Bioteknologi Konvensional

Summary

This video introduces conventional biotechnology, explaining its definition and applications in food production. Conventional biotechnology uses simple techniques and microorganisms to create valuable products, such as yoghurt, cheese, bread, soy sauce, tempeh, and vinegar. The process involves fermentation and microbial action, converting raw materials into desirable food products. The video also highlights the advantages, such as low cost and simplicity, along with limitations like slower genetic improvements and smaller-scale reproduction. Overall, it offers an accessible look into how traditional biotechnological methods are used in everyday food production.

Takeaways

• 😀 Biotech is the application of biological principles and techniques to develop products or services using organisms or their parts.
• 😀 The term 'biotechnology' comes from the words 'bio' (life) and 'technos' (technology), highlighting its focus on life sciences.
• 😀 Conventional biotechnology uses simple tools and relies on microorganisms, biochemical processes, and natural genetic processes.
• 😀 This form of biotechnology is characterized by simple manipulation of growth media, substrates, and environmental conditions.
• 😀 Genetic engineering in conventional biotechnology is less precise and produces less targeted genetic changes.
• 😀 Key benefits of conventional biotechnology include low production costs, the use of simple equipment, and well-understood long-term effects.
• 😀 Drawbacks of conventional biotechnology include lack of precise genetic control, long processing times, insufficient scientific studies, and small-scale reproduction.
• 😀 In food production, microorganisms play a crucial role in fermentation, such as in the production of yogurt, cheese, bread, and soy sauce.
• 😀 Yogurt is produced by fermenting milk with bacteria like Streptococcus thermophilus and Lactobacillus bulgaricus, which convert lactose into lactic acid.
• 😀 Tempe, a traditional food, is made by fermenting soybeans with the fungi Rhizopus oryzae and Rhizopus oligosporus, which bind the soybeans together into a compact structure.
• 😀 Other food products from conventional biotechnology include vinegar (produced from ethanol fermentation by Acetobacter and Gluconobacter) and the fermentation of soybeans into kecap (soy sauce).

Q & A

What is the definition of biotechnology?

Biotechnology is the science that applies biological principles to develop technologies. It involves using organisms or their parts to produce goods and services to meet human needs.

What are the two main types of biotechnology?

The two main types of biotechnology are conventional biotechnology and modern biotechnology.

What characterizes conventional biotechnology?

Conventional biotechnology uses simple techniques and equipment, primarily involving microorganisms, biochemistry, and natural genetic processes. It often involves basic genetic manipulation, and the genetic changes made are not highly precise.

What are the advantages of conventional biotechnology?

The advantages of conventional biotechnology include low production costs, the use of simple technology and equipment, and well-understood long-term effects.

What are some disadvantages of conventional biotechnology?

Disadvantages include non-targeted genetic improvements, long development times, a lack of scientific principle-based evaluation, and limitations in scaling up production.

How does conventional biotechnology apply to food production?

In food production, conventional biotechnology is used for fermentation processes that help produce products like yoghurt, cheese, bread, and tempeh, among others.

What is the role of bacteria in the production of yoghurt?

In yoghurt production, the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus ferment lactose in milk, converting it into lactic acid, which leads to the thickening of the milk and the creation of yoghurt.

What process is used in the production of cheese, and which bacteria are involved?

Cheese is produced by separating solids from liquid in milk through a process called coagulation. The bacteria Lactobacillus bulgaricus and Streptococcus thermophilus help in this process, producing enzymes like renin to cause the milk to curdle.

How is tempeh produced using conventional biotechnology?

Tempeh is made by fermenting soybeans using fungi such as Rhizopus oryzae and Rhizopus oligosporus. These fungi form a structure that binds the soybeans together, creating the firm, cake-like texture of tempeh.

What is the role of fungi in the production of kecap (soy sauce)?

In the production of kecap, the fungus Aspergillus wentii ferments soybeans. The fungus breaks down proteins into amino acids, contributing to the distinctive flavor and aroma of kecap.

What is the process involved in making vinegar using conventional biotechnology?

Vinegar is produced by fermenting ethanol with bacteria such as Acetobacter and Gluconobacter. These bacteria oxidize ethanol into acetic acid, which is the primary component of vinegar.

What role does fermentation play in conventional biotechnology?

Fermentation is a key process in conventional biotechnology. It is used to convert sugars into alcohol or acids, which is essential for producing various food products such as yoghurt, cheese, bread, and tempeh.

Why is conventional biotechnology considered a 'sophisticated but simple' technology?

It is considered 'sophisticated but simple' because it involves relatively basic techniques, such as using microorganisms and fermentation, yet it produces valuable products that are essential in various industries, especially food production.