Page 13 - Modul Pembelajaran Elektronik Materi Inovasi Teknologi Biologi
P. 13
D. Rekayasa Genetika ................................................................................................... 41
1. Fusi Sel (Teknologi Hibridoma) ...................................................................... 41
2. Rekombinasi DNA ................................................................................................. 43
E. Pemanfaatan Rekayasa Genetika ....................................................................... 49
1. Terapi Gen ................................................................................................................ 49
2. Pembuatan Vaksin Baru ..................................................................................... 50
3. Organisme Transgenik ........................................................................................ 50
F. Dampak Negatif Bioteknologi ............................................................................. 55
1. Bidang Lingkungan ............................................................................................... 55
2. Bidang Sosial Ekonomi........................................................................................ 56
3. Bidang Kesehatan .................................................................................................. 57
4. Bidang Etika Moral ............................................................................................... 57
KEGIATAN KONTEKSTUAL .............................................................................................. 59
RANGKUMAN .......................................................................................................................... 63
PEMBELAJARAN 3 ................................................................................................................ 64
A. Contoh Proses Pembuatan Produk Bioteknologi Konvensional dalam
Bidang Pangan ........................................................................................................... 66
1. Tapai ........................................................................................................................... 66
2. Roti .............................................................................................................................. 67
3. Yoghurt ...................................................................................................................... 67
4. Asinan ......................................................................................................................... 68
5. Nata de Coco ............................................................................................................ 69
6. Tempe......................................................................................................................... 69
xii
