EXPLORING ETHNO-SCIENCE IN LOCAL TRADITIONAL FOOD: Reconstruction Analysis into Scientific Education Content

Abstract

This research explores the integration of traditional foods into science education through the analysis of Cenil, Jadah Tempe, Gethuk Lindri, Geplak, and Legomoro. By investigating the nutritional content, food additives, and cooking processes of these traditional dishes, the study aims to bridge the gap between cultural practices and scientific principles. The research employs qualitative methods, including observation and analysis of traditional food preparation, to uncover the scientific concepts underlying these foods, such as heat transfer, chemical reactions, and physical changes. The findings highlight the educational potential of traditional foods, demonstrating their value as practical examples for teaching scientific concepts and promoting critical thinking. The study also emphasizes the importance of integrating 21st-century skills—critical thinking, collaboration, communication, and creativity—into science education through the exploration of culturally relevant content. This approach not only enhances students' understanding of science but also fosters appreciation for cultural heritage and encourages sustainable practices. The research suggests that incorporating traditional foods into the curriculum can provide a more engaging and meaningful learning experience, supporting both educational and cultural objectives.