Quality Assurance Unit

Quality Assurance Unit – Department of Agricultural Technology

In order to facilitate academic quality assurance in Food Science and Technology Department, The Quality Assurance Unit was established as a functional structure.  The Unit coordinates and work collaboratively in accordance to Internal Quality Assurance System cycle of Brawijaya University.  The unit is responsible for providing recommendation and continuous improvement plans to achieve academic standard.

The function of the Quality Assurance Unit includes:

  1. Facilitating the development of effective quality assurance mechanisms
  2. Bridging the gap between disparate educational systems by coordinating initiatives of national accreditation bodies and regional bodies to maximise their successes and address their challenges

The activities of the Unit include the verification of examinations, management of academic appeals process, procedures for the customer service and administration process,  annual monitoring, staff development, guidelines for research and publication, and community development.  The Unit also provides advice and guidance on the development of quality assurance in accordance to external standard, including the National Accreditation Institution for Higher Education (BAN-PT) and ISO 9000.

Below are further information on the activities of Quality Assurance Unit:


The academic processes include student recruitment process, teaching-learning process, laboratory work, student apprentice and student final assignment.  The Unit provides procedure in student recruitment, conducting the teaching learning process, including class and equipment preparation, presence list and teaching journal, and its monitoring and evaluation as well. Laboratory work is among one part of the teaching-learning process, apart from those conducted in class.  The Quality Assurance Unit is responsible to ensure the  effectivity of in-laboratory learning by providing monitoring procedures and documentation for laboratory use both for the laboratory work inherent with theoretical learning and the student final assignment.


The annual monitoring of taught courses at Food Science and Technology Department is conducted at the end of every semester, twice a year.  During February, annual monitoring is conducted at departmental level, while the faculty and institutional level is conducted during July-August each academic year.

This process provides a formal opportunity for review, reflection and evaluation of the courses within the Department and the Faculty in the previous academic year and for identifying actions for improvements.  The key points in annual monitoring process are:

-       The extent of student achievement of the intended learning outcomes

-       The student experience and quality of educational support to students

-       The extent of lecturer performance on delivering the courses

-       The identification of common educational obstacles and challenges to resolve for academic performance enhancement.


The development of an effective curriculum guide is a multi-step, ongoing and cyclical process.  The process progresses from evaluating the existing program, to designing an improved program, to implementing a new program and back to evaluating the revised program.  The Quality Assurance Unit is responsible for facilitating curriculum development which involves four main stages:


  • Convening a Curriculum Development Committee,
  • Identifying Key Issues and Trends in the Specific Content Area
  • Assessing Needs and Issues


  • Articulating the Program Philosophy
  • Defining programs and course goals
  • Developing and sequencing of course objectives
  • Identifying Resource Materials to Assist with Program Implementation
  • Developing and/or Identifying Assessment Items and Instruments to Measure Student Progress



  • Assessing and determining the program achievement



In order to ensure the effectiveness of operational processes and moreover, the improvement of quality in Food Science and Technology Department, management review is scheduled.  This activity is attended by management representative (MR), Head of the Department, Head of the Study Program, Head of laboratories in Food Science and Technology Department, as well as the Quality Assurance Unit team.  The management review is focused on results of internal audits and evaluations of compliance with legal and other requirements, communication from external interested parties including complaints, and also review of the objectives and targets.   The status of preventive and corrective actions, follow-up actions from previous management reviews are also discussed in management review.  Changing circumstances including developments in legal and other requirements be taken place is also part of the management review focus.  More importantly, recommendations for improvement is also expected as the output of this activity.


The internal audit is conducted to ensure the conformance of Internal Quality Assurance System (SPMI) with on-site implementation.  The internal audit has three main areas:  academic quality, finance management and service management. 

The purpose of internal audit are:

  1. Verifying the effectivity of quality system implementation
  2. Reporting audit result with sufficient supporting data to provide suggestion and input for further improvements.

The internal audit is conducted at least once a year to include all areas of audit.  Planning and sceduling for the audit is the responsibility of the Unit, as well as the reporting process and implementation of corrective action needs to be undertaken.


Staff development is part of the Quality Assurance Unit’s responsibility.  The development process is based on competency mapping of the Department, which identify existed competency of staffs. Further more, need analysis is undertaken, pursued by the process of staff competency improvement.  The improvement process will be the input for subsequent competency mapping in Food Science and Technology Department.   


Examination is used as an evaluation tool of the achievement of study goals and objectives.  To obtain an accurate assessment of the performance of teaching-learning process, the examination should be in accordance to the taught courses and comply the learning objectives.  The Quality Assurance Unit provides guideline and code of conduct for examination operation and undertake verification process to ensure the effectivity of measurement.  The examination operation guidelines and code of conduct are developed and documented by the Unit.


There are mainly three academic services in Food Science and Technology Department: Laboratory, Library and Scientific service.  The laboratory service provides facilities supporting research, including lecturer or institutional research, student research, and laboratory courses.  While the Scientific service includes utilization of technology in term of analysis and testing service laboratory and training service for industry.  The Quality Assurance Unit provides procedures and documentation for the effectiveness of the service.  The Unit also facilitates monitoring an evaluation of the provided services as well as need analysis as required by the service units.

Quality Assurance Unit Documents :

  1. SK Pemberhentian dan  Pengangkatan, Tugas Pokok dan Fungsi serta Struktur Organisasi Tim Unit Jaminan Mutu Program Studi Ilmu dan Teknologi Pangan Fakultas Teknologi Pertanian Universitas Brawijaya.
  2. Visi, Misi, dan Tujuan Jurusan Teknologi Hasil Pertanian.
  3. Program Kerja & Sasaran Mutu Jurusan THP 2008-20012 (S1&S2)
  4. Rencana Strategis Jurusan Teknologi Hasil Pertanian 2008– 2012.
  5. Laporan Audit Internal Tanggal 9 Juni 2011
  6. Daftar Dokumen Pendukung
  7. Kaji Ulang Manajemen
  8. Manual Mutu Jurusan THP FTP UB
  9. Manual Mutu Jurusan THP Revisi 4 September 2011
  10. Laporan Audit Internal Tanggal 14 Juni 2011
  11. Borang Daftar Temuan Jurusan THP AIM Siklus 9 Tanggal 29 Februari 2012
  12. Borang Kinerja Jurusan THP PS S-1 AIM Siklus 10 Tanggal 29 Februari 2012
  13. Borang Kinerja Jurusan THP PS S-2 AIM Siklus 10 Tanggal 29 Februari 2012
  14. MANUAL MUTU Revisi 5 AIM SIKLUS 10 Tanggal 29 Februari 2012
  15. Rapat Tinjauan Manajemen Tanggal 29 Februari 2012
  16. Laporan Tracer Study PS S1 ITP (Agustus 2013)
  17. Laporan Tracer Study PS S2 THP (Agustus 2013)
  18. Manual Mutu Jurusan THP 2013 (Agustus 2013)
  19. Borang 3A Standar 3 PS S1 ITP (Agustus 2013)
  20. Borang 3A Standar 3 PS S2 THP (Agustus 2013)
  21. Borang 3A Standar 4 PS S1 ITP (Agustus 2013)
  22. Borang 3A Standar 4 PS S2 THP (Agustus 2013)
  23. Borang 3A Standar 5 PS S1 ITP (Agustus 2013)
  24. Borang 3A Standar 5 PS S2 THP (Agustus 2013)
  25. Borang AIM UKPA Siklus 12

Manual Prosedur : 

  1. Manual Prosedur Pengendalian Dokumen dan Rekaman
  2. Manual Prosedur Pengendalian Produk Yang Tidak Sesuai
  3. Manual Prosedur Tindakan Korektif dan Pencegahan
  4. Manual Prosedur Audit Internal Jurusan
  5. Manual Prosedur Pelaksanaan Kuliah
  6. Manual Prosedur Praktikum
  7. Manual Prosedur Ujian PKL
  8. Manual Prosedur Penentuan Dosen Pembimbing Skripsi
  9. Manual Prosedur Pembimbingan Skripsi
  10. Manual Prosedur Seminar Proposal
  11. Manual Prosedur Pendaftaran Ujian Skripsi
  12. Manual Prosedur Ujian Skripsi
  13. Manual Prosedur Penentuan Nilai Akhir Skripsi
  14. Manual Prosedur Revisi Naskah Skripsi
  15. Manual Prosedur Yudisium
  16. Manual Prosedur Studi Pelacakan Alumni dan Umpan Balik Pengguna
  17. Manual Prosedur Peminjaman Ruangan
  18. Manual Prosedur Peminjaman LCD dan Laptop
  19. Manual Prosedur Pelayanan Ruang Baca
  20. Manual Prosedur Penggunaan Laboratorium Untuk Penelitian
  21. Manual Prosedur Pemakaian Laboratorium Diluar Jam Kerja (Lembur) Untuk Penelitian
  22. Manual Prosedur Peminjaman Alat-alat Gelas
  23. Manual Prosedur Peminjaman Alat-alat Proses
  24. Manual Prosedur Pemesanan Bahan Kimia
  25. Manual Prosedur Pemakaian Instrumen Analisa
  26. Manual Prosedur Pelayanan Jasa Analisa
  27. Manual Prosedur Evaluasi Hasil Belajar (Verifikasi Soal Ujian)
  28. Manual Prosedur Penelitian
  29. Manual Prosedur Publikasi Ilmiah
  30. Manual Prosedur Penanganan Keluhan Dan Evaluasi Pelanggan
  31. Manual Prosedur Penelitian Dosen
  32. Manual Prosedur Pengabdian Masyarakat
  33. Manual Prosedur Tinjauan Manajemen
  34. Manual Prosedur Pengembangan Staf
  35. Manual Prosedur Penyusunan Proposal Tesis
  36. Manual Prosedur Pelaksanaan Penelitian Tesis
  37. Manual Prosedur Proses Penulisan Tesis
  38. Manual Prosedur Kelayakan Dosen Dalam Proses Pembimbingan Tesis
  39. Manual Prosedur Ujian Akhir Tesis
  40. Manual Prosedur Evaluasi Penyusunan Proposal Tesis
  41. Manual Prosedur Evaluasi Pelaksanaan Tesis
  42. Manual Prosedur Evaluasi Proses Penulisan Tesis
  43. Manual Prosedur Monitoring Evaluasi Kelayakan Dosen Dalam Proses Pembimbingan Tesis
  44. Manual Prosedur Evaluasi Ujian Akhir Tesis
  45. Manual Prosedur Evaluasi Pencegahan Plagiarisme
  46. Manual Prosedur Perencanaan dan Pengembangan Sarana dan Prasarana
  47. Manual Prosedur Monitoring dan Evaluasi Studi Mahasiswa
  48. Manual Prosedur Penyusunan Roadmap Penelitian
  49. Manual Prosedur Penyusunan Database Tri Dharma
  50. Manual Prosedur Integrasi Payung Penelitian dengan Tugas Akhir
  51. Manual Prosedur Pemakaian Laboratorium untuk Praktikum
  52. Manual Prosedur Pelayanan Jasa dan Produksi (FPTC)
  53. Manual Prosedur Perencanaan Jumlah Mahasiswa Baru
  54. Manual Prosedur Penentuan Dosen Pembimbing Tesis
  55. Manual Prosedur Seminar Hasil Penelitian S2
  56. Manual Prosedur Rekrutmen Mahasiswa S2 (by course)
  57. Manual Prosedur Rekrutmen Mahasiswa S2 (by research)
  58. Manual Prosedur Penyelesaian Administrasi Laboratorium
  59. Manual Prosedur Pelayanan Jasa Pelatihan FPTC
  60. Manual Prosedur Produksi FPTC
  61. Manual Prosedur Pelayanan Jasa Analisis Laboratorium
  62. Manual Prosedur Pelaksanaan Praktikum di FPTC
  63. Manual Prosedur Pengendalian Bahan Kimia dan Media di Laboratorium
  64. Manual Prosedur Penyusunan dan Review Modul Praktikum
  65. Manual Prosedur Pelayanan Permohonan Surat Menyurat PS S2 THP
  66. Manual Prosedur Kebersihan Laboratorium

Instruksi Kerja :

  1. Instruksi Kerja Pelaksanaan Kuliah
  2. Instruksi Kerja Praktikum
  3. Instruksi Kerja Ujian PKL
  4. Instruksi Kerja Penentuan Dosen Pembimbing Skripsi
  5. Instruksi Kerja Pembimbingan Skripsi
  6. Instruksi Kerja Seminar Proposal
  7. Instruksi Kerja Pendaftaran Ujian Skripsi
  8. Instruksi Kerja Penelitian Skripsi
  9. Instruksi Kerja Nilai Akhir Skripsi
  10. Instruksi Kerja Revisi Naskah Skripsi
  11. Instruksi Kerja Evaluasi Hasil Belajar (Verifikasi Soal Ujian)
  12. Instruksi Kerja Studi Pelacakan Alumni dan Umpan Balik Pengguna
  13. Instruksi Kerja Peminjaman Ruangan
  14. Instruksi Kerja Peminjaman LCD / Laptop
  15. Instruksi Kerja Pelayanan Ruang Baca
  16. Instruksi Kerja Penggunaan Laboratorium Untuk Penelitian
  17. Instruksi Kerja Pemakaian Laboratorium Diluar Jam Kerja (Lembur) Untuk Penelitian
  18. Instruksi Kerja Peminjaman Alat-alat Gelas
  19. Instruksi Kerja Peminjaman Alat-alat Proses
  20. Instruksi Kerja Pemesanan Bahan Kimia
  21. Instruksi Kerja Pemakaian Instrumen Analisa
  22. Instruksi Kerja Pelayanan Jasa Analisa
  23. Instruksi Kerja Penyelesaian Administrasi Laboratorium
  24. Instruksi Kerja Penentuan Dosen Pembimbing PKL
  25. Instruksi Kerja Pendaftaran Ujian PKL
  26. Instruksi Kerja Kegiatan Praktikum Mahasiswa di FPTC