Making Yogurt: A Practical Study to Develop an Understanding of Useful Bacteria
This study aims for students to comprehend the beneficial functions of bacteria with the traditional home yogurt leavening activity. Also, it aims to identify alternative concepts related to leavening and contribute to students' home yogurt consumption habits. The study is a case study. The stu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Pendidikan Indonesia
2022-07-01
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| Series: | Journal of Science Learning |
| Online Access: | https://ejournal.upi.edu/index.php/jslearning/article/view/40540 |
| _version_ | 1827933951377801216 |
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| author | Gökşen Üçüncü Ferhat Karakaya Mehmet Yilmaz |
| author_facet | Gökşen Üçüncü Ferhat Karakaya Mehmet Yilmaz |
| author_sort | Gökşen Üçüncü |
| collection | DOAJ |
| description | This study aims for students to comprehend the beneficial functions of bacteria with the traditional home yogurt leavening activity. Also, it aims to identify alternative concepts related to leavening and contribute to students' home yogurt consumption habits. The study is a case study. The study was conducted with 29 fifth-grade students studying at a public school in Istanbul in the 2019-2020 academic year and their parents. Questionnaire forms and student observation forms developed by the researchers were used as data collection tools. The obtained data were described by content analysis. Before the application, the participant students were given these three statements; microbes as a sample of microscopic creatures, yeast fungi caused yogurt formation, and yogurt is healthy because it was a dairy product. While after the application, participant students changed their statements to these three; the term microbe was not used as a sample of microscopic creatures, bacteria took part in the formation of yogurt, and yogurt is healthy because it contains microscopic creatures beneficial for the digestive system. The educational activities integrated into daily life contribute to students' conceptual learning. |
| first_indexed | 2024-03-13T07:31:47Z |
| format | Article |
| id | doaj.art-a5bfe48917474b07b7235e724f98d1d9 |
| institution | Directory Open Access Journal |
| issn | 2614-6568 |
| language | English |
| last_indexed | 2024-03-13T07:31:47Z |
| publishDate | 2022-07-01 |
| publisher | Universitas Pendidikan Indonesia |
| record_format | Article |
| series | Journal of Science Learning |
| spelling | doaj.art-a5bfe48917474b07b7235e724f98d1d92023-06-04T05:58:05ZengUniversitas Pendidikan IndonesiaJournal of Science Learning2614-65682022-07-015232133310.17509/jsl.v5i2.4054018635Making Yogurt: A Practical Study to Develop an Understanding of Useful BacteriaGökşen Üçüncü0Ferhat Karakaya1Mehmet Yilmaz2Ministry of National Education, IstanbulScience Education Department, Faculty of Education, Yozgat Bozok University, Yozgat,Biology Education Department, Faculty of Education, Gazi University, AnkaraThis study aims for students to comprehend the beneficial functions of bacteria with the traditional home yogurt leavening activity. Also, it aims to identify alternative concepts related to leavening and contribute to students' home yogurt consumption habits. The study is a case study. The study was conducted with 29 fifth-grade students studying at a public school in Istanbul in the 2019-2020 academic year and their parents. Questionnaire forms and student observation forms developed by the researchers were used as data collection tools. The obtained data were described by content analysis. Before the application, the participant students were given these three statements; microbes as a sample of microscopic creatures, yeast fungi caused yogurt formation, and yogurt is healthy because it was a dairy product. While after the application, participant students changed their statements to these three; the term microbe was not used as a sample of microscopic creatures, bacteria took part in the formation of yogurt, and yogurt is healthy because it contains microscopic creatures beneficial for the digestive system. The educational activities integrated into daily life contribute to students' conceptual learning.https://ejournal.upi.edu/index.php/jslearning/article/view/40540 |
| spellingShingle | Gökşen Üçüncü Ferhat Karakaya Mehmet Yilmaz Making Yogurt: A Practical Study to Develop an Understanding of Useful Bacteria Journal of Science Learning |
| title | Making Yogurt: A Practical Study to Develop an Understanding of Useful Bacteria |
| title_full | Making Yogurt: A Practical Study to Develop an Understanding of Useful Bacteria |
| title_fullStr | Making Yogurt: A Practical Study to Develop an Understanding of Useful Bacteria |
| title_full_unstemmed | Making Yogurt: A Practical Study to Develop an Understanding of Useful Bacteria |
| title_short | Making Yogurt: A Practical Study to Develop an Understanding of Useful Bacteria |
| title_sort | making yogurt a practical study to develop an understanding of useful bacteria |
| url | https://ejournal.upi.edu/index.php/jslearning/article/view/40540 |
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