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All Journal Biodidaktika : Jurnal Biologi dan Pembelajarannya Jurnal Pendidikan Sains Indonesia (Indonesian Journal of Science Education)
Putri Dian Pramesty
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Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Social Sciences Other

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Integrated Fungi Diversity from Kotok Bongkok, Bantens Traditional Food: Content for Innovative Teaching Materials in Senior High School Biology on Biodiversity Mila Ermila Hendriyani; Sindanita Yulianti; Roswanna Safkolam; Rida Oktorida Khastini; Putri Dian Pramesty; Mariska Sandrina Oktaviani
Jurnal Pendidikan Sains Indonesia Vol 13, No 4 (2025): OCTOBER 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jpsi.v13i4.49319

Abstract

Indonesia is very rich in traditional fermented foods, one of the distinctive foods from Banten that is still not widely known and scientifically studied is kotok bongkok. The study aims to integrate research results on fungal diversity in kotok bongkok as content for an innovative teaching material that senior high school students can use to study biology on biodiversity. The requirement for contextualized learning materials that connect complex biological ideas with students' real-world experiences served as the basis for the study. Four biology teachers were interviewed as part of a mixed-methods approach to get qualitative data, while 103 grade X students from three different schools completed questionnaires to gather quantitative data. Isolation and identification resulted in the identification of several fungal taxa in kotok bongkok, including Rhizopus oligosporus, Mucor racemosus, Rhizomucor pusillus, Penicillium sp., and yeast, which colonized kotok bongkok, providing authentic biological examples for learning fungal diversity. Both teachers and students see local food-based examples as viable and interesting teaching materials. While students preferred interactive media, including e-modules, videos, and learning applications, teachers highlighted the potential of project-based learning and module-based forms. The results were aligned with competencies to biotechnology, biodiversity, and the ecological roles of fungi, and matched to the learning objectives of Indonesia's merdeka curriculum. Kotok bongkok enriches the curriculum and encourages scientific literacy, cultural sensitivity, and sustainable knowledge practices in biology lessons. The work provides a reproducible strategy for contextualizing biology learning and highlights the pedagogical value of incorporating local knowledge into formal scientific education
Traditional Knowledge and Fungal Characterization of Kotok Bongkok for the Development of Local Wisdom-Based Food Innovation Sindanita Yulianty; Mila Ermila Hendriyani; Rida Oktorida Khastini; Mariska Sandrina Oktavianti; Putri Dian Pramesty
Biodidaktika : Jurnal Biologi dan Pembelajarannya Vol 21, No 2 (2026)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/biodidaktika.v21i2.38900

Abstract

Kotok Bongkok is a fermented local dish from Lebak Regency, Banten, using seeds of kluwek (Pangium edule) via fermentation method by boiling the seeds, peeling the seed skins, soaking in mountain spring water, and fermenting naturally in bamboo. This research attempts to study the local knowledge of communities on the process of making kotok bongkok and determine the type of fungi used during the fermentation process. The data were collected based on field observation, informal and semi-structured interview on 92 informants, as well as identifying the fungi characteristic by morphological and microscopic isolation. The findings reveal that women, especially teenagers age 15-17 years old, dominantly preserve the knowledge on how to make kotok bongkok. The fermentation process creates an exclusive taste and decreases cyanide considerably. Preliminary identification on microbiology analysis shows dominant fungi that exist during fermentation process are Mucor racemosus, Rhizopus oligosporus, and yeasts which create specific aroma on the product. Based on proximate analysis, this fermented product has high content of fat and moisture, followed by protein and fiber. This study emphasizes that Kotok Bongkok is a biocultural heritage that unites biological and cultural aspects, and it has the potential to be developed as an innovative food product based on local wisdom to support food security and green economy principles through community empowerment, and the preservation of Indonesia’s culinary identity.
Co-Authors Mariska Sandrina Oktaviani Mariska Sandrina Oktavianti Mila Ermila Hendriyani Mila Ermila Hendriyani Rida Oktorida Khastini Roswanna Safkolam Sindanita Yulianti Sindanita Yulianty