bioteknologi konvensional | proses pembuatan keju ✧*。

lim

17 Mar 202104:12

Summary

TLDRIn 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.

Outlines

00:00

🧀 Introduction to Conventional Biotechnology and Cheese Making

Linda Amalia Rahman from 12 IPA 1 SMA Negeri 1, Cibeber, introduces herself and explains that she will conduct a conventional biotechnology lab on cheese making for a biology assignment from her teacher, Mrs. Yulia. Conventional biotechnology involves using microorganisms like bacteria and fungi to transform the form or nutritional content of certain products. Cheese is one such product, made by separating the solid components from milk through coagulation. The lab aims to understand the application of conventional biotechnology in everyday life and the process of making cheese. The required tools and materials include a pot, spoon, cheesecloth, glass container, milk, vinegar, and salt. The process involves heating two and a half glasses of milk until boiling, then adding vinegar to separate the liquid from the solid components in the milk. The curds are then strained through a clean cloth, mixed with salt, and left to mature in the refrigerator for 24 hours to achieve a solid texture. The key stages of cheese making include acidification, coagulation, pressing, and maturation. 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 is used to preserve and accelerate the cheese-making process.

Mindmap

Keywords

💡Bioteknologi Konvensional

Conventional biotechnology refers to the use of microorganisms such as bacteria and fungi to transform the form or nutritional content of a product. In the context of the video, it is used to explain the simple application of biotechnology in everyday life, specifically in the production of cheese. The video showcases how conventional biotechnology is applied to create a food product using natural microbial processes.

💡Cheese

Cheese is a food product made by coagulating the proteins in milk, often using the enzymes from bacteria or fungi. It is a key focus of the video, where the process of making cheese from milk is demonstrated. The script describes the transformation of milk into cheese as an example of a conventional biotechnological process.

💡Microbial Organisms

Microbial organisms, such as bacteria and fungi, play a crucial role in the fermentation and production processes of many foods, including cheese. In the video, these organisms are mentioned as essential for the biotechnical process of cheese making, where they help in the coagulation and maturation of the cheese.

💡Coagulation

Coagulation is the process of changing a liquid into a thickened, semi-solid or solid form. In the video, coagulation is a critical step in cheese making where the milk's proteins are transformed into a solid form that can be separated from the liquid whey.

💡Acidification

Acidification is the process of increasing the acidity of a substance, which is essential in cheese making to help coagulate the milk proteins. The script mentions adding vinegar to the milk to lower the pH, which is a form of acidification that aids in the cheese-making process.

💡Vinegar

Vinegar is used in the cheese-making process as an acidifying agent. The script describes adding vinegar to the heated milk to separate the liquid from the solid curds, which is a key step in the coagulation process. Vinegar contains acetic acid, which is produced by certain microorganisms and is used here to mimic the natural acidification that would occur in traditional cheese making.

💡Straining

Straining is the process of separating solid particles from a liquid by passing it through a filter. In the context of the video, straining is used to separate the curds (solid part) from the whey (liquid part) after the milk has coagulated.

💡Salt

Salt is used in cheese making to enhance flavor, preserve the cheese, and draw out moisture, which helps in the maturation process. The script mentions adding salt to the strained curds to season the cheese and aid in its preservation, highlighting its multifunctional role in the cheese-making process.

💡Maturation

Maturation is the process of aging cheese to develop its flavor and texture. The video script describes the step of placing the cheese in the refrigerator for 24 hours to allow it to mature, indicating that this period is crucial for the development of the cheese's characteristics.

💡Lactose

Lactose is a sugar found in milk and dairy products. In the context of the video, lactose is mentioned in relation to the use of lactic acid bacteria, which ferment lactose into lactic acid, aiding in the coagulation process of cheese making.

💡Lactic Acid Bacteria

Lactic acid bacteria are microorganisms that produce lactic acid through the fermentation of lactose. These bacteria are essential in the cheese-making process as they help in the acidification and coagulation of the milk. The script implies their role in the production of vinegar, which is used to acidify the milk in the cheese-making process.

Highlights

Introduction by Linda Amalia Rahman from 12 IPA 1 SMA Negeri 1, Cibeber.

Objective of the video is to fulfill a biology homework task from teacher Yulia.

Conventional biotechnology is introduced as a simple form using microorganisms like bacteria and fungi.

Cheese is identified as a product of conventional biotechnology.

Cheese is produced by separating solids from milk through coagulation.

The purpose of the experiment is to understand the application of conventional biotechnology in daily life.

Tools and materials used include a pot, spoon, cheesecloth, glass, milk, sugar, and salt.

Instructions to boil two and a half glasses of milk until it reaches boiling point.

Continuous stirring is advised to prevent milk from sticking to the pot.

After boiling, four tablespoons of vinegar are added to separate the liquid from the solids in the milk.

Vinegar contains acetic acid which coagulates casein in milk.

Acetic acid is produced by microorganisms that make lactic acid, which also acts as a growth inhibitor for bacteria.

Salt is used in cheese making for preservation and to accelerate the maturation process.

Instructions to let the mixture sit in the refrigerator for 24 hours to achieve a solid texture.

The main stages of cheese making include acidification, coagulation, pressing, and maturation.

Vinegar is used to make cheese due to its acetic acid content, which can be produced by lactic acid bacteria.

An apology is made for any mistakes and thanks are given at the end of the video.