
CONVENTIONAL BIOTECHNOLOGY
Presentation
•
Biology
•
9th Grade
•
Practice Problem
•
Easy
Standards-aligned
Dewi Narkan
Used 17+ times
FREE Resource
19 Slides • 8 Questions
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CONVENTIONAL BIOTECHNOLOGY
By Dewi Narkan
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GRADE IX
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Multiple Choice
Pembuatannya memanfaatkan mikroorganisme yang disebut ...
Rhyzopus oryzae
Aspergillus oryzae
Lactobacillus bulgaricus
Streptococcus thermophillus
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Multiple Choice
Mengapa pada proses pembuatan tempe, kedelai harus direbus dan dikukus terlebih dahulu?
agar dinding sel kedelai rusak, dan jamur dapat mencerna protein kacang menjadi sederhana
agar bisa langsung dimakan
agar bakteri dapat hidup di kacang kedelai
agar bakteri dapat dengan mudah mencerna protein menjadi asam amino
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Multiple Choice
Singkong yang sudah dikukus ditambahkan ... agar menjadi tape.
Aspergillus oryzae
Rhyzopus oligosporus
Saccharomyces cerevisiae
•Streptococcus lactis
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Multiple Choice
Produk makanan di samping memanfaatkan bakteri yang disebut ...
Rhyzopus oryzae
Saccharomyces cerevisiae
Streptococcus thermophillus
Aspergillus oryzae
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Multiple Choice
Produk makanan di samping memanfaatkan bakteri ....
Rhyzopus oligosporus
Lactobacillus bulgaricus
Saccharomyces cerevisiae
Acetobacter xylinum
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Multiple Choice
Mengapa bakteri harus ditambahkan ke susu dalam suhu ruangan?
bakteri dapat berfermentasi di suhu panas
karena bakteri tersebut hanya dapat hidup di suhu ruangan
karena bakteri dapat berkembang biak pada suhu dingin
bakteri tahan di suhu panas
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Multiple Choice
Mengapa semua peralatan harus bersih?
bakteri dapat bermutasi dari DNA mikroorganisme lain
agar yogurt yang dihasilkan terasa asam
agar bakteri dapat bertahan hidup
agar tidak ada mikroorganisme lain yang ikut berfermentasi
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Multiple Choice
Bakteri Lactobacillus bulgaricus dan Streptococcus thermophillus dapat mengubah ....
laktosa menjadi asam laktat
protein menjadi asam amino
disakarida menjadi glukosa
monosakarida menjadi asam gliserol
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CONVENTIONAL BIOTECHNOLOGY
By Dewi Narkan
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