Proses Pembuatan Yogurt | Ujian Praktik Kimia dan Biologi

Summary

This video explains how biotechnology, specifically fermentation, is used to create yogurt. The process begins with mixing milk and plain yogurt as a starter culture, followed by heating and maintaining a controlled temperature for 12-18 hours. During this time, bacteria ferment the lactose in the milk, producing lactic acid that thickens the mixture into yogurt. The video also highlights the difference between fermentation and spoilage, emphasizing the beneficial bacteria involved in the process. The simple, step-by-step guide shows how a basic biotechnological method turns milk into a delicious, tangy yogurt.

Takeaways

• 😀 Dika Sastaviana from class 46 introduces the concept of biotechnology and explains how it is applied in yogurt production.
• 😀 The video demonstrates the process of making yogurt through fermentation, a key technique in biotechnology.
• 😀 Yogurt can be enjoyed for its tart flavor and used as a topping for various foods like oatmeal.
• 😀 The fermentation process involves using bacteria to transform milk into yogurt, and it is distinct from the spoilage process.
• 😀 Biotechnology is divided into conventional and modern methods, with the video focusing on the conventional fermentation method.
• 😀 To start the yogurt-making process, you need plain yogurt as a starter culture and fresh milk or UHT milk.
• 😀 Milk should be heated to 70-80°C, avoiding boiling, and stirred to maintain even temperature before adding the yogurt culture.
• 😀 The yogurt culture is mixed into the milk, and the mixture is stored in a sealed container to maintain a stable temperature for fermentation.
• 😀 The mixture is left to ferment for 12-18 hours, during which bacteria produce lactic acid that causes the milk proteins to coagulate.
• 😀 After fermentation, the milk thickens into yogurt with a tangy taste, ready to be served or used in various recipes.
• 😀 The fermentation process is anaerobic, meaning it occurs without oxygen, and results in a decrease in pH, making the yogurt safe and stable.

Q & A

What is the main focus of the video?

The main focus of the video is explaining how biotechnology works in the process of making yogurt, specifically using fermentation techniques.

Why is fermentation important in yogurt production?

Fermentation is essential because it involves adding specific bacteria to milk, which transforms the milk into yogurt through the production of lactic acid, changing the texture and flavor.

What are the two types of biotechnology mentioned in the script?

The two types of biotechnology mentioned are conventional and modern biotechnology. The video focuses on the conventional method, which uses traditional fermentation techniques.

What is the first ingredient required for making yogurt in the video?

The first ingredient required is plain yogurt (unflavored yogurt) that contains active cultures, which will serve as the starter culture for fermentation.

How much milk is used in the yogurt-making process?

The video uses 300 mL of milk, though more could be used depending on the amount being prepared.

What temperature should the milk reach before adding yogurt?

The milk should be heated to a temperature between 70-80 degrees Celsius (not boiling), and the process takes about 5 minutes.

What type of container is used for fermenting the yogurt, and why?

A heat-insulated container is used to maintain the temperature of the milk and yogurt mixture, ensuring a stable environment for fermentation.

How long should the yogurt mixture be left to ferment?

The yogurt mixture should be left to ferment for 12-18 hours to allow the bacteria to work and turn the milk into yogurt.

What happens to the milk after 18 hours of fermentation?

After 18 hours, the milk thickens into yogurt, and its taste becomes mildly sour due to the fermentation process.

How does fermentation differ from the process that causes food to spoil?

Fermentation is a controlled biological process where bacteria convert sugars into lactic acid, leading to the production of yogurt. Unlike spoilage, which results from harmful bacteria causing food to rot, fermentation uses beneficial bacteria to safely preserve and transform food.