Laboratory

Food Engineering Program of ITB has several laboratories at Labtek IIA and IIB ITB Jatinangor Campus that support student laboratory activities, i.e.:

• Process Engineering Education Laboratory (Head of Laboratory: Dr. Helen Julian)
  A laboratory to carry out basic education for Food Engineering students, starting from the Measurement and Analysis Methods course to the Food Engineering Laboratory course. Equipped with various equipment such as:
  • Spektrofotometer Visible,
  • Gas Chromatography equipped with a Flame Ionization Detector,
  • Adsorption unit set equipped with a light intensity measuring instrument,
  • Extraction units set equipped with heating mantle,
  • Distillation units set equipped with heating mantle
  • Mixing tank units equipped with baffles and tachometers,
  • Process dynamics in tanks units,
  • Fluid flow sets (SOLTEQ fluid friction measurement apparatus),
  • Drying units equipped with a built-in balance, humidity, flow rate, and temperature gauge,
  • Pump flow units equipped with pressure gauges,
  • Starch hydrolysis laboratory set.

• Food Engineering Instructional Laboratory (Head of Laboratory: Dr. Dianika Lestari)
  The laboratory where the basics of food engineering is learned in the Food Engineering Laboratory course, equipped with:
  • Bread Structure Modification set equipped with Mixers,
  • Food Preservation sets equipped with a Microscope and Noodle Maker,
  • Membrane Separation sets equipped with a membrane, water bath, and conductivity meter,
  • Yoghurt Fermentation sets equipped with Brookfield Viscometer,
  • Texture analyzer for food product,
  • Water activity meter,
  • Microscope,
  • Colorimeter,
  • pH meter.

• Food Engineering Research Laboratory (Head of Laboratory: Dr. Ronny Purwadi)
  Laboratory for conducting research as a final assignment and one of the graduation requirements for Food Engineering students.

 

• Instrumentation and Analysis Laboratory (Head of Laboratory: Dr. Jenny Rizkiana)
  Contains state-of-the-art analytical tools frequently used in the food industry, such as:
  • High Performance Liquid Chromatography (HPLC),
  • Thermogravimetric Analysis,
  • Fourier Transfer-Near Infrared (FT-NIR) Spectroscopy,
  • Bomb Calorimeter.

• Food Teaching Factory Laboratory (Head of Laboratory: Dr. Made Tri Ari Penia Kresnowati)
  Located in Labtek IV, ITB Jatinangor Campus, there are production facilities fermented cassava flour (fercaf) on a pilot scale with a production capacity of 1 ton/day.