PRACTICAL ASSIGNMENT

MAKE DONUTS

GROUPS MEMBER:
ANDRE
CHARISA
KEYSHA
NASYWA
NUR
VANESSA
 PREFACE
Praise and gratitude to the almighty God. It is because of His grace, help and guidance
that we managed to do this practical exam smoothly without experiencing significant
problems.
We also thank Ms. Dra. Evina Rochyani as the English teacher and Ms. Eka Tresnasih,
S.PD. As the science teacher who has helped direct us in making this fermented food. We
would also like to thank our parents who always pray and encourage us so that we can do this
practical task well.
In the practical tasks that we do, of course, there are still many shortcomings and
mistakes. Therefore, we apologize profusely for our mistakes and shortcomings.
 CHAPTER I
INTRODUCTION
Biotechnology is an applied biological science that includes, microbiology,
biochemistry, molecular biology and genetics. The ancient or conventional definition of
biotechnology is the technology that utilizes life or its parts to produce goods and services in
an industrial form to meet human needs. On the other hand, if observed modernly,
biotechnology is the utilization of life or its engineered parts to produce goods and services
on an industrial scale. Biotechnology was developed to increase the value of raw materials by
utilizing the ability of microorganisms or their parts, for example utilizing bacteria and
molds. In addition, biotechnology also utilizes plant cells or animal cells that are cultured as
basic materials as an industrial process. The application of biotechnology generally includes
the production of cells or biomass and the desired chemical transformation. For example, in
making donuts by involving a pathogenic organism such as microorganisms. One of the most
important raw materials for donuts in the manufacturing process is yeast. Yeast is a living
microorganism that reproduces by feeding on sugar. The main function of yeast is to develop
dough. Dough development occurs because yeast produces carbon dioxide gas or CO2 during
fermentation. This gas is then trapped in the gluten network which causes the doughnut to
expand.

The dough development process is a synchronous process between the increase in

volume due to the increase in gases formed as a result of fermentation and the soluble
proteins, fats and carbohydrates that also expand and form a thin film. In this process, two
groups of forces are seen, namely gas-producing and gas-retaining forces. Some of the factors
that can affect gas production power are the concentration of doughnut yeast, sugar, malt,
yeast food and milk during fermentation.
 PURPOSE
Every activity carried out certainly has a certain purpose. Our goals in making
processed fermentation products or conventional biotechnology include.
1. Introducing us to the unknown.
2. Knowing that the donut expands because of the results of fermentation.
3. Knowing the raw materials for making donuts.
4. Knowing that donuts expand thanks to the Saccharomyces Cereviciae microorganism.
 CHAPTER II
The process of making donuts was carried out on Monday, February 5, 2024 at the
home of one of our members, Nur Maulana Aprian, who is located at Jalan Jakarta Dalam I
No. 12. In making this donut we used the following tools and materials:
1. Flour

2. Instant yeast

3. Egg

4. Vanilla powder
5. Sugar

6. Chocolate bar

7. Baking powder

8. Butter
9. Basin

10. Pan

11. Spoon
Donut make process:
1. First, put 7 spoons of flour into a basin.
2. Second, add instant yeast.
3. Third, stir the 2 ingredients until evenly distributed.
4. Then, add 1 egg into the basin.
5. Then, slowly add water while stirring evenly.
6. Then, add 30 grams of butter.
7. Then, stir again until evenly distributed.
8. Add 2 scoops of vanilla powder.
9. Then, add sugar and baking powder.
10. After all the ingredients are well mixed let the dough rest for 30 minutes.
11. After 30 minutes the dough is rounded.
12. After rounding the dough is fried until browned.
13. Once cooked the dough is ready to be served with chocolate sauce.

CHAPTER III
From the results of this activity, we can conclude that donuts in their manufacture use
the principles of biotechnology. The principle of biotechnology used is conventional which
utilizes microorganisms in principle. The microorganism used in making this donut is
Saccharomyces Cereviciae.