<![CDATA[Lampung's traditional food, sekubal, is one form of local wisdom that remains preserved and is closely associated with the cultural identity of the Lampung community. This study aims to analyze the process of making sekubal and identify the scientific concepts contained within it as a source of ethnoscience learning based on local wisdom. The research employed a qualitative method with an ethnoscience approach through observation and semi-structured interviews with sekubal makers. Data were collected by observing each stage of the production process, including the preparation of ingredients, soaking glutinous rice, mixing with coconut milk, wrapping with banana leaves, and cooking. The results indicate that the process of making sekubal contains various scientific concepts, including water absorption through diffusion and osmosis, heat transfer through conduction and convection, starch gelatinization, emulsion formation, and physical changes in food materials. In addition, the production process reflects local wisdom values such as cooperation, togetherness, cultural preservation, and the sustainable use of natural resources. The integration of local knowledge and scientific concepts demonstrates that sekubal has strong potential as a contextual ethnoscience learning resource. Utilizing sekubal in science education can enhance students’ understanding of scientific concepts while fostering appreciation for local culture and supporting cultural preservation efforts.]]>
