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Local Wisdom and Laboratory Experiment-Based Extension Booklet Development for Wadi Makers of Elementary-Educated and Dropout Society in Central Kalimantan

Jurnal Pendidikan IPA Indonesia · Vol. 9 No. 4 (2020) · hlm. 611–619

DOI
10.15294/jpii.v9i4.23166
ISSN
2089-4392, 2339-1286
Terbit
2020-12-31
Penerbit
Program Studi Pendidikan IPA Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA)
Bahasa
eng

Abstrak

Wadi is one of traditionally fermented food types using basic materials of fish, salt, and lumu. As nutritive traditional food, wadi quality needs to be developed and maintained through social education. Wadi production innovation has not been done yet by the wadi makers since their information is limited on production techniques for better quality wadi. To promote local wisdom conservation, non-formal education for low educated-wadi makers is needed using simple media. Laboratory experiment and local wisdom-based booklet development is intended to broad their mind and skill in wadi production in the rural areas of Central Kalimantan. This development followed the model of Peck (1988). It contained non-formal product oriented-education materials for the wadi makers. The booklet has been validated by experts in community education, biotechnology, and learning media, and applied to wadi producing communities. Assessment instruments for booklet validation refer to non-textbook assessment instruments (enrichment books). The results showed that the booklet could be well accepted by the users and possessed very good criteria of understanding and readability value.

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  • State University of Malang
  • Universitas Muhammadiyah Malang
  • Universitas Muhammadiyah Palangkaraya
  • National Research and Innovation Agency
  • Lampung University
  • Siliwangi University
  • University of Technology Malaysia
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Rekan penulisOrganisasiArtikel bersama
Herawati SusiloState University of Malang4
P. PramudiyantiLampung University2
Sulisetijono SulisetijonoState University of Malang2
Abdul Rasyid Fakhrun GaniNational Research and Innovation Agency1
Sulisetijono SulisetijonoState University of Malang1
Frida Kunti SetiowatiState University of Malang1
Herwim Enggar PratiwiState University of Malang1
Hendra SusantoState University of Malang1
Imam MudakirAfiliasi tidak diketahui1
Dwi RahmawatiState University of Malang1
Ria Yustika SariState University of Malang1
Sugi HartonoState University of Malang1
Chomisatut ThoyibahState University of Malang1
Fitria MaulitaState University of Malang1
Faiza Nur Imawati NingsihState University of Malang1
Siti Hartina PratiwiState University of Malang1
Siti ZubaidahState University of Malang1
Fatchur RohmanState University of Malang1
Saidil MursaliState University of Malang1
Abdul GofurState University of Malang1
Rizkia SuciatiState University of Malang1
Mohamad AminState University of Malang1
Mimien Henie Irawati Al MuhdharState University of Malang1
Resty RahmatikaState University of Malang1
Ibrohim IbrohimState University of Malang1
Rita FitrianiSiliwangi University1
Betty LukiatiState University of Malang1
Husamah HusamahUniversitas Muhammadiyah Malang1
Hadi NurUniversity of Technology Malaysia1
Fardini SabilahUniversitas Muhammadiyah Malang1
Muhammad IkhsanInstitut Agama Islam Negeri Kendari1
Nurdiana NurdianaUniversitas Islam Negeri Mataram1
Hunaepi HunaepiAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/nju/index.php/jpii/oai, pertama di-harvest 29 Okt 2026, terakhir terlihat 1 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Local Wisdom and Laboratory Experiment-Based Extension Booklet Development for Wadi Makers of Elementary-Educated and Dropout Society in Central Kalimantan</dc:title>
	<dc:creator>Dewi, I. S.</dc:creator>
	<dc:creator>Hastuti, U. S.</dc:creator>
	<dc:creator>Lestari, U.</dc:creator>
	<dc:creator>Suwono, H.</dc:creator>
	<dc:subject xml:lang="en-US">local wisdom; laboratory-based extension booklet; wadi; quality development; rural area</dc:subject>
	<dc:description xml:lang="en-US">Wadi is one of traditionally fermented food types using basic materials of fish, salt, and lumu. As nutritive traditional food, wadi quality needs to be developed and maintained through social education. Wadi production innovation has not been done yet by the wadi makers since their information is limited on production techniques for better quality wadi. To promote local wisdom conservation, non-formal education for low educated-wadi makers is needed using simple media. Laboratory experiment and local wisdom-based booklet development is intended to broad their mind and skill in wadi production in the rural areas of Central Kalimantan. This development followed the model of Peck (1988). It contained non-formal product oriented-education materials for the wadi makers. The booklet has been validated by experts in community education, biotechnology, and learning media, and applied to wadi producing communities. Assessment instruments for booklet validation refer to non-textbook assessment instruments (enrichment books). The results showed that the booklet could be well accepted by the users and possessed very good criteria of understanding and readability value.</dc:description>
	<dc:publisher xml:lang="en-US">Program Studi Pendidikan IPA Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA)</dc:publisher>
	<dc:contributor xml:lang="en-US">Universitas Muhammadiyah Palangkaraya</dc:contributor>
	<dc:date>2020-12-31</dc:date>
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	<dc:identifier>https://journal.unnes.ac.id/nju/jpii/article/view/23166</dc:identifier>
	<dc:identifier>10.15294/jpii.v9i4.23166</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Pendidikan IPA Indonesia; Vol 9, No 4 (2020): December 2020; 611-619</dc:source>
	<dc:source>2089-4392</dc:source>
	<dc:source>2339-1286</dc:source>
	<dc:source>10.15294/jpii.v9i4</dc:source>
	<dc:language>eng</dc:language>
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	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Pendidikan IPA Indonesia</dc:rights>
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