E-learning Courses at DFST - IPB

Department of Food Science and Technology, Bogor Agricultural University http://www.ipb.ac.id/~tpg/home.php http://seafast.ipb.ac.id/moodle

E-learning Courses at DFST - IPB • Prinsip Teknik Pangan • Prinsip Proses Pengolahan Pangan

INHERENT • Biokimia Pangan • Pengemasan Pangan • Teknologi Pengalengan Pangan • Evaluasi Biologis Komponen Pangan • Keamanan dan Sanitasi Industri Pangan

GDLN • Mikrobiologi Pangan • Jaminan Mutu Pangan • Evaluasi Sensori

Objectives (GDLN) Larger audience: Access well developed course materials Interact with more experienced teachers Improve the quality of educational services in partner institutions. Develop national capacity in content development for ICT-based learning

Target audiences

Designed for a specific and well-targeted audience: regular S-1 students

Regular S-1

Course Design and Development Delivery method : Blended learning system : Combination of face-to-face interaction through • Video conference utilizing DLC of GDLN/INHERENT • Online discussion/forum • Web-based course Managed by local lecturer and remote lecturer Accredited by both institutions.

Remote & Local Teacher

Local Teacher On campus

Remote teacher

Off campus

Contribution to the Modification of Classroom Course

Access to knowledge

Allow students in other universities to access well designed course and interact with experienced lecturer Give good experience and additional knowledge for local lecturer by involving in teaching-learning process

Pedagogical practices

Allow course delivery and student-lecturer interaction through synchronized system (discussion board and face-to-face video conference) and unsynchronized system (course and assessment materials uploading and electronic mail) Allow improvements on attractiveness and interactive of course material presentation that will make student easier to understand the course content

E-mail Course Lecture

Lecture Module On Homepage

Registered Student

Mailing List Reading and HomeWork Assignment

Administrative Affair

Off Classroom Tutor and Assignment Response

E-mail Enrolled Student Peer Interaction

Laboratory Assignment

Learn the Course Material By Using Simulation Program

Test and Exam Materials in LMS

HTTP Link to Access Cross Reference and Other External Sources

Course Completion

Access to Cross Reference and Other External Sources

Student Activities

Phases

• • • • • • • • • •

DESIGN

DEVELOPMENT

Course description Instructional analysis Basic competence Topics and sub-topics Student characteristics Program mapping (GBPP) Delivery method SAP Evaluation method Institutional arrangement

• Development of course materials • Uploading course materials in Learning Management System (LMS) • Trial implementation

DEPLOYMENT

• Course implementation • Course evaluation • Revision

The team

Subject Matter specialist Instructional designer

ICT specialist

Design Phase Problem analysis and need assessments Verification and refining of instructional goals Performing instructional analysis Development of instructional contents, evaluation methods and strategy

Existing Food Microbiology Course at Agric. Proc. Tech. Study Program, Riau University Matter

Comment

Course code and title

THP 209 Microbiology of Food Processing

Type

Compulsory

Credits

3 sks (2 sks theory and 1 sks practical work)

Semester

4

Mode of delivery

Face-to-face

Tools

Whiteboard, OHP, LCD

References

Fardiaz, S. 1989. Mikrobiolog Pangan Fardiaz, S. 1992. Mikrobiolog Pangan Lanjut Garbutt, J. 1997. Essential of Food Microbiology

Lecturer

Shanti Fitriani, SP, M.Sc Dr. Ir. Netti Herawati MSi

Number of enrolled students

28

Grade achievement by students B (average)

Problem analysis and need assessments

Brief Description of Recipient Institution Needs Matter

Existing Condition

Needs

References

Most of the course contents refer to old textbooks. It results in out of date of the course content

Updating references

Team teaching/ Local lecturer competence

The team teaching has no educational background in food microbiology. One graduated in human nutrition and food technology, while other team member graduated in husbandry and doctor in human nutrition

Upgrading teaching competencies and experience

Course content

This course has not accommodated the recent information on food microbiology, such qualitative and quantitative microbiological analysis, emerging pathogen, and simulation microbial growth using computer

Inclusion recent development in food microbiology

Modification teaching method

Delivery method

Most topics need to be modified with attractively more recent information to help the students to understand the course better. The course is delivered by conventional teaching method

Problem analysis and need assessments

• Formalizing the collaborative distance education program • Verification and refining instructional goals, instructional analysis and performance objectives

Workshop on Content Develoment of Food Microbiology, UNRI, 27th - 28th June 2007

Verification and refining of instructional goals

No

Food Microbiology, DFST-IPB

Microbiology of Food Processing, APT-SP-UNRI

1

Pendahuluan: perkembangan mikrobiologi pangan di Indonesia dan global prespektif

Pendahuluan

2

Pertumbuhan mikroba: fase dan metode pengukuran Faktor intrinsik dan ekstrinsik pertumbuhan Simulasi komputer pertumbuhan mikroba

Ekolologi mikroba

3

Prinsip analisis mikroba: sampling, persiapan dan analisis kualitatif

Metode cepat dalam analisis mikrobiologi pangan

Prinsip analisis mikroba: analisis kuantitatif 4

Prinsip fermentasi pangan

Peranan ultur mikroba dalam pengolahan pangan Komunitas dan interaksi mikroba dlm kultur campuran

5

Kerusakan mikrobiologi bahan dan produk pangan nabati dan hewani

Mikroba indikator pada produk olahan pangan Dekomposisi bahan pangan oleh mikroba

6

Mikroba patogen pada bahan pangan: bakteri infeksi dan intoksikasi Kapang, virus dan parasit

7

Prinsip pengawetan dan pengaruhnya terhadap mikroba: aplikasi sanitasi, pemanasan, pendinginan, pengeringan

Mekanisme ketahanan mikroba terhadap pengolahan Mekanisme ketahanan mikroba terhadap antibiotika Endospora bakteri dan ketahanan mikroba terhadap pengolahan Kerusakan sublethal mikroba selama pengolahan

Prinsip pengawetan dan pengaruhnya terhadap mikroba: irradiasi, pengawet, pengendalian atmosfer, kombinasi perlakuan

Kontrol mikroba dalam pengemasan aseptik Kontrol mikrobiologi dalam industri jasa boga


Designed Food Microbiology Course

Course Title

Food Microbiology (ITP 220, DFST-IPB) Microbiology of Food Processing (THP 209, APT-SPUNRI)

Course Description

The course covers the microbial growth in food, the role of microorganisms in food spoilage, in foodborne disease as well as in food preservation and in food fermentation. Microbiological examinations and control of microorganisms in food are also discussed.

Course Objective

To obtain a good understanding (cognitive knowledge) on food microbiology and are able to determine the necessary measures to control the spoilage and pathogenic microorganisms in food as well as are able to evaluate the microbiological quality of foods by means of qualitative and quantitative examination

Course Instruction

Indonesian


Designed Food Microbiology Course Topics

Module

Week

Pendahuluan: Perkembangan 1 mikrobiologi pangan di Indonesia dan global

Pendahuluan: Perkembangan 1 mikrobiologi pangan di Indonesia dan global

2 Pertumbuhan mikroba

2 Pertumbuhan mikroba

3 Prinsip fermentasi pangan

3 Prinsip fermentasi pangan

Kerusakan mikrobiologis 4 bahan dan produk pangan

2,3,4 5

4

Kerusakan mikrobiologis bahan dan produk pangan nabati

6

5

Kerusakan mikrobiologis bahan dan produk pangan hewani

7

6 Mikroba patogen: Bakteri 5 Mikroba patogen 6 Prinsip analisis mikroba pada pangan 7

Prinsip pengawetan dan pengaruhnya terhadap mikroba

1

9

Mikroba patogen: Kapang, virus 7 dan parasit

10,11

8

Prinsip analisis mikroba pada pangan

12,13

9


14,15


Determine the necessary measures to control the spoilage and pathogenic microorganisms in food and to evaluate the microbiological quality of foods by means of qualitative and quantitative examination

K3 Describing principles of food preservation

7

Describing types and characteristics of spoilage microorganisms

Describing principles of food fermentation

Describing types and characteristics of pathogenic microorganisms

3

4

5

Describing sampling methods, sample preparation, qualitative and quantitative analysis for given microorganisms 6

K2

Describing factors affecting microbial growth in food 2 Review on development of food microbiology in Indonesia and global perspective

1

K1

Performing instructional analysis

Pre-requisite Course: General Microbiology

K3

Analisis AnalisisInstruksional Instruksional Mata Kuliah Mata KuliahTeknologi Teknologi Pengalengan PengalenganPangan Pangan

Pengolahan data penetrasi panas dan evaluasi kecukupan proses panas dari suatu desain proses termal

10

K3 Prinsip pengukuran kecukupan proses panas, (pengukuran distribusi panas dan penetrasi panas serta peralatan yang diperlukan)

K2

8 Parameter kecukupan proses panas (pengertian nilai F dan Fo, konsep 5D, 12D)

7 K2

Penanganan kaleng dan peralatan proses dalam pengalengan (jenis-jenis retort dan prinsip prosedur pengoperasian dan tahap-tahap kritisnya)

4 Jenis dan karakteristik mikroboba pembusuk dan patogen dalam makanan kaleng, parameter ketahanan panas mikroba (nilai D, nilai Z), indikator kerusakan atau kegagalan proses dari makanan kaleng

9

K2

5

K1 Prinsip teknologi pengalengan (prinsip, alur proses, serta tahap-tahap kritis yang harus diperhatikan)

6

1

2

3

Aspek Rekayasa Proses

Aspek Mikrobiologi

Mata Kuliah Prasyarat: Mikrobiologi Pangan, Prinsip Proses Pengolahan Pangan dan Prinsip Teknik Pangan

Performing instructional analysis

Pokok Bahasan (Topik): Teknologi Pengalengan Pangan Topik ke-

Isi Topik

1

Pengantar Teknologi Pengalengan Pangan

2

Prinsip dan Pengertian Proses Termal

3

Prinsip Proses Pengalengan Pangan

4

Penanganan Kemasan Dalam Proses Pengalengan

5

Peralatan Dalam Proses Pengalengan

6

Aspek Mikrobiologi Dalam Proses Termal

7

Parameter Kecukupan Proses Termal

8

Pengukuran Distribusi Panas

9

Pengukuran Penetrasi Panas

10

Evaluasi Kecukupan Proses Termal

Pembagian Sub-topik dan Urutan Penyampaian Materi Topik Topik11

Sub-topik Sub-topik1.1 1.1


Topik Topik22



Topik Topik33



Topik Topik44



Topik Topik55



Topik Topik66



Topik Topik77



Topik Topik88



Topik Topik99



Topik Topik10 10




Latihan & Tugas

UTS UTS/UAS UTS UTS/UAS

Evalusi Tingkat Kesulitan dan Kapasitas Dosen Lokal Module Week

Level of difficulties

No

Topics

1

Pendahuluan: Perkembangan mikrobiologi pangan di Indonesia dan global

2

Prinsip analisis mikrobiologis pada pangan

3

Pertumbuhan mikroba

4,5,6

√

√

4


7

√

√

5


9

√

√

6


10

√

√

7

Mikroba patogen: Bakteri

11

√

√

8

Mikroba patogen: Kapang, virus dan parasit

12,13

√

√

9


14,15

L=low

M=medium, H=high

L

G=good, F=fair

M

H

Local lecturer capacity G

√

1

F

√ √

2,3

U

√

√

√

U=unsatisfactory

Development of instructional contents and strategy

Selected Delivery Method and Learning Support Module

Selected delivery method

Learning support

Week No

Topics

FTF

1

Perkembangan mikrobiologi pangan di Indonesia dan global

2

Prinsip analisis mikrobobiologis pangan

1

v

2

v

Pertumbuhan mikroba

WBC

PPt

v*

v

v

Module

v v

v

v

v

v*

v

v

v v

I/A

v

5 6

AV

v*

3 4

3

VC

v

v*

v

v

v

4


7

5


9

v

v*

v

v

6


10

v

v*

v

v

7

Mikroba patogen: bakteri

11

v

v

v

8

Mikroba patogen: kapang, virus, parasit

12,13

v

v

v

9


v*

v

v

v

v

v

v

14

v

15

v

v

v* = tidak terjadwal AV= audio visual I/A= Image/Animation

Development of instructional contents and strategy

Program Mapping (GBPP) Week

Learning objectives /Kompetensi Dasar

Method Topik

Sub-topik FTF

1

Mahasiswa mampu menyebutkan perkembangan pemanfaatan mikroba dan kasus-kasus yang ditimbulkan oleh mikroba perusak dan patogen

Perkembangan mikrobiologi pangan di Indonesia dan prespektif global

1. Manfaat mikroba, kerusakan pangan dan keamanan pangan 2. Contoh kasus mikrobologi pangan nasional maupun global

2,3,4

Mahasiswa mampu menjelaskan fasefase pertumbuhan mikroba, matematika pertumbuhan mikroba, metode pengukuran pertumbuhan mikroba dan faktor-faktor yang mempengaruhi pertumbuhan mikroba

Pertumbuhan mikroba

1. Pola pertumbuhan mikroba, kinetik pertumbuhan dan pengukuran laju pertumbuhan

√

VC

WBC

PPt

√

√

√

√

√

2. Faktor-faktor intrinsik dan ekstrinsik 3. Simulasi komputer pertumbuhan

Learning Support

√

√

Module

I/A

√

√

√

AV

√

√

√

Learning Activities and Interaction Method of delivery

Local Lecture activity

Week

1

1

FTF dan WBC*

Mendengarkan, bertanya, menjawab pertanyaan, meng-akses materi secara mandiri

Memberikan materi

Nara sumber, memberikan feedback

Diskusi kelas E-mail mailing list

2

VC dan WBC*

Mendengarkan, berdiskusi, bertanya, menjawab pertanyaan, mengakses materi secara mandiri

Mengarahkan mahasiswa

Memberikan materi, memberikan tugas

FTF tanya jawab dan diskusi

3

WBC

Mengakses materi, mempelajari materi, diskusi kelompok, mengerjakan tugas, mengerjakan post test

Memberikan tutorial

Memberikan feedback

E-mail mailing list

FTF dan WBC*

Mendengarkan, bertanya, menjawab pertanyaan, menelusuri informasi secara mandiri

Memberikan materi

Nara sumber, Memberikan feedback

Diskusi kelas

4

5

WBC

Mengakses materi, mempelajari materi, diskusi kelompok

Memberikan tutorial

Memberikan feedback

E-mail mailing list

6

FTF dan WBC*

Mendengarkan, berdiskusi, menelusuri informasi secara mandiri, mengerjakan post test

Memberikan materi

Memberikan feedback

Diskusi kelas E-mail mailing list

2

3

Students activity

Remote Lecture activity

Module

Interaction

WBC* = tidak terjadwal

Students Assignment; Example Student Centered Learning Activity Design of microbiological product safety and shelf-life

Define Product characteristic and storage (W3)

Identify factors product spoilage (W5)

Identify tipe of microorganism and growth condition (W6-8)

Identify factors to control microbial growth (W9-10)

Microbiological analysis - Select Method (W11) - Testing method and data analysis (W13)

Safe Product and shelf life

Mapping Rencana Kegiatan Kuliah Mikrobiologi Pangan (Kegiatan Mahasiswa) Kegiatan Penyam paian materi Dosen

Minggu ke-

Belajar mandiri dan Diskusi

Evaluasi

Presentasi

Video

Video Conf.

Posttest

Akses Materi (Web)

Audio

Tugas Kelompok

Topik 1

Topik 1 Topik 2 (2.1)

Topik 2-4

Topik 2 (2.1)

Topik 2 (2.2)

Topik 2 (2.2)

Topik 2 (21,2.2,2.3)

Topik 2 (2.2)

Topik 2 (2.3)

Topik 2 (2.3)

Tugas

Ujian

Modul /Teks

0

PPt

Topik 1 Topik 1

1

Topik 1

Topik 2 (2.1)

2

Topik 2 (2.2)

3 Topik 2 (2.3)

4

5

Topik 2 (21,2.2,2.3) Topik 3

6

Topik 4 (4.1, 4.2)

7

Topik4 (4.3, 4.4)

Topik 3

Topik 2 (2.1)

Topik 2 (2.3)

Topik 3

Topik 3

Topik 4 (4.1, 4.2)

Topik 4 (4.1, 4.2)

Topik 4 (4.1, 4.2)

Topik4 (4.3, 4.4)

Topik 4 (4.3, 4.4)

Topik 4 (4.3, 4.4)

Topik 3

Topik4 (4.3, 4.4)

Topik4 (4.3, 4.4) Tugas 1-4

8

Topik 3 Topik 4 (4.1, 4.2)

Topik 5 (5.1)

Topik 5(5.1)

Topik 14 UTS

Mapping Rencana Kegiatan Kuliah Teknologi Pengalengan Pangan (Kegiatan Mahasiswa) Akses Materi di Website (LMS) Minggu ke-

Pre-test

1

T1

2

T2

3

T3

Posttest

Modul

Hand-out

Kegiatan Kelas (Lokal) URL

TK, T1

TK, T1

T1

T2

T2

T2

T2

ST3.1 ST3.2

ST3.1 ST3.2

ST3.1 ST3.2

4

ST3.3

ST3.3

Diskusi

Audio

Tugas

Video

Video Conf

TK T1

T1

T2

T2

T2

ST3

ST3.1 ST3.2

ST3.1 ST3.2

5

T4

T3

T4

T4

T4

ST3.3

ST3.3

ST3

6

T5

T4

T5

T5

T5

T4

T4

T4

7

T6

T5

ST6.1

ST6.1

ST6.1

T5

T5

T5

ST6.2

ST6.2

ST6.2

ST6.1

ST6.1

ST6

ST6.2

8

UTS

9 10

T7

T6

T7

T7

T7

ST6.2

11

T8

T7

T8

T8

T8

T7

12

T9

T8

T9

T9

T8

13

T9

T8

T9

T9

T9

14

T10

T9

T10

T10

T10

15

Ujian

T10

T8

T7 T7

T7

T8

T8

T9

T9

T10

T10

T10

T10

16

TK: Tinjauan Kuliah; T: Topik ; ST: Sub-topik; 1-10: Urutan topik

UAS

Kriteria Penilaian (Tek. Pengalengan Pangan

Skala nilai

Persentase (%)

Post-test

0-100

20

Tugas Mandiri/Kelompok

0-100

30

Ujian Tengah Semester (tertulis)

0-100

25

Ujian Akhir (tertulis)

0-100

25

Kriteria

Skala nilai:

A: >80 B: 70-79

C: 60-69 D: 50-59

E: <50

Development Phase

Development of course and evaluation materials • HTML • Modules • Handout

• • •

Audio visual Images Etc.

• Assignment • PostPost-test

Uploading course materials to course management system: http://seafast.ipb.ac.id/moodle

Pengembangan Asset Bahan Ajar dan Evaluasi Topik

Asset

1

2

3

4

5

6

7

8

9

10

HTML

Modul (pdf)

Handout (pdf)

Bahan Ajar

Audio visual (CD)

Short video (CD)

Image

Glossary

Buku rujukan

Link URL

Tugas Kelompok

Pre/Post-test

Evaluasi

Ujian Tertulis

UTS

UAS

Up Loading Course Materials

MOODLE CD INTERAKTIF

http://seafast.ipb.ac.id/moodle

Guidance Book of Food Microbiology Course

• To guide the lecturers to conduct the course • Has been sent to local teachers and discussed during the VC workshop • Includes course description, instructional analysis, delivery methods, and weekly course activity (SAP)

Isi • DESKRIPSI MATA KULIAH • KARAKTERISTIK MAHASISWA • SISTEM PERKULIAHAN • ASSET BAHAN AJAR • SISTEM EVALUASI • PENGGUNAAN LMS IPB • MEDIA KOMUNIKASI • GBPP • SAP • VIDEO CONFERENCE

Next: Deployment

E-learning Courses at DFST - IPB

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