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All Journal Journal of Tropical Chemistry Research and Education
Tohe, Humairah Ansar
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Chemistry Education

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Ethnoscience Study of Reed Plants (Imperata Cylindrica (L.)) in the Ume Kbubu of the Timor Tribe Baifeto, Ekri Pranata Ferdinand; Sriyati, Siti; Liliawati, Winny; Tohe, Humairah Ansar
Journal of Tropical Chemistry Research and Education Vol. 6 No. 2 (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.2024.62-01

Abstract

The alang-alang plant is believed to be a good thermal insulation, but unfortunately, it is starting to be abandoned. The purpose of this study was to investigate the use of reed plants (Imperata cylindrica (L.)) as a basic material in the manufacture of ume kbubu of the Timorese tribe. This research was conducted in the South Middle Timor District, East Nusa Tenggara Province. The method used in this research is the triangulation method, which analyzes primary data in the form of observation data, interview data, and literature studies. The results showed that alang-alang (Imperata cylindrica (L.)) is used by Timorese people as an ume kbubu roof due to several factors such as its abundant availability, cheap, strong, durable, and cheap. Through scientific studies, it can be explained that alang-alang (Imperata cylindrica (L.)) has a strong structure, contains high lignin and cellulose, is hydrophobic, and has anti-microbial and antioxidant properties that can help protect plants from pests and diseases. In addition, the influence of the shape of the roof construction using alang-alang which has a hollow structure makes the ume kbubu roof a good thermal insulator. The study of community science and scientific science on using reeds (Imperata cylindrica (L.)) as a basic material for making ume kbubu of the Timorese tribe can be integrated into science learning in schools and universities.
Ethnoscience Studies in Traditional Food of North Maluku "Papeda" and Its Implementation of Chemical Concepts in Science Learning Tohe, Humairah Ansar; Sriyati, Siti; Liliawati, Winny; Tohe, Ansar
Journal of Tropical Chemistry Research and Education Vol. 6 No. 2 (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.2024.62-02

Abstract

Ethnoscience is a science learning approach that implements local wisdom (regional culture) using certain cultural products. Local wisdom can be in food and drink, traditional ceremonies, dances, games, and traditional languages. One of the traditional food-based local wisdom is Papeda. Papeda is a traditional food made from sago flour. The purpose of this research is to reconstruct the original science of the community into scientific science and to review the concept of chemistry in science learning in the process of making papeda. The research method used is descriptive qualitative research through interviews and literature studies. The results of this study indicate that the reconstruction of indigenous knowledge into scientific science from the local wisdom of traditional food typical of North Maluku, namely Papeda, can be used as a learning resource for students because it has relevance to various chemical concepts in science learning. Chemical concepts contained in the process of making papeda are substances and their changes, colloids, physical and chemical changes, thermochemistry, macromolecules (especially carbohydrates), and food and nutrients with their relationship to the digestive system.
Co-Authors Baifeto, Ekri Pranata Ferdinand Siti Sriyati Tohe, Ansar Winny Liliawati