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learning about product biotechnology
Hello Steemingzen
May all of you is in good condition, healthy and stay safe. Lets spread positives vibes around us. And always keep smiling
At the first opportunity I wanna say that I'am glad to be a part in this great community and and therefore I was inspired by @steemingcuration to make a quality post.
Conventional biotechnology is biotechnology that uses microorganisms as a tool to produce products and services, such as the use of fungi, bacteria and certain enzymes. Various examples of conventional biotechnology products include soy sauce, tempeh, tapai, yogurt, nata de coco, cheese, butter and many others.
So today I want to share about the process of making tapai rice which is one of the conventional biotechnology products in the food sector, and the manufacturing process involves microorganisms.
The microorganism involved in the manufacture of tapai is the fungus saccharomyces cereviceae which is found in yeast. These microorganisms carry out the fermentation process to form tapai
And because I am a science teacher at a junior high school, some time ago I invited my students to know how to make rice tapai. The students prepare the tools and materials needed for the tapai-making process, then I guide their activities
The tools and materials used are quite easy, namely,
- Rice that is cooked first becomes rice
- yeast tapai dan
- a little sugar
- container for tapai storage
ingredients rice tapai
The process of making rice tapai
After the yeast is pureed then mixed into the rice and stirred until smooth, then add a little sugar for sweet taste. Next form the rice dough that has been mixed well with the yeast earlier. The dough is usually in the shape of a ball. After all the dough is formed place it in a container, close tightly and store for two days
making process
During the storage process it must be stored in a dark place and must be airtight, this is very important because the fungi contained in the yeast carry out anaerobic respiration (without air). so that the fermentation process can run optimally.
In the fermentation process, the fungus Saccharomyces cerevisia will break down glucose in rice into acetic acid, alcohol and energy as well as carbon dioxide gas. This is what makes tapai has a distinctive aroma and taste.
Below this, I share the activities of my students while carry out the process of making tapai in groups. Through these practical activities they can see and know by themselves how the fermentation process and the changes that occur in rice that have been mixed with yeast.
students activities
with my students
That's all my short story about science learning ag school about fermentation. Hopefully all of you can enjoy it.
Many thanks to @cryptokannon as a founder this beloved community, also thanks to all steemingzen friends for support and visit my post. Have a great day all🤗😊