Bioteknologi Konvensional - Biologi SMA #biologi #kurikulummerdeka #kurikulum2013 #kelas10 #kelas12

Summary

This video introduces conventional biotechnology, a field known for its simplicity and long history, dating back to around 6000 BCE. The video explains the principles of conventional biotechnology, emphasizing its use of microorganisms in processes like fermentation to produce alcohol, vinegar, tempeh, and various other food products. It highlights examples such as yogurt, cheese, and antibiotics, which rely on natural microbial actions rather than genetic engineering. The video covers a range of products, showcasing how microorganisms transform raw materials into valuable goods, providing an insightful overview of this age-old practice.

Takeaways

• 😀 Conventional biotechnology, also known as simple biotechnology, is an ancient practice that has been used for over 6,000 years, often involving fermentation processes.
• 😀 It uses basic tools and does not rely on advanced genetic engineering, making it a straightforward and accessible form of biotechnology.
• 😀 One of the key principles of conventional biotechnology is the use of microorganisms to produce various products such as alcohol, vinegar, and food items.
• 😀 Conventional biotechnology involves the direct use of living organisms, without the need for genetic modification.
• 😀 Some examples of products created using conventional biotechnology include tempeh, tapai, and soy sauce, all made through fermentation by microorganisms.
• 😀 Tempeh is made from soybeans with the help of the Rhizopus oligosporus fungus.
• 😀 Bread is made from cereal grains like wheat, using Saccharomyces cerevisiae yeast to ferment the dough.
• 😀 Cheese production involves the use of lactic acid bacteria from the Lactobacillus and Streptococcus genera to ferment lactose into lactic acid.
• 😀 Antibiotics, such as penicillin, are produced using the Penicillium mold, discovered by Alexander Fleming in 1926.
• 😀 Other fermented products include yogurt, butter, wine, beer, and even fermented vegetables like sauerkraut, all of which rely on various microorganisms or fungi to carry out the fermentation process.

Q & A

What is conventional biotechnology?

Conventional biotechnology, also known as simple biotechnology, involves the use of microorganisms to produce products like alcohol, acids, and food items through fermentation. It is considered simple because it uses basic tools and processes that have been practiced for thousands of years.

Why is conventional biotechnology called 'simple' or 'ancient'?

It is called simple because the processes require minimal technology and rely on basic tools. The term 'ancient' is used because this form of biotechnology has been used by humans for thousands of years, long before the advent of genetic engineering.

What is the main principle of conventional biotechnology?

The main principle is to utilize microorganisms such as bacteria, fungi, and yeast to ferment organic materials and produce products like alcohol, acids, and various food items. It does not involve genetic modification of organisms.

How does fermentation play a role in conventional biotechnology?

Fermentation is the key process in conventional biotechnology where microorganisms break down organic substances like sugars to produce products such as alcohol, acids, and gases. This natural process is fundamental to producing many food and pharmaceutical products.

What are some examples of products made using conventional biotechnology?

Examples include tempeh, bread, cheese, yogurt, penicillin, butter, wine, beer, soy sauce, nata de coco, sauerkraut, and tapai. Each of these products relies on fermentation processes with the help of microorganisms.

What microorganisms are typically used in conventional biotechnology?

Common microorganisms include bacteria (such as *Lactobacillus* and *Streptococcus*), fungi (like *Penicillium* and *Rhizopus*), and yeast (such as *Saccharomyces cerevisiae*). These organisms are responsible for fermentation and producing the desired products.

What is the role of *Rhizopus oligosporus* in conventional biotechnology?

*Rhizopus oligosporus* is used in the fermentation of soybeans to produce tempeh. This fungus helps break down the soybeans, making them more digestible and enhancing their nutritional value.

How does *Saccharomyces cerevisiae* contribute to food production?

*Saccharomyces cerevisiae* (baker's yeast) is used in bread-making and alcoholic fermentation. It converts sugars into carbon dioxide and alcohol, which is essential for the rising of bread dough and the production of beer and wine.

What is the significance of lactic acid bacteria in conventional biotechnology?

Lactic acid bacteria, such as *Lactobacillus* and *Streptococcus*, are crucial in the fermentation of dairy products like cheese and yogurt. They convert lactose into lactic acid, which helps preserve the product and contributes to its flavor and texture.

What is the relationship between conventional biotechnology and antibiotics?

Conventional biotechnology also plays a role in medicine, as seen with the production of penicillin. The fungus *Penicillium* is used to synthesize penicillin, an important antibiotic discovered by Alexander Fleming in 1926, which has saved millions of lives.