Department of Food Engineering

Laboratories

Food Engineering Department 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:

    • Visible Spectrophotometer,
    • 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 products,
    • Water activity meters,
    • Microscope,
    • Colorimeter,
    • pH meter.

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

 

  • Instrument and Analysis Laboratory (Head of Laboratory: Dr. Jenny Rizkiana)
    Equipped with the latest analytical tools that are often 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 at Labtek IV Campus ITB Jatinangor, with a pilot-scale fermented cassava flour (fercaf) production facility with a production capacity of 1 ton/day.