BIOLOGI Kelas 12 - Bioteknologi Konvensional | GIA Academy

Summary

This video script offers an insightful exploration into conventional biotechnology, highlighting its applications in various fields such as food production, agriculture, industry, medicine, and animal husbandry. It discusses the use of microorganisms in creating products like yogurt, cheese, bread, soy sauce, and tempeh, as well as the cultivation of hydroponic plants and the development of antibiotics and vaccines. The script also touches on the advantages and limitations of conventional biotechnology, setting the stage for a deeper dive into modern biotechnology in subsequent videos.

Takeaways

• 📚 Biotechnology involves using living organisms or their products to create useful goods and services.
• 🔬 There are two main types of biotechnology: conventional and modern. Conventional biotechnology uses simpler tools and methods, while modern biotechnology employs advanced technologies like genetic engineering.
• 🍞 Common products of conventional biotechnology include yogurt, cheese, bread, soy sauce, vinegar, and tempeh, all of which are made through fermentation processes.
• 🧬 Microorganisms such as bacteria, fungi, and yeast play a crucial role in biotechnology due to their rapid growth, ease of manipulation, and ability to produce valuable products.
• 🌾 In agriculture, conventional biotechnology methods like hybridization and hydroponics are used to improve crop varieties and cultivation techniques.
• 🏭 Bioremediation is an example of conventional biotechnology in industry, where certain bacteria are used to break down hazardous waste into less harmful substances.
• 💉 Conventional biotechnology also contributes to medicine through the production of antibiotics like penicillin and vaccines, which are derived from microorganisms.
• 🐄 In animal husbandry, conventional biotechnology has led to the development of specialized breeds like the Jersey cow, which produces milk with higher cream content.
• ⚖️ While conventional biotechnology is cost-effective and utilizes simple equipment, it has limitations such as longer timeframes, less precision in genetic modifications, and smaller-scale production.
• 🧪 The script distinguishes between conventional and modern biotechnology, highlighting that modern biotechnology is more targeted, scientifically grounded, and capable of industrial-scale production.

Q & A

What is biotechnology and where does the term originate from?

Biotechnology is the application of biological principles to develop or make products. It comes from the Greek words 'bio' meaning life and 'technos' meaning technology. It is a branch of biology that studies the use of living organisms such as bacteria, fungi, viruses, and their products like organic acids, antibiotics, and enzymes in production processes for human use.

What are the three main aspects of biotechnology mentioned in the script?

The three main aspects of biotechnology are: 1) Biotechnology agents, such as microorganisms, enzymes, plant and animal cells; 2) Technological and industrial utilization; and 3) The products and services obtained through biotechnology.

Why are microorganisms widely used in biotechnology?

Microorganisms are widely used in biotechnology because they grow rapidly, are easily obtained from the environment, maintain their characteristics, can be quickly modified through genetic engineering to produce desired products, and can produce various products regardless of season or environmental conditions.

What is the difference between conventional and modern biotechnology?

Conventional biotechnology uses organisms directly to produce beneficial products for humans and relies on simple techniques and tools. Modern biotechnology, on the other hand, uses advanced technology and various scientific disciplines, including microbiology, cell biology, molecular biology, biochemistry, and genetics, and involves genetic manipulation to produce organisms with desired traits on an industrial scale.

How is yogurt produced and what role do bacteria play in this process?

Yogurt is produced through the fermentation of milk using bacteria such as Streptococcus thermophilus or Lactobacillus bulgaricus. These bacteria convert lactose in milk into lactic acid with the help of the enzyme lactase, causing the milk to thicken and develop a sour taste.

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

In cheese production, bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus help in coagulation by producing the enzyme rennet, which causes the proteins in milk to curdle, separating the liquid (whey) from the solid curds that are then processed into cheese.

How does the fermentation process in bread making contribute to its texture and flavor?

The fermentation process in bread making, aided by yeast such as Saccharomyces cerevisiae, produces carbon dioxide gas and alcohol. The carbon dioxide helps the dough to rise, giving the bread its texture, while the alcohol influences the aroma and taste.

What is the significance of the Aspergillus oryzae fungus in soy sauce production?

Aspergillus oryzae plays a crucial role in soy sauce production by fermenting soybeans. It breaks down proteins into amino acids and produces the characteristic taste and aroma compounds of soy sauce.

How is tempeh made and what is the role of Rhizopus species in this process?

Tempeh is made from soybeans using a fermentation process involving Rhizopus oryzae or Rhizopus oligosporus fungi. These fungi produce hyphae that bind the soybean particles together, forming a compact structure.

What are single-cell proteins (SCP) and how are they produced?

Single-cell proteins, also known as microbial biomass proteins, are proteins derived from microorganisms. They are produced by providing a substrate, sterilizing, cultivating the microorganisms, separating the biomass from the fermentation liquid, and purifying it. Microorganisms with rapid growth and high protein content are used for SCP production.

What is the purpose of bioremediation in the industrial sector?

Bioremediation is a process that manages hazardous waste to make it less harmful. It involves certain microorganisms, such as Pseudomonas putida and Saccharomyces cerevisiae, which are released into polluted factory waste to break down harmful substances.

How do conventional biotechnological techniques contribute to agriculture and animal husbandry?

In agriculture, conventional biotechnology is used for cross-breeding to create new plant varieties with desirable traits and for hydroponics, which is soil-less cultivation. In animal husbandry, it involves selective breeding, such as developing sheep with short legs (Ankone) and Jersey cows with high cream content in their milk.

What are the advantages and disadvantages of conventional biotechnology mentioned in the script?

The advantages of conventional biotechnology include low production costs, simple equipment, and long-term impact due to its established nature. The disadvantages include untargeted genetic changes, unpredictable results, the need for relatively long time, lack of scientific principles to overcome genetic incompatibility, and issues with production scale, sterility, and quality assurance.