IPA Kelas 9 Semester 2 : Bioteknologi (Part 1 : Bioteknologi di Bidang Pangan)

Summary

In this educational video, the presenter introduces the concept of biotechnology, explaining its applications in various fields, particularly in food production. The video covers both conventional and modern biotechnology, with examples like tempeh, yogurt, cheese, and bread, all of which involve fermentation processes. Additionally, the video explores the role of genetic engineering, such as seedless watermelon, and the production of alcoholic beverages like wine. The aim is to highlight how biotechnology improves products for human well-being, making them more nutritious, digestible, and beneficial.

Takeaways

• 😀 Biotechnology refers to using organisms or biological processes to produce products that benefit humans.
• 😀 Traditional biotechnology involves simpler processes like fermentation using microorganisms such as fungi and bacteria.
• 😀 Modern biotechnology includes advanced techniques like genetic engineering and recombinant DNA technology.
• 😀 Tempe, made from fermented soybeans with *Rhizopus oligosporus*, is an example of traditional biotechnology.
• 😀 In yogurt production, lactic acid bacteria ferment milk, converting lactose into lactic acid, which gives yogurt its tangy taste.
• 😀 Cheese production also relies on fermentation with lactic acid bacteria and the coagulation process using rennet enzymes.
• 😀 Wine is produced by fermenting grape juice with yeast, producing alcohol and carbon dioxide in the process.
• 😀 Biotechnology is applied in many fields, including food production, agriculture, health, and environmental sciences.
• 😀 Seedless watermelon is an example of modern biotechnology, achieved through genetic modification.
• 😀 The fermentation of cassava or sticky rice to produce *tape* and soybeans to make *kecap* are examples of food biotechnology applications.

Q & A

What is biotechnology?

Biotechnology refers to the use of organisms, parts of organisms, or biological processes to produce products or services that benefit humans. It can involve modifying organisms or using biological processes for applications in various fields, including food production.

How does biotechnology help in improving food digestion?

Biotechnology helps improve food digestion by breaking down complex proteins or carbohydrates into simpler forms. For example, in tempe production, the fungus *Rhizopus oligosporus* breaks down soy protein into amino acids, making it easier for the body to absorb.

What are the two main types of biotechnology?

The two main types of biotechnology are conventional biotechnology, which includes traditional methods like fermentation using microorganisms, and modern biotechnology, which involves advanced techniques like genetic engineering and molecular biology.

What is the difference between conventional and modern biotechnology?

Conventional biotechnology uses simpler, traditional processes such as fermentation, relying on microorganisms to create food products. Modern biotechnology uses more advanced technologies like genetic engineering, molecular biology, and biochemical processes to modify organisms and produce specialized products.

What is the role of *Rhizopus oligosporus* in tempe production?

*Rhizopus oligosporus* is a fungus used in the fermentation of soybeans to create tempe. It breaks down the proteins in soybeans into simpler, more digestible amino acids, making tempe a healthier and easier-to-digest alternative to raw soybeans.

How is yogurt produced, and what causes its sour taste?

Yogurt is made by fermenting milk with lactic acid bacteria. The bacteria convert lactose, the sugar in milk, into lactic acid, which gives yogurt its sour taste. This fermentation process also causes the milk proteins to denature and form a thicker consistency.

How is cheese made, and what role does rennet play in its production?

Cheese is made by fermenting milk and then coagulating the milk using rennet, an enzyme produced in the stomachs of ruminant animals. Rennet helps the milk proteins (casein) form curds, which are then processed into cheese.

What microorganisms are involved in the fermentation of tape, and what are their roles?

The fermentation of tape (a food made from cassava or glutinous rice) involves three main microorganisms: *Aspergillus* species, *Saccharomyces cerevisiae* (yeast), and *Acetobacter aceti* (bacteria). *Aspergillus* breaks down starch into glucose, *Saccharomyces* ferments glucose into alcohol, and *Acetobacter* converts alcohol into acetic acid, giving tape its sweet and sour flavor.

How does yeast help in bread making?

In bread making, the yeast *Saccharomyces cerevisiae* ferments the sugars in the dough, producing carbon dioxide (CO2) and alcohol. The CO2 causes the dough to rise, giving the bread its light and fluffy texture, while the alcohol evaporates during baking.

Why does kecap (soy sauce) turn black, and how is it produced?

Kecap (soy sauce) turns black due to the formation of aminoglycoside bonds during fermentation. In the process, the *Aspergillus* fungi break down starch in soybeans into glucose, and the proteins are broken down into amino acids, which then react to form the dark color characteristic of kecap.