Ethnoscience analysis of Lemang Bamboo Sumatera traditional food
J Jufrida (a), F R Basuki (b*), M F Oksaputra (c), and O Fitaloka (d)
a, b, c) Physics Education Departement Universitas Jamb, Jambi, Indonesia
*) fibrikabika[at]yahoo.com
d) Mathematic Education Departement Universitas Jambi, Jambi, Indonesia
Abstract
Lemang bamboo is a Sumatera traditional food made from glutinous rice that cooked in bamboo. Melemang is one of the jambi community traditions that has been passed down for generations. This study aims to analyze science concepts and map basic competencies that can be integrated with the process of making lemang bamboo. This research was a qualitative research through ethnoscience studies. The research subjects were lemang sellers in Muaro Jambi and Batanghari areas. Data collected through interviews and observations. Data were analyzed descriptively and reconstructed into scientific knowledge. The results of this study indicate that there are 10 indigineus knowledge about the process of making lemang bamboo which can be reconstructed into scientific knowledge. The concept of science found in the process of making lemang bamboo were measurement, classification of living things, temperature and heat. The process of making lemang bamboo can be used as a source of learning science.
Keywords: Ethnoscience, lemang bamboo, scientific knowledge
Topic: Science Education