Article Per Year (5 Year)
p-Index From 2021 - 2026
2.359
P-Index
This Author published in this journals
All Journal Scientiae Educatia: Jurnal Pendidikan Sains AWLADY Jurnal Pendidikan Anak Unnes Science Education Journal Jurnal Analisa Jurnal BIOEDUIN : Program Studi Pendidikan Biologi JURNAL PENGABDIAN KEPADA MASYARAKAT JETL (Journal Of Education, Teaching and Learning) Jurnal Pembelajaran Biologi : Kajian Biologi dan Pembelajarannya Jurnal Mangifera Edu al-Aulad: Journal of Islamic Primary Education Al-Khidmat : Jurnal Ilmiah Pengabdian Kepada Masyarakat JAPRA (Jurnal Pendidikan Raudhatul Athfal) Pasundan International of Community Services Journal (PICS-J) Report of Biological Education Journal of Tropical Chemistry Research and Education Proceeding Biology Education Conference JSEP (Journal of Science Education and Practice) Gunung Djati Conference Series Caruban: Jurnal Ilmiah Ilmu Pendidikan Dasar Jurnal Inovasi Pendidikan Jurnal Edukasi
Sri Maryanti
Pendidikan Biologi FTK UIN Sunan Gunung Djati Bandung
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Other

Published : 31 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 31 Documents
Search

 1   2   3   4 
Sundanese Perceptions and Preferences Towards Lalaban Menu: an Ethnoscience Study in Learning Maryanti, Sri; Sriyati, Siti; Liliawati, Winny
Journal of Tropical Chemistry Research and Education Vol. 6 No. 1 (2024)
Publisher : Chemistry Education Department, Faculty of Tarbiyah and Education, UIN Sunan Kalijaga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/jtcre.2024.61-04

Abstract

Lalapan, a typical Sundanese side dish, has cultural significance and high nutritional value for its people. The purpose of the study was to gain insight into how Sundanese people perceive and like the lalaban menu, the traditional menu in their culture as well as their preferences in terms of taste and presentation. This study, reveals the meaning and cultural values inherent in the lalaban menu in Sundanese culture, as well as identifying specific elements of the lalaban menu by scientific principles. This study will also analyze the needs of students in science learning in junior high schools and use these findings as a basis for designing ethnoscience-based learning models that incorporate Sundanese local wisdom around the lalaban menu. This research is expected to help improve understanding of the meaning and value of Balaban culture in Sundanese culture. The research method is an explorative survey with observation techniques through the dissemination of questionnaires with an ethnoscientific approach. Data were collected through observation of 350 participants from 10 cities/districts. The data obtained were analyzed descriptively. The results showed that Balaban was already known to the public, lalapan has a taboo that people believe as a myth. However, there is a scientific explanation from the perspective of ethnoscience, fresh vegetables are important and consumed not just for cultural heritage but there are benefits that can be obtained, types of fruits, vegetables, or plants that are used as potential fresh vegetables that can be consumed, nutritional studies of fresh vegetables, characteristics or inventory of plants used as fresh vegetables, have symbolic meaning as balance, simplicity, and closeness to nature. Other perceptions of tehadap fresh vegetables according to surveys that have been conducted variously. Preference for fresh vegetables is influenced by taste, texture, and nutritional value. In conclusion, the perception and preference of lalaban are not only based on taste and texture but also influenced by cultural significance and nutritional value.
Co-Authors Abdul Rojak Ading Pramadi Aisyah Aisyah Auliya Aenul Hayati Cici Nurohmawati Dede Trie Kurniawan Dina Eka Sulistiani Dina Pratiwi Dwi Santi Dini Siti Aisah Endang Herawan Fully Rakhmayanti Hadiansah Hana Yunansah Kuswanto Kuswanto M Sholehah Muhammad Hasymi Mujaddi Muhammad Muttaqien Muhammad Muttaqin Mumun Munayah Nailah Tresnawati Nisa Sholehah Pangsuma Novi Yanthi Rifa Nur Afifah Rina Srimulya Rina Susilawati Rizka Kurniawan Rizka Nurwati Yanuar Setiyani Setiyani siti sa'adah Siti Sriyati Sri Hartati Sri Hartati suhada, idad Sukardi, Rendi Restiana Sumiyati Sa’adah Tin Rustini Tri Wahyu Agustina Tri Wahyu Agustina Winny Liliawati Yeni Yuniarti, Yeni Yuliawati, Astri