KAJIAN ETNOSAINS PADA PROSES PENGOLAHAN KOPI TRADISIONAL MASYARAKAT LAMPUNG SEBAGAI SUMBER BELAJAR BIOLOGI PADA MATERI BIOTEKNOLOGI

Alya Azzahra (Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Lampung)
Ayu Trisna Lestari (Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Lampung)
Dinda Sabila (Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Lampung)
Nur Asiyah (Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Lampung)
Niluh Putu Sekar Ayu (Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Lampung)
Ni Komang Ayu Andita (Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Lampung)
I Komang Angga Darma Yoga (Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Lampung)
Berti Yolida (Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Lampung)
Rini Rita T Marpaung (Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Lampung)

Didaktik : Jurnal Ilmiah PGSD STKIP Subang
Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Release

Biotechnology education in schools still tends to be theoretical, so students often have difficulty connecting the concepts they learn to everyday life. One potential source of contextual learning that can be utilized is the traditional coffee processing practices of the Lampung community, which embody values of ethnoscience and local wisdom. This study aims to examine the traditional coffee processing practices of the Lampung community, identify the biotechnology concepts embedded within them, and analysis their potential as a biology learning resource. The research employs a qualitative approach with a descriptive ethnographic design through observation, in-depth interviews, and documentation. The results indicate that the coffee processing methods namely the wet process, dry process, and honey process—involve microbial activity during fermentation, representing an application of conventional biotechnology. Furthermore, these practices reflect the local community’s knowledge in managing the post-harvest coffee processing in a sustainable manner. Thus, the traditional coffee processing of the Lampung community has the potential to serve as a contextual, ethnoscience-based biology learning resource capable of enhancing students’ understanding of biotechnology concepts.