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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) · pp. 87–96

DOI
10.15294/chemined.v15i1.47337
ISSN
2252-6609, 2502-6852
Published
2026-07-24
Publisher
Universitas Negeri Semarang
Language
eng

Abstract

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.

Keywords

Collaboration network of the authors

40 authors · 204 co-authorship links · 5 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • State University of Semarang
  • University of Bremen
  • Universitas PGRI Semarang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Sudarmin SudarminAffiliation unknown8
Ella KusumastutiAffiliation unknown8
Agung Tri PrasetyaState University of Semarang8
Sri Susilogati SumartiState University of Semarang6
Jumaeri JumaeriAffiliation unknown6
Endang SusilaningsihState University of Semarang6
Eko Budi SusatyoAffiliation unknown5
Sri KadarwatiState University of Semarang4
Sri HaryaniAffiliation unknown4
Sri WardaniAffiliation unknown4
Arif WidiyatmokoState University of Semarang4
Kasmadi Imam SupardiState University of Semarang4
Edy CahyonoState University of Semarang4
Sigit PriatmokoState University of Semarang3
Winarni PratjojoAffiliation unknown3
Nurwachid Budi SantosaAffiliation unknown2
Harjono HarjonoAffiliation unknown2
Sri MursitiAffiliation unknown2
Cepi KurniawanState University of Semarang2
Agung Tri PrasetyoAffiliation unknown2
Widi AstutiAffiliation unknown2
Siti Herlina DewiState University of Semarang2
Ani RusilowatiState University of Semarang2
Subiyanto HadisaputroAffiliation unknown2
Nanik WijayatiState University of Semarang2
Sri Mantini Rahayu SedyawatiAffiliation unknown2
Nuni WidiartiAffiliation unknown2
Muhammad Firdaus ImaduddinUniversity of Bremen1
Sudarmin SudarminState University of Semarang1
Sri WardaniState University of Semarang1
Dwi Norma GupitasariState University of Semarang1
S. SaptoriniAffiliation unknown1
Harjito HarjitoUniversitas PGRI Semarang1
Ina AnggreaniState University of Semarang1
Sri NurhayatiAffiliation unknown1
Nuril HudaAffiliation unknown1
SRI WAHYUNIAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/chemined/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (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>
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