Course Information
Course Semester Plan
Course Information
| No | Module Name | Biochemistry Practice |
| 1 | Code of Subjects | P10A.2432 |
| 2 | Study load | 1(0-1) credits |
| 3 | Semester | 2 |
| 4 | Precondition | There is no |
| 5 | Competence | After following this practicum course, students will be able to do practicum properly and in accordance with GLP, able to analyze qualitative and quantitative proteins correctly, able to analyze amylase activity correctly, able to analyze qualitative and quantitative carbohydrates correctly and able to analyze qualitatively and quantitatively of fat correctly. |
| 6 | Elements of Competency | MKB |
| 7 | Type Competency | Supporting competence |
| 8 | Syllabus | On this course, students will learn about qualitative and quantitative analysis of macromolecules (protein, carbohydrates, and fats), extraction and isolation of crude enzymes, as well as amylase enzyme activity tests. |
| 9 | Attribute Soft Skill | Communications, critical analysis, initiative |
| 10 | Learning methods | Discussion, assignment, and lab. practice |
| 11 | Learning Media | Lab. Equipment and LCD Projector |
| 12 | Appraisal | Task (20%); Mid Exam (40%); Final Exam (40%) |
| 13 | Lecturer | Dr. apt. Nyi Mekar Saptarini, M.Si. and Prof. apt. Resmi Mustarichie, Ph.D. |
| 14 | References | Nelson, D. L., Cox, M. M., & Lehninger, A. L. 2012. Principles of biochemistry. Maslov OY, Kolisnyk SV, Kostina TA, Shovkova ZV, Ahmedov EY, Komisarenko MA. Validation of the alkalimetry method for the quantitative determination of free organic acids in raspberry. Journal of Organic and Pharmacy, 2021; 3(15): 53-58. DOI: 10.24959/ophcj.21.226278 Valls C, Rojas C, Pujadas G, Garcia-Vallve S, Mulero M. Characterization of the activity and stability of amylase from saliva and detergent: Laboratory practicals for studying the activity and stability of amylase from saliva and various commercial detergents. Biochemistry and Molecular Biology Education. 2011, 39 (4): 280–290. 2011. Marrubini G, Papetti A, Genorini E, Ulrici A. Determination of the sugar content in commercial milk by near infrared spectroscopy and Luff-Schoorl glucose titration. Food Anal Methods 2017; 10: 1056-57. DOI: 10.1007/s12161-016-0713-1. |
Course Semester Plan