The Scientification of Bagiak: a study of Indonesian?s Traditional Food from Banyuwangi, East Jawa

Abstract

Local wisdom possessed by a community can be reconstructed into scientific knowledge that can be used as a source of science learning in schools. This study aims to document and scientifically analyze the ethnoscience of Bagiak, a traditional food native to Banyuwangi, East Java.  The research method is descriptive qualitative with an ethnoscience perspective, using data collection methods such as observation, interviews, and documentation in the Bagiak production industry (UMK) across several sub-districts in Banyuwangi.The number of key informants in this study were 3 Bagiak business actors, 2 science teachers and 5 students. The research data obtained were then analyzed in several stages, namely data reduction, data display, and conclusion drawing/verification. The results showed that ethnoscience is found in the process of making Bagiak which includes the selection of raw materials, preparation of ingredients, mixing ingredients, molding, roasting and cooling. These findings can be integrated in science learning, especially the concept of additives and addictive substances in science subjects in class VIII.