<![CDATA[This research is motivated by the low scientific literacy skills of elementary school students on the topic of changes in the state of matter, which is still taught abstractly and not connected to students' real-life experiences. This study aims to analyze the effect of implementing an ethnoscience approach based on traditional food processing on improving the scientific literacy of fourth-grade elementary school students on the topic of changes in the state of matter. The study used a quasi-experimental method with a nonequivalent control group design. The subjects consisted of fourth-grade students of SDN 3 Nagrikaler, divided into an experimental class and a control class. Data collection was conducted through a scientific literacy test in the form of a pre-test and post-test. The results showed that the implementation of an ethnoscience approach based on traditional food processing had a positive effect on improving students' scientific literacy. Students in the experimental class showed a more significant increase in scientific literacy skills than those in the control class. Ethnoscience-based learning can help students understand the concept of changes in the state of matter in a more concrete, contextual, and meaningful way by connecting science concepts with local culture. Thus, the ethnoscience approach can be an innovative learning alternative to improve the scientific literacy of elementary school students.]]>
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