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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
7. Organisme Transgenik ........................................................................................ 51
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 ........................................................................................................... 67
1. Tapai ........................................................................................................................... 67
2. Roti .............................................................................................................................. 67
3. Yoghurt ...................................................................................................................... 68
4. Asinan ......................................................................................................................... 69
5. Nata de Coco ............................................................................................................ 69
6. Tempe......................................................................................................................... 70
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