THE ROLE OF BIOTECHNOLOGY IN FOOD FIELD

THE TASK OF BIOTECHNOLOGY

By:

Kelompok 2

1. Icananda Fransiska (150210103064)

2. Yulia Retnosari (150210103063)
3. Riko Andrias (150210103059)
4. Whenni Milasari (150210103066)
Kelas B

PROGRAM STUDI PENDIDIKAN BIOLOGI

JURUSAN PENDIDIKAN MIPA
FAKULTAS KEGURUAN DAN ILMU PENDIDIKAN
UNIVERSITAS JEMBER
2018
 PREFACE

The writer wants to thank to Almighty God because of His bless and grace, he
can finish this paper. This paper titled ” The Analysis of Figure of Speech in Harry
Potter Novel”. The writer wrote it to fulfill the final assignment of English subject.

The writer also delivers his gratitude to Mr. Alfa, the English teacher of SMA
2 Palembang, for his guidance to complete it. This English paper provides the reader
about the analysis of the figure of speech in the Harry Potter novel along with the
explanation for each of them. The writer realizes that this paper is far from perfect in
the arrangement or in the content of the paper. The writer hopes that the suggestions
from the reader can be a support to make her better in the next paper project.

Jember, 18 April 2018

TABLE OF CONTENTS

PREFACE .............................................................................................................ii

TABLE OF CONTENTS ......................................................................................iii

CHAPTER 1. INTRODUCTION 1.......................................................................1

1.1 Background 1...................................................................................................1

1.2 Problem Formulation 1....................................................................................1

1.3 Objectives 2 ....................................................................................................2

CHAPTER 2. DISCUSSION 2.............................................................................3

2.1 Golden Rice ............................................................................................... 3

2.2 Bread production .......................................................................................7
2.3 Single cell protein ......................................................................................9
2.4 Oil single cell .............................................................................................11
2.5 Alcoholic beverages ...................................................................................12
2.6 Fermented foods ........................................................................................14
2.7 Lactic acid fermentation ............................................................................15
2.8 Citric acid fermentation .............................................................................16
2.9 Ethanol fermentation .................................................................................18
2.10 Acetic acid fermentation ..........................................................................19
2.11 Fermentation of amino acids ....................................................................22
2.12 Aspartate fermentation .............................................................................24
2.13 Fermentation of glutamic acid .................................................................26
2.14 Factors Affecting Glutamic Acid Fermentation .......................................28
CHAPTER 3. CLOSING 5 ...................................................................................29

3.1 Conclusion ......................................................................................................29

SOURCE .............................................................................................................30
 CHAPTER 1. INTRODUCTION

Biotechnology is a branch of science that studies the use of living things

(bacteria, fungi, viruses, etc.) as well as products of living things (enzymes, alcohols)
in the production process to produce goods and services. Nowadays, the development
of biotechnology is not only based on purely theology, but also on other applied and
pure sciences, such as biochemistry, computer, molecular biology, microbiology,
genetics, chemistry, mathematics, and so on. In other words, biotechnology is an
applied science that combines the various branches of science in the process of
producing goods and services.

Biotechnology is simply known to humans since thousands of years ago. For

example, in the field of food technology are brewing, bread, and cheese that has been
known since the 19th century, plant breeding to produce new varieties in the field of
agriculture, as well as breeding and reproduction of animals. In the medical field, the
application of biotechnology in the past is evidenced, among others, by the discovery
of vaccines, antibiotics, and insulin, although still in limited quantities due to the
imperfect fermentation process. Significant changes occur after the discovery of
bioreactors by Louis Pasteur With this tool, the production of antibiotics and vaccines
can be done in bulk.

From the increasing use of biotechnology, we disturbed to discuss the use of

biotechnology in the field of food, more specifically related to conventional
biotechnology in the field of food. Whether with the use of biotechnology is even
more the benefits either obtained or vice versa, even many negative impacts are
obtained. For this reason we are intrigued to make this paper.

1.2 Formulation of the problem

1. What is the definition of biotechnology in the field of food?

2. What are some food samples that utilize the use of conventional biotechnology?
 3. What are the various results of food biotechnology?

1.3 The Purpose

The purpose of this paper is related to the above problem rumors are as follows.

1. To know the understanding of biotechnology in the field of food.

2. And examples of food or food that way of making use of microorganisms in the
form of conventional (traditional) biotechnology.
 CHAPTER 2. DISCUSSION

Biotechnology is all technology application which uses biological systems, living

organisms to create or modify a product or process for special uses (FAO, 2000).
According to Habibi- Najafi (2006), food biotechnology is defined as application of
biological techniques for food crops, animals, and microorganisms with a purpose
improve the nature, quality, security, and ease in processing and food production.

This includes traditional food production processes such as bread, pickles /

pickles, and cheese fermentation technology (Uzogara, 2000). Application
biotechnology for more modern food is Genetic Modification (GM) is known as
genetic engineering techniques, genetic manipulation and gene technology or
recombinant DNA technology. Genetic engineering is described as a science where
the characteristics of a deliberate organism modified by manipulation of genetic
material, especially DNA and certain gene transformations creating new variations.
By manipulating DNA and move it from one organism to another other organisms
(called DNA recombinant techniques), allows to enter the nature of almost all
organisms on plants, bacteria, viruses or animal. Transgenic organisms are currently
produced en masse, such as enzymes, monoclonal antibodies, nutrients, hormones
and pharmaceutical products ie drugs and vaccines (Brown, 1996; Campbell, 1996).

Food crop biotechnology involves use of microbes or biological materials for

doing a specific process on the plant for human interest. This is done with creating
plant species whose metabolism adjusted to provide suitable raw materials with
quality, functionality and availability. As a result, many food crops are in a way
genetically modified for various purposes. Many Important crops grown from seed
yield genetic engineering with immunity to herbicides, viruses, insects and diseases.
Material food from genetically engineered plants (eg oil, flour, syrup, dye) have been
used in various food industries (BIO, 1998). More than half processed food in the
United States has containing genetically engineered materials such as soybeans, corn,
canola, cotton or products potatoes (Wilkinson, 1997).

FOOD BIOTECHNOLOGY APLICATIONS

1. Food Bioteknology Convensional

Conventional biotechnology is defined as a simple technology that has been

used for a long time by utilizing microorganisms as auxiliary agent in producing a
product. Examples of conventional biotechnology developed by ancestors of humans
in ancient times until now still applied by some of our society. for example in the
field of food is tempeh, soy sauce, tape, cheese, yogurt, etc.

2. Golden Rice

A few years later, European scientists reported that in the rice seeds there are
basic materials (precursors) for carotenoid biosynthesis, including beta-carotene,
geranyl geranyl diphosphate (GGDP).But naturally rice seeds do not produce
phytoene due to inhibition of function of phytoene synthase enzyme (PHY) in
converting GGDP into phytoene. However, inhibition of enzyme function can be
eliminated by introducing PHY gene from daffodil plant (narcissistic flower / lily) by
using specific promoter for endosperm. In addition to PHY and Ctrl, there is still one
more enzyme needed to convert lycopene into beta-carotene ie lycopene cyclase
(LYC) which is also derived from dattodil plant. In summary, the engineering of the
beta-carotene biosynthesis pathway in golden rice can be seen in the following
outline
The pathway of beta-carotene biosynthesis along with the genes involved in its
formation. Only lycopene cyclase (Lyc opene cyclase) not introduced from foreign
sources Golden rice was created by the transformation of rice with two beta-carotene
biosynthesis genes:

- PSY (synthesis of phytoene) from daffodil (Narcissus pseudonarcissus)

- Crtl of the bacterial soil Erwina uredovora

- The insertion of a Lcy (Lycopene) adenilate gene is considered necessary, but further
studies show it has already been produced in wild endosperm rice species) The psy
and crt 1 Genes that turn into nuclear rice genomes are placed under the control of the
promoter's specific endosperm, so they are only expressed in the endosperm.
Exogenous Lyc genes have a sequence of transit peptides attached so that they are
targeted to plastids, where geranylgeranyl diphosphate formation occurs. The
bacterial crt 1 gene is an important inclusion to complete this pathway, as it can
catalyze some steps in carotenoid synthesis, whereas these steps require more than
one enzyme in the plant. The end result of the lycopene engineering pathway, but if
the plant accumulates lycopene, the rice will be red. The latest analysis shows the
endogenous plant enzyme lycopene beta process
- Carotene in the endosperm, giving a special yellow color to the named. Original gold
rice is called SGR1

3. Bread production

Bread is a food product made from wheat flour fermented with bread yeast
(Saccharomyces cerevisiae), water and or without the addition of other foods and
baked. Into the dough can be added sugar, salt, skim milk or milk powder, fat,
emulsifier and spice ingredients such as chocolate, cheese, raisins and others.
(Sutarno, 2000: 119). Saccharomyces cereviciae which are important in the
production of bread have properties can ferment maltose quickly (lean dough yeast),
improve the properties of osmotolesance (sweet dough yeast), rapid fermentation
kinetics, freeze and thaw tolerance, and have the ability to metabolize the substrate.
The use of yeast in the dough is very useful to develop the dough due to the process
of fermentation of sugar, giving the aroma (alcohol) (Dwidjoseputro, 1990).

Khamir type Saccharomyces cereviceae is the most common type of yeast

used in baking. This yeast is very easy to grow, requires simple nutrition, fast growth
rate, is very stable, and safe to use (food grade organism). With these characteristics,
Saccharomyces cereviceae is more widely used in baking than in other types of yeast.
In this yeast trade is often referred to as baker's yeast or bread yeast. Saccharomyces
cereviceae function is among others:

a) Dough development

The use of microorganisms in dough development is still a strange

phenomenon for people unfamiliar with bakery factories. Air (oxygen) that enters the
dough at the time of mixing and pneumatic (kneading) to grow by yeasts. As a result
will occur anaerobic conditions and fermentation process occurs. The CO2 gas
produced during the fermentation process will be trapped in the impermeable gluten
film layer. The gas will force the elastin and extensible layers which further lead to
the development (addition of the volume) of the dough. Bread making, yeast / yeast is
required for the dough to expand. Yeast / yeast is usually added after the flour is
added with water and then stirred evenly, after which the dough is left for some time.
Yeast / yeast itself is actually a microorganism, a small living thing, usually of the
Saccharomyces cerevisiae type used in the production of this bread. In sufficient
water conditions and the presence of food bagiragi / yeast, especially sugar, then
yeast will grow by converting sugars into gaskarbondioksida and scented compounds.
The carbon dioxide gas formed by the dough is then turned to dough (Rukmana,
2001).

b) Asidification

During the fermentation process other than the resulting CO2 gases are also produced
organic acids that cause the decrease in pH of the dough. Due to the high buffer
capacity of the protein in the dough, the acidity level can be determined by
determining the total dough. This acidification process can be used as an indicator
that the dough fermentation works well. Thus pH measurement is absolutely
necessary in process control.

c) Flavor production Alcohol formation, decreased pH, and the formation of other
metabolites will directly act as flavor precursors and bread flavor. As a result the
fermentation process can produce bread with high organoleptic quality. 2.4 The
enzymes produced by Saccharomyces cereviceae. The fermentation process by yeast
is also related to the enzyme activity found in yeast. Enzymes present in yeast are
invertase, maltase and zymase. Sugar or sucrose is not fermented directly by yeast.

a.Invertase
The intervening enzyme converts sucrose into invert sugar (glucose and fructose)
which is fermented directly by yeast. Sucrose in the dough will be converted into
glucose in the final stages of mixing. The reaction is:

Sucrose + inverted sugar water → C12H22O11 + H2O invertase 2 C6H12O6

b. Maltase

The maltase enzyme converts the malt sugar or maltose present in malt syrup to
dextrose. Dextrose is fermented directly by yeast. Maltose (C12H22O11) → Dextrose
(C6H12O6)

c. Zimase

Zimase enzymes convert invert sugar and dextrose into carbon dioxide gas which will
cause the dough to expand and form alcohol. Zimase enzyme is a biocatalyst used in
the baking process. This zimase enzyme complex can convert glucose and fructose to
CO2 and alcohol. The addition of zimase enzymes was carried out in the fermentation
/ rounding dough fermentation process. Yeast / baker's yeast is added to the bread
dough so that the glucose in the bread dough will break down into ethyl alcohol and
carbon dioxide. This decomposition process takes place with the help of zimase
enzyme produced by yeast / baker's yeast. Here is the decomposition reaction that
occurs due to the addition of zimase enzyme in bread dough: ethyl alcohol + carbon
dioxide → C6H12O6 zimase 2 C2H5OH + 2 CO2 In this process, carbon dioxide gas
serves as a gas that develops bread dough.2.5 Fermentation in Bread Processing a.
Fermentation The process of fermentation in the processing of bread has been done
for a long time. This stage is performed to produce loaves with looser bagin and a
softer bread texture. This method is based on the formation of gas due to the
fermentation process resulting in the consistency of the dough which is frothy (porus
like foam). Gas formation in the fermentation process is very important because the
resulting gas will form a structure such as foam, so that the flow of heat into the
dough can take place quickly during baking.

The heat coming into the dough will cause the gas and water vapor to be
pushed out of the dough, while gelatinization process occurs so that the frothy
structure is formed. Fermented dough is based on the metabolic activities of yeast and
lactic acid bacteria. The activity of these microorganisms in aaerobic conditions will
produce an important functional metabolite in the formation of the dough. By
controlling the fermentation prose parameters and the dough preparation method it
may be possible to influence the activity of microorganisms and enzymes to produce
the desired bread dough such as volume, consistency, and formation. The quality of
the bread is determined by the nature of the main constituent of wheat flour. The
chemical and physical properties of wheat flour greatly affect the properties of the
resulting bread. The sensory properties of bread more affect the quality of bread.
These qualities are seen first by the consumer to obtain a description of the quality of
the bread. Good quality sensory bread can be seen from the nature of the external
(external) and the inside (internal). The good external qualities of bread are: The
shape of the bread is symmetrical, not sharply angled. The skin color of the surface
(crust) is reddish brown and shiny, while the bottom and side are white brown. The
upper skin expands well and does not crack. The size of the bread volume is
increasingly favored, as long as it does not damage its inner appearance (Widodo,
2014).

4. Single cell protein

Microbial protein as a source of food for humans began to be developed in early

1900. Microbial protein is then known as Single Cell Protein (SCP) or Single Cell
Protein. According to Tannembaum (1971), Single Cell Protein is a term used for
rough or pure protein derived from simple one-celled or simple microorganisms, such
as bacteria, yeasts, molds, algae and protozoa. Actually there are two terms used for
this microbial product, namely SCP (Single Cell Protein) and Microbial Biomass
Product (MBP) or Microbial Biomass Products (PBM). If the microbes used
remained and mixed with the substrate period then all were called PBM. When the
microbes are separated from the substrate then the yield is SCP/PST.

Single cell proteins are dry microbes such as algae, bacteria, yeasts, molds and
high fungi grown in large-scale cultures. This protein is used for human or animal
consumption. The production also contains other nutritional ingredients, such as
carbohydrates, fats, vitamins and minerals. Modern technology for making single cell
proteins originated in 1879 in England, with the introduction of dough which was
allowed to make bread yeast (Saccharomyces cerevisiae). Around the year 1900, in
the United States was introduced a means of separating the yeast cell bread from the
dough breeding. The advancement of science in the field of physiology, nutrition and
microbial genetics has greatly improved the method of producing single cell proteins
from various microbes and raw materials. For example, bacteria with a high protein
content of up to 72 percent or more can be produced continuously by using methanol
as raw material, and the microbes are yeast cultured in highly cellular media, thereby
reducing energy costs for drying. Anxiety about food shortages and malnutrition in
the world in the 1970s has increased attention to single cells. Most of the dry cell
weight of almost all species has a high protein content. Therefore, single cell dry
weight has high nutritional value. Microorganisms cultured for single cell proteins
and used as a source of protein for animals or food should receive special attention.
Suitable microorganisms, among others, have properties that do not cause diseases of
plants, animals, and humans. In addition, good nutritional value, can be used as food
or feed, does not contain toxic materials and the cost of products required is low.
Microorganisms commonly used as single cell proteins, among others Chlorella
algae, Spirulina, and Scenedesmus; from yeast Candida utilis; from filamentous
filamentous Fusarium gramineaum; or from bacteria.

5. Oil single cell

Single cell oil or commonly known as SCO is ediblel oil which is extracted from
microbial cells using lipase. Lipase (triasilglycerol hydrolase) is an enzyme that
catalyzes the hydrolysis reaction of triglycerides into glycerides, monoglycerides,
glycerol, and fatty acids. Under certain conditions, lipase may also catalyze the
opposite reaction (synthesis, esterification reaction), forming glycerides of fatty acids
and glycerol. Lipases can be synthesized by animals, plants, and microorganisms,
including molds, micro algae and bacteria. The sources of single or single cell oils
from molds, microalgae and bacteria, also come from yeast candida, Apriotrichum,
Rhodotorulla, Lipomyces, etc .. Actually, this one-celled oil has been there since then
but in Indonesia until now not so familiar sound. The development of single cell oil
can be seen in the following table: 1873 Claviceps purpurea (fat 30%) 1878
Saccharommyces cerevisiae (9% fat) 1942 Pennnales spp (40-50%) 1948 GLA
detected in mold oil1976 Selection of mold for rich oil production GLA Keep in mind
that single cell oil is a high value oil because in single cell oils rich in unsaturated
fatty acids like GLA, EPA, DGLA, and DHA. Single-celled oil has a dietetic and
therapeutic function and is not a substitute for vegetable oil.

Fatty acids contain high energy (generating a lot of ATP). Therefore the need for
fat in food is needed. A low-fat diet is done to lower the energy intake of food.
Unsaturated fatty acids are considered better nutritional value because it is more
reactive and is an antioxidant in the body. The position of the double bond also
determines its reaction power. The closer to the end, the double bond becomes easier
to react. Therefore, Omega-3 and Omega-6 fatty acids (essential fatty acids) are more
nutritious than other fatty acids. Some vegetable oils (eg α-linolenic) and marine fish
oil contain many essential fatty acids (see fatty acids). Because it is easily hydrolyzed
and oxidized at room temperature, fatty acids are left too long will decrease the
nutritional value. Preservation of essential fats is a term for fatty acids that can not be
made solely by or can not meet the minimal needs of a species (animal or human).
This occurs because the species concerned does not have (or have but less functional)
enzymes that are responsible for performing the synthesis of these fatty acids. For
each species, essential fatty acids are different.

6. Alcoholic beverages
Alcoholic beverages are drinks containing ethanol processed from agricultural
products that contain carbohydrates by fermentation and distillation or fermentation
without distillation, either by providing treatment in advance or not, add the other
ingredients or not or processed by mixing the concentrate with ethanol or by diluting
the beverage containing ethanol derived from fermentation.
Being a little better but a large amount of ethanol influence on the brain becomes
dangerous. People who drink a lot of alcohol will lose self-control and could even
lose consciousness. The habit of drinking alcohol has existed since time immemorial
in all the countries. In ancient times the story is also widely touted favorite drinks
containing alcohol which are intoxicating.
Methanol is an abbreviation of ethyl alcohol is often also called grain alcohol or
alcohol. This material appears in alcoholic beverages after terfermentasinya substrate
containing starch or high sugar by yeast (yeast), usually of the species
Saccharomyces, in anaerobic condition.
The duration of the fermentation process depends on the material and type of
product to generate. Short curing process (fermentation is not perfect), about 1-2
weeks, can produce products with ethanol content of 3% -8%. While the fermentation
process is perfect, reaching a monthly time even years, can produce products with
ethanol content of about 7% -18%.
Therefore, yeasts are generally not able to live in environments with ethanol
content above 18%. To produce alcoholic beverages with higher ethanol content, can
be done in two ways. First, through a process of distillation (refining) the product
produced through the fermentation process. This product is hereinafter called distilled
beverages. Second, by mixing the fermented products with the products of
distillation.
According to (Salkory, 2012), alcohol is not a nutrient, but when drunk produce
energy. One gram of alcohol produces seven kilocalories. The alcohol contained in
beverages such as beer, wine and other liquor contained in the form of ethyl alcohol
or ethanol (Almatsier, 2005). Alcohol is naturally formed by fermentation of
carbohydrates by microorganisms under anaerobic conditions. Alcoholic beverages
are traded usually made from grapes, apples and Cereal. Each country has its
distinctive alcoholic beverages. In Indonesia, the traditional alcoholic beverages such
as wine made from tree sap and Brem made from rice (Almatsier, 2005).
Alcohol is absorbed is carried through the blood vessels into the heart. Liver cells
contain the enzyme alcohol dehydrogenase and oxidize significant amounts of
alcohol. The amount of alcohol that can be handled at the same average heart as much
as fifteen grams of ethanol per hour depending on the size of the body, state of health,
distance mealtime, general habits and others. When you exceed this amount, the
alcohol will be removed from the liver into the blood circulation and taken to other
body parts. Someone is drunk if his blood contains 0.1% alcohol (Almatsier, 2005).
Drinking alcohol can lead to:
1. Keterhambatan process of absorption of nutrients
2. Loss of nutrients important though nutritious food consumed in sufficient
quantities
3. Malnutrition
4. Diseases liver disorders
5. Nerve damage the brain and liver
In addition, drinking alcohol can lead to addiction, drunk and unable to control
himself. Loss of self-control is often a precipitating crime (Adiningsih, 2010).
Example: whiskey, cocktails, wine, vodka etc.

7. Fermented foods
Fermentation in food processing is the conversion of carbohydrates into alkhohol
and karbodioksida or organic amino acid that is used yeast, bacterium, fungior a
combination of all three under anaerobic conditions. The behavior of microorganisms
to food can generate positive and negative impacts, and fermented foods usually
refers to the positive impact. Science that studies the fermentation is calledzimologi.
The main benefit of fermentation is the conversion of carbohydrates intoorganic
acidsnature preserve food. Examples of this fermentation, among
others,juicewinefermented intowine in various industries, wheatintobeer,
Fermentation makes the food more durable.
At least five benefits of fermentation:
 Enrich the variety of foods by changing aroma, flavor, and texture of food
 Preserve food by generating a number oflactic acid,alcoholandacetic acidin
significant quantities
 Enhancing nutrient foods by adding a number of proteins, amino acids, and
vitamins
 Eliminating compoundanti-nutrients
 Reducing the time and resources required in food processing
Example: tempe, tape rice, cassava, soy sauce
8. Lactic acid fermentation
Lactic acid fermentation is its anaerobic respiration produces lactic acid as an
end product. This fermentation occurs in the group splitting bacteria milk sugar
(lactose). so that the bacteria group used for the processing of milk to produce a
fermented milk product in a conventional biotechnology applications. however, in
animals and man can choose this path when certain conditions that do not allow for
aerobic respiration. The resulting lactic acid is a toxic substance in the body that can
accumulate in one point of the body and creates a feeling of fatigue (pegal- soreness).

The process of lactic acid fermentation:

(picture about mechanism prduction lactic acid)
 9. Citric acid fermentation
Citric acid is an organic acid that is widely used in food, beverage,
pharmaceutical, cosmetics, agriculture, and chemicals. Citric acid can be produced by
fermentation of microorganisms citric acid producer. Citric acid can be produced
through extraction simple, using a fermentation process microorganisms, and
chemical synthesis process. Simple extraction process has been long abandoned along
with the development of methods of fermentation. While chemical synthesis has not
been able fully accepted by consumers because of factors food safety products. Citric
acid production by fermentation using a microbial rated prospective for application in
industry.
Citric acid can be produced by utilizing microorganism activity through the
fermentation process. Microorganisms are widely used in citric acid production such
as Penicillium glaucum, Candida oleophila, A. niger (Angumeenal and Venkappayya,
2005; Cevrimli et al., 2009; Cevrimli et al., 2010; Dhillon et al., 2013), Aspergillus
Awamori (Max et al., 2010), Aspergillus nidulans (Max et al., 2010), Hansenula
anamola (Soccol et al., 2006) and Yarrowia lipolytica (Wojtatowics et al., 1993;
Karasu Yalcin et al., 2010). Aspergillus niger is a microorganism The main used in
industry for production citric acid because it produces more acid citrate per unit of
time and also ability to produce citric acid from materials cost (Soccol et al., 2006).
Papagianni (2007) says that in theory, the acid production Aspergillus niger
citric use can resulted in a 70% yield. Formation of citric acid fermentation
influenced by several factors that can give effect to the composition of the medium,
either macro and trace element component to citric acid affects ekskresia process by
microbes. Carbon source used is sugar sand and bean sprouts extract, while the
nitrogen source used is (NH4) 2SO4.
acid production citric using liquid cultivation lots applied in the industry. This
is because the liquid cultivation has several advantages, namely yield high yield,
shorter fermentation time, cheap maintenance costs, and the risk of contamination
smaller. citric acid through a fermentation process using microbial rated prospective
for application in industry. Citric acid can be produced by utilizing microorganism
activity through the fermentation process (Darouneh et al., 2009; Pallares et al.,
1996; Manafaati 2011; and Demirel et al., 2005). Microorganisms are widely used in
citric acid production such as Penicillium glaucum, Candida oleophila (Anastasisdis
and Rehm, 2005), A. niger (Angumeenal and Venkappayya, 2005; Cevrimli et al.,
2009; Cevrimli et al., 2010; Dhillon et al., 2013), Aspergillus Awamori (Max et al.,
2010), Aspergillus nidulans (Max et al., 2010), Hansenula anamola (Soccol et al.,
2006) and Yarrowia lipolytica (Wojtatowics et al., 1993; Karasu Yalcin et al., 2010).
Aspergillus niger is a microorganism The main used in industry for production citric
acid because it produces more acid citrate per unit of time and also ability to produce
citric acid from materials cost (Soccol et al., 2006). Papagianni (2007) says that in
theory, the acid production Aspergillus niger citric use can resulted in a 70% yield.
Formation of citric acid fermentation influenced by several factors that can give
effect to the composition of the medium, either macro and trace element component
to citric acid affects ekskresia process by microbes. Carbon source used is sugar sand
and bean sprouts extract, while the nitrogen source used is (NH4) 2SO4.
acid production citric using liquid cultivation lots applied in the industry. This
is because the liquid cultivation has several advantages, namely yield high yield,
shorter fermentation time, cheap maintenance costs, and the risk of contamination
smaller. air. Conditions that affect the pH, temperature, stirring speed and aeration.
Production Citric acid can be carried out through the surface (Surface fermentation)
as well as submerged fermentation (Submerged fermentation). The fermentation
process is expected to citric acid produces optimum through prosess efficient
production and increase value added that with cheap raw materials obtained products
are more value. Reaction citric acid formation is:
10. Ethanol fermentation
Ethanol is produced from plants with high hydrocarbon content Ethanol
(also called ethyl alcohol or alcohol alone), is the most commonly used alcohol
in everyday life. Because it is non-toxic this material is widely used as a solvent
in the world pharmacy and industrial food and drinks. Ethanol is a colorless and
tasteless but have the characteristic smell. This material can be intoxicating if
drunk if the alcohol or wine, but used in wine, ethanol is also used as a flame
replace gasoline, ethanol is often written with the formula EtOH. The molecular
formula of ethanol is C2H5OH or CH6O empirical formula. Ethanol is a
compound that is often used in the chemical industry, among others as a solvent
(40%), to make acetaldehyde (36%), ether, glycol ether, ethyl acetate and chloral
(9%). The need for ethanol is increasing due to the depletion of stocks of
petroleum fuels.
Ethanol consumption is generally a manner that is produced by
fermentation or fermentation process 2C2H5OH + C6H12O6 → 2CO2 + 311.2
kcal food containing starch or carbohydrates, such as rice, and tubers. Alcohol
produced from the fermentation process usually low grade. To obtain the alcohol
with the necessary higher levels of purification processes via distillation or
distillation.
11. Acetic acid fermentation
Acetic acid or vinegar is one of the ingredients used in the food
processing industry, pharmaceutical and chemical industries. In the food
industry, acetic acid is used as a material for generating acid flavor and
preservatives, flavorings (edible vinegar). In addition vinegar is widely used in
industry to produce aliphatic acids, material color (indigo) and perfume, the
manufacture of anhydrous indispensable for acetylation, particularly in the
manufacture of cellulose acetate. In the pharmaceutical industry vinegar / acetic
acid is used to for the manufacture of drugs (aspirin). Acetic acid has properties
include: The molecular weight of 60.05, boiling point: 118.1 ° C, has a freezing
point: 16.7 ° C, Specific gravity: 1,049, in the form of a clear liquid (colorless),
distinctive smell, easily soluble in water , alcohol, and ether,
Acetic acid production process is done by utilizing microbial
fermentation. Acetic acid fermentation is fermentation aerobic or oxidative
respiration, the respiration to the oxidation is not perfect and produce the final
product in the form of organic compounds such as acetic acid. This process is
done by bacteria of the genus Acetobacter and Glucobacter. Conditions of
oxidative respiration can be done with pure culture, but the condition is not
always an aseptic due to the low pH and the presence of alcohol in the media is
an inhibiting factor for microorganisms other than Acetobacter acetii. The
mechanism of acetic acid fermentation there are 2 of the alcoholic fermentation
and acetic acid fermentation. In the first alcoholic fermentation of sugar
contained in the raw material to be demolished by yeast into alcohol and O2 gas
that goes anaerobic. After alcohol is produced acetic acid fermentation is carried
out, whereby acetic acid bacteria will change the alcohol into acetic acid. Once
formed acetic acid fermentation should be stopped so that no further
fermentation by spoilage bacteria can menimbullkan damage.
Raw materials in the manufacture of acetic acid fermentation process: a
variety of agricultural products that contain high sugar can be used as a raw
 material for producing vinegar, for example, fruits, potatoes, grains, materials
that contain enough sugar, or alcohol. The microbes used are yeasts for
saccharification process change materials containing sugars into alcohol. As well
as the role of microbes that oxidize ethanol to acetic acid which is Acetobacter
aceti or Gluconobacter. Acetic acid bacteria have the ability to form acid
oxidation of alcohol expressed in this medium.Bakteri including gram-negative
bacteria with flagella Peritrik slow moving, have a high tolerance to acid, and a
low peptolitik activity.
Acetic acid bacteria are classified into peroksidan if able to accumulate
acetate. Example peroksidan: acetii and Acetobacter Acetobacter pasterinum.
Acetobacter acetii is a gram-negative bacteria that move using flagella peritrich,
an obligate aerobic bacteria, not forming endospores and can grow anywhere.

12. Fermentation of amino acids

Amino acids are the basic substances of protein constituents, can be self-
produced by the body for metabolic purposes, and are also found in all foods
containing protein.

The amino acids present as a protein component have a -NH 2 group on the α-
carbon from the -COOH group position. The general formula of amino acids is as
follows:

R – CH– COOH

NH2

The function of amino acids is to frame the basis of a number of important

compounds in metabolism such as enzymes, hormones, nucleic acids, and vitamins.
Amino acids that can be synthesized by living beings are known by non-essential
amino acids. While the amino acids that can not be synthesized alone must be
obtained from foods called essential amino acids.

Examples of essential amino acids, namely isoleucine, leucine, lysine,

phenylalanine, threonine, tryptophan, valine, histidine, methionine. Meanwhile, non
essential amino acids such as proline, aspartate, asparagine, alanine, glycine, serine,
glutamate, glutamine and more. The classification of these amino acids, not
necessarily the so-called non-essential amino acids can not be obtained from food
sources, there are of course foods containing non-essential amino acids.

Types of foods containing essential and non essential amino acids are now
widely used as a fermented food. Examples of foods containing essential amino acids
are cheese. Cheese is a food rich in phenylalanine content. This cheese is a type of
fermented food.

Cheese is a food product derived from the clumping (coagulation) of milk

proteins. Cheese experiences a variety of changes that cultivate the specific taste,
aroma and texture during curing. Changes such as the breakdown of proteins to
peptides and simpler amino acids, breakdown of fat into various volatile fatty acids
such as acetic acid and propionate, breakdown of lactose, citrate and other organic
compounds into various acids, esters, alcohols and flavoring compounds of flavor and
volatile aroma.

Chemical Reactions in Cheese, Lactose is degraded to lactic acid:

C12H22O11 + 0,7453H2O  3,4855CH3CHOHCOOH + CH1,67 + O0,835

Lactose  Lactic acid + Biomass

In the presence of propanoic acid bacteria (as in Emmental cheeses), lactic

acid turns to propanoic acid, acetic acid and CO2, based on the following reactions:

3CH3CHOHCOOH  2CH3CH2COOH + CH3COOH + CO2

Lactic acid  propanoic acid + acetic acid

 Fermentation of cheese, in general, is made through three stages: (1)
Coagulation, in which the process is fresh milk heated (pasterurisasi), and the
addition of bacterial culture in which the goal is lactose is converted into lactic acid
(acid coagulation) so that later formed sediment / blobs. (2) Formation and salting,
the precipitates formed during the coagulation process are compacted in the mold and
then into the salting process. The precipitate was immersed in a solution containing
250-350 grams of salt per liter of water to speed up the drying process. Salt slows the
proliferation of microorganisms. (3) The process of cheese ripening should be done in
a dry room with a temperature range of 0 ° - 32 ° C. The length of the ripening
process depends on the type of cheese desired.

13. Aspartate fermentation

Aspartate biosynthesis as well as glutamate, this aspartate is synthesized by

one simple step through a transamination reaction aided by the working of the
catalyzing enzyme, ie aspartate aminotransferase. This reaction uses the analogues of
α-keto aspartic acid, oxaloacetate, and glutamate as an amino donor. Aspartate is also
derived from asparagine with the help of asparaginase. This aspartate will be a
derivative compound for the lysine, methionine, threonine, and isoleucine
biosynthesis pathways in plants.

Aspartic acid chemical formula:

The aspartate synthesis pathway is as follows:

 14. Fermentation of glutamic acid

Glutamic acid is a group of non-Essential amino acids that have an important

role in relation to human life. This glutamic acid as a neurotransmitter eksitatori
(stimulate) nerve cells in the central nervous system (CNS) of humans. In addition,
glutamic acid also helps transport potassium into the spinal fluid so that it plays a role
in keeping the impulse running in the central nervous system.

Glutamic acid comprises 5 carbon atoms with 2 carboxyl groups which on one
of its carbons is associated with NH2 which characterizes amino acids (Sukawan
2008).

Mononatrium Glutamate is a glutamic acid salt which acts as an umami

(savory) taste producer with HOO-CCH (NH2) -CH2CH2COONa formula produced
from hydrolysis of vegetable protein or a solution of sugar cane or beet sugar waste
(Pramadi 2006).

Some stages are done in the process of fermentation of glutamic acid, namely:

a. Selection of raw materials

The raw materials used for making MSG are molasses, dextrose, and raw
sugar. Sugars that bacteria use as substrate are fermentable sugar (sucrose, fructose
and glucose). In addition to cane molasses, tapioca starch which is starch and raw
sugar can also be used for raw materials of MSG fermentation.

b. Preparation of bacteria and media

Preparation of bacteria and media is done by laboratory seed culture, namely

the stage of media preparation and microbial development in laboratory scale (Sano
2009).

c. The main fermentation of glutamic acid

At the industrial scale of main fermentor as main fermentation tank, is the

place of fermentation. At the main fermentor, the operating temperature is kept
constant at 31.5-37 oC and the pH is maintained at about 7.7. Besides that, addition of
supporting materials, urea as carbon source. This process takes place during the
holding time of 28-30 hours accompanied by agitation due to the long fermentation
time it is necessary to add the media as a source of food from bacteria (Sano 2009).

At the end of this fermentation process will be produced Original Broth (OB)
which consists of carcasses of bacteria, sludge, the rest of the media, dirt and
glutamic acid which will be processed further on Refinery I. This fermentation liquid
has contain ± 10% glutamic acid and will be done concentration into OB solution
with 31% glutamic acid content with evaporation using multy effect evaporator
(evaporator with more than two heater) for 1 hour with temperature 80 oC at vacuum
pressure (Sano 2009).

Then the next step will depend on the utilization of glutamic amino acids that
have been produced, such as the production of MSG, will be followed by the
crystallization and neutralization stage, and drying, sieving, and packaging.
Factors Affecting Glutamic Acid Fermentation

a. Both in the process of breeding and fermentation, the process temperature

must be maintained approximately 30-350C (optimum 340C) because the
metabolism process that takes place is exothermic. The pH is controlled
between 7-8 by adding NH3. The decrease in pH is due to the production
of glutamic acid by bacteria.
b. Glutamic acid fermentation is an aerobic fermentation, therefore air
stream (as an oxygen supply) and aeration should be sufficient to avoid
lactic acid (if lack of oxygen).
c. Sugar levels during the fermentation process will be reduced because it is
converted by bacteria into glutamic acid, then the addition of feeding
drops is important when fermentation takes place.
d. Effect of biotin, the levels used 10-20 mg / L. biotin plays an important
role in the accumulation of glutamic acid in large quantities.

Penicillin effect, for microbial selection and accumulation of glutamic acid during the
growth phase, and facilitate glutamate to be harvested because glutamate extracted
out of cells.
 CHAPTER 3. COVER

3.1 Conclusion

Conventional biotechnology in the field of food is widely used by humans. In

addition to increasing the value and the price of a product, also many benefits gained
by the community, both in terms of financial to socio-cultural.

In terms of financial, biotechnology can add value to a product so that the

price increases. From the socio-cultural point of view, the making of tuak like in
Tuban gives an additional job for the society and the culture of drinking tuak to warm
the body into the gathering of society so that the people get closer to each other and
add silaturrahim. Not to mention the foods like cheese and butter, which if it
remained in the form of milk, it would not last long to be stored. But with the
discovery of biotechnology, then the milk can be another variant and more useful. But
how much of the benefits of biotechnology, not apart from the negative impact that
can arise as mentioned in the contents of the paper.

3.2 Suggestions

Back again to the initial concept that everything will return to each individual.
How sophisticated technology can be made by humans, but still instilling high
humanitarian, ethical, moral, religious and awareness values to safeguard and love a
comfortable and beautiful environment is the key to mitigating the negative impacts
of biotechnological applications. The wise and prudent use of rights and obligations is
necessary to minimize any negative impacts that may arise.
 SOURCE

Amanatin, Dwi Riesya, Erna Rofidah, Siti Duratun Nasiqiati Rosady. 2010. Produksi
Protein Sel Tunggal (PST) Spirulina Sp. Sebagai Super Food dalam Upaya
Penanggulangan Gizi Buruk dan Kerawanan Pangan Di Indonesia. POMITS. Vol:
18(2): 45-53.
Dwidjoseputro. 1990. Microbiology Basics. Malang: Djambatan.
Misawa, Norihiko, Masaya Nakagawa, Kazou Kabayashi, Shigeyuki Yamano. 1990.
Elucidation of the Erwinia erudovora Carotenoid Biosynthetic Pathway by
Fungctional Analysis of Gene Products Expressed in Escherichia coli. Journal of
Bacteriology. Vol.12(12): 6704-6712.
Pramashinta, Alice. 2014. Bioteknologi Pangan. Jurnal Aplikasi Teknologi Pangan.
Vol 3(1): 1-6.
Rukmana and Yuniarsih. 2001. How to Make Bread. Yogyakarta: Kanisius.
Sumanti, Debby M, Carmencita Tjahjadi, Marleen Herudiyanto dan Tati Sukarti.
2005. Mekanisme Produksi Minyak Sel Tunggal dengan Sistem Fermentasi PAdat
pada Media Onggok Ampas Tahu dengan menggunakan Kapang Aspergillus
Terreus. Jurnal Teknol dan Industri Pangan.Vol: 17(1): 51-61.
Tran Thi Cuc and Pham Trung Nghia. 2010. Expression of β-Carotene in Advance
Progenies Derived From Different Backcrosses of the High-Yielding Rice
Varieties to the Transgenic Golden Rice Line. Omonrice. Vol.17(1): 1-7.