Ethno STEM Analysis on Manufacturing Traditional Food "Horog-Horog"

Dody Rahayu Prasetyo, Lia Duwi Aryani, Fatimatuz Zahra, Sherly Helma Nabila, Abdul Johan Sofii, Fatmaziza Berliane Ahdan

Abstract


The absence of research that examines traditional "horog-horog" foods based on Science, Technology, Engineering, and Mathematics (STEM), is an interesting discussion to study. The purpose of this study is to analyze STEM in the process of making "horog-horog". In addition, the process is connected basic competencies in learning. A qualitative approach was used in this study through Ethno STEM analysis. Observations, in-depth interviews, and documentation of the horog-horog manufacturing process were used to collect data. The data that has been obtained are analyzed and categorized into STEM and appropriate basic competencies. The results of this study show that there are 1) in the process of making horog-horog there are aspects of science (separation of substances, density, capillarity, simple machine, heat, plant classification, and substance content), technology (tools in the manufacturing process), engineering (screening, drying, scraping, steaming, and printing), and mathematics (predicting the dosage of materials, making process, and profit from sales results) and 2) local knowledge/skills are in accordance with basic competencies in high school. With these findings, the process of making horog-horog can be used as a learning resource. In addition, this method also includes efforts to preserve the heritage of ancestors.


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DOI: http://dx.doi.org/10.21043/thabiea.v5i2.16599

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