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Suci Rafifah
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LOCAL WISDOM OF A TYPICAL DRINK FROM MINANGKABAU; KAWA DAUN Suci Rafifah
SEMESTA: Journal of Science Education and Teaching Vol 5 No 2 (2022): Journal Of Science Education
Publisher : Pendidikan IPA, FMIPA, UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/semesta.v5i2.84

Abstract

Kawa Daun drink is a beverage made from dried coffee leaves and is a typical drink of West Sumatra. A survey of the process of making kawa leaf drink has been carried out by visiting the places where the manufacture of kawa leaves is spread in three regencies in West Sumatra, namely Tanah Datar District, Agam District, and Lima Puluh Kota District. This study aims to obtain information on the process of making existing and developed Kaawa Daun drinks in West Sumatra. Data were obtained by interviewing techniques, direct observation, and assisted with a list of questions. From the results of observations on the process of making existing Kaawa leaves and developing in West Sumatra it is known that there are three processes of making kahwa drinks or extraction processes namely 1) cooking (water and coffee leaves are cooked simultaneously until boiling) 2) brewing (brewed coffee leaves with hot water 80-90oC), and 3) dissolution (water is boiled until then the coffee leaves are inserted and allowed to boil for 3-5 minutes).
ANALYSIS OF LOCAL WISDOM IN THE FIELD OF BIOTECHNOLOGY IN MAKING CASSAVA TAPAI (TAPAI SINGKONG) IN PETAK TALAO MUNDAM, NAGARI KATAPIANG Suci Rafifah
SEMESTA: Journal of Science Education and Teaching Vol 5 No 2 (2022): Journal Of Science Education
Publisher : Pendidikan IPA, FMIPA, UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/semesta.v5i2.83

Abstract

In order to examine local knowledge from the fermentation process used to make tapai cassava, this observation will link it to ethnoscience. This observation was made in the areas of Padang Pariaman, Petak Talao Mundam, Nagari Katapiang, and Jl. Minang Kabau International Airport. With the sources Mr. Sisul and Mrs. Maryam. In making cassava tapai it has several stages, starting from selecting good cassava, peeling the cassava skin, cutting, washing, boiling, cooling, giving yeast, the fermentation process to become a cassava tapai. The fermentation process in making cassava tapai gives changes in color, aroma typical tapai, soft texture, and sour taste. Tapai cassava has many benefits such as; to expedite the menstrual process, get rid of acne, medicine for wounds for diabetics, warm the body, remove black spots, and etc.
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