KOMPAS.com – Biotechnology is a branch of biology that involves multiple disciplines.
The definition of biotechnology can be categorized into two, namely conventional biotechnology and modern biotechnology.
The characteristic of conventional biotechnology is the direct use of living things without any attempt to change the genetics of these living things.
Reported from LIPI, In Indonesia, the application of conventional biotechnology has long been known, for example in the manufacture of tape, soy sauce, tempeh, yogurt and others.
Meanwhile, modern biotechnology is a multidisciplinary science including biochemistry, microbiology, and genetic engineering.
Read also: Biography of Louis Pasteur, Scientist Called the Father of Biotechnology
The purpose of using modern biotechnology is to produce genetically engineered (GM) products that can be used for human benefit.
As already mentioned, examples of biotechnology products that are commonly produced in Indonesia are tape, soy sauce, and tempeh.
The type of food produced through the fermentation process of soybeans by the fungus Aspergillus wentii, namely tempeh, has an impressive nutritional profile.
The advantage of soybean tempeh compared to its raw material in the form of soybeans is that tempeh goes through a fermentation process which makes it high in protein, vitamins, and minerals, but low in sodium and carbohydrates.
Biotechnology products another, soy sauce, is also made using fermented soybeans.
Read also: Various Microorganisms Used in Food Biotechnology
Reported from Healthline, Traditional soy sauce is made by soaking soybeans in water and roasting and crushing the wheat.
Then, the soybeans and wheat are mixed with a fungus, most commonly Aspergillus, and left for two to three days to develop.
Next, water and salt are added, and the entire mixture is left in the fermentation tank for five to eight months or longer.
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