{"id":184,"date":"2019-11-12T15:40:02","date_gmt":"2019-11-12T08:40:02","guid":{"rendered":"http:\/\/www.uc.ac.id\/fto\/?p=184"},"modified":"2021-07-02T10:23:04","modified_gmt":"2021-07-02T03:23:04","slug":"mini-symposium-functionality-of-flour-as-food-ingredient","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/ftp\/mini-symposium-functionality-of-flour-as-food-ingredient\/","title":{"rendered":"Mini Symposium : &#8220;Functionality of Flour as Food Ingredient&#8221;"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Kalian tahu nggak sih tepung itu apa? Menurut Jiangtao dkk., tepung adalah bubuk halus yang diperoleh dari proses penggilingan dengan bahan baku utama yang biasanya dari serealia. Tetapi, ada banyak jenis-jenis tepung dengan bahan selain serealia seperti tepung tapioka yang berasal dari singkong, tepung maizena yang berasal dari pati jagung, dan tepung sagu yang berasal dari Rumbia atau yang dikenal sebagai pohon sagu.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nah, pada zaman sekarang ini konsumsi tepung terigu di Indonesia semakin meningkat dari tahun ke tahun. Berdasarkan Pusat Data dan Sistem Informasi Pertanian di tahun 2017 menyatakan bahwa, rata-rata konsumsi tepung terigu dari tahun 2013 hingga tahun 2017 mencapai 21,9%. Data ini menunjukkan bahwa tepung terigu memiliki banyak kegunaan dan manfaat untuk masyarakat, sehingga masyarakat perlu pengetahuan lebih lanjut mengenai pengembangan variasi produk berbahan dasar tepung.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"text-align:left\">Jurusan Teknologi Pangan Universitas Ciputra mempersembahkan sebuah Mini Symposium berjudul \u201c<strong><em>Functionality of Flour as Food Ingredient\u201d<\/em><\/strong>. Mengundang peserta dari berbagai kalangan, baik akademisi maupun praktisi bisnis, acara ini akan diisi oleh tiga pembicara ahli dari berbagai latar belakang dan diikuti dengan sesi tanya jawab dari peserta. Mini Symposium ini diisi oleh <strong>Prof. Dato DR. Mohd Azemi Mohd Noor, Ph. D.<\/strong> dari Universiti Kuala Lumpur, pakar di bidang tepung dan pati (<em>Starch expert<\/em>) akan membahas mengenai <em>flour functionality<\/em> dan <strong>Prof. Ir. Hari Purnomo, M. App. Sc., Ph. D<\/strong> dari Universitas Ciputra, pakar <em>Meat-based Product<\/em> akan membahas aplikasi tepung pada produk berbahan dasar daging. Tidak hanya dari kalangan akademisi, Praktisi tepung dan produk olahan, <strong>Alfan Faizin<\/strong> dari PT. Wilmar Nabati Indonesia akan membahas mengenai Bahan Tambahan Tepung <em>(fortificaton and correction)<\/em> serta tren konsumsi tepung di Indonesia. Seusai seminar dan diskusi peserta dapat mengikuti baking demo <em>Sweet Bread with Boba topping<\/em> dan<em> Cheese&nbsp; Boba Pie<\/em>. Penasaran ? Berikut detailnya:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hari\/Tanggal\t\t:&nbsp; Rabu, 20 November 2019<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Waktu\t\t\t: 10.00-15.00<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tempat\t\t\t: Theater Room 713 &amp; Live Action Demo Lab<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Biaya Pendaftaran:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Mahasiswa Umum\tRp 50.000,-<\/li><li>Praktisi\/umum\t\tRp 75.000,-<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Bagi 30 pendaftar umum pertama akan mendapatkan kesempatan mengikuti live demo, yuk tunggu apa lagi, segera daftar biar bisa belajar dari ahlinya!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Contact Person: <em>Jessica<\/em> (WA\/Telepon: 082245702790)<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/lh4.googleusercontent.com\/XyuBuIo8juDcNQB5m2-ZKONK1BHediGBxsXhUKy_0u30WG9iulOLHDnEuAZtJiSDbfcZM2TjU1sSAdL83Qz8DEV1SUP0CKIrGxgBCWu0zu773rmtIR67ZMBnzPRxVaA0APPgSdCJ\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Lin, J., Gu, Y., &amp; Bian, K. (2019). Bulk and Surface Chemical Composition of Wheat Flour Particles of Different Sizes. Hindawi Journal of Chemistry. 2019: 1-11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pusat Data dan Sistem Informasi Pertanian. (2017). Statistik Konsumsi Pangan 2017. p. 7. Kementerian Pangan<br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kalian tahu nggak sih tepung itu apa? Menurut Jiangtao dkk., tepung adalah bubuk halus yang diperoleh dari proses penggilingan dengan bahan baku utama yang biasanya dari serealia. Tetapi, ada banyak jenis-jenis tepung dengan bahan selain serealia seperti tepung tapioka yang berasal dari singkong, tepung maizena yang berasal dari pati jagung, dan tepung sagu yang berasal&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-184","post","type-post","status-publish","format-standard","hentry","category-news-events"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mini Symposium : &quot;Functionality of Flour as Food Ingredient&quot; - Food Technology Program<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciputra.ac.id\/ftp\/mini-symposium-functionality-of-flour-as-food-ingredient\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mini Symposium : &quot;Functionality of Flour as Food Ingredient&quot; - Food Technology Program\" \/>\n<meta property=\"og:description\" content=\"Kalian tahu nggak sih tepung itu apa? Menurut Jiangtao dkk., tepung adalah bubuk halus yang diperoleh dari proses penggilingan dengan bahan baku utama yang biasanya dari serealia. 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