PBL BIOLOGY FORM 4 2022 - ALCOHOLIC FERMENTATION

PROJECT BASED

LEARNING BIOLOGY

FORM 4 2022

NAME: NOR SYUHADA BINTI RIZUWAN
CLASS: 4 ASPIRASI

TEACHER'S NAME: PN. NORAZAMATON

AIDA

Title

Produce & market food products using
fermentation concept.

Table of Acknowledgement
Content Introduction
Objectives
Materials & Procedure
Precaution
Execution cost
Production & Marketing Plan
Summary
References

Acknowledgement

Assalamualaikum
In the name of Allah, the most gracious and the most merciful, first and foremost. I would like to

extend my deepest praise to Allah SWT who had given me the patient, strength, determination and
courage to implement this task.

First of all, thanks to my Biology teacher, Pn. Norazamaton Aida for being such an excellent
guidance for us while we were doing this task. She had given us an appropriate example and
knowledge to make us understand more about this project. Next, I also appreciate the school
authority for giving us permission to carry out this project work.



Then, I offer my gratitude to my parents and family who gave their full support either by giving
me a lot of encouragement for keeping me with this task and by supporting the inancial use to pay
all the costs
required to complete this project.

Lastly, I would like to thank to all my friends for sharing a decent amount of information to me
that is benficial and helpful.

amount of information to me that is beneficial and helpful.

Introduction

Fermentation is typically the conversion of carbohydrates to alcohols
and carbon dioxide or organic acids using yeasts or bacteria by the

action of enzymes. Fermentation in simple terms is the chemical
conversion of sugars into ethanol. Ethanol fermentation, also referred to
as alcoholic fermentation is the biological process in which sugars such

as glucose, fructose and sucrose are converted into cellular energy.
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. Did you know that the bread is produced through

fermentation process?

Did you know that the
doughnut is produced
through fermentation

process?

Objectives

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

To understand the doughnut making process.

To understand the importance of fermentation.

To enchance our thinking skills and solving skills.

To recognize the function of yeast in the dough.

Ingredients & Apparatus

WHEAT FLOUR YEAST CONDENSED MILK SPATULA BOWL
SUGAR WATER SaLT
PAN
COOKING GAS STOVE
OIL

Procedure

1. 2.

Put salt, baking powder, Mix well all the ingredients in
condensed milk, yeast the bowl until the dough is firm.
mixture, oil and flour into
bowl.

3. 4.
When the dough is firm
enough, knead until smooth
and elastic, about 3 to 5
minutes.

. Cover the dough to rise in warm
place until it doubles in size

5. about 45 minutes.

Shape the dough into a
doughnut.

6. Fry the donut with oil in the 7.Coating all of the 8. The doughnuts is ready to
pan until it cooks doughnuts with blended serve ! You can also
completely. sugar. decorate this doughnut
with preferred toppings.

Precaution

Wear gloves. Wear apron. Wash your hand before
making the doughnut

Excecution Cost

Wheat Flour (1kg) = 3.50
Yeast (15g)
Condensed Milk () = 1.20
Sugar (1kg)
Salt (200g) =2.80
Cooking Oil (1kg)
=2.80

=1.00

=2.50 total:

RM13.80

Production &
Marketing Plan

• Target our own customer population – breakfast Profit: RM18
for student, workers and our neighbourhood.
60$
• Make the product looks and packaging being more
attractive.
• we selling this doughnuts with Reasonable price which
only cost 60$.
• Creative Promotion (on facebook &whatsapp).

Summary 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.

Refere
nces



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



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



https://www.youtube.com/watch?v=a6P2auqTC6ghttps://www.khanacademy.org/science/ap-
biology/cellular-

energetics/cellular-respiration-ap/a/fermentation-and-anaerobic-
respiration



https://www.masslivemedia.com/the-7-ps/



https://www.youtube.com/watch?v=I7kIcXmE6SE