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Perdana, Rahmat
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Other

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Local Food-Based Local Content Learning: Utilizing Avocado Seed Flour as a Substitute for Wheat Flour in Making Cookies for Elementary School Students Guri, Guri; Salsabilah, Wanada Siti; Perdana, Rahmat; Rizqiyah, Nabila Nur; Oktavia, Sri Wina
Journal of Educational Technology and Learning Creativity Vol. 3 No. 2 (2025): December
Publisher : Cahaya Ilmu Cendekia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37251/jetlc.v3i2.2426

Abstract

Purpose of the study: This study aims to integrate local food resources into Local Content (Muatan Lokal) learning for elementary school students by utilizing avocado seed flour as a substitute for wheat flour in cookie production. Methodology: The research was conducted using a Completely Randomized Design (CRD) with six treatment levels of avocado seed flour substitution and five replications. The procedures included the preparation of avocado seed flour following food science standards, cookie production using a standardized baking method, and evaluation of physical properties consisting of moisture content, water activity, hardness, and color. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Main Findings: The findings show that increasing the proportion of avocado seed flour significantly affected the physical properties of cookies, particularly reducing moisture content and increasing hardness, while also influencing color parameters (L, a, b*). Novelty/Originality of this study: The novelty of this study lies in the integration of multidisciplinary food science methods with elementary education through the development of a local food–based learning model that promotes contextual, hands-on learning using local resources. This approach strengthens food literacy and supports character development related to sustainability and the appreciation of local biodiversity.
Co-Authors -, Maison Alfauzan Amin Alfiana, Rizki alimni, alimni Andriyanto Andriyanto Anggraini, Lika Asrial Asrial Astalini Astalini Astalini Azzahra, Miftahul Zannah Budiarti, Retni S Budiarti, Retni Sulistiyoning Citra, Yulita Dwi Darmaji Darmaji Darmaji Darmaji*, Darmaji Dwi Agus Kurniawan Eko Nursulistiyo Ernawati, Margaret Dwi Wiwik Fadillah, Agus Ferdinan, Roy Andre Fuldiaratman Guri, Guri Harizon HARYANTO Husna, Sri Muslimatul Husni Sabil Kamid Kamid Kurniawan, Dwi Agus Kuswanto Kuswanto M. Dwi Wiwik Ernawati M. Dwi Wiwik Ernawati Minarsih Minarsih Muhammad Ikhlas Muhammad Luthfi Nawahdani, Ahmad Mansur Ningsih, Irma Widya Noor Fajriah, Noor Nyirahabimana, Pascasie Oktavia, Sri Wina Prameswari, Nirmala Pratama, Wahyu Adi Putri, Fhadira Insani Rahmi Rahmi Riska Fitriani Rivani, Putri Ayu Rizqiyah, Nabila Nur Salsabilah, Wanada Siti Septi, Sabila Eka Sinaga, Feliza Paramitha Siti Rohana Subiyantoro, Cahyono Syahrial SYAHRIAL SYAHRIAL Tanti TRIANI, ELZA Widodi, Bob Widodo, Rido Ilham Yantoro, Yantoro Yelli Ramalisa Zurweni Zurweni