Page 13 - Modul Pembelajaran Elektronik Inovasi Teknologi Biologi Berorientasi Pendekatan Kontekstual
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D. Rekayasa Genetika ................................................................................................... 40
1. Fusi Sel (Teknologi Hibridoma) ...................................................................... 40
2. Rekombinasi DNA ................................................................................................. 42
E. Pemanfaatan Rekayasa Genetika ....................................................................... 48
1. Terapi Gen ................................................................................................................ 48
2. Pembuatan Vaksin Baru ..................................................................................... 49
3. Organisme Transgenik ........................................................................................ 49
F. Dampak Negatif Bioteknologi ............................................................................. 54
1. Bidang Lingkungan ............................................................................................... 54
2. Bidang Sosial Ekonomi........................................................................................ 55
3. Bidang Kesehatan .................................................................................................. 56
4. Bidang Etika Moral ............................................................................................... 56
KEGIATAN KONTEKSTUAL .............................................................................................. 58
RANGKUMAN .......................................................................................................................... 62
PEMBELAJARAN 3 ................................................................................................................ 63
A. Contoh Proses Pembuatan Produk Bioteknologi Konvensional dalam
Bidang Pangan ........................................................................................................... 65
1. Tapai ........................................................................................................................... 65
2. Roti .............................................................................................................................. 66
3. Yoghurt ...................................................................................................................... 66
4. Asinan ......................................................................................................................... 67
5. Nata de Coco ............................................................................................................ 68
6. Tempe......................................................................................................................... 68
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