Science Learning Improves Students Understanding of Food Ethnobiotchnology in Class III SD Through Making Tempe

Abstract

Cultural diversity in Indonesia can be used as study material linked to topics that are relevant to scientific knowledge. In a scientific perspective, it is proven by experience, processes, and materials that can be accounted for. In learning science, or what is known as learning science, designing a culture-based learning One of them is linking traditional tempe foods as a part of food biotechnology. Biotechnology is the use of living systems and organisms to make products that are useful and have high nutritional value. Furthermore, namely, tempeh, which is a traditional food made from fermented mushrooms made from soybean raw materials, In strengthening science learning, experiments were carried out as a direct learning method that involved students in the field so as to obtain local cultural values, with the aim that students were able to understand the learning that was carried out directly and have a pleasant experience. This study uses a descriptive research method with a qualitative approach. The findings obtained from this study are that most of the students are able to understand the learning that is carried out through making tempeh. This can be seen from the results of observations, which show that students are very enthusiastic during the learning process and have high enthusiasm. Test results, the results of student reflection journals, and documentation strongly support research. In addition, students also really understand the learning that has been done during the process.