<![CDATA[This study aims to explore the ethnoscientific aspects embedded in the traditional production of bakpia in Yogyakarta and examine their potential integration into junior high school science instruction. The study employed a qualitative exploratory design informed by an ethnoscience perspective. Data were collected through field observations and semi-structured interviews with two key informants at a single bakpia production site in Kampung Pathuk, Yogyakarta, selected through purposive sampling. The data were analyzed using qualitative data analysis procedures, including data reduction, data display, and conclusion drawing. The findings reveal that the bakpia production process encompasses various scientific concepts related to physical, chemical, and biological phenomena. These concepts include heat transfer during baking, gluten formation during dough kneading, chemical reactions such as the Maillard reaction, and environmental issues associated with organic waste management. Furthermore, the analysis indicates that these ethnoscientific elements can be systematically mapped onto several topics in the junior high school science curriculum, including matter and its changes, temperature and heat, force and motion, ecology, and chemical reactions. Integrating bakpia production as a contextual learning resource provides opportunities to promote culturally relevant and meaningful science learning. This approach may enhance students’ conceptual understanding while simultaneously fostering appreciation for local cultural heritage.]]>
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