Local Wisdom in the Coffee Production Process as Content for Science Learning in Elementary Schools

Abstract

The purpose of this study is to describe the value of local wisdom in the coffee production process which can be used as scientific knowledge as teaching material for science learning content in elementary schools. And identify the scientific concepts contained in the coffee-making process. Local wisdom in making coffee needs to be formalized, reconstructed, and become scientific knowledge that can be used as an alternative contextual learning resource. This research is qualitative with ethnographic design based on experience and observation. Researchers in the research process include understanding the situation in the field so as to find problems in society or society. Collecting data using interviews, documentation and observations. The validity of the data using triangulation of sources and techniques. The data analysis technique uses reduction, display and verification as well as raising conclusions. The results showed that the coffee production process from Temanggung and from the slopes of Merapi still retains elements characterized by maintaining the value of local wisdom in producing it and identifying the original scientific content in the coffee-making process. Starting from the stage of planting coffee beans to the process of making the coffee storage media. Meanwhile, the science studies that we can take are the influence of weather on the growth and development of coffee, the continuous planting process, heat transfer, coffee acidity, water content in coffee, coffee sensitivity, heterogeneous and homogeneous mixtures, and coffee fermentation processes.