Bioteknologi Kelas 9 SMP (Part-1) Bioteknologi Konvensional

Summary

This video introduces biotechnology, focusing on both conventional and modern methods. It explains how fermentation processes, such as those used in making tempeh, tape (fermented cassava), and yogurt, are examples of traditional biotechnology, often relying on simple, age-old techniques and microorganisms. Modern biotechnology, emerging with DNA discovery, is more advanced, involving genetic engineering for applications like cloning, vaccines, and transgenic organisms. The video highlights the importance of biotechnology in producing everyday products and its potential for future innovations, combining biology with technology to improve lives.

Takeaways

• 😀 Peuyeum Bandung (fermented cassava or rice cake) is made using biotechnology and is safe to consume despite fermentation involving fungi.
• 😀 Biotechnology is a branch of biology that studies the use of living organisms or their products in production processes to benefit humans.
• 😀 There are two types of biotechnology: conventional (traditional) and modern biotechnology.
• 😀 Conventional biotechnology has been used for over 6,000 years, often involving microorganisms and fermentation processes for food production.
• 😀 Traditional biotechnological products include tempeh, tape, cheese, nata de coco, and other food items.
• 😀 Tempeh is made by fermenting soybeans using the fungus Rhizopus oryzae, which makes the protein easier for the body to digest.
• 😀 Tape (fermented cassava or sticky rice) uses Saccharomyces cerevisiae yeast, which transforms glucose into alcohol and carbon dioxide during fermentation.
• 😀 Alcohol from fermented products like tape is present in small quantities and does not cause intoxication.
• 😀 Modern biotechnology involves advanced techniques like genetic engineering and cloning, and is more expensive but produces more reliable products.
• 😀 Examples of modern biotechnology products include transgenic plants and animals, insulin, vaccines, and monoclonal antibodies.

Q & A

What is Peuyeum Bandung and how is it made?

Peuyeum Bandung, also known as tape, is a traditional Indonesian food made from fermented cassava or glutinous rice. The fermentation process involves Saccharomyces cerevisiae, a yeast that transforms glucose into alcohol and carbon dioxide, giving tape its distinctive taste.

What is biotechnology and how is it applied in food production?

Biotechnology is a branch of biology that focuses on utilizing living organisms or their products in the production of goods and services for human benefit. In food production, biotechnology is used to ferment ingredients like soybeans and cassava to create products such as tempeh, tape, and yogurt.

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

The two types of biotechnology mentioned are conventional biotechnology and modern biotechnology. Conventional biotechnology is a traditional form that uses simpler methods and microorganisms, while modern biotechnology involves advanced technologies like genetic engineering and the use of more sophisticated equipment.

What are some examples of products from conventional biotechnology?

Examples of products from conventional biotechnology include tempeh, tape, cheese, yogurt, nata de coco, and fermented beverages like kecap (soy sauce), tauco, and oncom. These products rely on fermentation processes with microorganisms.

How is tempeh made and what makes it nutritious?

Tempeh is made by fermenting soybeans with the Rhizopus oryzae fungus. This fermentation process makes the protein in soybeans more digestible, enhancing its nutritional value compared to raw soybeans.

What is the role of Saccharomyces cerevisiae in fermentation?

Saccharomyces cerevisiae is a yeast used in the fermentation of products like tape and bread. It helps convert glucose into alcohol and carbon dioxide, which contributes to the unique flavor of fermented foods and the rising of dough in bread and donuts.

Why doesn't tape cause intoxication despite containing alcohol?

The alcohol in tape is produced during fermentation, but its concentration is very low, so it does not cause intoxication when consumed. The fermentation process results in only trace amounts of alcohol in the final product.

How is yogurt made, and what microorganisms are involved?

Yogurt is made by fermenting milk with bacteria such as Streptococcus thermophilus, Lactobacillus bulgaricus, or Lactobacillus casei. These bacteria convert milk's lactose into lactic acid, giving yogurt its characteristic tangy flavor.

What is nata de coco, and how is it produced?

Nata de coco is a chewy, translucent jelly-like product made from coconut water. It is produced through fermentation using the bacterium Acetobacter xylinum, which converts glucose into cellulose, forming a gel-like texture.

What is the difference between conventional and modern biotechnology?

Conventional biotechnology relies on simpler, traditional methods and microorganisms for fermentation, often with limited product quality control. In contrast, modern biotechnology uses advanced techniques like genetic engineering and produces a wider range of high-quality products in a shorter time frame.