FOOD

MICROORGANISM
Group 1
Group introduction

Reuben Ivan Bradley

Fadhil Lesha Teresa

Table of contents

Introduction Product
01 Group introduction, topic 02 Introduction, steps, usage, and
recommendations/suggestion
introduction, s of the product
Advantages

Less
Pollution
Environmental
Vital Since Biotechnology use Production
The microorganisms are natural bacteria so there
vital for food production won’t be much pollution Biotechnology can
and enable fermentation protect the environment
or other processes to since it won’t be using
happen pesticide and its kind
Disadvantages
There’s still
Turns much that is
Human Life still
Destroy into a unknown
Cropland Commodity
Although biotechnology
has advanced all these
Extending the human
Biotechnology has helped years but there could still
lifespan is one of the
allow more nutrients to be long term effect that’s
advantage of biotechnology.
enter the crops with their still didn’t get realized
High cost and time will be
natural one.
needed for this
This may come at a cost
because the soil may lose
its fertility over time
Advantage of Microorganism
Fermentation Easier Use
Enables fermentation
which give foods a good
Lifespan Microorganisms are easier to
taste,texture,and smell Increasing the lifespan of use, grow, and mutagenize
food and assuring the compared to other form of
safety of such foods biotechnology (which requires
advanced technology and
techniques)
 Disadvantage of Microorganism

High risk of
Health Risks contamination
Some microorganisms Using microorganisms in
used in making foods food improperly can lead to
(especially cheese) have an external contamination
health risks, and as a (which unfortunately
result some type of happened with one of my
cheese are even banned products)
01
Introduction
to the Product
concept: Introduction
Microorganism for food product →
Microorganisms (bacteria and such) are
used to create various food through
processes like fermentation, etc.

Examples of microorganisms for food

production: R. oryzae (tempeh);
Lactobacillus bulgaricus (yoghurt).
Product Introduction

➔ ‘Tempeh’ is a traditional Indonesian

food, made by two successive
fermentations using soybeans as
substrate.
➔ A bacterial fermentation during the
soaking of cooked dehulled
soybeans is followed by a solid-state
fermentation of the bean mass by
the mold Rhizopus oligosporus.
Materials needed to make the product

Tools Materials
- Plastic bag with air holes - 300 g of Soybeans
- Stove, pot, basin - 1400 ml of water
- Stirring spoon - Tempeh starter (Rhizopus sp.)
- table spoon - 2 tbsp of vinegar
Procedures to make the product:
Crafting the Homemade Tempeh
1. For approximately a night, soak the soybeans in the
water-filled bowl.
2. Remove it and then peel its skin.
3. 45 minutes of boiling, filtering, and discarding the
residual skins (if there are any)
4. The soybeans should be dried before being
combined with 2 tablespoons of vinegar and the
tempeh starter.
5. Seal the plastic bag after placing it inside.
6. Keep in temperature, wait until it’s ready
7. Product is finished and can now be processed
Usage of Tempeh
then and now
Some benefits of tempeh are improving your
cholesterol, lowering your blood pressure,
protecting your heart, improving insulin
resistance, lowering inflammation, helping to
relieve hot flashes from menopause, and lastly
promoting bone health
Functions of Tempeh
Help Digestive Prevent
Good for Diet Problems Premature Born
High protein and rich Because tempeh went
for fiber make it easy to Probiotic help to lower
through fermentation
absorb and help diet premature rate
process, microflora help to
defend our intestines

Help Control Help to Lower

Stress Osteoporosis
Isoflavon help to Tempeh if full of calcium
oxidative stress and also kalium
Some additional images

Credit: D’Bejekers
Thank
You