BIOLOGY PBL (Erica Yew Yieng Qing)

BIOLOGY KSSM
FERMENTATION

SCHOOL: SMK TIONG HIN
BIOLOGY TEACHER : MADAM SIA LEE LING
STUDENT NAME : ERICA YEW YIENG QING

CLASS : 4S

APPRECIATION

In preparing my project, I received the help and guidance
of some respected people, and I am deeply grateful.
Among them is my biology teacher, Madam Sia. She has
been very patient in guiding and teaching me, taking the
trouble to solve my doubts, and benefiting me a lot.

Not only that, but I also want to thank my classmates,
who have put forward a lot of valuable comments and
suggestions on my project, and they have given me
inspiration to improve the quality of the project.

INTRODUCTION

Fermentation is the incomplete breakdown of glucose in
conditions of limited oxygen or without
oxygen.Fermentation is different from aerobic respiration in
its metabolic pathway after the glycolysis stage. After
glycolysis, the pyruvate produced will undergo either
alcohol fermentation or lactic acid fermentation. One of the
application of fermentation concept is in bakery production ，
like donut ，yoghurt and others. Did you know that the
donut is produced through fermentation process?

OBJECTIVE

To understand and appreciate the concept of fermentation
its application in daily life in food production.

APPARATUS & MATERIALS

Apparatus: MATERIALS:
✓ Measuring Cup ✓ All Purpose Flour(300g)
✓ Bowl ✓ Unsalted Butter(40g)
✓ Spoon ✓ Sugar(35g)
✓ Plastic Wrap ✓ Salt(3g)
✓ Electronic Scale ✓ Instant Yeast(5g)
✓ Timer ✓ An Egg
✓ Bottle cap ✓ Milk(130g)
✓ Dough cutter ✓ Oil(enough)
✓ Face pad
✓ Pot

BUDGET

NO ITEM QUANTITY TOTAL PRICE (RM)
1. Instant Yeast
2. Sugar 5g 0.50
3. Unstalted Butter
4. Egg 35g 0.50
5. Salt
6. All Purpose Flour 40g 1.00
7. Milk
8. Oil 1 0.30

3g 0.05

300g 3.00

130g 3.00

enough 3.00

JUMLAH 11.35

COST

➢Total Price :11.35
➢Selling Price : 16.00

Selling Price - Total Price
=Profit
= 4.65

PROCEDURE

Prepare all required Pour the prepared Pour the prepared
materials instant yeast into the sugar and salt into the
milk and mix well all purpose flour and
mix well

Continue to add egg Use clean and dry hand to Cover the dough
and unstaled butter . knead the evenly mixed and let stand for
Mix well flour into a dough 10 minutes

Take out the dough and knead until After waiting for the dough to
the surface is smooth, then put it in double its size, insert a finger in
a bowl and cover it for an hour and the middle of the dough, confirm
a half that the dough does not rebound,
and then take it out.

Cut the dough into Use a bottle cap to Put the doughnut
equal parts and knead make a hole in the dough in a frying
it into a ball. middle of each equal pan and slowly fry
portion of dough it over low heat

Decorate the fried
doughnuts with
melted chocolate

PRECAUTIONS

1. Make sure the amount of materials are accurate.
2. Make sure the steps are correct.
3. Make sure the apparatus and hand are dry before making dough.
4. Make sure the dough is covered properly without the enter of

oxygen.

DISCUSSION

1. The process that takes place for food production in the project is
alcoholic fermentation in yeast.

2. Alcoholic fermentation is the incomplete breakdown of glucose to
ethanol, carbon dioxide and energy

3. The equation for the process occurred:
Glucose → Ethanol + Carbon dioxide + Energy
C6H12O6→2C2H5OH + 2CO2 + 210kJ

4. Another example of microorganism is Saccharomyces. The
food produced through the fermentation process is wine.

5. The yogurt is a milk product, it is not immune to getting
spoiled easily. Fresh milk is fermented using lactic bacteria.
The bacteria convert the lactose into lactic acid. The lactic
acid lowers the pH of the yogurt. Once the yogurt sets, it
must be cooled in the refrigerator to avoid the bacteria grow.

6. In the container with oxygen, the yeast undergoes aerobic respiration.
The glucose is oxidized by oxygen to release carbon dioxide, water,
energy. C6H12O6 + 6O2 → 6CO2 + 6H2O + 2898kJ. In the container does
not oxygen, yeast carries out anaerobic respiration to produce ethanol,
carbon dioxide and energy. C6H12O6→2C2H5OH + 2CO2 + 210kJ.
Anaerobic respiration in yeast is known as fermentation and is catalyzed
by the enzyme. The reason of the breakdown rate of glucose becomes
slow again is the enzymes are used up.

7. The dry yeast in the dough does not undergo respiration without the
presence of water. Warm water and sugar should be added into the
mixture of dry yeast and plain flour so that the yeast will become active.
As they eat the sugar and break it down for food, they release carbon
dioxide which make the bread rise.

MAKING PLAN

• Ensure that there are many types of tribute guests to
choose from

• Make sure that the price is reasonable and everyone
can afford it

• Ensure good food quality
• Ensure that the food design can arouse the interest of

the guests

REFERENCE

✓ Textbook
✓ Reference Book - SUCCESS Biology SPM
✓ Websites:
• https://www.belshaw-adamatic.com/support/raised-donuts
• http://dvfi.com/bakery-concentrates/yeast-donut-technical-

help/
• http://www.madehow.com/Volume-5/Doughnut.html
• http://foodcrumbles.com/science-of-a-basic-yeast-donut/
• https://www.xiachufang.com/recipe/100608690/
• https://www.youtube.com/watch?v=tB7iLeueZys

CONCLUSION

In the absence of oxygen, yeast undergoes anaerobic
respiration to produce carbon dioxide, ethanol and
energy .