Bioteknologi Pangan - Penerapan Bioteknologi Dalam Kehidupan

Summary

This video explores the application of biotechnology in food production, focusing on fermentation processes. It highlights how microorganisms are utilized to create traditional food products like tapai, yogurt, cheese, tempeh, soy sauce, bread, and alcoholic beverages. Key microorganisms such as Saccharomyces cerevisiae, Lactobacillus, and Aspergillus species play critical roles in converting raw materials into these food items through fermentation, breaking down starches, proteins, and sugars. The video emphasizes the synergy between these microorganisms in producing flavors, textures, and nutritional benefits in everyday foods.

Takeaways

• 😀 Biotechnology in food involves using microorganisms to produce food products, such as tapai, yogurt, cheese, tempeh, soy sauce, bread, and alcoholic beverages.
• 😀 Tapai is made through fermentation using microorganisms like Saccharomyces cerevisiae, Aspergillus species, and Acetobacter aceti.
• 😀 The fermentation process in tapai converts starch into glucose, which is then fermented into alcohol, giving it a sweet taste and characteristic aroma.
• 😀 The presence of Acetobacter aceti results in the sour taste of tapai due to the production of acetic acid during fermentation, which requires oxygen.
• 😀 Yogurt is produced by fermenting milk with lactic acid bacteria, such as Lactobacillus casei, Streptococcus thermophilus, and Lactobacillus bulgaricus.
• 😀 The fermentation of milk into yogurt involves the conversion of lactose into lactic acid, which lowers the pH and causes the milk proteins to coagulate.
• 😀 Cheese is produced by coagulating milk proteins using rennet, a complex enzyme from ruminant animals, and lactic acid bacteria.
• 😀 In tempeh production, Rhizopus species are used to ferment soybeans, producing a compact structure and breaking down proteins into easily digestible amino acids.
• 😀 Soy sauce is traditionally made through fermentation, utilizing microorganisms such as Aspergillus oryzae and Saccharomyces cerevisiae to hydrolyze starches and proteins.
• 😀 The production of bread and donuts relies on fermentation by Saccharomyces cerevisiae, where carbon dioxide causes the dough to rise and gives the bread a lighter texture.
• 😀 Alcoholic beverages are produced by fermenting various raw materials, with Saccharomyces species converting sugars into alcohol and contributing distinctive aromas and flavors.

Q & A

What is biotechnology in the context of food production?

Biotechnology in food production refers to the use of microorganisms to produce food products, such as through fermentation processes.

What are some examples of food products created through biotechnology?

Examples include tapai, yogurt, cheese, tempe, kecap, bread, and alcoholic beverages.

How is tapai made using microorganisms?

Tapai is made by fermenting cassava or glutinous rice with the help of microorganisms like *Saccharomyces cerevisiae* and *Aspergillus* species, which break down starch into glucose, which is then fermented into alcohol.

What role does *Saccharomyces cerevisiae* play in the production of tapai?

*Saccharomyces cerevisiae* ferments the glucose produced during tapai making into alcohol, contributing to its characteristic taste and aroma.

Why does tapai have a sour taste?

The sour taste in tapai is due to the presence of acetic acid (vinegar), which is produced by *Acetobacter aceti* during fermentation in the presence of oxygen.

What is the process of making yogurt?

Yogurt is made by fermenting milk with lactic acid bacteria such as *Lactobacillus casei* and *Streptococcus thermophilus*. These bacteria convert lactose into lactic acid, giving yogurt its characteristic sour taste and thick texture.

What causes the thick texture of yogurt?

The thick texture of yogurt is due to the denaturation of proteins in milk, which causes them to coagulate and form a gel-like structure when the pH is lowered by the lactic acid produced during fermentation.

How is cheese produced using fermentation?

Cheese is made by coagulating milk protein (casein) using rennet and lactic acid bacteria. The rennet enzyme, primarily chymosin, helps separate the solid curds from the liquid whey, forming cheese.

What is the role of *Rhizopus oryzae* in tempe production?

*Rhizopus oryzae* is a fungus used in the fermentation of soybeans to produce tempe. It forms hyphae that bind the soybeans together into a solid structure while also producing enzymes that break down proteins for easier digestion.

What is the role of fermentation in the production of kecap?

In the production of kecap (soy sauce), fermentation is used to break down soybeans through the action of *Aspergillus oryzae* and other microorganisms, which convert starches into sugars and proteins into amino acids, giving kecap its characteristic flavor.