IDENTIFIKASI ETNOSAINS DALAM KEARIFAN LOKAL MALOMANG SEBAGAI SUMBER BELAJAR IPA

Hartica Putri Ardana, Aldeva Ilhami, Diniya Diniya, Munawwarah Munawwarah

Abstract


This study aims to identify the process of making ethnofood lomang and the scientific elements contained in this traditional food culture. The research used is descriptive qualitative research with a case study method or approach. Data collection techniques using observation and interview methods. The results of the study show local wisdom to know the process of making lomang. The process of making lomang through several stages. Among them are the selection of tolang bamboo and banana shoots, and the washing of tolang bamboo and pulut rice. Furthermore, before the roasting process, the lamang to be burned must be given coconut milk and first tied the top of the excess banana leaf at the base of the bamboo.

 

Keywords : Local Wisdom, Ethnoscience, Ethnofood for Making Lomang, Science Learning


Full Text:

PDF

References


Andriana, E., Vitasari, M., Oktarisa, Y., & Novitasari, D. (2017). Pengembangan Multimedia Pembelajaran IPA Berbasis Kearifan Lokal di Sekolah Dasar. JPSD (Jurnal Pendidikan Sekolah Dasar), 3(2), 186-200.

Arifin, Z. (2011). Metode Penelitian Pendidikan: Metode dan Paradigma Baru. Bandung : Rosdakarya

Aulia, S. A. (2019). Sejarah Bisnis Kuliner Lemang di Kota Tebing Tinggi, Sumatera Utara Tahun 1958-2005 (Doctoral dissertation, Universitas Sumatera Utara).

Battiste, M. (2005). Indigenous knowledge: Foundations for first nations. WINHEC: International Journal of Indigenous Education Scholarship, (1), 1-17.

Fatimah, S., & Fauzia, I. (2015). Faktor-faktor yang mempengaruhi Pendapatan Wanita pada Usaha Lemang dan Kontribusinya pada Pendapatan Keluarga di Kota Tebing Tinggi. Journal of Agriculture and Agribusiness Socioeconomics, 4(11), 94866.

Ilhami, A., Diniya, D., Susilawati, S., Sugianto, R., & Ramadhan, C. F. (2021). Analisis Kearifan Lokal Manongkah Kerang di Kabupaten Indragiri Hilir, Riau Sebagai Sumber Belajar IPA Berbasis Etnosains. Sosial Budaya, 18(1), 20-27.

Parmin, P. (2015). Potensi Kearifan Lokal dalam Pembelajaran IPA di SMP. Prosiding KPSDA, 1(1).

Refisrul, N. F. N. (2019). Fungsi Lemang dalam Upacara Perkawinan Suku Besemah di Kabupaten Kaur Provinsi Bengkulu. Jurnal Penelitian Sejarah dan Budaya, 5(2), 235-256.

Sonjaya, A. M., Pratama, M., & Rahmania, T. (2021). Gastronomy Traditional Culinary “Lemang” on Tanjung Sirih-Lahat District. In Palembang Tourism Forum 2021 (PTF 2021) (pp. 100-106).

Syamsuri, S., & Alang, H. (2021). Inventarisasi Zingiberaceae yang Bernilai Ekonomi (Etnomedisin, Etnokosmetik dan Etnofood) di Kabupaten Kolaka Utara, Sulawesi Tenggara, Indonesia. Agro Bali: Agricultural Journal, 4(2), 219-229.

Wahyudi, B. A., Octavia, F. A., Hadipraja, M., Isnaeniah, S., & Viriani, V. (2017). Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia. Journal of Ethnic Foods, 4(1), 3-7.

Yin, R. K. (2018). Case study research and applications. Sage.

Nindi, Z. (2021). Dakak-Dakak: Makanan Adat pada Upacara Baralek Masyarakat Nagari Tabek Kecamatan Pariangan (Doctoral dissertation, Universitas Andalas).




DOI: http://dx.doi.org/10.24014/jcei.v2i1.21686

Refbacks

  • There are currently no refbacks.


Journal of Chemistry Education and Integration

 E-ISSN: 2829-1921  | P-ISSN: 2829-2774                

Published By:

Department of Chemistry Education, Faculty of Tarbiyah and Teacher Training, Sultan Syarif Kasim State Islamic University, Riau 

Mailing Address:

Jl. H.R Soebrantas Km. 15 No. 155 Kelurahan Simpang Baru Kecamatan Tuah Madani, Pekanbaru, Riau

email: jceipka@uin-suska.ac.id

Indexed By:

          

 

 Creative Commons License

Journal of Chemistry Education and Integration is licensed under a Creative Commons Attribution 4.0 International License.