Exploring Ethnoscience through Dodol Pangi: Context-Based Learning in the Soppeng Community
DOI:
10.29303/jppipa.v12i4.13538Published:
2026-04-25Downloads
Abstract
This study aims to explore the scientific concepts embedded in the traditional production of dodol pangi (Pangium edule) in the Soppeng community, South Sulawesi, and to examine its potential as a context for integrating ethnoscience into science learning. Using a qualitative ethnographic design, data were collected through participatory observation, in-depth interviews, and documentation involving eight purposively selected informants. Analysis followed Miles and Huberman’s interactive model, revealing key scientific mechanisms embedded in each production stage, including detoxification through leaching and diffusion, heat and mass transfer, starch gelatinization, Maillard reactions, and retrogradation during cooling. The results show that the stages of boiling, washing, soaking, cooking, and cooling reflect empirically grounded scientific processes that are consistently applied by the community in producing dodol pangi. These findings indicate that traditional knowledge is not merely cultural practice, but also represents contextual scientific understanding that can be meaningfully connected to formal science concepts in learning. These findings demonstrate how local wisdom reflects contextual scientific principles relevant to everyday practices. In conclusion, the dodol pangi tradition has strong potential to serve as a meaningful context for ethnoscience-based science learning that supports scientific literacy and appreciation of local wisdom.
Keywords:
Context-based learning Dodol pangi Ethnoscience Local wisdom scientific literacyReferences
Al-Najjar, S. Z., Al-Sharify, Z. T., Onyeaka, H., Miri, T., Obileke, K. C., & Anumudu, C. K. (2023). Advances in mass transfer and fluid flows in non-thermal food processing industry – a review. In Food Production, Processing and Nutrition (Vol. 5, Issue 1). https://doi.org/10.1186/s43014-023-00162-z
Ali, N., Kulsoom, S., & Younas, Z. (2025). Contextual Learning as a Catalyst For Enhancing Intrinsic Motivation In Secondary School Students. Journal of Social & Organizational Matters, 4(2), 27–44. https://doi.org/10.56976/jsom.v4i2.204
Aminullah, N. A., Baharuddin, & Syahidah. (2024). Correlation of duration and depth of burying with cyanide reduction in Pangium edule Reinw. IOP Conference Series: Earth and Environmental Science, 1430(1). https://doi.org/10.1088/1755-1315/1430/1/012024
Anrubia, E. (2018). GEERTZ, CLIFFORD, The Interpretation of Cultures, Basic Books, New York, 2000, (ed.) 1973, 470 págs. Anuario Filosófico, 254-255. https://doi.org/10.15581/009.35.31543
Asghari, A., Zongo, P. A., Osse, E. F., Aghajanzadeh, S., Raghavan, V., & Khalloufi, S. (2024). Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries. Comprehensive Reviews in Food Science and Food Safety, 23(3), 1–28. https://doi.org/10.1111/1541-4337.13346
Chen, Y., Chen, Y., Jiang, L., Huang, Z., Zhang, W., & Yun, Y. (2023). Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols. Food Chemistry: X, 20. https://doi.org/10.1016/j.fochx.2023.100954
Codex Alimentarius. (2023). Standard For Edible Cassava Flour. International Food Standards, fifth amen. Retrieved from https://www.fao.org/fao-who-codexalimentarius
Cresswell, J., & Poth, C. N. (2016). Second Edition Qualitative Inquiry & Research Design choosing among Five Approaches. Sage publications.
Dalimunthe, R. R., Sasongko, D. F., & Rofiki, I. (2022). Etnomatematika Pada Kue Tradisional Asahan Sebagai Sumber Belajar Matematika. Galois: Jurnal Penelitian Pendidikan Matematika, 1(1). https://doi.org/10.18860/gjppm.v1i1.1072
Dungga, E. F., & Indiarti, Y. (2025). Integrasi Kearifan Lokal Bali dalam Pembelajaran IPA Masa Kini. Educational:Jurnal Inovasi Pendidikan & Pengajaran, 5(1), 48–60. https://doi.org/10.51878/educational.v5i1.4431
Erkmen, O., & Bozoglu, T. F. (2016). Food Preservation by Reducing Water Activity. In Food Microbiology: Principles into Practice (Vol. 1). https://doi.org/10.1002/9781119237860
Fayzullina, A. R., Zakirova, C. S., Dobrokhotov, D. A., Erkiada, G., Muratova, O. A., & Grishnova, E. E. (2023). Bibliometric review of articles related to context-based learning in science education. Eurasia Journal of Mathematics, Science and Technology Education, 19(9). https://doi.org/10.29333/EJMSTE/13534
Forkum, A. T., Wung, A. E., Kelese, M. T., Ndum, C. M., Lontum, A., Kamga, E. B., Nsaikila, M. N., & Okwen, P. M. (2025). Safety of cassava and cassava-based products: a systematic review. Frontiers in Sustainable Food Systems, 9(April). https://doi.org/10.3389/fsufs.2025.1497609
Fusch, P. I., & Ness, L. R. (2015). Are we there yet? Data saturation in qualitative research. Qualitative Report, 20(9), 1408–1416. https://doi.org/10.46743/2160-3715/2015.2281
Gong, Y., Xiao, S., Yao, Z., Deng, H., Chen, X., & Yang, T. (2024). Factors and modification techniques Enhancing starch gel structure and their applications in foods:A review. Food Chemistry: X, 24(June), 102045. https://doi.org/10.1016/j.fochx.2024.102045
Gungor, B. A., Saracoglu, S., & Metin, M. (2023). Perspective of Teachers to Context-Based Learning and Its Use in Science Education. Canadian Journal of Science, Mathematics and Technology Education, 23(1). https://doi.org/10.1007/s42330-023-00266-1
Hadi, W. P., & Ahied, M. (2017). Kajian Etnosains Madura dalam Proses Produksi Garam sebagai Media Pembelajaran IPA Terpadu. Rekayasa, 10(2), 79. https://doi.org/10.21107/rys.v10i2.3608
Hammersley, M., & Atkinson, P. (2019). Ethnography: Principles in Practice: Fourth Edition. In Ethnography: Principles in Practice: Fourth Edition. https://doi.org/10.4324/9781315146027
Husin, V. E. R., & Billik, A. H. (2019). Identifikasi Konsep Fisika Pada Kearifan Lokal Anyaman Di Kabupaten Timor Tengah Selatan. Jurnal Fisika : Fisika Sains Dan Aplikasinya, 4(2). https://doi.org/10.35508/fisa.v4i2.1828
Imranah, I., Yusaerah, N., Wana, N., & Faradita, U. (2024). Ethnochemistry: Studying The Food Chemistry In The Making of Kapurung. Hydrogen: Jurnal Kependidikan Kimia, 12(5), 1108-1121. https://doi.org/10.33394/hjkk.v12i5.13325
Indriani, L. D., Nirwana, N., Yani, A. P., Sutarno, S., & Wardana, R. W. (2023). Penggunaan Etnosains Pada Proses Pembuatan Gula Aren Dalam Pembelajaran IPA Konsep Klasifikasi Materi Dan Perubahannya Untuk Meningkatkan Hasil Belajar Siswa. DIKSAINS : Jurnal Ilmiah Pendidikan Sains, 4(1), 8–16. https://doi.org/10.33369/diksains.4.1.8-16
Jamaluddin, M. R. (2016). Analisis Asam Sianida (Hcn) Pada Keluwak (Pangium Edule Reinw) Secara Argentometri Volhard. Retrieved from https://api.semanticscholar.org/CorpusID:230314584
Januarti, I. M., & Muliyadi, L. (2024). Development of Ethnoscience-Based Student Worksheet Using the Guided Inquiry Learning Model to Increase Students’ Learning Motivation and Scientific Literacy: A Review. International Journal of Science Education and Science, 1(1), 13–18. https://doi.org/10.56566/ijses.v1i1.109
Kakwu, C. K., Imungi, J. K., & Muiru, W. M. (2018). Physico-Chemical, Sensory And Storage Characteristics Of Crisps Processed From Cassava With Parboiling To Reduce Cyanide Contents. https://doi.org/10.9790/2402-1209038288
Lapčíková, B., Lapčík, L., Valenta, T., & Chvatíková, M. (2024). Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products. Foods, 13(8). https://doi.org/10.3390/foods13081225
Liu, S., Sun, H., Ma, G., Zhang, T., Wang, L., Pei, H., Li, X., & Gao, L. (2022). Insights into flavor and key influencing factors of Maillard reaction products: A recent update. In Frontiers in Nutrition (Vol. 9). https://doi.org/10.3389/fnut.2022.973677
Meena, C. S., Kumar, A., Roy, S., Cannavale, A., & Ghosh, A. (2022). Review on Boiling Heat Transfer Enhancement Techniques. In Energies (Vol. 15, Issue 15). https://doi.org/10.3390/en15155759
Miles, M. B., Huberman, A. M., & Saldana, J. (2020). Qualitative Data Analysis: A Methods Sourcebook (4th Editio). Sage publications, Inc.
Mohamad, F., & Baran, M. (2025). Experiences of Multilingual 6th Grade Students with Context-Based Teaching Activities in the Science Classroom. International E-Journal of Educational Studies, 9(19), 38–57. https://doi.org/10.31458/iejes.1582481
Molua, O. C., Ukpene, A. O., U, E. J., Ukpene, C. P., & N, A. T. (2022). Physics of Cooking: Heat Transfer and Nutritional Retention. International Journal of Research In Science & Engineering, 22. https://doi.org/10.55529/ijrise.22.29.40
Morse, J. M. (2016). Underlying Ethnography. In Qualitative Health Research (Vol. 26, Issue 7). https://doi.org/10.1177/1049732316645320
Muakhiroh, S. (2022). Pendekatan Pembelajaran Kontekstual Dalam Meningkatkan Pemahaman Materi Ilmu Pengetahuan Alam Pada Tingkat Sekolah Dasar. Jurnal Pendidikan Indonesia, 3(09). https://doi.org/10.59141/japendi.v3i09.1148
Mutanaffisah, R., Ningrum, R., & Widodo, A. (2021). Ketepatan pemilihan pendekatan, metode, dan media terhadap karakteristik materi IPA. Jurnal Inovasi Pendidikan IPA, 7(1), 12–21. https://doi.org/10.21831/jipi.v7i1.32622
Nyaika, J., Abayomi, L., Parmar, A., & Coast, O. (2024). Cyanide in cassava: Understanding the drivers, impacts of climate variability, and strategies for food security. Food and energy security, 13(4), e573. https://doi.org/10.1002/fes3.573
OECD. (2023). PISA 2022 Results (Volume 1): The State of Learning and Equity in Education. Retrieved from https://www.oecd.org/en/publications/pisa-2022-results-volume-i-and-ii-country-notes_ed6fbcc5-en/indonesia_c2e1ae0e-en.html. https://doi.org/10.1787/53f23881-en
Özgür, T. (2023). The effects of context-based learning on students’ attitudes towards course and motivation: A review based on meta-analysis. I-Manager’s Journal of Educational Technology, 20(2). https://doi.org/10.26634/jet.20.2.19878
Qiu, C., Hu, H., Chen, B., Lin, Q., Ji, H., & Jin, Z. (2024). Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing. Foods, 13(22). https://doi.org/10.3390/foods13223677
Ramdana Sari, S. (2015). Pangi (Pangium edule REINW.) Sebagai Tanaman Serbaguna dan Sumber Pangan. Buletin Eboni, 12(1). https://doi.org/10.20886/buleboni.5052
Rasyid, N. Q., Rianto, M. R., & Cahyani, I. R. (2019). Pengaruh Waktu Perendaman Pada Rebung Betung (Dendrocalamus Asper) Terhadap Penurunan Kadar Sianida. Jurnal Medika, 4(1). https://doi.org/10.53861/jmed.v4i1.164
Sahara, R., Johan, H., & Medriati, R. (2022). Analisis Kebutuhan Pengembangan Modul Berbasis Etnosains Materi Suhu dan Kalor Kelas XI SMAN Kota Bengkulu. Jurnal Ilmiah Pendidikan Fisika, 6(3). https://doi.org/10.20527/jipf.v6i3.6459
Sakti, I., Defianti, A., & Nirwana, N. (2020). Implementasi Modul Ipa Berbasis Etnosains Masyarakat Bengkulu Materi Pengukuran Melalui Discovery Learning Untuk Meningkatkan Kemampuan Berpikir Kritis Mahasiswa. Jurnal Kumparan Fisika, 3(3). https://doi.org/10.33369/jkf.3.3.232-238
Setiavani, G., Sugiyono, & Suyatma, D. N. E. (2024). Changes in Texture, Water Activity, and Thermal Properties of Dodol during Storage as Affected by Coconut Milk Proportion and Storage Temperature. Jurnal Teknologi Dan Industri Pangan, 35(2), 198–209. https://doi.org/10.6066/jtip.2024.35.2.198
Sheikh, M. A., Saini, C. S., & Sharma, H. K. (2022). Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach. Current Research in Food Science, 5, 65–72. https://doi.org/10.1016/j.crfs.2021.12.007
Sheshtawy, O. M. M., Saudi, S. by: P. D. M. A., & Ramadan, S. by: P. D. H. (2023). The effectiveness of the context-based learning approach in acquiring scientific concepts in science for primary school students. Educational Research and Innovation Journal, 3(10). https://doi.org/10.21608/erji.2023.293643
Silla, E. M., Dopong, M., Teuf, P. J., & Lipikuni, H. F. (2023). Kajian Etnosains pada Makanan Khas Usaku (Tepung Jagung) sebagai Media Belajar Fisika. Jurnal Literasi Pendidikan Fisika (JLPF), 4(1). https://doi.org/10.30872/jlpf.v4i1.2060
Slovinsky, E., Kapanadze, M., & Bolte, C. (2021). The Effect of a Socio-Scientific Context-Based Science Teaching Program on Motivational Aspects of the Learning Environment. Eurasia Journal of Mathematics, Science and Technology Education, 17(8). https://doi.org/10.29333/ejmste/11070
Spradley, J. P. (2016). Participant Observation. Waveland Press.
Starowicz, M., & Zieliński, H. (2019). How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products? In Food Reviews International (Vol. 35, Issue 8). https://doi.org/10.1080/87559129.2019.1600538
Sudarmin, Febu, R., Nuswowati, M., & Sumarni, W. (2017). Developmen of Ethnoscience Approach in The Module Theme Substance Additives to Improve the Cognitive Learning Outcome and Student’s Entrepreneurship. Journal of Physics: Conference Series, 824(1). https://doi.org/10.1088/1742-6596/824/1/012024
Takako, A. (2023). Diffusion of Cassava Detoxification in Africa : A Reconsideration of its Biocultural History. African Study Monographs, 61(61). https://doi.org/10.14989/282792
Tan, C., & McClements, D. J. (2021). Application of advanced emulsion technology in the food industry: A review and critical evaluation. In Foods (Vol. 10, Issue 4). https://doi.org/10.3390/foods10040812
Tapía, M. S., Alzamora, S. M., & Chirife, J. (2020). Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation. In Water Activity in Foods: Fundamentals and Applications. https://doi.org/10.1002/9781118765982.ch14
Tardy, C. M. (2023). Ethnographic Research. In Conducting Genre-Based Research In Applied Linguistics: A Methodological Guide. https://doi.org/10.4324/9781003300847-4
Tesfaw, B. K., Ayele, M. A., & Wondimuneh, T. E. (2024). Context-based problem-posing and solving instructional approach and students’ engagement in learning data handling. Cogent Education, 11(1). https://doi.org/10.1080/2331186X.2024.2389486
Urugo, M. M., & Tringo, T. T. (2023). Naturally occurring plant food toxicants and the role of food processing methods in their detoxification. International Journal of Food Science, 2023(1), 9947841. https://doi.org/10.1155/2023/9947841
Villame-Gayagas, R. G. E., Fronteras, J. P., Nacar, M. C. D., Lorilla, A. P., & Alviola, P. A. (2023). Village-level Processing of Pangi (Pangium edule Reinw.) Seeds by the Obu Manuvu Improves the Edibility and Level of Some Nutritional Factors. Philippine Agricultural Scientist, 106(4). https://doi.org/10.62550/ix09222
Wae, V. P. S. M., Priska, M., & Daud, M. H. (2024). Ethnoscientific Study of the Making of Traditional Uwi Kaju Ndota and Alu Ndene Food in Ende Regency. Jurnal Penelitian Pendidikan IPA, 10(4), 1969–1975. https://doi.org/10.29303/jppipa.v10i4.6293
Widiyawati, Y., Sari, D. S., & Widiati, I. S. (2023). Teacher Experience of Ethnoscience: Local Wisdom in Independent Curriculum Implementation. Jurnal Penelitian Pendidikan IPA, 9(12), 11231–11241. https://doi.org/10.29303/jppipa.v9i12.5748
Yan, X., McClements, D. J., Luo, S., Liu, C., & Ye, J. (2024). Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications. Carbohydrate Polymers, 340, 122273. https://doi.org/10.1016/j.carbpol.2024.122273
Yunus, M., Candra, K. P., & Marwati, M. (2024). Potensi tumbuhan keluak ( Pangium edule Reinw ) sebagai sumber antioksidan, antimikroba, dan aplikasinya dalam bidang pangan : a short review. Agrointek Jurnal Teknologi Industri Pertanian, 18(4), 913–925. https://doi.org/10.21107/agrointek.v18i4.20167
License
Copyright (c) 2026 Imranah, Andi Sitti Aisyah, Elvira
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
