Ethnoscientific Study of Making Tuak (Massari) in Labissa Bone as a Biological Material Supplement
Abstract
Background: Tuak is a traditional drink found in Labissa Village, Ajangale District, Bone Regency. The process of taking tuak is called massari, the local wisdom of Labissa Village. The current independent Curriculum has the main characteristics of project-based learning: developing soft skills and student character, including integrating local wisdom in learning. This shows the need to explore local wisdom to be integrated into learning resources. Methods: This research aims to examine and analyze the process of making tuak, which will be incorporated as a biological supplement and is a type of ethnoscience research. The data source for this research used a purposive sampling technique. The data collection techniques used were observation, interviews, and literature study. Using two types of data: primary data and secondary data. Miles and Huberman's analysis techniques include data reduction, presentation, and conclusion drawing. The data validity test used is triangulation. Results: The research shows that making tuak (massari) can be integrated into biological materials. Conclusions: Making tuak (massari) in Labissa Village can supplement biological material, biodiversity, and biotechnology.
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References
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Dayana, I. (2022). Alternatif Tuak Biogas. Ability: Journal of Education and Social Analysis, 48–60.
Falaach, M. F., Ningtyias, F. W., & Sulistyani, S. (2022). Pengaruh Pemberian Nira Siwalan (Borassus flabillifer L) terhadap Kebugaran Atlet Sepak Bola. Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya, 6(1), 25–34. https://doi.org/10.21580/ns.2022.6.1.8060
Festiyed, F., Elvianasti, M., Diliarosta, S., & Anggana, P. (2022). Pemahaman Guru Biologi SMA di Sekolah Penggerak DKI Jakarta terhadap Pendekatan Etnosains pada Kurikulum Merdeka. Jurnal Pendidikan dan Kebudayaan, 7(2), 152 - 163. https://doi.org/10.24832/jpnk.v7i2.2993
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Fransiska, Deglas, W., & Supiana, A. M. (2024). Pembuatan Minuman Tradisional Tuak Beras Ketan dengan Variasi Penambahan Jahe Merah (Zingiber officinale var. Rubrum). BIOFOODTECH: Journal of Bioenergy and Food Technology, 2(02), 75–84. https://doi.org/10.55180/biofoodtech.v2i02.971
Hawa, L. C., & Makhfudhi, M. Y. (2019). Studi Proses Termal dalam Pengolahan Nira Siwalan Menjadi Minuman Sinom Legen di PT.Petrokimia Gresik Jawa Timur. Journal of Tropical Agricultural Engineering and Biosystems, 7(1), https://doi.org/10.21776/ub.jkptb.2019.007.01.3
Hidayati, N. A., Waluyo, H. J., Winarni, R., & Suyitno, S. (2020). Exploring the Implementation of Local Wisdom-Based Character Education among Indonesian Higher Education Students. International Journal of Instruction, 13(2), 179–198. https://doi.org/10.29333/iji.2020.13213a
Ilhami, A., Syahvira, R., Maisarah, U., & Diniya, D. (2020). Kajian Etnosains Tradisi Maauwo di Danau Bakuok Sebagai Sumber Pembelajaran Biologi. Bioeduca : Journal of Biology Education, 2(2), https://doi.org/10.21580/bioeduca.v2i2.6326
Irnaningtyas & Sylva Sagita. (2023). IPA Biologi: Untuk SMA/MA Kelas X. Jakarta
Ismawati, I., & Yuniastri, R. (2019). Penggunaan Jenis Laro terhadap Perbedaan Organoleptik dan pH Nira Siwalan. Journal of Food Technology and Agroindustry, 1(1). https://doi.org/10.24929/jfta.v1i1.685
Mardiyah, S. (2018). Pengaruh Lama Pemanasan Terhadap Kadar Alkohol Pada Nira Siwalan (Borassus flabellifer). The Journal of Muhammadiyah Medical Laboratory Technologist, 1(1), https://doi.org/10.30651/jmlt.v1i1.977
Najib, K. (2018). Kajian Etnosains Proses Pembuatan Genteng sebagai Bahan Ajar Tambahan Pelajaran IPA Terpadu. Jurnal Penelitian Pembelajaran Fisika, 9(2). https://doi.org/10.26877/jp2f.v9i2.3107
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Oktavianty, V., Hairida, H., Muharini, R., Masriani, M., & Lestari, I. (2022). Pengembangan Suplemen Bahan Ajar Berbasis Kearifan Lokal pada Materi Bioteknologi Konvensional. EDUKATIF : Jurnal Ilmu Pendidikan, 4(5). https://doi.org/10.31004/edukatif.v4i5.3285
Pendidikan, Kebudayaan, Riset, dan Teknologi. (2022). Perubahan atas Keputusan Menteri Pendidikan, Kebudayaan, Riset, dan Teknologi Nomor 56/M/2022 tentang Pedoman Penerapan Kurikulum Dalam Rangka Pemulihan Pembelajaran | JDIH Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi. (2024). Accessed: https://jdih.kemdikbud.go.id/detail_peraturan?main=3156
Sari, F. P., Maryati, M., & Wilujeng, I. (2023). Ethnoscience Studies Analysis and Their Integration in Science Learning: Literature Review. Jurnal Penelitian Pendidikan IPA, 9(3), 1135–1142. https://doi.org/10.29303/jppipa.v9i3.2044
Setiawan, M., Wiratama, I., & Sulaeman, A. (2022). Peranan Karbohidrat dalam Perspektif Al-Qur’an. Educatoria : Jurnal Ilmiah Ilmu Pendidikan, 2(4), 257–266. https://doi.org/10.36312/ejiip.v2i4.131
Sulistyowati, A., & Roshayanti, F. (2022). Profil Kemandirian dan Kreativitas Siswa SMA Sedes Sapientiae Semarang pada Pembelajaran Konsep Bioteknologi. Jurnal Kualita Pendidikan, 3(1), 10-15. https://doi.org/10.51651/jkp.v3i1.134
Utari, R., Andayani, Y., Savalas, L. R. T., & Anwar, Y. A. S. (2021). Validity of Ethnoscience Based Chemistry Learning Media Emphasizing Character Values and Conservation Behavior. Jurnal Penelitian Pendidikan IPA, 7(1), 45–48. https://doi.org/10.29303/jppipa.v7i1.469
Widinugroho, D. A., & Asri, M. T. (2022). Pengaruh Bakteri Fermentasi Nira Siwalan (Borassus flabellifer) terhadap Coliform dan Escherichia coli pada Selada (Lactuca sativa). LenteraBio : Berkala Ilmiah Biologi, 11(1), 174–182. https://doi.org/10.26740/lenterabio.v11n1.p174-182
Winarto, W., Sarwi, S., Cahyono, E., & Sumarni, W. (2022). Developing a Problem-Solving Essay Test Instrument (PSETI)in the Instruction of Basic Science Concepts in Ethnoscience Context. Journal of Turkish Science Education, 1. https://doi.org/10.36681/tused.2022.108
Authors
Putri, N. F., Aminah, S., Rijal, S., Yani, A., & Arafah, M. (2025). Ethnoscientific Study of Making Tuak (Massari) in Labissa Bone as a Biological Material Supplement. BIOEDUSCIENCE, 9(1), 65–72. https://doi.org/10.22236/jbes/14987
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