Integrating Physics Concepts through Ethnoscience: The Case of Dodol Garut Production
Keywords:
dodol garut, Local wisdom, Ethnoscience, ethnophysics, Physics conceptsAbstract
This study aims to identify the physics concepts involved in the process of making Dodol Garut as a form of local wisdom and to analyze its ingredients from a scientific perspective. The research employs a qualitative approach using direct observation, interviews with a resource person, and literature review. The results indicate that the process of making Dodol Garut incorporates various physics concepts, including temperature and heat, viscosity, Newton’s laws, phase changes, evaporation, conduction, convection, the second law of thermodynamics, and pressure. Moreover, the main ingredients such as glutinous rice flour, palm sugar, and coconut milk are known to provide health benefits supported by scientific studies. In conclusion, the ethnoscience approach in physics education not only enriches students’ understanding of physics concepts but also helps preserve local culture as a meaningful and contextual learning resource.
References
[1] J. Jufrida, F. R. Basuki, A. Xena, dan P. Hasminingsih, “Pengembangan buku IPA berbasis kearifal lokal Jambi pada materi tekanan serta getaran dan gelombang,” Indones. J. Sci. Math. Educ., vol. 2, no. 3, hal. 287–297, 2019.
[2] H. F. Lipikuni dan E. Mariana Sill, “Identifikasi Etnosains Pada Kerajinan Anyaman Okomama Dengan Pewarna Alami Tanaman Nila Di Desa Noesiu,” J. Educ., vol. 6, no. 4, hal. 19547–19556, 2024, doi: 10.31004/joe.v6i4.5759.
[3] R. Warliani, A. I. Irvani, dan A. Khoiril, “Analisis Modul Ajar Fisika berbasis Kearifan Lokal pada Platform Merdeka Mengajar,” J. Ilmu Fis. dan Pembelajarannya, vol. 7, no. 2, hal. 7–13, 2023, doi: 10.19109/jifp.v7i2.19297.
[4] M. F. Raihan, “Dodol Garut, Sejarah dan Asal Usul Buah Tangan Khas Garut,” Detik Jabar.
[5] L. Novitasari, P. A. Agustina, R. Sukesti, M. F. Nazri, dan J. Handhika, “Fisika, etnosains, dan kearifan lokal dalam pembelajaran sains,” in Prosiding SNPF (Seminar Nasional Pendidikan Fisika), 2017, hal. 81–88.
[6] E. M. Silla, M. Dopong, P. J. Teuf, dan H. F. Lipikuni, “Kajian etnosains pada makanan khas usaku (tepung jagung) sebagai media belajar fisika,” J. Literasi Pendidik. Fis., vol. 4, no. 1, hal. 30–39, 2023.
[7] Y. Wahyu, “Pembelajaran berbasis etnosains di sekolah dasar,” JIPD (Jurnal Inov. Pendidik. Dasar), vol. 1, no. 2, hal. 140–147, 2017.
[8] A. F. Nasution, “Metode penelitian kualitatif,” 2023.
[9] R. R. Amarulloh dan A. I. Irvani, Metode Penelitian Kuantitatif dalam Pendidikan: Sebuah Panduan Praktis. PT. Sigufi Artha Nusantara, 2025.
[10] Intan Zahrani Mufidah, Eli Trisnowati, Keisya Meifiyanti Salsabila, Choirul Muniroh, Fitri Dea Mawa Risqi, dan Rizki Kurniawan, “Analisis Hukum Termodinamika pada Pembuatan Batu Bata di Magelang, Jawa Tengah,” J. Pendidik. Mipa, vol. 13, no. 3, hal. 784–789, 2023, doi: 10.37630/jpm.v13i3.1053.
[11] T. Onorati, P. Díaz, dan B. Carrion, “From social networks to emergency operation centers: A semantic visualization approach,” Futur. Gener. Comput. Syst., vol. 95, hal. 829–840, 2019.
[12] R. R. Tanuwijaya, A. Kristiyanto, dan M. Doewes, “Pengaruh pemberian air gula merah terhadap kebugaran jasmani,” J. Gizi, vol. 6, no. 2, 2017.
[13] A. Salsabila et al., “Nilai Manfaat Ekonomi Tanaman Kelapa (Cocos nucifera L.) di Pasar Tradisional Kemiri Muka di Kota Depok, Jawa Barat Value of The Economic Benefits of Coconut (Cocos nucifera L.) in The Traditional Market of Kemiri Muka in The City of Depok, West Java,” Pros. Semin. Nas. Biol., vol. 2, no. 1, hal. 242–251, 2022.
[14] N. Hairiyah, N. Nuryati, dan F. Nordiyah, “FORMULASI PEMBUATAN BODYSCRUB BERBAHAN DASAR BERAS KETAN PUTIH (Oryza sativa var glutinous) DAN MADU,” J. Teknol. Pertan. Andalas, vol. 26, no. 1, hal. 53, 2022, doi: 10.25077/jtpa.26.1.53-60.2022.
[15] A. Salo, E. Diana, W. S. N. Azizah, dan I. P. Viratama, “Suhu Dan Kalor,” Sindoro Cendikia Pendidik., vol. 2, no. 1, hal. 61–70, 2023.
[16] A. Suri, B. Syefrinando, dan F. R. Basuki, “Analisis Etnosains Proses Pembuatan Tempoyak Durian Dan Gula Aren Sebagai Sumber Belajar Sains,” Phys. Sci. Educ. J., vol. 3, hal. 142–153, 2023, doi: 10.30631/psej.v3i3.2182.
[17] N. A. Safitri, A. I. Natalisanto, dan R. Munir, “Penerapan Hukum Newton dalam Menghitung Sudut Efektif pada Gerakan Bench Press,” Progress. Phys. J., vol. 4, no. 1, hal. 216, 2023, doi: 10.30872/ppj.v4i1.1016.
[18] R. R. Wandini, C. Bariya, H. A. Lubis, N. M. Nur, dan S. Mardhatillah, “Metode Eksperimen pada Proses Pembelajaran Perubahan Wujud Benda pada Sekolah Dasar,” J. Pendidik. dan Konseling, vol. 4, no. 3, hal. 1349–1358, 2022.
[19] E. Trisnowati, D. R. Putri, S. S. A. Qurrota, F. K. Nikmah, dan D. Mulyaningrum, “Analisis Konsep Termodinamika pada Produksi Kerupuk Sebagai Bentuk Kearifan Lokal di Magelang Jawa Tengah,” J. Pendidik. Mipa, vol. 13, no. 1, hal. 268–273, 2023.
[20] W. Sari, “Pengembangan Media Pembelajaran Uno Physics Card Berbasis Mind Mapping Pada Pembelajaran Fisika Siswa SMP,” Univ. Islam Negeri Raden Intan Lampung, 2020.
[21] L. E. Laos dan M. O. F. I. Tefu, “Identifikasi konsep fisika pada kearifan lokal pengolahan sagu (putak) Kabupaten Timor Tengah Selatan,” J. Fis. Fis. Sains Dan Apl., vol. 4, no. 2, hal. 77–84, 2019.
[22] D. Fitria, A. Asrizal, dan L. Lufri, “Enhancing 21st-Century Skills through Blended Problem-Based Learning with Ethnoscience Integration: A Mixed-Methods Study in Indonesian Junior High Schools,” Int. J. Learn. Teach. Educ. Res., vol. 24, no. 1, hal. 464–480, 2025.
[23] R. Jannah, F. Festiyed, Y. Yerimadesi, L. Lufri, dan S. Putra, “Ethnoscience in learning science: A systematic literature review,” Sci. Educ. J. Pendidik. Sains, vol. 11, no. 2, hal. 175–184, 2022.
[24] L. D. Puspareni dan S. Wardhani, “Are Glycaemic Response, Glycaemic Index, and Glycaemic Load of Traditional Palm Sugar (Arenga pinnata) Different from Cane Sugar?: An Oral Glucose Tolerance Test.,” Amerta Nutr., vol. 6, no. 2, 2022.
[25] S. Shanthamma, S. Priyanka, S. Priyanga, J. A. Moses, dan C. Anandharamakrishnan, “Production of low glycemic index chocolates with natural sugar substitutes.,” 2023.
[26] D. Harefa, “Strengthening Mathematics and Natural Sciences Education based on The Local Wisdom of South Nias: Integration of Traditional Concepts in Modern Education,” HAGA J. Pengabdi. Kpd. Masy., vol. 3, no. 2, hal. 63–79, 2024.
[27] N. Suprapto, B. K. Prahani, dan T. H. Cheng, “Indonesian curriculum reform in policy and local wisdom: Perspectives from science education,” J. Pendidik. IPA Indones., vol. 10, no. 1, hal. 69–80, 2021.
[28] Y. Irhasyuarna et al., “Integrated science teaching materials with local wisdom insights to improve students’ critical thinking ability,” BIO-INOVED J. Biol. Pendidik., vol. 4, no. 3, hal. 328–334, 2022.
[29] A. Ramdani, A. W. Jufri, G. Gunawan, M. Fahrurrozi, dan M. Yustiqvar, “Analysis of students’ critical thinking skills in terms of gender using science teaching materials based on the 5E learning cycle integrated with local wisdom,” J. Pendidik. IPA Indones., vol. 10, no. 2, hal. 187–199, 2021.
[30] H. Hikmawati, I. W. Suastra, dan N. M. Pujani, “Ethnoscience-based science learning model to develop critical thinking ability and local cultural concern for junior high school students in Lombok,” J. Penelit. Pendidik. IPA, vol. 7, no. 1, hal. 60–66, 2021.
