Fermentation PBL Biology Form 4 KSSM

SEKOLAH MENENGAH SAINS KUCHING

PRODUCE FOOD
PRODUCTS PRODUCE

THROUGH
FERMENTATION

GROUP MEMBERS :
ALEEYA NATASYA BINTI ZULKIFFALI
FAIZ YASMIN AFRINA BINTI MUSTAFA

SITI SURYANI BINTI SAIRI
SYASYA SHAHZANANI ZU AINA BINTI JESRY

SUBJECT : BIOLOGY
SUBJECT TEACHER : MDM NORSHAMSIAH
BINTI SAMSUDIN

TABLE OF CONTENTS

NO. CONTENTS PAGE
1. 1
2. Acknowledgement 2
3. Introduction 3
4. Problem Statement 4
5. Project Objectives 5
6. Materials
7. Methodology 6-7
8. Results 8
9. Precautions 9
Problems encountered and suggestions 10
10. for improvement
11. Conclusion 11
12. Application 12-13
13. Appendix
References 14
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 ACKNOWLEDGEMENT

We would like to express our special thanks of gratitude to our teacher
Madam Norshamsiah binti Samsudin who gave us the golden opportunity to
do this wonderful Problem Based Learning (PBL) on the topic Produce Food
Products Through Fermentation, which also helped us in doing a lot of
research and we came to know about so many new things. We may not
complete this project successfully without her help. We were thankful.
Secondly, we would also like to thank our parents who supported us. They
also supported us in form of money and efforts. This gave us a lot of
motivation to finish this project.
Lastly, we would like to thank each other who are in this group that has
given full cooperation to complete this project. We had shared our ideas
and giving very helpful suggestions. We could not finalize this project within
the limited time frame without teamwork.

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 INTRODUCTION

Fermentation is food processing which is a process of converting
carbohydrates to alcohol or organic acids using microorganisms, yeast, or
bacteria.
Fermentation involves incompletely breakdown of organic substances in
the presence of limited oxygen or without oxygen. Fermentation of food is
very often done to maintain the durability of food.
One thing that attracts attention from the fermentation process of food is
the growth of good bacteria such as lactobacillus. Lactobacillus are
certainly able to improve immune function, digestive system and heart
health. In addition, the menu of foods that use fermentation into the
content of food is also able to improve the health of the body.

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WHAT ARE THE PRODUCTS OF YEAST
FERMENTATION ?

3

 PROJECT OBJECTIVES

i. To enchance our thinking skills and solving skills.
ii. To recognize the function of yeast in the dough.
iii. To understand the concept of fermentation.
iv. To explore more into how yeast works.

4

 MATERIALS

Mineral Water Sugar Flour

Yeast Condensend Milk Cooking Oil

Salt Baking Powder
5

 METHODOLOGY

1. Put sugar together with yeast.
2. Dissolve them in warm water and let the mixture stand for 5 minutes or until foamy.
3. Put salt, baking powder, condensed milk, yeast mixture and oil into flour and stir well.
4. When the dough is firm enough, knead until smooth and elastic, about 3 to 5 minutes

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5. Cover the dough to rise in warm place until it doubles in size about 45 minutes
6. Shape the dough into a donut.
7. Fry the donut until it cooks completely.
8. Ready to serve with preferred toppings.

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 RESULTS

As we can see in methodology step 5, the dough is rise because yeast
causes starch molecules to break down into simple sugars eventually
become carbon dioxide and ethanol, which gets trapped by the dough The
more break down into simple sugar, the more gas that trapped in dough,
and the higher the dough rises.

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 PRECAUTIONS

Wear gloves Wear apron Wash your hand before
making the doughnut

Wear face mask Make sure all the equipment and place is clean
before making the doughnut

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 PROBLEMS ENCOUNTERED AND
SUGGESTIONS FOR IMPROVEMENT

Problem one : We need to boost my dough’s rise.

- We try by adding a teaspoon of sugar as it will give the yeast something extra to
feed on.

Problem two : When we kneading, the dough is sticking to our
hands and the work surface.

- We sprinkle some more flour on top so the dough is practically covered before
quickly preparing it for the tray.

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 CONCLUSION

Based on our observations, yeast fermentation produces energy, carbon
dioxide and ethanol. The dough will rise because of the yeast. When mixed
with water and flour, yeast causes starch molecules to break down into
simple sugars which eventually become carbon dioxide and ethanol to be
releases into the existing air bubbles. This causes the dough to inflate.
Yeast also helps to strengthen dough, as it encourages protein and water
molecules to form gluten.

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 APPLICATION

1. State the two types of fermentation. (2 marks)
- Alcohol fermentation and lactic acid fermentation

2. Fermentation is different from aerobic respiration in its metabolic
pathway after glycolysis stage. What determines the difference in the
pathway? (1 mark )
- Fermentation involves incompletely breakdown of organic substances in the
presence of limited oxygen or without oxygen. Aerobic respiration involves
complete breakdown of organic substances in the presence of oxygen.

3. Write word equation for each type of fermentation. (2 mark)
- Aerobic respiration : glucose+oxygen -> carbon dioxide+water+energy
- Alcohol fermentation : glucose -> ethanol+carbon dioxide+energy
- Lactic acid fermentation : glucose -> lactic acid+energy

4. Give one similarity between both fermentation processes. (1 mark)
- They both occur in the absense of oxygen, and are anaerobic processes.

5. Give two differences between both fermentation processes. (2 mark )
- Lactic acid fermentation produces lactic acid+energy as the end product while
the alcoholic fermentation produces alcohol+ carbon dioxide+energy as the end
products. Also, lactic acid fermentation is used in production of yogurt and
cheese. For alcohol fermentation is used in bread, doughnut, beer and wine.

6. In making donuts, which type of fermentation occurs? (1 mark)
- Alcohol fermentation.

7. Name the product from the above process that makes the dough rises. (1
mark)
- Yeast.

8. Suggest ways on how to make the donut flour rise faster. Give your
reasons.(3 marks)
- Cover the donut flour with a towel. As carbon dioxide forms, the donut flour
expands. If the surface of the donut flour dries out, the crust that forms will keep
it from rising as quickly.

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9. A housewife decided to use lactic acid fermentation to produce yogurt at
home. What makes her yogurt taste sour? Describe the process (4 marks)
- Yogurt is the result of bacterial fermentation of milk. During this process,
bacterial strains such as Lactobacillus convert lactose in milk into lactic acid.
Lactic acid is produced by probiotic bacteria breaking lactose into lactic acid.
Over time, more lactose is converted, producing more lactic acid, thus more
sourness.
10. Paddy plant grown in waterlogged areas have tolerance to ethanol
compared with other plants.
(i) State the type of fermentation that occurs in paddy plant cells. (1 mark)
- Alcohol fermentation
(ii) Write the word equation for the fermentation process that occurs in the
paddy plant cells. (1 mark)
- Glucose -> ethanol+carbon dioxide+energy
(iii) Suggest another cell that can carry out the fermentation process as in
question 10(ii) (1 mark)
- Yeast

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 APPENDIX

NO. WORK PERSON IN DATE
CHARGE
1. Front page 27 MAY 2021
Siti Suryani
Table of Contents Syasya Shahzanani
Acknowledgement
Introduction Faiz Yasmin

2. Problem Statement Syasya Shahzanani 28 MAY 2021

Project Objectives Siti Suryani 29 MAY 2021

3. Provides materials and Siti Suryani 30 MAY 2021
Aleeya Natasya
apparatus Aleeya Natasya 31 MAY 2021
1 JUNE 2021
4. Methodology Faiz Yasmin 2 JUNE 2021

Results Faiz Yasmin
Syasya Shahzanani
5. Precautions
6. Infographic Aleeya Natasya 3 JUNE 2021
7. Problems encountered and Siti Suryani

suggestions for improvement Syasya Shahzanani
Conclusion Faiz Yasmin

8. Application

Appendix
References
Submission of project paper
and poster

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 REFERENCES

BOOK

i. Gan Wan Yeat, 2019, Biology Form 4, Selangor, Must Read Sdn. Bhd.

INTERNET

i. https://probiotics.org/lactobacillus-gg-benefits/#:~:text=Lactobacillus%
20gg%20Benefits%201%20fight%20bacterial%20infections%20%28genera
l%29,immunity%20in%20HIV%2FAIDS%20patients%209%20decrease%20
HIV%2FAIDS%20symptoms

ii. https://www.youtube.com/watch?v=6J4aJ4NTu5E
iii. https://www.youtube.com/watch?v=a6P2auqTC6g
iv. https://www.youtube.com/watch?v=a6P2auqTC6g

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