Improving the Knowledge of Deaf Students about Biotechnology: “Experience Making Kombucha”

Abstract

The goal of this study is to determine how deaf students' knowledge of biotechnology is improving. Learning how to create kombucha provides deaf students with not only experiences, but also information and awareness of the usage of microbes to produce valuable products. This study used a pre-experimental, one-group pretest-post-test design method with five deaf students as the research subjects. In the pretest, ten questions were given, followed by the teaching session on how to make kombucha, the practice of making kombucha, and the post-test. The results show that deaf students could follow the steps to make kombucha, learn about the culture of bacteria, and acquire familiarity with the role of biotechnology in solving problems and product creation. Although deaf students have difficulties learning abstract concepts, they can acquire biotechnology content as part of science by offering realistic and controlled experiences.