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Food Processing Technology Formative Test Discussion, Exercises of Food Science and Technology

Universitas Terbuka (UT)Food Science and Technology

This is a formative test and answers discussion of the "Teknologi Pengolahan Pangan" lecture. This file tests knowledge about the basics of food processing technology, natural processes that occur in food, processes that can be applied to food products, etc.

Typology: Exercises

2021/2022

Available from 10/09/2022

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bg1
Open University of Indonesia
PANG4312 l Food Processing Technology
Food Processing Technology
Module 1: Basics of Food Processing Technology
Formative Test 1
1) In the digestion of food, sucrose will be broken down into ...
A. Galaktosa and glucose
B. Glucose and fructose
C. Glucose and galactose
D. Galactose and fructose
Answer reference: BMP [PANG4312] Module 1 Page 1. 5th
Oligosaccharides are polymers with polymerization degrees of 2 to 10 and are
usually water-soluble. An oligosaccharide consisting of two monosaccharide
molecules is called a disaccharide, and when it consists of three monosaccharide
molecules it is called a triose.
Three types of disaccharides are important: sucrose, maltose, and lactose. In this
sense sucrose (saccharose or cane sugar) will be broken down into glucose and
fructose. Maltose was discovered as an intermediate result of the decomposition of
starch. Maltose will be broken down into two glucose molecules. Lactose is abundant
in milk; in the body, it will be broken down into glucose and galactose.
2) Lactose in the digestion will be broken down into ...
A. Glucose and glucose
B. Glucose and fructose
C. Glucose and galactose
D. Galactose and fructose
Answer reference: BMP [PANG4312] Module 1 Page 1. 5th
Oligosaccharides are polymers with polymerization degrees of 2 to 10 and are
usually water-soluble. An oligosaccharide consisting of two monosaccharide
molecules is called a disaccharide, and when it consists of three monosaccharide
molecules it is called a triose.
Three types of disaccharides are important: sucrose, maltose, and lactose. In this
sense sucrose (saccharose or cane sugar) will be broken down into glucose and
fructose. Maltose was discovered as an intermediate result of the decomposition of
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Food Processing Technology

Module 1 : Basics of Food Processing Technology

Formative Test 1

  1. In the digestion of food, sucrose will be broken down into ... A. Galaktosa and glucose B. Glucose and fructose C. Glucose and galactose D. Galactose and fructose Answer reference: BMP [PANG4312] Module 1 Page 1. 5th Oligosaccharides are polymers with polymerization degrees of 2 to 10 and are usually water-soluble. An oligosaccharide consisting of two monosaccharide molecules is called a disaccharide, and when it consists of three monosaccharide molecules it is called a triose. Three types of disaccharides are important: sucrose, maltose, and lactose. In this sense sucrose ( saccharose or cane sugar) will be broken down into glucose and fructose. Maltose was discovered as an intermediate result of the decomposition of starch. Maltose will be broken down into two glucose molecules. Lactose is abundant in milk; in the body, it will be broken down into glucose and galactose.
  2. Lactose in the digestion will be broken down into ... A. Glucose and glucose B. Glucose and fructose C. Glucose and galactose D. Galactose and fructose Answer reference: BMP [PANG4312] Module 1 Page 1. 5th Oligosaccharides are polymers with polymerization degrees of 2 to 10 and are usually water-soluble. An oligosaccharide consisting of two monosaccharide molecules is called a disaccharide, and when it consists of three monosaccharide molecules it is called a triose. Three types of disaccharides are important: sucrose, maltose, and lactose. In this sense sucrose (saccharose or cane sugar) will be broken down into glucose and fructose. Maltose was discovered as an intermediate result of the decomposition of

starch. Maltose will be broken down into two glucose molecules. Lactose is abundant in milk; in the body, it will be broken down into glucose and galactose.

  1. Amino acids that can be formed by the body, so that is not present in food are called amino acids ... A. Non-essential B. Essential C. Important D. Vegetable Answer reference: BMP [PANG4312] Module 1 Page 1.9 – 1. Amino acids are distinguished from essential and non-essential amino acids. Essential amino acids are amino acids that are needed by the body but cannot be synthesized by the body, so they must be present in the daily diet. Non-essential amino acids are amino acids that can be formed in the body , so they do not have to be present in food. Essential amino acids, among others, are leucine, isoleucine, lysine, tryptophan, phenylalanine, methionine, threonine, and valine. Non-essential amino acids include arginine, cysteine, glycine, histidine, serine, and tyrosin.
  2. The process of photosynthesis in plants is a process of ... A. Conversion of solar energy into chemical energy B. Energy hinge of respiratory results C. Twigs D. Respiration Answer reference: BMP [PANG4312] Module 1 Page 1. .... The formation of carbohydrates from plants through the process of assimilation or photosynthesis , that is, it occurs through the surface of the leaves that suck in air (CO 2 ), along with the water absorbed by the roots, which is carried to the leaf tissue. The process of photosynthesis occurs in the green grains of the leaves (chlorophyll) in the following equation. 6CO 2 + 6H 2 O C 6 H 12 O 6 + 6O 2 ↑ Chlorophyll ↑ Light Sun Carbon Dioxide (From the air) Water (From the ground) Glucose
  • KH else (KH) = Carbohydrates oxygen
  1. Bacteria The growth temperature for each bacterium is different. Psychrophilic bacteria can grow at a relatively high rate at 0° C. Psychotropic bacteria can grow in refrigerators with temperatures below 10° C. ...
  2. The pigment that causes tomato and watermelon fruits to be colored Red is ... A. Anthocyanin B. Carotene C. Chlorophyll D. Lycopene Answer reference: BMP [PANG4312] Module 1 Page 1.

5. Pigments and Colors The color of foodstuffs can be caused by several sources, and one of the most important is the pigments in vegetable or animal materials. For example, chlorophyll gives a green color to lettuce or chickpea leaves, carotene gives orange (orange) want to carrots and corns, lycopene gives the red color to tomatoes and watermelons, anthocyanins give a purple color to beets and coffee fruits, and myoglobin gives a red color to the flesh. ... Formative Test 2

  1. Based on their growth temperature range, bacteria that live at temperatures between 20 – 450 C is called battery ... A. Oleophiliclic H B. Mesophilic C. Psykoifilik D. Thermofili Answer reference: BMP [PANG4312] Module 1 Page 1. ... Some bacteria have a growth temperature range between 20 - 45 °C called mesophilic bacteria , and others have a growth temperature below 20 °C and are called psychrophilic bacteria. Spores of most bacteria can defend themselves at boiling water temperatures, and when the temperature drops the spores will intensify and multiply.
  1. The maximum activation of enzymes in general lies between the pH ... A. 2 - 4 B. 4 - 6 C. 4 - 8 D. 6 - 8 Answer reference: BMP [PANG4312] Module 1 Page 1. ... The maximum activeness of enzymes is generally located between pH 4 to 8 , or around pH 6. However, some enzymes such as pepsin, still show their activeness up to pHi, and phosphorylase enzymes in the blood up to pH9 as shown in Table 1.3. ...
  2. Damage to the fruit that insects eat includes damage ... A. Biology B. Contentological F C. Mekanis D. Mikrobiologis Answer reference: BMP [PANG4312] Module 1 Page 1. ...

2. Biological Damage Biological damage is damage caused by physiological damage, insects, and rodents. ...

  1. Damaged fruit Karena falling off at the time of picking belongs to the type of damage ... A. Biological B. Mechanical C. Microbiological D. All Wrong Answer reference: **BMP [PANG4312] Module 1 Page 1.
  1. Mechanical** Damage

A. Se small amount 0 2 free B. A large number of 0 2 free C. Molecularlar entrench 0 2 D. Doesn’tn't require 0 2 Answer reference: BMP [PANG4312] Module 1 Page 1. Microbes belong to the aerobic group, if to grow it requires free oxygen molecules, while those belonging to the anaerobic group can grow well even without free oxygen. Facultative groups can grow in or without the presence of free oxygen. Microbes that are microaerophilic require only a small amount of free oxygen. Some bacteria classified as aerobic can use oxygen derived from the reduction of nitrates to nitrites.

  • Basically based on the respiration process , microbes can be divided into 4 groups , namely aerobic, anaerobic, facultative, and microaerophilic, while aerophilic microbes as in the matter are not classified into types of microbes based on the respiration process.
  • As for what is meant in the question are microbe microbes microaerophilic according to the reference answer above are microbes that require only a small amount of free oxygen (A)?
  1. Mechanical damage caused by ... A. Clash between foodstuffs and foodstuffs B. Clash between food and containers C. Answers A and B are correct D. Answers A, B, and C wrong Answer reference: BMP [PANG4312] Module 1 Page 1. 5. Mechanical Damage Mechanical damage is caused by mechanical collisions , for example, collisions between materials or due to the collision of tools with the material itself, or between foodstuffs and processing containers. Examples of mechanical damage at the time fruits and vegetables are harvested with tools , for example, mangoes, and durians harvested with bamboo poles can be damaged by the poles or bruises from falling on stones or hard soil. ...
  1. Reaction Browning can occur due to a reaction ... A. Enzymatic B. Non-enzymatic C. Semi-enzymatic D. Answers A and B are correct Answer reference: BMP [PANG4312] Module 1 Page 1.15-1. ... Another cause of discoloration is caused by a chemical reaction between sugars and amino acids and proteins known as the browning reaction or Maillard reaction. In this state, the amino groups of the protein react with the aldehyde group or ketones of the reducing sugar that produce a brown color , for example, a dark color in milk powder that is stored for too long. The browning process as described above is called a non-enzymatic browning reaction. In addition, enzymatic browning can also occur, for example, dark color on the incision surface of apples or snakefruit and the brown color of tea derived from tannins. ... Formative Test 3
  2. The initial process can be divided into 3 stages, namely ... A. Cleaning, selection by weight and size B. Quality cleaning, selection, and cleaning C. Cleaning, selection, and immersion D. Answers A, B, and C are all wrong Answer reference: BMP [PANG4312] Module 1 Page 1. 45th A. INITIAL PROCESS The handling of raw materials , especially the separation process, generally includes the stages/operations:

**1. Cleaning,

  1. Pelective (sorting), and
  2. Upgrading:** a. Cleaning: that is, the separation of contaminants from raw materials.

Answer reference: BMP [PANG4312] Module 1 Page 1.17 - 1. Most of the foodstuffs, approximately 96% consist of organic matter and water, the rest consist of mineral elements. Mineral elements are also known as inorganic substances or ash content. Although many of the mineral elements have known their function in the diet of livestock, not many similar studies have been conducted on humans. ...

  • In the reference to the answer above, it is stated that mineral elements are also known as inorganic substances or ash content because stones; soil; and metals are included in inorganic substances , and some of them are found in ash , then stones; soil; and metals belong to the Mineral (C) group.
  1. Sifting includes sorting based on ... A. Size B. Berat C. Warna D. All answers are correct Answer reference: BMP [PANG4312] Module 1 Page 1. b. Sort by size Sieving and filtering, ( screen ) with various designs have been widely used in the separation of foodstuffs based on their main size, (e.g., for flour), but sieving is also used as a cleaning tool, separating contaminants that differ in size from raw materials. ...
  2. Below are examples of pickling processes, except ... A. Processing with high temperature, mechanical separation, drying B. Processing with high temperature, low, and drying C. Processing with high temperature, radiation, and drying D. Processing with high, low temperature and salting Answer reference: BMP [PANG4312] Module 1 Page 1. C. PRESERVATION PROCESS The most important process in processing agricultural products is preservation. Although a raw material of agricultural basil has been processed into a new form, a

new product, if it is not accompanied by a preservation process, then the product will be damaged quickly and may even become rotten. The treatments that are important for preserving foodstuffs include heating, cooling, drying, smoking, radiation, or the addition of chemical compounds, acids, sugars, and salts.

  • In the answer reference above, there is no processing with high temperature, mechanical separation, or drying in the preservation process , then the correct answer is (A).
  1. The washing process can be carried out in the following ways, except ... A. Wet method B. Dry method C. With magnets D. Answers A, B, and C are correct Answer reference: BMP [PANG4312] Module 1 Page 1.46 – 1. ... Cleaning can be done in several ways ( methods i.e., dry method and wet method ). The dry method can be done in several ways, namely filtration, stratified filtration, blowing with air, cleaning by rubbing or with a magnet , for example, the product is passed on a magnetic conveyor, then impurities, especially those in the form of rocks or metals will stick to the magnet. ... Aspiration With a magnetic rubbing fig (which will attract contaminants). ... Cleaning in a wet way o Immersion purpose: to soften the dirt that sticks to the material, with an auxiliary tool, namely a stirrer. o Immersion with a rotation system o Washing with spray (spraying) Influencing factors: