<![CDATA[This study aims to examine the processing method of Singkong Keju Argotelo based on the local knowledge of the Salatiga community, identify the science concepts embedded in each processing stage, and understand the connections between this local knowledge, scientific knowledge, and junior high school science curriculum content. A qualitative method with a descriptive-exploratory ethnoscience approach was employed. Data were collected through observation, in-depth interviews, and documentation involving business owners selected via purposive sampling. Data validity was ensured through technique triangulation comparing and cross-checking information obtained from interviews, observations, and documentation. Data analysis utilized the Miles and Huberman model (data reduction, data display, and conclusion drawing) alongside ethnoscience analysis, which involved converting local knowledge (emic) into scientific knowledge (etic). The results indicate that the Singkong Keju Argotelo processing stages include initial soaking, washing, peeling, hot oil soaking, flavoring, final frying, and waste management. Each stage incorporates science concepts such as oxidation, heat transfer, physical and chemical changes, starch gelatinization, osmosis, filtration, sedimentation, and food preservation. The reconstruction of local knowledge reveals a strong link between cassava processing practices and science concepts relevant to the junior high school curriculum. The study concludes that Singkong Keju Argotelo processing not only preserves local wisdom and strengthens Salatiga’s distinctive culinary culture but also supports the implementation of the Merdeka Curriculum through meaningful, project-based learning for students.]]>
