BIOTEKNOLOGI KONVENSIONAL | Praktikum Proses Pembuatan Keju

Summary

In this video, Muhammad Hashyaradiansyah presents a practical experiment on conventional biotechnology, focusing on the fermentation process involved in making cheese. The process includes heating milk, adding vinegar to separate curds and whey, straining, and mixing the curds with salt before refrigerating them for 24 hours. The video highlights how biotechnology uses microorganisms like bacteria and fungi to modify food products, with cheese being a prime example. Key steps discussed include acidification, coagulation, molding, and maturation, emphasizing the role of ingredients like vinegar and salt in enhancing the texture and preserving the cheese.

Takeaways

• 😀 Muhammad Hashyaradiansyah is presenting on the process of making cheese using conventional biotechnology.
• 😀 Conventional biotechnology uses microorganisms like bacteria and fungi to alter the composition or nutritional content of products.
• 😀 Cheese is a product of conventional biotechnology, created by separating components in milk through a curdling process.
• 😀 The practical goal is to understand the application of conventional biotechnology in everyday life.
• 😀 The materials required for making cheese include a pot, strainer, 500ml milk, a cup, a jar, a spoon, and vinegar.
• 😀 To begin, pour 2.5 cups of milk into the pot and bring it to a boil, stirring regularly to prevent sticking.
• 😀 Once the milk reaches a boil, remove the pot from heat and add 4 teaspoons of vinegar, stirring for 5-10 minutes.
• 😀 The vinegar helps separate the liquid (whey) from the solid (curds), and the curds are then strained to separate from the whey.
• 😀 After straining, place the curds in a jar, mix in 1/4 teaspoon of salt, and refrigerate for 24 hours.
• 😀 After 24 hours, the cheese solidifies, although it may still be a bit watery due to insufficient salt, with a soft texture and balanced saltiness.
• 😀 The main stages of cheese-making include acidification, curdling, molding, and maturing, with vinegar playing a key role in curdling and preserving the cheese.

Q & A

What is the focus of the presentation in the video?

The presentation focuses on the process of making cheese using conventional biotechnology, specifically through the fermentation process.

What is conventional biotechnology?

Conventional biotechnology is a simple technology that uses microorganisms like bacteria and fungi to transform the form or nutritional content of a specific product.

What is the main product discussed in the video?

The main product discussed is cheese, which is produced by separating substances in milk through the process of coagulation.

What are the main goals of the experiment presented in the video?

The goals are to understand the application of conventional biotechnology in daily life and to learn how to make cheese.

What materials and tools are required for the cheese-making process in the video?

The materials and tools needed include a pot, strainer, 500 ml of milk, a glass, a container, a jar, a spoon, and vinegar.

How is the milk prepared for making cheese in the video?

The milk is poured into a pot, heated, and stirred to prevent sticking. Once it boils, vinegar is added to separate the curds from the whey.

What is the role of vinegar in the cheese-making process?

Vinegar contains acetic acid, which helps coagulate the casein in milk, separating the curds (solid) from the whey (liquid).

How long should the cheese be left in the fridge after adding salt?

The cheese should be left in the fridge for 24 hours to allow it to firm up.

What is the result of the experiment with the cheese?

The cheese became firm but a bit watery due to the insufficient amount of salt. The texture was soft, and the flavor had a balanced salty taste.

What are the main stages in the cheese-making process?

The main stages in the cheese-making process are acidification, coagulation, curd formation, and maturation.

What is the role of salt in the cheese-making process?

Salt is used to preserve the cheese, enhance its flavor, and accelerate the cheese-making process.