Etnomatematika: Makanan Tradisional Bugis Sebagai Sumber Belajar Matematika

Pathuddin, Hikmawati; Raehana, Sitti

doi:10.24252/mapan.2019v7n2a10

Cited by 27 publications

(28 citation statements)

References 4 publications

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“…The herbarium developed is a contextual learning media because it integrates local wisdom around the learners, namely traditional food (Lodeh Kikil). Traditional food is not only a means of fulfilling community nutrition but also contains pedagogical values that can be implemented in learning activities (Tyas, 2017;Pathuddin & Raehana, 2019). Contextual learning media or learning activities will provide more meaning to learners so that they can increase learning motivation and understanding of concepts (Ramdani, 2018).…”

Section: Discussionmentioning

confidence: 99%

The feasibility of herbarium based local wisdom on plant structure and development subject

Ami

Yuliana

2021

BIO

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The development of herbarium based on local wisdom as a learning media for the subject of plant structure and development, especially traditional food, is still very rare. This is very unfortunate because local wisdom contains pedagogical values that play an important role in improving the quality of learning. This study aims to determine the feasibility of the herbarium developed according to the validation results of the instructional media expert and herbarium expert. The development model used is ADDIE and the stages carried out in this research are up to the development stage. The results showed that the herbarium based on local wisdom developed was suitable as a learning media for the subject of plant structure and development, with an average score of the validation results of the two validators was 81,25. Both validators suggest using plant specimens that display complete organs, consisting of roots, stems, leaves, flowers, fruits, and seeds in making herbariums.Keywords: Local wisdom, herbarium, learning media

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Section: Discussionmentioning

confidence: 99%

The feasibility of herbarium based local wisdom on plant structure and development subject

Ami

Yuliana

2021

BIO

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“…Procedurally, this research implemented the ethnographic cycle initiated by Spradley (2006) as cited in Abdullah (2017). The stages included selection of research scope, determining informants, making notes through interviews and documentation, conducting domain analysis, taxonomic analysis and writing ethnographic (Abdullah, 2017;Pathuddin & Raehana, 2019).…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, this research seeks to explore mathematical concepts at the university level by including elements of traditional foods as a part of local culture. Various types of traditional foods are assumed similar to solid of revolution characters, such as cylinders, cones, wheels, and spheres (Huda, 2018;Pathuddin & Raehana, 2019). The diversity of shapes of traditional food allows them can be represented in various types of polynomials.…”

Section: Introductionmentioning

confidence: 99%

Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods

Busrah

Pathuddin²

2021

J. Res. Adv. Math. Educ

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Ethnomathematics can empirically improve the cognitive abilities of students in elementary and secondary schools. However, in undergraduate study, there are still limited studies on integrating ethnomathematics in learning resources. This study aims to apply interpolation in modelling polynomial functions and integral volume on the shape of Buginese and Makassarese traditional foods. Furthermore, it can be used by students as relevant learning resources regarding interpolation and the concept of volume of solid of revolution (VOSR). This is a qualitative study using an ethnographic approach. The data were collected through observations to obtain general information, interviews with informants to find out food-making techniques, and documentation to obtain physical models of each type of food. Data Analysis Techniques consist of the domain analysis to obtain an overview of Buginese and Makassarese traditional foods and the taxonomic analysis to categorize mathematical concepts obtained from the modeling and simulation. The result of this research reveals that lammang is suitable with the slabs. It can be represented as constant functions that revolved around the x-axis or the y-axis. While paso, bolu cukke, and cantik manis as well as barongko batara, Putu, and cucuru can be outlined in linear functions rotating about the x-axis, y-axis, or others fixed-line. They meet the criteria of the disks method. However, they are described in the function of polynomials of n-degree. The use of washers can be described in the model of blundered and sarang semut with a hole in the middle caused by the intersection of two curves rotated about the x-axis or the y-axis. For shells, the model can be applied to determine the cover volume of the cover of pisang ijo flour and onde-onde. Thus, all types of traditional foods in this study can be appropriate objects for a learning resource in modelling the VOSR.

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“…Penelitian tentang jajan pasar di Yogyakarta menunjukkan adanya konsep segi empat, lingkaran, trapesium, elips, bola, tabung, balok, kerucut, serta pemodelan persamaan linear dua dan tiga variabel (Huda, 2018). Penelitian tentang makanan tradisional Bugis menunjukkan adanya konsep geometri khususnya bangun datar dan bangun ruang (Pathuddin & Raehana, 2019) . Adapun penelitian yang dilakukan terhadap makanan tradisional Cilacap menunjukkan adanya konsep persegi, persegipanjang, segitiga, jajargenjang, trapesium, serta segi enam (Choeriyah, et al, 2020).…”

Section: Gambar 1 Ketupatunclassified

Ketupat Desa Alasmalang Banyuwangi: Menggali Matematika Dalam Budaya

Hotima

Hariastuti

2021

jumadika

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Ketupat merupakan salah satu makanan tradisional yang dikenal oleh masyarakat Indonesia. Desa Alasmalang Kecamatan Singojuruh Kabupaten Banyuwangi merupakan salah satu daerah yang masih aktif melestarikan budaya Kupatan, yaitu perayaan hari ketujuh setelah hari raya Idul Fitri. Sayangnya, tradisi yang sarat dengan pembelajaran ini masih sekedar tradisi tanpa eksplorasi konsep-konsep pembelajaran di dalamnya. Untuk itu dilakukan eksplorasi etnomatematika dalam ketupat, khususnya ketupat bawang dan ketupat Jawa, yang biasa dibuat di Desa Alasmalang. Penelitian dilakukan dengan prinsip kualitatif berbasis etnografi dengan 3 orang informan yaitu Ibu-ibu di Desa Alasmalang. Pengumpulan data dilakukan dengan cara observasi dan wawancara. Analisis data ditentukan berdasarkan analisis domain dan analisis taksonomi untuk menemukan tema budaya. Hasil penelitian menunjukkan bahwa dalam ketupat bawang dan ketupat Jawa termuat konsep hubungan antar garis, sudut, geometri dua dimensi, geometri tiga dimensi, pengubinan, volume bangun ruang dalam satuan tidak baku, serta pecahan

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Etnomatematika: Makanan Tradisional Bugis Sebagai Sumber Belajar Matematika

Cited by 27 publications

References 4 publications

The feasibility of herbarium based local wisdom on plant structure and development subject

The feasibility of herbarium based local wisdom on plant structure and development subject

Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods

Ketupat Desa Alasmalang Banyuwangi: Menggali Matematika Dalam Budaya

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