bioteknologi konvensional | proses pembuatan keju ✧*。

Summary

In this educational video, Linda Amalia Rahman from 12 IPA 1 SMA Negeri 1 Cibeber demonstrates a conventional biotechnology experiment: cheese making. The process involves using microorganisms like bacteria and molds to transform milk into cheese through coagulation. Key steps include boiling milk, adding vinegar to separate solids from liquids, straining, and salting to preserve and accelerate maturation. This practical lesson aims to illustrate the application of biotechnology in everyday life and teach viewers how to make cheese using simple household items.

Takeaways

• 🧀 The video is an introduction to a conventional biotechnology lab practice by Linda, a student from 12 IPA 1 SMA Negeri 1, Cibeber.
• 🔬 Conventional biotechnology involves using microorganisms like bacteria and fungi to transform the form or nutritional content of certain products.
• 🥛 One example of a conventional biotechnology product is cheese, which is made by separating the solid components from milk.
• 🧂 The lab practice aims to understand the application of conventional biotechnology in everyday life and to learn how to make cheese.
• 🍲 The equipment and materials used include a pot, spoon, cheesecloth, glass, milk, vinegar, and salt.
• 🥣 The process starts by boiling two and a half glasses of milk.
• 🔅 After boiling, four tablespoons of vinegar are added to separate the liquid from the solid components in the milk.
• 🕒 The mixture is stirred for about five to ten minutes, then strained through a clean cloth to separate the whey from the curds.
• 🧂 Salt, about 1/4 teaspoon, is added to the strained whey to enhance preservation and flavor.
• ⏱️ The mixture is left to set in the refrigerator for 24 hours to allow the cheese to mature and develop its texture.
• 🧂 Vinegar contains acetic acid, which curdles casein in milk, and also acts as a growth inhibitor for disease-causing bacteria and food spoilage bacteria.
• 🧂 Salt serves the purpose of preserving the cheese and accelerating the maturation process.

Q & A

What is the purpose of the video by Linda Amalia Rahman?

The purpose of the video is to conduct a conventional biotechnology lab practice on cheese making as an assignment from Ms. Yulia, the biology teacher.

What is conventional biotechnology according to the script?

Conventional biotechnology in the script refers to a simple form of biotechnology that uses microorganisms such as bacteria and fungi to change the form or nutritional content of certain products.

What is one example of a conventional biotechnology product mentioned in the script?

Cheese is given as an example of a product of conventional biotechnology.

What is the main aim of the lab practice described in the script?

The main aim of the lab practice is to understand the application of conventional biotechnology in everyday life and to learn how to make cheese.

What are the tools and materials used in the cheese-making process as described in the script?

The tools and materials used include a pot, spoon, cheesecloth, glass container, milk, vinegar, and salt.

How is the milk prepared in the cheese-making process according to the script?

The milk is boiled until it reaches a boiling point.

What is added to the boiled milk and why is it added?

Four tablespoons of vinegar are added to the boiled milk to separate the liquid part from the solid part in the milk.

What is the role of vinegar in the cheese-making process?

Vinegar contains acetic acid which can coagulate casein in milk. Acetic acid can be produced by microorganisms that produce lactic acid, and it also functions as a growth inhibitor for bacteria that cause disease and spoil food.

What is the function of salt in the cheese-making process?

Salt is used to preserve the cheese and to accelerate the maturation process.

How long does the cheese need to be stored in the refrigerator according to the script?

The cheese needs to be stored in the refrigerator for 24 hours.

What is the final texture of the cheese after the process described in the script?

The final texture of the cheese is solid.

What are the main stages in cheese-making according to the script?

The main stages in cheese-making are acidification, coagulation, pressing, and maturation.