Inovasi Tekhnologi Biologi
Authored by Riana Putri
Biology
10th Grade
Used 4+ times
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7 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mikroorganisme dalam pembuatan tempe adalah.....
Lactobacillus bulgaricus
Aspergilus wenti
Rhizopus oligosporus
Streptococcus thermophilus
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apa mikroorganisme yang bertanggung jawab dalam fermentasi pembuatan keju?
Lactobacillus bulgaricus
Aspergilus wenti
Rhizopus oligosporus
Streptococcus thermophilus
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apa mikroorganisme yang digunakan dalam pembuatan yogurt?
Lactobacillus bulgaricus
Aspergilus wenti
Rhizopus oligosporus
Streptococcus thermophilus
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Apa mikroorganisme yang berperan dalam proses fermentasi pembuatan roti?
Lactobacillus bulgaricus
Aspergilus wenti
Rhizopus oligosporus
Streptococcus thermophilus
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Bahan dasar dalam pembuatan kecap adalah....
Susu
Kedelai
Tepung
Singkong
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Produk yang bukan terbuat dari bahan dasar kedelai adalah.....
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mikroorganisme yang berperan dari produk disamping adalah.....
Asperegillus wenti
Lactobasillus bulgaricus
Saccharomyces cerreviseae
Neurospora sitophila
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