Ethnoscientific Study of the Making of Traditional Uwi Kaju Ndota and Alu Ndene Food in Ende Regency

Authors

Veronika P. Sinta Mbia Wae , Melania Priska , Maimunah H. Daud

DOI:

10.29303/jppipa.v10i4.6293

Published:

2024-04-25

Issue:

Vol. 10 No. 4 (2024): April

Keywords:

AluNdene, Cassava, Ende, Ethnoscience, UwiKajuNdota

Research Articles

Downloads

How to Cite

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

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Abstract

Uwikajundota and alundene are local wisdom based on traditional food whose existence has experienced a shift due to developments over time. Uwikajundota and alundene are traditional foods made from cassava. This research aims to explore scientific concepts in the processing process through an ethnoscience approach. This research is a type of qualitative descriptive research. The location of this research is in Nanganesa village, Ndona District, Ende Regency. The subject of this research is Nanganesa Village while the object is ethnoscience in making the traditional food uwukajundota and alundene. The sampling technique uses purposive sampling. Research data comes from primary data and secondary data. Primary data was obtained from interviews with residents who process uwikajundota and alundene as well as observations regarding the manufacturing process. Secondary data was obtained from literature studies related to theory and other supporting data. Data analysis was carried out through several stages, namely collection, reduction, presentation, and conclusion. The research results show that the stages of making the traditional food uwikajundota and alundene have the potential to be used as a science learning resource. As a science learning resource, the manufacture of uwikajundota and alundene can be studied in several concepts, namely food nutrition, additives, force and pressure, and thermodynamics.

References

Arief, R. W., & Endriani., A. R. (2022). Nilai Gizi Ubi Kayu yaang Ditanam Secara Monokultur dan Tumpangsari Jagung dan Kedelai. Jurnal Penelitian Pertanian Terapan, 22(1). https://doi.org/10.25181/jppt.v17i3.2169

Astuti, S. D., & Astuti, J. (2023). Pemberdayaan Petani Gula Merah di Desa Bonto Kassi Kecamatan Parangloe Kabupaten Gowa. Jurnal Pengabdian Kepada Masyarakat, 2(9). https://doi.org/10.53625/jabdi.v2i9.4883

Chaniago, R., Lamusu, D., & Samaduri, L. (2019). Kombinasi Tepung Terigu dan Tepung Tapioka terhadap Daya Kembang dan Sifat Organoleptik Kerupuk Terubuk (Saccharum edule Hasskarl). Jurnal Pengolahan Pangan, 4(1). https://doi.org/10.31970/pangan.v4i1.20

Chasani, A., & Fakhruddin. (2023). Etho-physics Studies on “Ani-Ani” Traditional Rice Harvesting Tools as Physics Learning Media. JurnalPenelitianPendidikan IPA, 9(10). https://doi.org/10.29303/jppipa.v9i10.4370

Effendi, M. H., & Muliadi, A. (2023). Ethnoscience-Based Science Learning in Sasak Ethnic Culture. Jurnal Penelitian Pendidikan IPA, 9(5). https://doi.org/10.29303/jppipa.v9i5.3769

Febrian. (2023). Profile of Student’s Cultural Concern Through Science Learning Based on Pacu Jalur Kuantan Singingi. Jurnal Penelitian Pendidikan IPA, 9(5). https://doi.org/10.29303/jppipa.v9i5.2862

Hadilla, S., Asyura, R., & Nurmasyitah. (2023). Kajian Konsep Termodinamika pada Tungku Pemanas Anti Nyamuk. Jurnal Pendidikan Indonesia, 4(02). https://doi.org/10.36418/japendi.v4i02.1593

Hidayat, Y., Saleh, Y., Cahyaningrum, H., & Hadiarto, A. (2023). Utilization of cassava (Manihot esculenta) as alternative local food source supporting food diversification in North Maluku. E3S Web of Conferences, 373. https://doi.org/10.1051/e3sconf/202337304029

Kamsina, K., Nurmiati, N., & Periadnadi, P. (2019). Pengaruh Jenis Isolat-isolat Bakteri Fermentatif dari Ubi Kayu terhadap Rendemen, Derajat Putih, dan Bentuk Granula Tepung Mocaf. Jurnal Litbang Industri, 9(2). https://doi.org/10.24960/jli.v9i2.5651.135-140

Kartika, T., & Fajri, K. (2021). Rasi (Cassava Rice) as an Authentic Product of Cireundeu in Supporting Gastronomic Tourism. In Proceedings of the 1st NHI Tourism Forum (NTF 2019). https://doi.org/10.5220/0009430600670071

Laka, M., & Wangge, E. S. A. (2018). Uji Kandungan Protein Pada BeberapaVarietas Umbi Ubi Kayu (Manihot esculenta Crantz) Yang Dihasilkan di Desarandotonda, Kecamatan Ende, Kabupaten Ende. Jurnal AGRICA, 11(1). https://doi.org/10.37478/agr.v11i1.21

Layli, M. A., Wibowotomo, B., & Hidayati, L. (2021). Pengaruh Subtitusi Kelapa Parut (Cocos Nucifera) dalam Pembuatan Kue Sagon Kabocha (Cucurbita Maxima L) sebagai Inovasi Kuliner Magetan. Jurnal Inovasi Teknik Dan Edukasi Teknologi, 1(2), 068 1 2 131–136. https://doi.org/10.17977/UM068v1n2p131-136

Lidi, M. W., Wae, V. P. S. M., & Kaleka, M. (2022). Implementasi Etnosains dalam Pembelajaran IPA untuk Mewujudkan Merdeka Belajar di Kabupaten Ende. OPTIKA: Jurnal Pendidikan Fisika, 6(2). https://doi.org/10.37478/optika.v6i2.2218

Listantia, N., & Sarjan, M. (2023). Review of Chemical, Biological, and Epistemological Elements: Mamaq Tradition. Jurnal Penelitian Pendidikan IPA, 9(6). https://doi.org/10.29303/jppipa.v9i6.3731

Lu, H., Guo, L., Zhang, L., Xie, C., Li, W., Gu, B., & Li, K. (2020). Study on quality characteristics of cassava flour and cassava flour short biscuits. Food Science & Nutrition, 8(1), 521–533. https://doi.org/10.1002/fsn3.1334

Maryani, Y., Rochmat, A., Khastini, R. O., Kurniawan, T., & Saraswati, I. (2021). Identification of macro elements (sucrose, glucose and fructose) and micro elements (metal minerals) in the products of palm sugar, coconut sugar and sugar cane. 2nd and 3rd International Conference on Food Security Innovation (ICFSI 2018-2019), 271–274. https://doi.org/10.2991/absr.k.210304.051

Muhtar, E., & Mahyudin, H. (2021). Penerapan Model Pembelajaran Kooperatif Investigasi Kelompok sebagai Upaya untuk Meningkatkan Hasil Belajar Fisika Pada Mamteri Gaya pada SiswaKelas VIII SMP Negeri 1 Malifut. Jurnal KUANTUM, 2(2). https://doi.org/10.5281/zenodo.5726287

Mulatsih, D., Yamtinah, S., & Matsuri. (2023). The Use of Local Wisdom-Based Media To Improve Critical Thingking. Jurnal Penelitian Pendidikan IPA, 9(10). https://doi.org/10.29303/jppipa.v9i10.3989

Nurrubi, H. M., Nurfadilah, V. A., & Latip, A. (2022). KearifanLokal “Nyaneut”: PerspektifEtnosains dan KaitannyadenganPembelajaran IPA. Jurnal Pendidikan Universitas Garut, 16(02). https://doi.org/10.52434/jpu.v16i2

Polnaya, F. J., Breemer, R., Augustyn, G. H., & Tuhumury, H. C. D. (2015). Karakteristik Sifat-Sifat Fisiko-Kimia Pati Ubi Jalar, Ubi Kayu, Keladi dan Sagu. JurnalAgrinimal, 5(1). Retrieved from https://shorturl.asia/3mGUg

Priska, M., Peni, N., Carvallo, L., & Wae, V. P. S. M. (2020). Effect of Drying Techniques on Nutrition Content and Gross Energy of Nuabosi Cassava (Manihot esculenta) Flour. JurnalBiosaintifika (Journal of Biology & Biology Education, 12(2). https://doi.org/10.15294/biosaintifika.v12i2.24184

Putri, A., Qomaria, N., & Wulandari, A. Y. R. (2022). Kajian Etnosains pada Ramuan Tradisional Keraton Sumenep dan Kaitannya dengan Pembelajaran IPA SMP. Jurnal Pendidikan MIPA2022, 12(4). https://doi.org/10.37630/jpm.vl2i4.762

Rahman. (2023). Student Science Enterpreneurship Attitide Perspective Through Science Learning Based on Reyog Ponorogo Local Potential. Jurnal Penelitian Pendidikan IPA, 9(6). https://doi.org/10.29303/jppipa.v9i6.2807

Rethinam, P., & Krishnakumar, V. (2022). Tender Coconut Varieties. In Coconut Water: A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits (pp. 37–76). Springer. https://doi.org/10.1007/978-3-031-10713-9_3

Richirose, S., & C, L. (2023). Utilization of Cassava-icama Composite Flour in Making Gluten-Free Biscuits with Different Types of Fats, Caraka Tani. Journal of Sustainable Agriculture, 38(2). https://doi.org/10.20961/carakatani.v38i2.71993

Rikizaputra, F., A., E., & M. (2022). Kajian Etnosains Tapai Ketan Hijau Makanan Khas Indragiri Hilir Sebagai Sumber Belajar Biologi. BIO-Lectura: Jurnal Pendidikan Biologi, 9(2). https://doi.org/10.31849/bl.v9i2

Rosiani, N., Basito, & Widowati, E. (2015). Kajian Karakteristik Sensoris Fisik dan Kimia Kerupuk Fortifikasi Daging Lidah Buaya (Aloe vera) dengan metode pemanggangan men ggunakan microwave. Jurnal Teknologi Hasil Pertanian, 8(2), 2896. https://doi.org/10.20961/jthp.v0i0.1

Sanova, A., Malik, A., & Yuniarccih, H. R. (2023). The Influence of ethnoscience Approach through problem Based Learning Model Science Literacy Ability in. Buffer Solution Material, 9(7). https://doi.org/10.29303/jppipa.v9i7.1612

Saputra, K. A., Pontoh, J. S., & Momuat, L. I. (2015). Analisis Kandungan Asam Organik pada Beberapa Sampel Gula Aren. Jurnal MIPA UNSRAT, 4(1). https://doi.org/10.35799/jm.4.1.2015.6908

Silla, E. M., Dopong, M., Teuf, P. J., & Lipikuni, H. F. (2023). pada Makanan Khas Usaku (TepungJagung) sebagai Media BelajarFisika. Jurnal Literasi Pendidikan Fisika, 4(1). https://doi.org/10.30872/jlpf.v4i1

Singh, P., Ban, Y. G., Kashyap, L., Siraree, A., & Singh, J. (2020). Sugar and sugar substitutes: recent developments and future prospects. Sugar and Sugar Derivatives: Changing Consumer Preferences, 39–75. https://doi.org/10.1007/978-981-15-6663-9_4

Siregar, A. D., Ravico., R., & N. (2021). Pendekatan Etnosains Pada Pembelajaran IPA dalam Proses Pembuatan Bek asam Untuk Menumbuhkan Nilai Kearifan Lokal. SYMBIOTIC: Journal of Biological Education and Science, 2(2). Retrieved from https://symbiotic.jurnal.iainkerinci.ac.id/index.php/symbiotic/article/view/54

Solheri, S., Azhar, M., & Yohandr, Y. (2022). Analysis of Ethnoscience Integrated Environmental literacy For Junior High School. JPBI (Jurnal Pendidikan Biologi Indonesia, 8(2). https://doi.org/10.22219/jpbi.vxiy

Subagio, A. (2011). Potensi Daging Buah Kelapa sebagai Bahan Baku Pangan Bernilai. Jurnal PANGAN, 20(1). https://doi.org/10.33964/jp.v20i1.4

Swastini, A. D., Ramona, Y., & Arisanti, C. I. S. (2017). Uji Kandungan Minuman Isotonik (Arensweet) dan Gula Kristal (Palmsugar) Hasil Produk Olahan Nira Aren. JurnalFarmasi Udaya, 6(2). Retrieved from https://media.neliti.com/media/publications/279739-uji-kandungan-minuman-isotonik-arensweet-270046c7.pdf

Titin, T. (2020). Pemanfaatan Tanaman Sebagai Zat Aditif Alami Oleh Masyarakat Di Lingkungan Kraton Alwatzikhoebillah Sambas Kalimantan Barat. Jurnal Pendidikan Informatika Dan Sains, 9(2). https://doi.org/10.31571/saintek.v9i2.1283

Trisnowati, E., Putri, D. R., Qurrota, S. S. A., Nikmah, F. K., & Mulyaningrum, D. (2022). Analisis Konsep Termodinamika pada Produksi Kerupuk Sebagai Bentuk Kearifan Lokal di Magelang Jawa Tengah. Jurnal Pendidikan MIPA, 13(1). https://doi.org/10.37630/jpm.v13i1.795

Utami, A. T. K. D., Suhadi., J., M., P., & K, J. (2022). Pembuatan Alat Pratikum Termoskop Menggunakan Teknologi Sederhana untuk Materi Pembelajaran Fisika Materi Radiasi Kalor. Jurnal Al’ilmi, 11(1). Retrieved from https://jurnal.radenfatah.ac.id/index.php/alilmi/article/view/15727

Wae, V. P. S. M., Gago, J. N., & D, Y. (2022). Etnobotani Masyarakat SukuLio: StudiKasus di DesaWaturaka Kawasan Taman Nasional KelimutuKabupaten Ende, BIOSFER. Jurnal Biologi & Pendidikan Biologi, 7(1). https://doi.org/10.23969/biosfer.v7i1.5463

Yanti, R., Angkasa, D., & Jus’at, I. (2021). Pengembangan Produk Snack Bar Tinggi BCAA (Branched-chain Amino Acids) Berbahan Tepung Kapri (Pisum sativum), Kecipir (Psophocarpus tetragonolbus) dan Kedelai (Glycinemax) sebagai Makanan Alternatif untuk Daya Tahan Atlet. Jurnal Penelitian Gizi Dan Makanan, 44(1), 10 22435 44 1 3968. Retrieved from https://pgm.persagi.org/index.php/pgm/article/view/673

Author Biographies

Veronika P. Sinta Mbia Wae, Universitas Flores

Melania Priska, University of Flores

Maimunah H. Daud, University of Flores

License

Copyright (c) 2024 Veronika P. Sinta Mbia Wae, Melania Priska, Maimunah H. Daud

Creative Commons License

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:

  1. 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.
  2. 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.
  3. 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).