TEST BIOTEKNOLOGI PANGAN

Petunjuk:
Jawab secara tepat dan jelaskan alasannya
1. The yeast generated during the fermentation of beer is generally separated by
A.centrifugation
B.filtration
C
cell disruption
.
D
all of these
.
2. Final alcohol content in wine varies from
A.6-9 % by weight
B.8-13 % by weight
C
both (a) and (b)
.
D
13-15 % by weight
.
C

3. What is the desirable sugar content of the grapes required for the wine production?
A.2-5%
B.5-10%
C
10-14%
.
D
14-20%
.
D

4. Which of the following is true for the ale beer?

A.Top yeast of S cerevisiae is used
B.Fermentation is quick and completes in 5-7 days
C
Quantity of hops used is more than in lager beer
.
D
All of the above
.
D

5. Bock beer is prepared from

A.roasted germinated barley seeds
B.rice
C
wheat
.

D
grapes
.
A

6.
Sherry is a type of
A.wine
B.beer
C
brandy
.
D
none of these
.
7.
Which is not the purpose of punching down?
A.To oxidize the wine
B.To extract tannin
C
To reduce possible microbial spoilage
.
D
To keep the cap moist
.
8.
The term Racking refers to
A.stacking unlabeled wine in bins for aging
B.adding yeast to initiate fermentation
C
storing hoses to drain on a slanted board
.
D
removing clear liquid from sediment
.
9.
The process of making malt as soluble as possible by using enzymes adjuncts etc is known
as
A.brewing
B.malting
C
mashing
.
D
pitching
.

10.
Chaptalization is
A.adding sucrose to must
B.adding grape juice to must
C
adding sugar to wine before bottling
.
D
adding grape juice to wine before bottling
.
11.
The crystal-like material sometimes found in wine bottles is
A.residual diatomaceous earth
B.tannin
C
prevented by cold stabilizing
.
D
caused by excessive malic acid
.
12.
Lagers are the beer in which fermentation is carried out using
A.top yeast
B.bottom yeast
C
either of these
.
D
middle yeast
.
13.
Sake is
A.rice beer or wine of India
B.wheat beer or wine
C
barley beer or wine
.
D
rice beer or wine of Japan
.
14.
Volatile acidity is
A.also known as total acidity
B.produced by acetobacter
C
produced by Brettanomyces
.

D
known for producing a mousy or barnyard aroma
.
15.
Grist is
A.coarse powder obtained after milling of malted barley
B.an aqueous extract of malt
C
malted barley
.
D
coagulated protein obtained during boiling
.
16.
If the malolactic fermentation is not carried out,
A.the wine will have an odd odor
B.malic acid may precipitate, leaving small crystals
C
the wine may be microbially unstable
.
D
the wine will be too low in acid
.
17.
Which of the following organism is used for the fermentation of grapes?
A.Rhizopus sonti
B.Aspergillus oryzae
C
Lactobacillus vermiformis
.
D
Saccharomyces cerevisiae
.
18.
Wort is
A.an aqueous extract of malt
B.malted barley
C
coagulated protein obtained during boiling
.
D
none of the above
.
19.
Which is not correct about blush wines?

A.They are stored in barrels

B.They are bottled within a year
C
They are usually slightly sweet
.
D
They are fermented in stainless steel
.
20.
Malting process allows malt amylase and proteinases to degrade starch and protein to
A.glucose and peptone as well as peptides
B.glucose and amino acids
C
maltose and peptone as well as peptides
.
D
maltose and amino acids
.
21.
Which of the following is true for the lager beer?
A.Bottom fermenting yeast is used for the preparation
B.Top yeast is used for the preparation
C
Require high fermentation temperature
.
D
Both (b) and (c)
.
22.
The germination of barley kernels under controlled temperature and humidity to generate
enzymes for the degradation of starch and protein is known as
A.brewing
B.malting
C
mashing
.
D
pitching
.
23.
Fining a wine is defined as
A.adding one substance to remove another
B.removing small particles
C
adding acid
.
D
removing tannin
.

24.
Malolactic fermentation
A.produces lactic acid
B.reduces total acidity
C
produces diacetyl
.
D
all of these
.
25.
What temperature is maintained during anaerobic fermentation of red wine?
A.20-24 C
B.24-27 C
C
27-31 C
.
D
31-34 C
.
26.
Wine is obtained after alcoholic fermentation of
A.rice
B.wheat
C
grapes
.
D
barley
.
27.
After storage and recarbonation, left over yeast is separated by
A.centrifugation
B.filtration
C
cell disruption
.
D
need not to be separated
.
28.
Sodium or potassium meta bi sulphate is added to crushed grapes to
A.enhance the flavouring compound
B.check the undesirable organisms

C
maintain pH
.
D
all of the above
.
29.
A hydrometer
A.measures wine acid
B.requires a few drops of juice
C
measures alcohol in the wine
.
D
measures grape sugar
.
30.
Punching down is done
A.for the same reasons as pumping over
B.to extract tannin
C
both (a) and (b)
.
D
to keep the cap dry
.
31.
Most spoilage bacteria grow at
A.acidic pH
B.alkaline pH
C
neutral pH
.
D
any of the pH
.
32.
The microbiological examination of coliform bacteria in foods preferably use
A.MacConkey broth
B.violet Red Bile agar
C
eosine Methylene blue agar
.
D
all of these
.

33.
Which of the following acid will have higher bacteriostatic effect at a given pH?
A.Acetic acid
B.Tartaric acid
C
Citric acid
.
D
Maleic acid
.
34.
Which of the following is not true for the thermal resistance of the bacterial cells?
A.Cocci are usually more resistant than rods
B.Higher the optimal and maximal temperatures for growth, higher the resistance
C
Bacteria that clump considerably or form capsules are difficult to kill
.
D
Cells low in lipid content are harder to kill than other cells
.
35.
Water activity can act as
A.an intrinsic factor determining the likelihood of microbial proliferation
B.a processing factor
C
an extrinsic factor
.
D
all of the above
.
36.
Plate count of bacteria in foods generally use the plating medium consisting of
A.peptone, yeast extract, glucose, sodium chloride, agar and distilled water
B.yeast extract, glucose, sodium chloride, agar and distilled water
C
peptone, glucose, sodium chloride, agar and distilled water
.
D
peptone, yeast extract, glucose, sodium chloride and distilled water
.
37.
What are the intrinsic factors for the microbial growth?
A.pH
B.Moisture
C
Oxidation-Reduction Potential
.

D
All of these
.
38.
Yeast and mould count determination requiresA.nutrient agar
B.acidified potato glucose agar
C
MacConkey agar
.
D
violet Red Bile agar
.
39.
The time temperature combination for HTST paterurization of 71.1C for 15 sec is selected
on the basis of
A.Coxiella Burnetii
B.E. coli
C
B. subtilis
.
D
C. botulinum
.
40.
A psychrophilic halophile would be a microbe that prefers
A.cold temperatures and increased amounts of salt
B.warm temperatures and increased amounts of pressure
C
cold temperatures and the absence of oxygen
.
D
warm temperatures and increased amounts of acid
.