supply industry and a business plan.

Very Good (4) Show comprehensive ability characterized 80-100 1

by:
1) Awareness of laws and regulations and
the need to establish a meat supply
industry.
2) Ability to explain the methods of
slaughtering animals properly and
correctly
3) Understand the commercial designation
of each part of the meat and its use in
processed products.
 4) Able to design a business plan for the
establishment of commercial
slaughterhouses.

Good (3) Show good ability characterized by: 70-79 0.75

1) Awareness of laws and regulations and
the need to establish a meat supply
industry.
2) Ability to explain the methods of
slaughtering animals properly and
correctly
3) Understand the commercial designation
of each part of the meat and its use in
processed products.

Moderate (2) Show limited ability characterized by: 60-69 0.5

1) Awareness of laws and regulations and
the need to establish a meat supply
industry.
2) Ability to explain the methods of
slaughtering animals properly and
correctly

Poor (1) Show very limited ability that is only <60 0.25
characterized by the awareness of laws and
regulations and the need to establish a meat
supply industry.

Score Level CLO and ILO Conversion ILO score

ILO 4: Able to develop comprehensive insight and mindset according to the

science and field of the animal industry
ILO 12: Able to design and conduct experiments, analyze and interpret data to
make correct decisions in solving problems in the field of animal science, meet
ethics, and have environmental insight
ILO 13: Able to apply animal technology that is oriented towards improving
production, efficiency, quality, and sustainability based on mastery of animal
science including breeding, feed, processing of products, marketing management
and organizing a sustainable animal production system, and applying
entrepreneurial concepts

CLO 3 Able to explain the flow diagram, equipment, and machines used in the
process of meat processing on an industrial scale.

Very Good (4) Able to explain comprehensively which is 80-100 1

characterized by:
1) Ability to make a production flow chart
properly.
2) Familiarity with the equipment and
machinery of the meat processing
industry.
3) Ability to explain the method of
operation of the meat processing industry
equipment and machines.
4) Ability to explain the control of the
production process and product quality.

Good (3) Able to explain properly which is 70-79 0.75

characterized by:
1) Ability to make a production flow chart
properly.
 2) Familiarity with the equipment and
machinery of the meat processing
industry.
3) Ability to explain the method of
operation of the meat processing
industry equipment and machines.

Moderate (2) Able to explain limited, which is 60-69 0.5

characterized by:
1) Ability to make a production flow chart
properly.
2) Familiarity with the equipment and
machinery of the meat processing
industry.

Poor (1) Able to explain very limited, which is only <60 0.25
characterized by the ability to make a
production flow chart properly.

Score Level CLO and ILO Conversion ILO score

ILO 4: Able to develop comprehensive insight and mindset according to the

science and field of the animal industry
ILO 12: Able to design and conduct experiments, analyze and interpret data to
make correct decisions in solving problems in the field of animal science, meet
ethics, and have environmental insight
ILO 13: Able to apply animal technology that is oriented towards improving
production, efficiency, quality, and sustainability based on mastery of animal
science including breeding, feed, processing of products, marketing management
and organizing a sustainable animal production system, and applying
entrepreneurial concepts
CLO 4 Provide an example of the profile/success of well-established meat
processing industries and develop products.

Very Good (4) Show comprehensive ability characterized 80-100 1

by:
1) Know the business actors and traditional
and modern processed meat products on
the market.
2) Analyzing the raw materials and
production processes of traditional and
modern processed meat products on the
market.
3) Able to design similar products.
4) Able to make plans for new product
development.

Good (3) Show good ability characterized by: 70-79 0.75

1) Know the business actors and traditional
and modern processed meat products on
the market.
2) Analyzing the raw materials and
production processes of traditional and
modern processed meat products on the
market.
3) Able to design similar products.

Moderate (2) Show limited ability characterized by: 60-69 0.5

1) Know the business actors and traditional
and modern processed meat products on
 the market.
2) Analyzing the raw materials and
production processes of traditional and
modern processed meat products on the
market.

Poor (1) Show very limited ability which is only <60 0.25
characterized by knowing the business actors
and traditional and modern processed meat
products on the market.

Score Level ∑ CLO

How to Calculate the ILO Score : ×
∑Score Level ∑ PLO
 Calculation of CLO Score
Components assessed Component CLO Weight
Weights against Score
CLO 1 CLO 2 CLO 3 CLO 4
Midterm Exam 0.30 0.15 0.45 0.20 0.20
Final Exam 0.30 0.10 0.10 0.40 0.40
Practicum 0.20 0.40 0.60
Assignments 0.10 0.50 0.25 0.25
Quizzes 0.05 0.25 0.50 0.25
Activeness/Discipline 0.05 0.25 0.25 0.25 0.25
CLO WEIGHT

Calculation of ILO Score

CLO CLO Score CLO Weight ILO
ILO 4 ILO 12 ILO 13
CLO 1 1.00
CLO 2 0.20 0.40 0.40
CLO 3 0.20 0.40 0.40
CLO 4 0.20 0.40 0.40
 Lecture Portfolio

UNIVERSITY OF BRAWIJAYA
FACULTY OF ANIMAL SCIENCE
STUDY PROGRAM OF ANIMAL SCIENCE

Course: Meat Code: PET 60017 RMK: Semester: 5/6

Processing Industry
Lecturer 1. Prof. Dr. Ir. Djalal Rosyidi, MS, IPU, ASEAN Eng.
2. Dr. Ir. Imam Thohari, MP, IPM, ASEAN Eng.
3. Dr. Agus Susilo, S.Pt., MP, IPM, ASEAN Eng.
4. Dr. Ir. Mustakim, MP, IPM
5. Dr. Khotibul Umam Al-Awwaly, S.Pt., M.Si
6. Dr. Herly Evanuarini, S.Pt., MP
7. Ir. Aris Sri Widati, MS
8. Ir. Eny Sri Widyastuti, MP
9. Dr. Dedes Amertaningtyas, S.Pt, MP
10. Mulia Winirsya Apriliyani, S.Pt, MP
11. Dicky Tri Utama, S.Pt., Ph.D
Introduction
This course provides (1) Knowledge of how to plan the establishment of a meat processing
industry. (2) Knowledge of flow diagrams, equipment, and machines used in the process of
meat processing on an industrial scale of restructured meat, intermediate moisture meat,
ready-to-eat meat origin foods, and meat canning processes. (3) Knowledge to establish
chicken carcass industry, beef carcass, and mutton.
1 Objectives
After completing this course, students will be able to:
1. Describe the potential of the meat processing industry in Indonesia.
2. Plan the establishment of a meat supply industry and a business plan.
3. Describe the flow diagram, equipment, and machines used in the process of
meat processing on an industrial scale.
4. Provide an example of the profile/ success of well-established meat processing
industries and develop products.
2 Learning Strategies
The learning strategies conducted in this course is lectures, discussion, structured
assignments, quizzes, and group presentations
3 Lecture Management
1. Lecture: Duration 100 minutes/meeting (14 meetings)
2. Practicum 150 minutes/meeting (14 meetings)
3. Structured Assignments/Quizzes/Group Presentations
4. Attendance: 80 % of the total attendance

The role of lecturer: deliver lecture material, accompany students in the discussion,
provide instruction for the assignments, assess the quizzes and exams
The role of students: carry out the assignments, discuss, and become a moderator for
discussion and assess their friend’s presentation
4 Lecture Contents
1. Description of the course learning of the Meat Processing Industry and the
 potential of the Meat Processing Industry.
2. Meat Processing Industry Planning
3. Slaughterhouse and Chicken Slaughterhouse Industry
4. Fresh Meat and Carcass Industry and the production process of fresh
meat/carcass
5. Restructured Meat Industry (Sausage, meatballs, nuggets, Meat Block)
6. IMM (Intermediate Moisture Meat) Industry (Jerky and Shredded meat)
7. Fermented and Smoked Meat Processing Industry (Salami and Sei)
8. Meat HORECA Industry (Steak, Fried Chicken, Burger, and Traditional
Products)
9. Meat Canning Industry (Corned Beef, Sausage, and Traditional Products)
10. Variety meat (offal)
5 Lecture Participants
The participants of this course are students in semester 5/6 who have passed the Animal
Product Technology course (PET60006)
6 Percentage of Attendance
Lecturer attendance: 100%
Students attendance: Min 80%
7 Evaluation System
1. Midterm Exam: 30%
2. Final Exam: 30 %
3. Pass the Practicum Exam: 20 %
4. Structured Assignments: 10%
 5. Quizzes: 5%
6. Active participation: 5%
8 Class Observation
1. 100% of students attended and followed the quiz using Google Form at the 3rd
meeting (proof of response in the attachment)
2. 5 students (Name and Student Identification Number) answer lecturer questions
correctly as a reflection of lectures at each meeting (proof of student’s name
and Student Identification Number in the attachment)
3. Distribution (graph) of student feedback (pre-test: student interest in the topic/
method of lectures and post-test)
9 Learning Outcomes
After completing this course, students will be able to:
1. Explain the potential of the meat processing industry in Indonesia.
2. Plan the establishment of a meat supply industry and a business plan.
3. Describe the flow diagram, equipment, and machines used in the process of meat
processing on an industrial scale.
4. Provide an example of the profile/success of well-established meat processing
industries and develop products.

10 Obstacles
1. When the course materials are delivered online, some students have difficulty in
accessing the internet.
2. The size of the course material is too large because the lecture duration is too
long.
11 Distribution of score
 See appendix
12 Conclusion
Describes the success of making the students achieve learning outcomes
13 Recommended Improvement
CLO-4 is difficult to achieve so it needs to be reconsider.
Appendices:
1. Exam Questions
2. Score Distribution

SOAL UTS INDUSTRI PENGOLAHAN DAGING

CP-MK 1: Menjelaskan potensi industri pengolahan daging di Indonesia (bobot 15%).

1. (3 poin) Industri pengolahan daging di Indonesia memiliki prospek yang sangat cerah, mengingat konsumsi daging terus
meningkat per tahunnya. Namun menurut prediksi Meat and Livestock Australia (MLA), saat tahun 2018 lalu konsumsi
daging sapi diperkirakan baru mencapai:
a. 0.77 kg/orang/tahun
b. 0.88 kg/orang/tahun
c. 0.99 kg/orang/tahun
d. 1.00 kg/orang/tahun
2. (6 poin) Jelaskan mengapa industri daging olahan memiliki prospek yang cerah di masa depan?
3. (6 poin) Bagaimana potensi industri pengolahan restructured meat bakso dan sosis di Indonesia dan faktor apa saja yang
mempengaruhinya?

CP-MK 2: Melakukan perencanaan pendirian industri pengadaan daging dan bisnis plan (bobot 45%).

1. Analisis risiko pada prosedur pemasukan daging dari luar negeri didasarkan beberapa hal salah satunya adalah
 A. Country Border
B. Country Approval
C. Country Manajemen
D. Country Standarts
2. Peranan masyarakat sangat diharapkan dalam memberikan masukan dalam peredaran daging impor berupa
A. Consumer Satisfaction
B. Consumer Behaviour
C. Consumer Awareness
D. Consumer Judging
3. Peraturan Sertifikasi NKV (nomor kontrol veteriner) berdasarkan pada peraturan
A. Menteri Pertanian No 11 tahun 2017
B. Menteri Pertanian No 11 tahun 2018
C. Menteri Pertanian No 11 tahun 2019
D. Menteri Pertanian No 11 tahun 2020
4. NKV (Nomor Kontrol Veteriner) adalah sertifikat sebagai bukti tertulis yang sah telah dipenuhinya persyaratan higiene-
sanitasi sebagai kelayakan dasar jaminan keamanan produk hewan pada unit usaha produk hewan, kelayakan dasar yang
dimaksud adalah:
A. SPS dan SOP
B. SOP dan GMP
C. GMP dan SPS
D. SPS dan GHP

5. Cara pandang dan dukungan terhadap inovasi menurut inovasi bertahap adalah

a. Menghilangkan hambatan anggaran dan jadwal apabila memungkinkan

b. Menetapkan sasaran dan jadwal

c. Mengembangkan perhatian terhadap karyawan secara individual

 d. Menyediakan dana secara fleksibel

6. Faktor-faktor yang berkaitan dengan karakteristik produk yang dihasilkan oleh perusahaan industri ukuran kecil adalah ....

a. Produk dibuat dalam skala kecil, hubungan antara aspek fisik dengan aspek engineering

b. Produk dengan desain khusus, pelayanan yang lebih baik, dan produk yang dipengaruhi oleh lokasi & ongkos transportasi

c. Produk yang memerlukan keterampilan, produk massal komponen-komponen khusus, dan respon yang cepat

d. Produk dibuat dalam skala kecil, produk dengan desain khusus, dan respon yang cepat

7. Salah satu cara yang digunakan oleh organisasi dalam rangka membantu mengubah cara berpikir dan mendorong munculnya
suasana inovatif, yaitu ....

a. Mengijinkan karyawan memperoleh kepuasan kerja

b. Menyediakan rangsangan dan peralatan untuk kegiatan intrapreneurship

c. Mengembangkan kerjsama antara entrepreneur dan organisasi secara keseluruhan

d. Menetapkan sasaran yang jelas dan terukur

8. Pak Agus adalah seorang pedagang bakso keliling. Seiring perkembangan waktu, usaha Ibu Nani berkembang sangat pesat dan
berubah menjadi sebuah warung bakso yang menempati gedung cukup representatif. Di masa pandemi 2020 kemudian warung
bakso Pak Agus mengalami kemerosotan yang cukup tajam sehingga Pak Agus harus merubah usahanya ke usaha lain. Tetapi Pak
Agus tidak pernah putus asa dan terus mencoba usaha bakso tersebut. Sikap Pak Agus tersebut merupakan karakteristik seorang
wirausahawan ....

a. Memiliki dorongan untuk berhasil

b. Memiliki daya tahan dan keteguhan hati yang kuat

c. Cenderung memiliki sasaran yang jelas

 d. Menanggapi saran dan kritik secara positif

9. Wirausahawan dituntut untuk berpikir dan sama pentingnya dengan kecenderungan mereka bertindak (business plan). Mitos di atas
adalah ....

a. Kewirausahaan merupakan bakat yang dibawa seseorang sejak lahir

b. Wirausahawan merupakan penemu hal baru

c. Wirausahawan merupakan orang yang cenderung bertindak dan bukan pemikir

d. Wirausahawan dipandang memiliki ciri-ciri tertentu

10. Ketersediaan transportasi, ketersediaan lahan dan fasilitas, standar hidup masyarakat serta dukungan kebijakan pemerintah
termasuk faktor-faktor yang berkaitan dengan ....

a. Individu

b. Lingkungan

c. Organisasi

d. Proses

11. Syarat utama lokasi dalam pendirian Industri pengolahan daging adalah

a. Berlokasi dekat dengan penduduk untuk mempermudah pemasaran

b. Dekat dengan industry sejenis

c. Dekat dengan lokasi industri lain

d. Tidak berlokasi di daerah rawan banjir

12. Persyaratan peralatan yang memadai untuk penanganan daging di Rumah Potong Hewan Ruminansia adalah berikut ini, kecuali
 a. Mudah dibersihkan, mudah dirawat, kuat dan ergonomis, Aman digunakan (Tidak beracun dan berbahaya), tidak mudah
berkarat, dan berbahan food grade untuk yang kontak langsung produk

b. Seluruh peralatan dan permukaan yang kontak dengan daging dan jeroan tidak boleh terbuat dari kayu dan bahan-bahan
yang bersifat toksik, misalnya seng, polyvinyl chloride/ PVC tidak mudah korosif, mudah dibersihkan dan didesinfeksi serta
mudah dirawat.

c. Memiliki juru sembelih yang handal dan kompeten dan memenuhi persyaratan paling kurang mempunyai sertifikat sebagai
juru sembelih halal yang dikeluarkan oleh lembaga berwenang.

d. Peralatan untuk membersihkan dan mendesinfeksi ruang dan peralatan harus tersedia dalam jumlah cukup agar dapat
dipastikan bahwa seluruh proses pembersihan dan desinfeksi dapat dilakukan secara baik dan efektif.

13. Perusahaan yang bergerak dalam pembuatan dendeng merupakan perusahaan industri kecil yang dalam menjalankan kegiatannya
menggambarkan ciri-ciri ....

a. Produk yang memerlukan tingkat keterampilan dan ketelitian yang tinggi

b. Produksi massal dengan produkl akhir yang bersifat khusus

c. Produk yang dibuat dalam jumlah kecil

d. Hubungan antara aspek fisik dengan aspek engineering

14. Karena belum mampu menghasilkan produk/jasa dengan mutu yang konsisten, maka konsumen sering merasa kecewa
terhadap salah satu produk. Hal tersebut merupakan jenis hambatan dalam pengembangan usaha, yaitu....

a. Mutu produk/jasa tidak konsisten

b. Harga bahan baku naik secara pesat

c. Image perusahaan belum cukup baik

d. Infrastruktur belum tersedia

15. Hal-hal yang menghambat riset pemasaran adalah....

a. Ongkos, keputusan strategis, dan relevansi

b. Tekanan persaingan, latar belakang pengusaha, dan pandangan jangka pendek

c. Pekerjaan, orientasi waktu, dan pengaruh keluarga

d. Profil pasar, persaingan, dan perubahan peraturan

CP-MK 3: Menjelaskan diagram alir, peralatan dan mesin-mesin yang digunakan dalam proses pengolahan daging dalam
skala industri (bobot 20%).

Sebutkan dan jelaskan tahapan dan peralatan yang digunakan pada proses pemotongan ternak sapi di RPH modern (20 poin)

CP-MK 4: Memberikan contoh profil/keberhasilan dari industri-industri pengolahan daging yang sudah ada dan
mengembangkan produk (bobot 20%).

Saudara bekerja sebgai R&D di suatu perusahaan pengolahan pangan. Suatu ketika saudara mendapatkan tugas untuk
memformulasikan resep produk restructured meat dari daging bagian knuckle dari sapi lokal agar berdaya saing di pasar. Jelaskan
gagasan saudara!

SOAL UAS INDUSTRI PENGOLAHAN DAGING

No Soal (Skor=2 poin) CPMK

1 Intermediate moisture meat (IMM) merupakan bahan pangan yang memiliki 1

kisaran kadar air antara:
a. 5-10 %
 b. 10-20 %
c. 20 – 50 %
d. 60-75%

2 Produk asal dari luar negeri berikut adalah produk intermediate moisture meat 1
(IMM), kecuali:
a. Tofu
b. Jerky
c. Charqui
d. Biltong

3 Humektan dalam proses pembuatan dendeng berfungsi untuk: 1

a. Meningkatkan kadar air dan aktivitas air.
b. Menstabilkan kadar air dan aktivitas air
c. Mempertahankan kadar air dan aktivitas air
d. Menurunkan kadar air dan aktivitas air

4 Kerusakan abon yang disebabkan oleh vitamin yang larut dalam lemak 1
mengalami destruksi dan asam lemak tidak jenuh teroksidasi, ditandai dengan
adanya:
a. Rasa asin
b. Rasa manis
c. Bau busuk
d. Bau tengik

5 Ditinjau dari cara pembuatannya, dendeng dapat dikelompokkan menjadi 1

 dendeng:
a. Balado dan sayat
b. Balado dan batokok
c. Sayat dan ragi
d. Giling dan sayat

6 Produk makanan tradisional Indonesia berikut adalah produk intermediate 2

moisture meat (IMM), kecuali:
a. Bakso
b. Daging asap
c. Dendeng
d. Abon

7 Proses perendaman potongan daging kecil-kecil dalam larutan humektan 2

dengan Aw sangat rendah, yang biasanya diikuti dengan pemanasan, disebut
dengan teknik:
a. Adsorpsi
b. Adopsi
c. Absorbsi
d. Desorpsi

8 Produk daging kering yang terkenal sebagai daging olahan orang-orang Indian 2
di Amerika, yaitu:
a. Biltong
b. Jerky
 c. Charqui
d. Kilishi

9 Pernyataan berikut adalah akibat kerusakan protein daging intermediate 2

moisture meat (IMM), kecuali:
a. Adanya kelarutan hidroksiprolin (Aw 0,82-0,86) selama penyimpanan
pada suhu 38oC, tekstur juga terpengaruh
b. Terjadi perubahan pada hemoprotein (mioglobin dan hemoglobin)
yang dibuat dengan metode desorbsi dan disimpan pada suhu 38oC
c. Dengan adanya gliserol menyebabkan reaksi pencoklatan non-
enzimatis dan menurunkan kemampuan larut protein
d. Tidak terjadi perubahan pada hemoprotein (mioglobin dan
hemoglobin) yang dibuat dengan metode desorbsi dan disimpan
pada suhu 38oC

10 Berikut adalah syarat-syarat daging dendeng yang akan dikeringkan, kecuali: 2

a. Irisan daging cukup tipis
b. Harus mengandung nitrit
c. Memakai bumbu pengawet (garam 3–4 %, gula sekitar 12%)
d. Lemak daging maksimal 30 % (menghindarkan ketengikan)

11 Dalam pengawetan pangan ada 3 macam fermentasi yang sering digunakan 3

yaitu
a. Fermentasi alkohol, asam propionat dan asam butirat
b. Fermentasi alkohol, asam asetat, asam propionat
c. Fermentasi alkohol, asam laktat dan asam asetat
d. Fermentasi alkohol, asam butirat dan asam laktat
12 Berikut iini jenis mikroba asam laktat yang banyak digunakan dalam fermentasi 3
daging, kecuali
a. Lactobacillus sakei
b. Lactobacillus curvatus,
c. Lactobacillus casei
d. Lactobacillus plantarum

13 Dibawah ini beberapa fungsi post fermentasi dalam pembuatan sosis 3

fermentasi, kecuali
a. Membentuk flavor
b. Melanjutkan proses fermentasi
c. Membunuh mikrobia pathogen
d. Membentuk tekstur

14 Berikut ini adalah sosis yang dimasak dan diasap, kecuali 3

a. Frankfurter
b. Bologna
c. Polish
d. Knackwurst

15 Berikut ini adalah jenis sosis semi kering kecuali 3

a. Liver sausage
b. Cervelat sausage
c. Dry salami
d. Pepperoni
16 Turunnya aktivitas air (Aw) dan terbatasnya ketersediaan air di sosis fermentasi 3
salah satunya disebabkan oleh
a. Matinya mikroorganisme
b. Garam yang ditambahkan
c. Vitamin yang ditambahkan
d. Lemak yang ditambahkan

17 Daging Sei asap merupakan makanan olahan daging asap dari daerah 3
a. Nusa Tenggara Timur
b. Nusa Tenggara Barat
c. Nusa Tenggara Selatan
d. Nusa Tenggara Utara

18 Komponen asap yang mungkin masuk dalam proses pengasapan daging yang 3
bersifat karsigogenik adalah
a. Nikotin
b. Karotin
c. Benzopirene
d. Flavonoid

19 Senyawa nitrit seringkali digunakan dalam proses pembuatan sosis dikarenakan 3

hal dibawah ini, kecuali
a. Memiliki sifat antioksidan
b. Memiliki sifat antimikroba
c. Memiliki sifat membentuk warna cokelat
 d. Memiliki sifat membentuk flavor khas

20 Senyawa nitrit dalam penggunaannya tidak boleh melebihi batas yang 3

digunakan karena akan menyebabkan hal dibawah ini, kecuali
a. Bersifat Toksin
b. Bersifat Karsinogenik
c. Bersifat merubah warna
d. Bersifat mampu merubah DNA

21 Kelebihan dari penggunaan media panas misal penggorengan adalah : 3

a. Jawaban semua benar

b. Mampu menghasilkan produk yang awet tanpa membutuhkan
pendinginan
c. Mampu menghilangkan faktor anti nutrisi produk
d. Mengembangkan ketersediaan beberapa nutrisi misalnya memudahkan
pencernaan protein, gelatinisasi pati, dan pelepasan ikatan niasin

22 Teknik penggorengan dapat dibedakan menjadi 4 macam, yang salah yaitu : 3

a. Shallow Frying
b. Deep-Fat Frying
c. Spry Frying
d. Smoke frying

23 Memilih minyak goreng untuk industry pengolahan daging haruslah memenuhi 3

syarat tertentu. Jawaban dibawah ini benar, kecuali :
a. Karakteristik sensorik
 b. Warna normal sesuai jenis minyaknya
c. Aroma off flavor sesuai jenis minyaknya tidak apa-apa
d. Jernih untuk minyak goreng cair

24 Olahan daging steak adalah : 3

a. Daging yang dipotong tegak lurus dengan serat otot, umumnya dari
daging sapi pada bagian tertentu, dapat juga dari daging ayam atau
ikan.
b. Dibuat dari sirloin
c. Dibuat dari tenderloin
d. Semua jawaban benar

25 Steak Tomahawk merupakan steak yang dibuat dari: 3

a. Tulang rusuk yang ujungnya ada dagingnya menyerupai kapak
b. Dagingnya biasanya banyak tidak mengandung marbling
c. Dibuat dari rib eye muscle kemudian ditusuk kayu bamboo seperti sate
lilit
d. Dibuat dari daging yang dicacah halus kemudian ditusuk dengan tulang
rusuk

26 Daging steak yang dimasak biasanya ada 5 tingkatan masak diantaranya adalah 3
seperti dibawah ini, kecuali :
a. Rare (masak bagian luar, bagian dalam masih mentah)
b. Medium rare (tingkat kematangan 40%)
c. Medium (tingkat kematangan 60%) dan medium well (matang 80%)
d. Burnt (tingkat kematangan 100% sampai gosong bagian luar)
27 Batas maksimum residual nitrit pada sosis fermentasi yang diizinkan oleh BPOM 3
adalah 30 mg/kg bobot produk, sementara batas konsumsi nitrit harian yang
disarankan adalah 0.06 mg/kg bobot badan. Diketahui kandungan residual nitrit
pada sosis fermentasi yang Saudara produksi adalah 20 ppm. Berapa bobot
maksimum sosis fermentasi (dalam satuan gram) yang Saudara anjurkan untuk
dikonsumsi konsumen (berbobot badan 65 kg) per hari? *dianggap konsumsi
nitrit hanya dari produk tersebut
a. 165 gram
b. 195 gram
c. 210 gram
d. 275 gram

28 Variety meats istilah yang umum digunakan di.........dan offal umumnya 3

digunakan di
a. US dan France
b. US dan UK
c. UK dan US
d. France dan UK

29 Yang termasuk white offal atau abat blanc antara lain: 3

a. marrow (sumsum) dan brain (otak)
b. tongue (lidah) dan brain (otak)
c. marrow (sumsum) dan heart (jantung)
d. kidneys (ginjal)dan brain (otak)

30 Yang termasuk red offal atau abat rouge antara lain : 3

a. heart (jantung) dan liver (hati)
 b. heart (jantung) dan testicles (testis ternak)
c. brain (otak) dan feet (kaki)
d. sweetbreads dan liver (hati)

31 Jeroan segar harus didinginkan pada suhu 1 derajat Celcius dan umur simpan 4
sekitar
a. 6-7 jam
b. 6-7 hari
c. 24 jam
d. 2-3 hari

32 Kelenjar timus sapi dan daging sapi dewasa dan warnanya putih kemerahan 4
disebut juga
a. Oxtail
b. Tripe
c. Gizzards
d. Sweetbreads

33 Variety of pork meat products antara lain dibawah ini, KECUALI : 4

a. Bacon Ham
b. Prosciutto
c. Jamon
d. Sweetbreads

34 Daging domba/biri-biri dewasa, yang berusia 1 tahun dan ke atas, disebut juga: 4
 a. Mutton
b. Marrow
c. Lamb
d. Tripe

35 Daging domba/biri2, berumur dibawah satu tahun yang belum dewasa kelamin 4
dan belum terdapat gigi seri permanent disebut
a. Tripe
b. Mutton
c. Chitterlings
d. Lamb

36 Maison Milhau Charcuterie Boudin de Paris adalah salah satu olahan berbahan 4
dasar
a. Darah
b. Jeroan
c. Sumsum
d. Telur

37 Jenis-jenis makanan dari jeroan biasanya memiliki kandungan.....sehingga 4

banyak dihindari konsumen.
a. Purin
b. Kolagen
c. Protein
d. Glukosamin

38 Pernyataan dibawah ini berkaitan dengan pengalengan daging, kecuali: 4

 a. Daging olahan dikemas secara hermetis
b. Kaleng terbuat dari logam korosif
c. Sterilisasi dilakukan setelah pengalengan
d. Memiliki umur simpan yang lama (> 1 tahun)

39 Mengapa timah diperlukan untuk melapisi besi pada lapisan paling dalam 4
kaleng?
a. Makanan yang dikalengkan umumnya bersifat asam dan besi lebih
korosif dibandingkan dengan timah.
b. Makanan yang dikalengkan umumnya bersifat basa dan timah lebih
korosif dibandingkan dengan besi.
c. Makanan yang dikalengkan umumnya bersifat asam dan timah lebih
korosif dibandingkan dengan besi.
d. Makanan yang dikalengkan umumnya bersifat basa dan besi lebih
korosif dibandingkan dengan timah.

40 Apa yang dimaksud dengan exhausting pada proses pengalengan? 4

a. Proses penambahan gas ke dalam isi kaleng
b. Proses penyedotan gas dari isi kaleng
c. Proses penghilangan uap air dalam kaleng
d. Proses penambahan pengawet

41 Ciri-ciri produk dalam kemasan kaleng yang sudah rusak antara lain, kecuali: 4
a. Label masih jelas
b. Terdapat penyok dan kebocoran
 c. Kaleng kembung dan label luntur
d. Kaleng berkarat

42 Bakteri pathogen sporogenik ini identik dengan produk pangan dalam kemasan 4
kaleng:
a. Lactobacillus acidophlus
b. Salmonella enterica serovar Enteritisis
c. Clostridium botulinum
d. Semua benar

43 Bumbu yang hanya terdapat dalam olahan dendeng adalah: 4

a. gula
b. garam
c. lengkuas
d. asam

44 Berbagai jenis variety meat atau jerohan unggas, byproduct lainnya dijadikan 4
beberapa menu/produk pangan seperti dibawah ini, kecuali:
a. Sop uritan
b. Sate usus
c. Rambak cakar
d. Tepung silase usus ayam

45 Nutrisi dibawah ini banyak terdapat pada cakar ayam, yaitu: 4

a. Glukosamin
b. Kolagen
 c. Kondroitin sulfat
d. Asam hialuronat

46 Salah satu asam lemak baik yang terdapat pada produk/olahan sari pati ayam 4
adalah:
a. MUFA (Mono Unsaturated Fatty Acid)
b. PUFA (Poly Unsaturated Fatty Acid)
c. SFA (saturated fatty acid)
d. LDL (low-density lipoprotein)

47 Metode memasak variety meat atau jerohan antara lain: 4

a. Poach, Curring, Roast, Deep fry
b. Poach, Grill, Deep fry, Roast
c. Steam, Grill, Roast, Deep fry
d. Poach, Grill, Drying, Steam

48 Daging steak yang dimasak biasanya ada 5 tingkatan masak diantaranya adalah 4
seperti dibawah ini, kecuali :
a. Rare (masak bagian luar, bagian dalam masih mentah)
b. Medium rare (tingkat kematangan 40%)
c. Medium (tingkat kematangan 60%) dan medium well (matang 80%)
d. Well done (tingkat kematangan 100% sampai gosong bagian luar)

49 Berikut adalah jerohan ternak ruminansia yang memerlukan pengolahan awal 4

misalnya perebusan sebelum diolah kembali, kecuali:
a. Tripe
 b. Sweetbreads
c. Tongue
d. brain

50 Berikut ini adalah bagian rumen sapi yang dapat diolah dan dikonsumsi, kecuali 4
a. beef omasum
b. beef honeycomb
c. beef tripe
d. beef striploin membrane
 ILO per Students
Fina Lett
Cour Cr IL IL IL IL IL IL IL IL IL IL IL IL IL l er
Student se e O O O O O O O O O O_ O_ O_ O_ Mar Mar
ID Name Code dit _1 _2 _3 _4 _5 _6 _7 _8 _9 10 11 12 13 k k
'155050 PET 62 62 62 Color
HIMAWAN ADI 5.
107111 6001 0 0 0 .3 0 0 0 0 0 0 0 .2 .2 62.3 C+ Meani
WICAKSONO 1
182 7 71 72 72 ng
'165050 PET 72 73 73
FAZA BAIHAQI 5. 73.3 80 <= EXCEL
107111 6001 0 0 0 .1 0 0 0 0 0 0 0 .8 .8 B
ALRASYID 1 5 Score LENT
183 7 86 03 03
'175050 PET 76 76 65 <= SATISF
DANDY EKA 5. 74 75.6
100111 6001 0 0 0 0 0 0 0 0 0 0 .0 .0 B+ Score ACTOR
MAHENDRA 1 .7 5
003 7 19 19 < 80 Y
'175050 PET 77 78 78 50 <=
FITRATUL RIZQI 5. DEVEL
100111 6001 0 0 0 .8 0 0 0 0 0 0 0 .3 .3 78.2 B+ Score
AMALIA 1 OPING
005 7 29 44 44 < 65
'175050 PET 80 81 81 0< UNSATI
SINTA AYU 5.
100111 6001 0 0 0 .8 0 0 0 0 0 0 0 .3 .3 81.2 A Score SFACT
SARASWATI 1
008 7 29 44 44 < 50 ORY
'175050 PET 82 82 82
5.
100111 MOH ZULIANTO 6001 0 0 0 .7 0 0 0 0 0 0 0 .8 .8 82.8 A
1
036 7 71 11 11
'175050 PET 76 77 77
FERI SUKUR 5.
100111 6001 0 0 0 .7 0 0 0 0 0 0 0 .5 .5 77.3 B+
PRABOWO 1
046 7 14 28 28
'175050 AFRIZAL PET 87 87
5. 87 87.1
100111 RAMADHANI 6001 0 0 0 0 0 0 0 0 0 0 .1 .1 A
1 .1 5
050 FAUZI 7 69 69
'175050 PET 83 83 83
FRANS SUKENA 5. 83.7
100111 6001 0 0 0 .4 0 0 0 0 0 0 0 .8 .8 A
GINTING 1 5
076 7 43 69 69
'175050 KHUSNUL PET 79 80 80
5.
100111 NAURAH 6001 0 0 0 .9 0 0 0 0 0 0 0 .7 .7 80.5 A
1
138 FAYYADHAH 7 14 28 28
'175050 PET 75 76 76
ISMI TRI 5. 76.1
100111 6001 0 0 0 .0 0 0 0 0 0 0 0 .5 .5 B+
NOVITA 1 5
141 7 71 69 69
'175050 AHMAD ANWAR PET 5. 0 0 0 77 0 0 0 0 0 0 0 78 78 78 B+
100111 6001 .1 .3 .3
ROZIQIN 1
148 7 14 44 44
'175050 PET 75 75
M. MIGHWALUL 5. 73
101111 6001 0 0 0 0 0 0 0 0 0 0 .1 .1 74.7 B
AZIZ 1 .6
015 7 28 28
'175050 PET 78 79 79
ADELIA 5. 79.3
101111 6001 0 0 0 .3 0 0 0 0 0 0 0 .7 .7 B+
RAHMAWATI 1 5
030 7 57 36 36
'175050 PET 80 82 82
ROI KATUL 5. 81.6
101111 6001 0 0 0 .5 0 0 0 0 0 0 0 .0 .0 A
JANAH 1 5
044 7 29 86 86
'175050 PET 75 76 76
JEREMIA 5.
101111 6001 0 0 0 .6 0 0 0 0 0 0 0 .8 .8 76.5 B+
BUTAR-BUTAR 1
054 7 57 28 28
'175050 PET 77 79 79
5. 78.9
101111 FITRI WAHYUNI 6001 0 0 0 .7 0 0 0 0 0 0 0 .4 .4 B+
1 5
061 7 86 03 03
'175050 PET 87 86 86
NONI ASHRI 5. 87.0
101111 6001 0 0 0 .4 0 0 0 0 0 0 0 .8 .8 A
MAGHFIROH 1 5
071 7 71 86 86
'175050 PET 78 80 80
5.
101111 VIRA SABRINA 6001 0 0 0 .7 0 0 0 0 0 0 0 .7 .7 80.2 A
1
074 7 14 78 78
'175050 DINDA PET 76 78 78
5.
101111 NOORAFIZA 6001 0 0 0 .7 0 0 0 0 0 0 0 .3 .3 77.9 B+
1
077 LUKMAN 7 14 61 61
'175050 PET 72 74 74
AMELIA 5.
101111 6001 0 0 0 .9 0 0 0 0 0 0 0 .1 .1 73.8 B
MERDHANIE 1
086 7 14 44 44
'175050 PET 77 78 78
5.
101111 DIAN IRIYANTI 6001 0 0 0 .1 0 0 0 0 0 0 0 .4 .4 78.1 B+
1
092 7 71 61 61
'175050 PET 74 77 77
AYU CAHYA 5.
101111 6001 0 0 0 .9 0 0 0 0 0 0 0 .0 .0 76.5 B+
YULIASARI 1
097 7 71 94 94
'175050 PET 87 87 87
AISKI 5.
101111 6001 0 0 0 .1 0 0 0 0 0 0 0 .0 .0 87.1 A
REKASELA 1
121 7 14 94 94
'175050 CHRISTIN PET 5. 0 0 0 82 0 0 0 0 0 0 0 82 82 82.1 A
101111 WIDIA SOLIN 6001 1 .1 .0 .0
128 7 14 94 94
'175050 PET 74 75 75
ANDI PAUL 5. 75.0
101111 6001 0 0 0 .0 0 0 0 0 0 0 0 .4 .4 B+
SITORUS 1 5
137 7 14 53 53
'175050 PET 71 72 72
EKKLESIA BR. 5. 72.0
101111 6001 0 0 0 .2 0 0 0 0 0 0 0 .3 .3 B
SINURAYA 1 5
139 7 71 53 53
'175050 PET 77 80 80
MUHAMMAD 5.
101111 6001 0 0 0 .7 0 0 0 0 0 0 0 .1 .1 79.5 B+
RIZQAN AFIDIN 1
143 7 14 94 94
'175050 PET 76 76 76
AHMAD NURUL 5. 76.1
101111 6001 0 0 0 .4 0 0 0 0 0 0 0 .0 .0 B+
HAQ 1 5
151 7 43 36 36
'175050 PET 83 84 84
WILDAN 5. 84.0
107111 6001 0 0 0 .6 0 0 0 0 0 0 0 .2 .2 A
PRATAMA 1 5
022 7 14 19 19
'175050 PET 76 77 77
5.
107111 ATFAN PRIBADI 6001 0 0 0 .5 0 0 0 0 0 0 0 .0 .0 76.9 B+
1
030 7 29 44 44
'175050 PET 77 78 78
OKTAVIANO 5.
107111 6001 0 0 0 .9 0 0 0 0 0 0 0 .3 .3 78.2 B+
YUDYA FATKHA 1
042 7 14 11 11
'175050 MUH. SILMI PET 79 79 79
5.
107111 MAULIDIA 6001 0 0 0 .4 0 0 0 0 0 0 0 .5 .5 79.5 B+
1
061 PUTRA 7 29 28 28
'175050 PET 86 86 86
RHIFA SITI 5. 86.7
107111 6001 0 0 0 .9 0 0 0 0 0 0 0 .6 .6 A
FAUZIAH ND 1 5
068 7 57 69 69
'175050 PET 81 81 81
HESTY RONA 5.
107111 6001 0 0 0 .0 0 0 0 0 0 0 0 .8 .8 81.6 A
ATSANIA 1
072 7 57 11 11
'175050 PET 85 85 85
5. 85.6
107111 NABILA AKBAR 6001 0 0 0 .4 0 0 0 0 0 0 0 .7 .7 A
1 5
074 7 71 19 19
'175050 PET 88 88 88
5. 88.7
107111 SALSA NAZIRA 6001 0 0 0 .9 0 0 0 0 0 0 0 .6 .6 A
1 5
081 7 57 69 69
'175050 PET 85 85
ANDINA 5. 85 85.8
107111 6001 0 0 0 0 0 0 0 0 0 0 .9 .9 A
IMANNDARI 1 .5 5
100 7 86 86
 TOMMY
'175050 PET 81 81 81
CLINTON 5.
107111 6001 0 0 0 .1 0 0 0 0 0 0 0 .9 .9 81.7 A
SAMUEL 1
118 7 14 28 28
HALOMOAN

CLO per Students

Course CLO CLO CLO CLO Final Letter
Student ID Name Code 1 2 3 4 Mark Mark
'1550501071 PET6001 62.5 66.0 60.8 61.1 Color
HIMAWAN ADI WICAKSONO 62.3 C+
11182 7 5 66 37 29 Meaning
'1650501071 PET6001 69.2 67.6 74.9 76.7
FAZA BAIHAQI ALRASYID 73.35 B 80 <= Score EXCELLENT
11183 7 75 48 3 64
'1750501001 PET6001 72.3 76.0 74.6 77.2 65 <= Score SATISFACTO
DANDY EKA MAHENDRA 75.65 B+
11003 7 25 22 82 5 < 80 RY
'1750501001 PET6001 79.5 76.9 78.8 50 <= Score
FITRATUL RIZQI AMALIA 76.9 78.2 B+ DEVELOPING
11005 7 82 61 14 < 65
'1750501001 PET6001 80.9 80.6 82.2 0 < Score < UNSATISFAC
SINTA AYU SARASWATI 79.9 81.2 A
11008 7 01 82 43 50 TORY
'1750501001 PET6001 86.2 80.8
MOH ZULIANTO 82.7 82.4 82.8 A
11036 7 42 37
'1750501001 PET6001 75.2 76.8 76.7 78.6
FERI SUKUR PRABOWO 77.3 B+
11046 7 5 79 75 43
'1750501001 PET6001 86.9 87.2 86.4 87.7
AFRIZAL RAMADHANI FAUZI 87.15 A
11050 7 75 97 65 36
'1750501001 PET6001 82.6 78.9 85.1 85.8
FRANS SUKENA GINTING 83.75 A
11076 7 75 23 94 64
'1750501001 KHUSNUL NAURAH PET6001 78.4 81.7 79.3 81.3
80.5 A
11138 FAYYADHAH 7 5 58 18 57
'1750501001 PET6001 72.3 70.7 77.6 79.3
ISMI TRI NOVITA 76.15 B+
11141 7 75 47 9 21
'1750501001 PET6001 76.4 77.8
AHMAD ANWAR ROZIQIN 74.9 80 78 B+
11148 7 84 6
'1750501011 PET6001 70.8 72.7 74.6 77.0
M. MIGHWALUL AZIZ 74.7 B
11015 7 5 25 98 86
'1750501011 PET6001 75.8 79.7 78.3 81.0
ADELIA RAHMAWATI 79.35 B+
11030 7 75 14 72 07
'1750501011 PET6001 77.7 78.3 82.1 84.4
ROI KATUL JANAH 81.65 A
11044 7 25 96 24 5
'1750501011 PET6001 73.5 68.7 79.0 80.0
JEREMIA BUTAR-BUTAR 76.5 B+
11054 7 5 03 7 43
'1750501011 PET6001 74.8 69.1 82.2 83.4
FITRI WAHYUNI 78.95 B+
11061 7 75 65 17 64
'1750501011 PET6001 88.5 88.2 86.1 86.7
NONI ASHRI MAGHFIROH 87.05 A
11071 7 25 2 24 21
'1750501011 PET6001 76.6 80.6 83.5
VIRA SABRINA 75 80.2 A
11074 7 81 2 86
'1750501011 PET6001 73.7 72.2 79.3 81.3
DINDA NOORAFIZA LUKMAN 77.9 B+
11077 7 5 64 8 86
'1750501011 PET6001 74.6 72.6
AMELIA MERDHANIE 70.7 75.2 73.8 B
11086 7 37 51
'1750501011 PET6001 74.8 78.5 77.0 79.6
DIAN IRIYANTI 78.1 B+
11092 7 5 93 85 43
'1750501011 PET6001 71.1 72.0 77.3 80.1
AYU CAHYA YULIASARI 76.5 B+
11097 7 5 66 02 71
'1750501011 PET6001 87.1 86.7 86.6 87.7
AISKI REKASELA 87.1 A
11121 7 5 03 67 43
'1750501011 PET6001 82.1 77.8 83.3 83.6
CHRISTIN WIDIA SOLIN 82.1 A
11128 7 5 68 8 57
'1750501011 PET6001 71.4 67.2 77.5 78.8
ANDI PAUL SITORUS 75.05 B+
11137 7 25 53 66 36
'1750501011 PET6001 69.3 67.1 73.4 74.7
EKKLESIA BR. SINURAYA 72.05 B
11139 7 25 21 73 21
'1750501011 PET6001 73.2 84.1 76.3 81.1
MUHAMMAD RIZQAN AFIDIN 79.5 B+
11143 7 5 98 72 14
'1750501011 PET6001 77.1 79.5 74.2 75.4
AHMAD NURUL HAQ 76.15 B+
11151 7 75 16 48 21
'1750501071 PET6001 82.5 79.2 85.3 86.3
WILDAN PRATAMA 84.05 A
11022 7 25 53 8 79
'1750501071 PET6001 80.2 74.8 77.0
ATFAN PRIBADI 75.6 76.9 B+
11030 7 75 06 07
'1750501071 PET6001 80.5 76.5 78.4
OKTAVIANO YUDYA FATKHA 77.2 78.2 B+
11042 7 05 89 71
'1750501071 MUH. SILMI MAULIDIA PET6001 79.2 78.3 79.4 80.3
79.5 B+
11061 PUTRA 7 5 3 42 86
'1750501071 PET6001 87.4 85.7 86.6 87.2
RHIFA SITI FAUZIAH ND 86.75 A
11068 7 75 8 82 36
'1750501071 PET6001 81.7 80.8 82.7
HESTY RONA ATSANIA 79.7 81.6 A
11072 7 58 37 43
'1750501071 PET6001 85.0 83.6 85.9 86.8
NABILA AKBAR 85.65 A
11074 7 25 7 07 79
'1750501071 PET6001 89.4 85.7 89.5 89.8
SALSA NAZIRA 88.75 A
11081 7 75 14 04 21
'1750501071 PET6001 84.6 86.9 84.7 86.5
ANDINA IMANNDARI 85.85 A
11100 7 25 67 29 07
'1750501071 TOMMY CLINTON SAMUEL PET6001 79.6 76.2 83.3 84.3
81.7 A
11118 HALOMOAN 7 5 86 18 14

ILO-CLO
Industri
PET60 pengolaha
Course Code 017 n daging
Credit 5.1
Student Num. 39

Std
IL IL IL IL IL num-
O O O O O based
ILO1 ILO2 ILO3 ILO4 5 ILO6 ILO7 8 9 10 11 ILO12 ILO13 AI
70 <= HIG
ILO Weight 0.28 0.36 0.36 AI H
ME
Weighted-Avg 60 <= DIU
ILO-based AI 78.95 79.76 79.76 AI < 70 M
SATIS SATIS SATIS
FACT FACT FACT 50 <= LO
ORY ORY ORY AI < 60 W
VER
Y
Student Num. LO
with ILO>55 39 39 39 AI < 50 W
Stdn num-
100 100 100
based AI
HIGH HIGH HIGH

CLO1 CLO2 CLO3 CLO4 Weighted

avg LO
 based AI
EXCEL
CLO Weight 0.1 0.227 0.323 0.35 80 <= AI LENT
SATISF
Weighted avg 65 <= AI < ACTOR
CLO-based AI 77.49 77.97 79.51 81.17 80 Y
SATIS SATIS
FACT SATISFAC FACT EXCE 50 <= AI < DEVEL
ORY TORY ORY LLENT 65 OPING
UNSATI
Student Num.
39 39 39 39 AI < 50 SFACT
with CLO>55
ORY
Std num-
based AI 100 100 100 100
HIGH HIGH HIGH HIGH

U
Praktik A
Tugas Quiz um UTS S Keaktifan
0.
Mark Weight 0.1 0.05 0.2 0.3 3 0.05
7
Rata-rata per 3.
Komponen 5
Nilai 80 69.23 90.82 76.17 4 100
Jumlah Siswa
Komponen 3
Nilai >55 39 30 39 39 8 39
9
7.
Percentage 100 76.9 100 100 4 100
HI
G
Level HIGH HIGH HIGH HIGH H HIGH
 Student num-based CLO's AI Weighted-avg-based CLO's Student num-based ILO's AI
AI

CLO1 ILO13 ILO1 ILO2

CLO1 ILO12 ILO3
ILO11 ILO4
CLO4 0 CLO2 0
CLO4 0 CLO2
ILO10 ILO5
ILO9
ILO8 ILO7ILO6
CLO3
CLO3

Achievement Index of PET60017 Achievement Index of PET60017 Achievement Index of PET60017

Weighted-avg-based ILO's AI

ILO13 ILO1 ILO2

ILO12 ILO3
ILO11 ILO4
0
ILO10 ILO5
ILO9
ILO8 ILO7ILO6

Achievement Index of PET60017