Exploring Mathematical Concepts in Traditional Javanese Cakes - Mayang Nabila; Rusydi Ananda (Department of Mathematics Education Program IPI Garut, 2025)
Penelitian ini bertujuan mengeksplorasi konsep-konsep matematika yang terkandung dalam proses pembuatan dan karakteristik kue tradisional suku Jawa. Metode penelitian menggunakan pendekatan kualitatif deskriptif dengan teknik observasi, wawancara mendalam kepada pembuat kue tradisional, dan analisis dokumentasi. Sampel penelitian meliputi sepuluh jenis kue tradisional Jawa yaitu klepon, cenil, wajik, onde- onde, getuk, lupis, kue lapis, putu Bambu, nagasari, dan serabi. Hasil penelitian menunjukkan bahwa terdapat berbagai konsep matematika yang terintegrasi dalam kue tradisional Jawa meliputi geometri (bentuk lingkaran, bola, prisma segitiga, balok, belah ketupat, tabung, persegi panjang, silinder kecil), konsep pecahan dan rasio dalam komposisi bahan, pola simetri pada hiasan kue, konsep volume dan kapasitas dalam takaran, transformasi geometri pada teknik pembentukan, serta konsep bilangan dan operasi hitung dalam resep. Temuan ini mengindikasikan bahwa kue tradisional Jawa dapat dijadikan media pembelajaran matematika kontekstual yang bermakna. Matematika seringkali dipersepsikan sebagai mata pelajaran abstrak dan sulit dipahami oleh peserta didik. Pengintegrasian konteks budaya lokal, khususnya kue tradisional, dapat menjembatani kesenjangan antara konsep abstrak dengan pengalaman nyata siswa. Penelitian ini memberikan kontribusi terhadap pengembangan etnomatematika dan pembelajaran matematika berbasis budaya lokal, sekaligus upaya pelestarian warisan kuliner tradisional. This study aims to explore the mathematical concepts contained in the process of making and the characteristics of traditional Javanese cakes. The research method uses a descriptive qualitative approach with observation techniques, in-depth interviews with traditional cake makers, and documentation analysis. The research sample includes ten types of traditional Javanese cakes, namely klepon, cenil, wajik, onde-onde, getuk, lupis, kue lapis, putu Bambu, nagasari, and serabi. The results show that there are various mathematical concepts integrated in traditional Javanese cakes including geometry (circle, sphere, triangular prism, cuboid, rhombus, tube, rectangle, small cylinder), the concept of fractions and ratios in ingredient composition, symmetry patterns in cake decorations, the concept of volume and capacity in measurements, geometric transformations in forming techniques, and the concept of numbers and arithmetic operations in recipes. These findings indicate that traditional Javanese cakes can be used as a meaningful contextual mathematics learning medium. Mathematics is often perceived as an abstract subject and difficult for students to understand. Integrating local cultural contexts, especially traditional cakes, can bridge the gap between abstract concepts and students' real experiences. This research contributes to the development of ethnomathematics and local culture-based mathematics learning, as well as efforts to preserve traditional culinary heritage.