<![CDATA[Science education is often perceived as abstract, causing students to struggle with understanding scientific concepts and relating them to everyday phenomena. One approach to addressing this issue is through the integration of ethoscience, which connects scientific concepts with local cultural knowledge. This study aims to examine the process of making cassava tape from the perspective of the local wisdom of the Lampung community and to analyze its relevance to science education as an ethnoscience-based learning resource. The study employs a literature review method by collecting, analyzing, and synthesizing various sources, including scientific journals, books, conference proceedings, and other relevant academic materials. The collected literature was systematically analyzed to identify the scientific concepts contained in the cassava tape fermentation process. The results of the study indicate that cassava tape production incorporates various science concepts, particularly in the areas of conventional biotechnology, fermentation, chemical changes, and the role of microorganisms in food processing. Traditional practices such as maintaining the cleanliness of tools, using yeast, regulating fermentation duration, and determining tape quality based on aroma, taste, texture, and color represent forms of empirical knowledge passed down through generations. Scientifically, this practice involves the activity of microorganisms such as yeast and lactic acid bacteria, which convert cassava starch into simple sugars, alcohol, and organic acids. Thus, the process of making cassava tape has the potential to serve as a contextual and meaningful source of ethnoscience-based science education, as it connects local culture with scientific concepts while supporting the preservation of the local wisdom of the Lampung community.]]>
