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Hello everyone

Hopefully everything is doing fine, keep calm and stay positive. Lets spreading kindness everywhere.😊

This is me @sailawana from Aceh, Indonesia. On this occasion I will try to present a post containing the topic #science and #technology.

Biotechnology comes from 2 words, namely bio which means life and technology which means way. The definition of biotechnology is a method (technology) that utilizes living things (organisms) to produce a product or service that is beneficial to human life.

Biotechnology can be grouped into 2, namely modern biotechnology and conventional biotechnology

Today I will only discuss a little about Conventional Biotechnology, namely biotechnology which in its application uses microorganisms in the form of fungi or bacteria as a tool to produce products and services.
The use of fungi or bacteria aims to produce substances in the form of certain enzymes that can affect metabolism so that the desired product is obtained.

The following are examples of conventional biotechnology products that we often encounter in everyday life, and the microorganisms involved in the process of their formation.
1. Tapai is made with the help of yeast that contains the fungus Saccharomyces cereviceae

tapai

2. Tempeh, made with the help of yeast in the form of the fungus Rhizopus sp

tempeh

3. Soy sauce, made from soybeans using the bacteria Aspergillus wentii

soy sauce

4.Yogurt is made from milk and utilizes lactic acid bacteria

yoghurt

5. Nata de coco is a food made from coconut water by utilizing the bacterium Acetobacter xylinum

Natadecoco

And there are many other food biotechnology products that are around us. Since I am a science teacher, some time ago I taught Biotechnology material to my students, at the same time I also guided them to do practical activities to make one of the food biotechnology products, namely * Tapai from rice*

Tools and Materials

The tools and materials that must be prepared include
▪︎yeast
▪︎rice
▪︎plastic gloves
▪︎containers for storing tapai
▪︎banana leaves

yeast

rice

Making process

step.1 the yeast is pureed first
step.2 cooked and cooled rice then sprinkled with yeast that has been mashed until everything is evenly distributed.
step.3 rice dough that has been mixed with yeast and then clenched into small balls. His fist must be strong and solid. Then place it in a container that has been lined with banana leaves

rice in stir with yeast

students are doing tapai making practice

the process of making tapai by students

pagan biotechnology product manufacturing activities

tap what has been made

After everything is finished in the form, close the container tightly and store it at room temperature in a place away from sunlight. Leave it for 2 days. And just watched again. Usually on day 2 or day 3 the rice has turned into tapai

finished the tapai making practicum

with my students after practicum

Yeast containing the fungus Saccharomyces cereviceae works optimally in dark conditions and without air because this fungus performs aerobic respiration (without the need for oxygen). The fungus contained in this yeast plays a role in carrying out the fermentation process, namely breaking down glucose molecules found in rice into acetic acid, alcohol and energy and carbon dioxide gas. This is what causes the distinctive taste of tapai.

In the application of conventional biotechnology, human intervention is only limited to providing and creating substrate conditions so that the microorganisms used can develop optimally so as to produce biotechnology products as expected.

That's all for sharing and my brief explanation about food biotechnology products in the form of tapai. Hopefully the information is useful. Thank you to steemian friends who are willing to stop by my post today. And provide the best support. Have a wonderful day all 😊

Special mention : @heriadi @el-nailul @miftahuddin @irawandedy @sofian88 @klen.civil @liasteem @mariana4ve