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Chemistry in Traditional Cirebon Cuisine: Reconstruction of Local Knowledge into Chemical Concepts as Contextual Learning

Chemistry in Education · Vol. 15 No. 1 (2026) · hlm. 87–96

DOI
10.15294/chemined.v15i1.47337
ISSN
2252-6609, 2502-6852
Terbit
2026-07-24
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

This study aims to explore and reconstruct ethnochemistry in traditional Cirebon cuisine as a source of contextual chemistry learning. The culinary items examined include nasi jamblang, empal gentong, tahu gejrot, and tape ketan. The research employs a qualitative descriptive approach with an ethnographic design through observation, interviews, documentation, and literature study. The collected data are analyzed and reconstructed into scientific chemistry concepts. The results show that the processing of traditional Cirebon cuisine contains various chemical concepts, such as starch gelatinization, protein denaturation, colloidal systems, oxidation-reduction reactions, fermentation, reaction rates, thermochemistry, protein coagulation, and Maillard reactions. Integrating these concepts into chemistry learning can enhance students’ understanding because it is contextual and closely related to everyday life. This study provides an alternative learning resource based on local wisdom that supports the implementation of the Merdeka Curriculum.

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40 penulis · 228 tautan kepenulisan bersama · 3 lintas organisasi · menampilkan 40 yang paling banyak terhubung

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  • State University of Semarang
  • University of Bremen
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Rekan penulisOrganisasiArtikel bersama
Sudarmin SudarminAfiliasi tidak diketahui10
Ella KusumastutiAfiliasi tidak diketahui8
Agung Tri PrasetyaState University of Semarang8
Endang SusilaningsihState University of Semarang7
Sri Susilogati SumartiState University of Semarang6
Jumaeri JumaeriAfiliasi tidak diketahui6
Sri WardaniAfiliasi tidak diketahui5
Eko Budi SusatyoAfiliasi tidak diketahui5
Edy CahyonoState University of Semarang5
Sri KadarwatiState University of Semarang4
Sri HaryaniAfiliasi tidak diketahui4
Arif WidiyatmokoState University of Semarang4
Kasmadi Imam SupardiState University of Semarang4
Sigit PriatmokoState University of Semarang3
Winarni PratjojoAfiliasi tidak diketahui3
Ellianawati EllianawatiState University of Semarang3
Nanik WijayatiState University of Semarang3
Nurwachid Budi SantosaAfiliasi tidak diketahui2
Harjono HarjonoAfiliasi tidak diketahui2
Sri MursitiAfiliasi tidak diketahui2
Cepi KurniawanState University of Semarang2
Agung Tri PrasetyoAfiliasi tidak diketahui2
Supartono SupartonoAfiliasi tidak diketahui2
Saiful RidloState University of Semarang2
Wiyanto WiyantoState University of Semarang2
Widi AstutiAfiliasi tidak diketahui2
Bambang SubaliAfiliasi tidak diketahui2
Siti Herlina DewiState University of Semarang2
Ani RusilowatiState University of Semarang2
Subiyanto HadisaputroAfiliasi tidak diketahui2
Sri Mantini Rahayu SedyawatiAfiliasi tidak diketahui2
Nuni WidiartiAfiliasi tidak diketahui2
Muhammad Firdaus ImaduddinUniversity of Bremen1
Sudarmin SudarminState University of Semarang1
Sri WardaniState University of Semarang1
Dwi Norma GupitasariState University of Semarang1
S. SaptoriniAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/chemined/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Chemistry in Traditional Cirebon Cuisine: Reconstruction of Local Knowledge into Chemical Concepts as Contextual Learning</dc:title>
	<dc:creator xml:lang="en">Khoirunisa, Fatimah</dc:creator>
	<dc:creator xml:lang="en">Sumarni, Woro</dc:creator>
	<dc:creator xml:lang="en">Sulistyaningsih, Triastuti</dc:creator>
	<dc:subject xml:lang="en">Ethnography</dc:subject>
	<dc:subject xml:lang="en"> Ethnochemistry</dc:subject>
	<dc:subject xml:lang="en"> Exploration and Reconstruction</dc:subject>
	<dc:description xml:lang="en">This study aims to explore and reconstruct ethnochemistry in traditional Cirebon cuisine as a source of contextual chemistry learning. The culinary items examined include nasi jamblang, empal gentong, tahu gejrot, and tape ketan. The research employs a qualitative descriptive approach with an ethnographic design through observation, interviews, documentation, and literature study. The collected data are analyzed and reconstructed into scientific chemistry concepts. The results show that the processing of traditional Cirebon cuisine contains various chemical concepts, such as starch gelatinization, protein denaturation, colloidal systems, oxidation-reduction reactions, fermentation, reaction rates, thermochemistry, protein coagulation, and Maillard reactions. Integrating these concepts into chemistry learning can enhance students’ understanding because it is contextual and closely related to everyday life. This study provides an alternative learning resource based on local wisdom that supports the implementation of the Merdeka Curriculum.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-07-24</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/chemined/article/view/47337</dc:identifier>
	<dc:identifier>10.15294/chemined.v15i1.47337</dc:identifier>
	<dc:source xml:lang="en">Chemistry in Education; Vol. 15 No. 1 (2026): Chemistry in Education; 87-96</dc:source>
	<dc:source>2252-6609</dc:source>
	<dc:source>2502-6852</dc:source>
	<dc:source>10.15294/chemined.v15i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/chemined/article/view/47337/10721</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Chemistry in Education</dc:rights>
</oai_dc:dc>