<![CDATA[This ethnoscience research aims to reconstruct the traditional knowledge of the Salatiga community (Sendang, Bringin, & KPTT) in the cultivation and processing of green grass jelly leaves (Cyclea barbata Miers) into scientific concepts, and integrate them as learning resources for Class VIII Junior High School Science on Plant Structure and Function. The research method uses a qualitative descriptive approach with an ethnographic method through participatory observation and in-depth interviews. The research results show that grass jelly leaves grow optimally on the slopes of Merbabu-Telomoyo, are cultivated vegetatively, and are protected using refugia. Scientifically, the wisdom of picking old leaves and squeezing manually has been proven to maintain the integrity of the supporting tissue (colenchyma-sclerenchyma) of the leaf veins so that the gel texture is smooth. Gelation occurs due to the abundance of complex polysaccharides (pectin) and the activity of the PME enzyme in old grass jelly leaves, while papaya leaves do not thicken due to the dominance of the protease enzyme (papain). This reconstruction is integrated into a PjBL-based Teaching Module and LKPD to support contextual ethnopedagogy.]]>
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