<![CDATA[East Nusa Tenggara (NTT) possesses an abundance of local food resources, such as jagung bose (bose corn), tubers, and fishery commodities; however, the quantitative integration of their caloric value into physics education remains highly limited. This study aims to develop a simple calorimeter experimental design based on the ethnophysics of NTT local foods to enhance students' science process skills (SPS). The method employed is a structured literature review (narrative review) analyzing 20 relevant scientific articles (2018–2026) sourced from Google Scholar and SINTA databases concerning the thermodynamic principles of Black's Law, low-cost calorimeter designs, and SPS implementation. The analytical procedure involves reviewing the high school physics curriculum, reconstructing scientific concepts from local food wisdom, and designing experimental syntax. The conceptual review yields a blueprint for a simple calorimeter experimental design utilizing insulated used cans, demonstrating high conceptual validity for accurately measuring the caloric value of local food ingredients in under-resourced school laboratories. The scientific contribution of this design includes measurable SPS indicators, ranging from formulating hypotheses and precisely measuring temperature to analyzing thermal data. The implication of this research provides a practical solution for educators in NTT to conduct contextual physics learning that not only enhances students' SPS but also fosters nutritional literacy rooted in local wisdom.]]>
