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All Journal JPPPF (Jurnal Penelitian dan Pengembangan Pendidikan Fisika) LENSA (Lentera Sains): Jurnal Pendidikan IPA Jurnal Basicedu Edu Global: Jurnal Pendidikan Islam Sosietas : jurnal pendidikan sosiologi JURNAL PENDIDIKAN INDONESIA: Teori, Penelitian, dan Inovasi Journal of Digital Learning and Distance Education Al Jahiz: Journal of Biology Education Research Jurnal Basicedu
Ilhami, Aldeva
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Religion Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Mathematics Physics Social Sciences Other

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Journal : Al Jahiz: Journal of Biology Education Research

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The Potential of Local Wisdom in Dadio as a Source for Biology Learning Ilhami, Aldeva; Sriyati, Siti; Liliawati, Winny; Nurbaiti, Nurbaiti; Handrianto, Ciptro
Al Jahiz Vol 5 No 2 (2024): Al-Jahiz: Journal of Biology Education Research, July-December 2024
Publisher : Fakultas Tarbiyah dan Ilmu Keguruan IAIN Metro, Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32332/al-jahiz.v5i2.9427

Abstract

Dadio is a traditional food of the Malay community in Kampar, Indonesia, made from fermented buffalo milk using bamboo as a medium. It is consumed as a supplementary food and is an essential part of traditional ceremonies, a practice that continues to this day. This study aimed to understand the dadio-making process among the Malay community in Kampar and analyze the scientific concepts embedded within it. A case study design was employed, focusing on the dadio-making process in Limau Manis Village, Kampar Regency. Data was collected through in-depth interviews, observations, and document analysis. Data analysis was conducted using Miles and Huberman's interactive model, encompassing data collection, reduction, display, and conclusion. The results show that the community uses buffalo milk, tipih manih bamboo (Schizostachyum blumei), and batu banana leaves (Musa Paradisiaca var. balbisiana colla) to make dadio. The process begins with traditional buffalo milking and a 12-hour fermentation process. Dadio has become an identity for the Malay community in Kampar due to its use in traditional ceremonies and as a supplementary food. The community believes that consuming dadio offers health benefits such as managing hypertension and cholesterol and serving as a supplement for pregnant and lactating women. The dadio-making process involves various scientific concepts, including microbial metabolism, microbial diversity, bacterial physiology, plant anatomy and morphology, and fermentation. Thus, it holds potential as a learning resource for biology.
Co-Authors Azizah, Hanifah Putri Ciptro Handrianto, Ciptro Ghafar, Zanyar Nathir Hafiza, Nur Karnalis , Halim Kenedi, Ary Kiswanto Lilandariati, Fadhillah Masyhuri, Arfy Mery Berlian Nastiar, Yogi Niki Dian Permana P Nurbaiti Nurbaiti Rahma, Annisa Rahman, Muhammad Arinal Siti Sriyati Susilawati, Susilawati Syafia Ulfa , Nurul Syarif, Muhammad Ilham Vebrianto, Rian Winny Liliawati Wulandari, Aisyah Sri Yuliastrin, Adisti