Bioteknologi part 1 (Bioteknologi konvensional) - IPA kelas 9 SMP

Summary

In this video, Kak Hera from the Biologi Asik channel introduces the concept of biotechnology, focusing on conventional biotechnology. The video covers the definition, history, and characteristics of conventional biotechnology, including simple tools and fermentation techniques. It explains how various products like tempe, roti, yogurt, and wine are made through microbial fermentation. The video also highlights key examples of products from different microorganisms, including bacteria and fungi. Kak Hera provides an insightful exploration of how biotechnology has developed over time and its significance in daily life, emphasizing the nutritional benefits of fermented foods.

Takeaways

• 😀 Biotech involves using living organisms for products like food and medicine.
• 😀 Biotech has been around since ancient times, with early uses like brewing beer in Babylon around 6000 BC.
• 😀 Biotechnology is divided into two categories: conventional (traditional) and modern biotechnology.
• 😀 Conventional biotechnology uses simple tools and methods, often involving microorganisms like fungi and bacteria.
• 😀 The primary technique in conventional biotech is fermentation, a process used to make products like yogurt, tempe, and wine.
• 😀 Conventional biotechnology products are typically small-scale, less sterile, and more vulnerable to contamination.
• 😀 Examples of conventional biotech products include tempe, yogurt, cheese, and traditional Indonesian products like tape and kecap.
• 😀 Microorganisms like Saccharomyces cerevisiae (yeast) and Rhizopus oryzae (fungi) play a crucial role in making foods like wine, bread, and tempe.
• 😀 The fermentation of soybeans into tempe adds nutritional value by increasing the availability of amino acids.
• 😀 Modern biotechnology, unlike conventional biotech, involves various scientific fields such as genetics and cell biology for more advanced production.

Q & A

What is biotechnology?

Biotechnology is a technology that uses living organisms, or parts of them, to create products or services. It applies scientific principles for the benefit of humanity, ranging from food production to health advancements.

What are the two types of biotechnology mentioned in the video?

The video mentions two types of biotechnology: conventional (or traditional) biotechnology and modern biotechnology. The focus of the video is on conventional biotechnology.

What is conventional biotechnology?

Conventional biotechnology refers to the use of simple tools and techniques to manipulate living organisms, typically microorganisms, to produce useful products. It mainly involves fermentation and is characterized by simpler methods and fewer scientific disciplines.

What are the characteristics of conventional biotechnology?

Key characteristics of conventional biotechnology include the use of simple tools and materials, direct involvement of microorganisms, reliance on fermentation techniques, minimal scientific disciplines (mostly biochemistry), small-scale production, susceptibility to contamination, and the lack of standardized quality.

What are some common products of conventional biotechnology?

Common products of conventional biotechnology include foods like tempe, bread, wine, roti, yogurt, and fermented beverages like tape, as well as other items like soy sauce and Nata de coco.

How is tempe produced using conventional biotechnology?

Tempe is made by fermenting soybeans with the help of the fungus *Rhizopus oryzae*. The process involves soaking, steaming, and cooling the soybeans, then mixing them with the starter culture and fermenting them overnight.

What microorganisms are involved in the fermentation process for products like tempe and roti?

For tempe, the microorganism involved is the fungus *Rhizopus oryzae*, while for roti, it involves *Saccharomyces cerevisiae* (baker's yeast), which ferments the dough to cause it to rise.

What is the role of microorganisms in the production of yogurt?

In yogurt production, bacteria like *Lactobacillus bulgaricus* ferment the lactose in milk, converting it into lactic acid. This process thickens the milk and gives yogurt its characteristic tart flavor.

How does the fermentation of singkong (cassava) lead to the production of tape?

Tape is made from singkong (cassava) by fermenting it with a type of mold and yeast. The starch in the singkong is broken down into glucose, which is then fermented into alcohol, and later converted into acetic acid, giving the tape its sweet and sour flavor.

What is the scientific basis for the nutritional improvement of tempe compared to raw soybeans?

Tempe has higher nutritional value than raw soybeans because the fermentation process by *Rhizopus oryzae* increases the bioavailability of proteins, converting some of them into amino acids that are easier for the human body to absorb.