<![CDATA[Exploring local knowledge through an ethnochemical approach is one strategy in integrating local wisdom into contextual science learning. This study aims to explore the ethnochemistry of Dangke making as a science learning resource based on local wisdom. This study uses a qualitative approach with an ethnographic design. The research participants were traditional Dangke makers selected purposively. The research instruments included observation guidelines, interview guidelines, and documentation sheets. Data were collected through observation, in-depth interviews, and documentation, then analyzed using thematic analysis through the stages of data reduction, data presentation, drawing conclusions, and mapping the relationship between local knowledge and science concepts. The results show that the Dangke making process contains various ethnochemical concepts, including heating milk, the activity of the papain enzyme from papaya sap, protein coagulation, mixture separation, and product molding. In addition, various local terms were found that reflect the empirical knowledge of the community in each stage of Dangke making. These concepts are relevant to science materials, especially on the topics of substances and their changes, mixtures and their separation, proteins and enzymes, heat, and simple biotechnology. The results of the study indicate that the creation of Dangke has the potential to be used as a science learning resource based on local wisdom that is able to connect scientific concepts with community cultural practices, thereby supporting learning that is more contextual, meaningful, and oriented towards preserving local knowledge.]]>
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