Today’s Biology lesson transformed the classroom into a hands-on activity as students engaged in an experiment on conventional biotechnology by making tempeh. Working collaboratively in small groups, students experienced the process from preparing soybeans and adding yeast to carefully wrapping the mixture for fermentation.
Students began by identifying key concepts related to biotechnology, such as the role of microorganisms in food production. They recalled that tempeh is produced using a specific type of fungus (Rhizopus sp.) and recognized basic materials needed, including soybeans and tempeh starter (yeast).
During the process, students discussed potential challenges, such as uneven fermentation or contamination. They analyzed how each step, especially moisture control and wrapping, affects the growth of the fungus and the final quality of the tempeh. Some groups adjusted their techniques based on these considerations, such as wrapping it with plastic instead of a banana leaf.
Beyond the experiment, students connected their experience to real-world applications. They reflected on how traditional biotechnology, like tempeh production, supports sustainable food practices and local economies. This activity not only strengthened students’ understanding of biotechnology but also developed collaboration, critical thinking, and problem-solving skills. By engaging directly in the tempeh-making process, students gained meaningful insight into how science is applied in everyday life.
