BIOLOGI KELAS 10 - BIOTEKNOLOGI KONVENSIONAL | SUMBER By GIA ACADEMY

Summary

This video explores conventional biotechnology and its practical applications in daily life, focusing on how fermentation processes produce various food products like yogurt, cheese, tempeh, and soy sauce. The script explains the role of microorganisms in these processes and outlines the benefits of biotechnology, such as low cost and simplicity. However, it also discusses its limitations, including unpredictable results and long production times. The video offers an insightful look at biotechnology's importance in food production and its broader implications in human life.

Takeaways

• 😀 Biotechnology is a branch of biology that utilizes living organisms like bacteria, fungi, and viruses, as well as their products, to produce goods and services beneficial to humans.
• 😀 The two main types of biotechnology are conventional and modern biotechnology. This script focuses on conventional biotechnology.
• 😀 Conventional biotechnology involves directly using organisms to produce products like food, medicine, and industrial goods, with minimal technological tools.
• 😀 Microorganisms, including bacteria, fungi, and viruses, are key agents in biotechnology because they grow quickly, are easily obtained, and can be modified through genetic engineering.
• 😀 Conventional biotechnology is commonly used in food production, agriculture, medicine, and livestock management.
• 😀 In the food sector, common biotechnology products include yogurt, cheese, bread, soy sauce, vinegar, and tempeh.
• 😀 Yogurt is produced through the fermentation of milk by lactic acid bacteria, which converts lactose into lactic acid, making the milk thick and sour.
• 😀 Cheese is made by coagulating milk using specific bacteria that produce rennet, causing the milk proteins to form curds, which are then processed into cheese.
• 😀 Bread is made through fermentation of dough by yeast (Saccharomyces cerevisiae), which produces carbon dioxide and alcohol, making the dough rise and giving the bread its flavor.
• 😀 Tempeh is made by fermenting soybeans with Rhizopus fungi, which bind the beans together, forming a compact structure.
• 😀 The main advantages of conventional biotechnology include low production costs, simple equipment, and a known long-term impact. However, its disadvantages include untargeted genetic changes, long processing times, and unpredictable results.

Q & A

What is biotechnology and how does it relate to everyday life?

Biotechnology is the branch of biology that applies biological organisms, microorganisms, and their products to create goods and services that benefit humans. Everyday products like yogurt, cheese, bread, soy sauce, and tempeh are examples of biotechnology in action, as they are made using microorganisms through fermentation processes.

What are the three main aspects of biotechnology?

The three main aspects of biotechnology are: 1) Biological agents (such as microorganisms, enzymes, plant cells, and animal cells), 2) Technological and industrial applications, and 3) The products and services derived from biotechnology.

Why are microorganisms commonly used in biotechnology?

Microorganisms are widely used in biotechnology due to their fast development, ease of access from the environment, ability to be genetically modified quickly, and capacity to produce products year-round, regardless of seasonal changes.

What are the two main types of biotechnology?

The two main types of biotechnology are conventional biotechnology and modern biotechnology. Conventional biotechnology uses organisms directly with simple techniques and equipment, while modern biotechnology involves advanced genetic modification methods to produce more precise products.

What is the role of microorganisms in conventional biotechnology?

In conventional biotechnology, microorganisms such as bacteria, fungi, and yeast play key roles in fermentation processes, transforming raw materials into valuable products like food, medicine, and industrial goods.

How is yogurt produced using biotechnology?

Yogurt is produced by fermenting milk with lactic acid bacteria, specifically *Streptococcus thermophilus* and *Lactobacillus bulgaricus*. These bacteria convert lactose in milk into lactic acid, thickening the milk and giving it a sour taste.

What is the process of making cheese through biotechnology?

Cheese is made by curdling milk proteins using bacteria like *Lactobacillus bulgaricus* and *Streptococcus thermophilus*. These bacteria produce enzymes that separate the milk into curd and whey. The curd is then processed into cheese through maturation and packaging.

How is bread made using fermentation in biotechnology?

Bread is made using yeast (*Saccharomyces cerevisiae*) which ferments the dough, producing carbon dioxide and alcohol. The carbon dioxide causes the dough to rise, while the alcohol contributes to the aroma and flavor of the bread.

How is soy sauce produced using conventional biotechnology?

Soy sauce is made by fermenting soybeans with the fungus *Aspergillus oryzae*. This fermentation process breaks down the proteins into amino acids, giving the soy sauce its characteristic flavor and aroma.

What are the advantages and disadvantages of conventional biotechnology?

The advantages of conventional biotechnology include low cost, simple equipment, and well-known effects over time. However, it has disadvantages such as non-targeted genetic changes, slow processes, unpredictable results, and potential quality control issues.