BIOLOGI Kelas 12 - Bioteknologi Konvensional | GIA Academy

GIA Academy

21 Jan 202417:47

Summary

TLDRThis 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.

Outlines

00:00

🧬 Introduction to Biotechnology

The script introduces the topic of biotechnology, explaining that everyday food products like yogurt, cheese, bread, soy sauce, and tempeh are all biotechnological products. It defines biotechnology as the application of biological principles to modify organisms or create products that can benefit human life. The script mentions three main aspects of biotechnology: the biological agents used, the technological and industrial applications, and the products and services obtained. It distinguishes between conventional and modern biotechnology, with the former using simple techniques and whole organisms, and the latter employing advanced scientific disciplines and genetic engineering.

05:02

🍶 Applications of Conventional Biotechnology in Food

This paragraph delves into the applications of conventional biotechnology in the food industry, detailing the production processes of various food items such as yogurt, cheese, bread, soy sauce, and tempeh. It explains the role of specific microorganisms like Streptococcus thermophilus and Lactobacillus bulgaricus in yogurt and cheese production, the fermentation process in bread making with yeast, and the transformation of soybeans in tempeh production using molds like Rhizopus oryzae. The paragraph also touches on the production of alcoholic beverages like wine and beer, highlighting the fermentation process facilitated by different microorganisms.

10:02

🌾 Conventional Biotechnology in Agriculture and Other Industries

The script discusses the use of conventional biotechnology in agriculture, including plant breeding through cross-breeding to produce new crop varieties with desirable traits and hydroponics, a soil-less cultivation method. It also covers the application of biotechnology in industries such as bioremediation, which uses microbes to convert harmful waste substances into less harmful ones, and in medicine with the production of antibiotics like penicillin and vaccines. Additionally, it mentions the use of biotechnology in animal husbandry, such as selective breeding for specific traits in sheep and cows.

15:04

📊 Summary and Comparison of Conventional Biotechnology

The final paragraph summarizes the discussion on conventional biotechnology, providing a comparison with modern biotechnology. It outlines the advantages and disadvantages of conventional biotechnology, noting its low production costs, simple equipment, and long-term impact, but also pointing out its lack of directed genetic change, long duration, and unpredictability. The paragraph concludes with a challenge for the audience to understand the concepts discussed and ends with a teaser for the next video on modern biotechnology.

Mindmap

Keywords

💡Biotechnology

Biotechnology refers to the application of biological organisms, systems, or molecular biology by other fields and industries. In the video, it is the overarching theme, encompassing various food products and agricultural practices that utilize biological processes. It is defined as a branch of biology that studies the use of living organisms such as bacteria, fungi, viruses, and their by-products like organic acids, antibiotics, and enzymes in production processes.

💡Fermentation

Fermentation is a metabolic process that bioorganisms undergo to convert sugars into acids, gases, or alcohol. In the context of the video, fermentation is crucial for creating products like yogurt, cheese, and tempeh, where specific bacteria or fungi break down lactose or other substances to produce the desired food product.

💡Yogurt

Yogurt is a dairy product made by fermenting milk with the help of lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus. The script mentions yogurt as an example of a biotechnical product, highlighting the conversion of lactose into lactic acid, which thickens the milk and gives it a sour taste.

💡Cheese

Cheese is a food derived from milk, produced by coagulation, a process that separates the liquid and solid components of milk. The script explains that bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus are used to produce rennet enzyme, which coagulates the milk, and the resulting curds are then processed into cheese.

💡Bread

Bread is made through a fermentation process involving yeast, which is a type of fungus. The script describes how yeast produces carbon dioxide gas and alcohol, with the gas helping the dough to rise and the alcohol affecting the bread's flavor and aroma.

💡Soy Sauce

Soy sauce is a condiment produced through a fermentation process using the fungus Aspergillus oryzae. The script explains that soybeans are fermented, dried, and then soaked in a salt solution to create soy sauce, with the fermentation process converting proteins into amino acids and generating the characteristic taste and aroma.

💡Tempeh

Tempeh is a traditional Indonesian food made from fermented soybeans. The script discusses how the fungus Rhizopus oryzae and Rhizopus oligosporus are used to ferment the soybeans, creating a compact structure due to the formation of hyphae, which bind the soybean seeds together.

💡Biomass

Biomass refers to the total mass of living or recently dead organic matter. In the context of the video, some microorganisms are highlighted as a source of protein, with their biomass being utilized to produce single-cell protein (SCP), an alternative food source.

💡Single-Cell Protein (SCP)

SCP is a high-protein food or feed product derived from microorganisms such as algae, fungi, or bacteria. The script mentions microorganisms like Chlorella, Spirulina, Candida utilis, and Fusarium gramineum as effective sources for SCP production, which is an alternative protein source cultivated through fermentation processes.

💡Conventional Biotechnology

Conventional biotechnology is a type of biotechnology that uses organisms directly to produce beneficial products for humans. The script contrasts it with modern biotechnology, noting that conventional methods use simple tools and natural processes without genetic engineering, and are characterized by their low cost and long-term impact.

💡Hydroponics

Hydroponics is a method of growing plants without soil, using nutrient-rich water solutions instead. The script describes hydroponics as part of the agricultural applications of conventional biotechnology, allowing for year-round cultivation in controlled environments.

Highlights

Welcome back to Gia Akademi's YouTube channel, discussing the importance of health and motivation in life.

Introduction to bioproducts such as yogurt, cheese, bread, soy sauce, and tempeh, which are all produced through biotechnology.

Explaining the concept of biotechnology, combining biology and technology to create beneficial products and services.

The three main aspects of biotechnology: biological agents, technological and industrial applications, and the resulting products and services.

Microorganisms are the most commonly used biological agents in biotechnology due to their rapid growth and ease of modification.

Differentiation between conventional and modern biotechnology, with the former using simple techniques and the latter employing advanced scientific disciplines.

Applications of conventional biotechnology in food, agriculture, industry, medicine, and animal husbandry.

The process of yogurt production using lactic acid bacteria to ferment milk.

Cheese production involves separating solid components from milk through coagulation aided by bacteria.

Bread making utilizes fermentation by yeast to produce carbon dioxide, which helps in leavening the dough.

Soy sauce production involves fermentation of soybeans with Aspergillus oryzae, resulting in a unique flavor profile.

Tempeh is made from fermented soybeans with the help of Rhizopus mold, creating a compact structure.

Single-cell protein (SCP) production from microorganisms like Chlorella and Spirulina, offering an alternative food source.

Conventional biotechnology's advantages include low production costs and simple equipment, while its disadvantages include untargeted genetic changes and long processing times.

The use of bioremediation in the industry to transform hazardous waste into less harmful substances through specific microbes.

Antibiotics like penicillin, isolated from fungi, and vaccines, which are used to boost immunity, are examples of medical applications of biotechnology.

In agriculture, selective breeding and hydroponics are examples of how biotechnology can improve crop varieties and cultivation methods.

A summary of the various food products made using conventional biotechnology, highlighting the diversity of applications.

A concluding statement encouraging viewers to continue learning about modern biotechnology in upcoming videos.