Ethnoscience Ethnoscience study to convert kerinci community knowledge in the processing of kawa drinks
DOI:
https://doi.org/10.21009/biosferjpb.34238Keywords:
Community Knowledge, Ethnoscience, Kawa Drink, Scientific KnowledgeAbstract
The district's traditional drink, kawa drink, made from dried coffee leaves, is used by the Kerinci people. The primary purpose of this investigation is to use ethnoscientific research to turn common knowledge about the techniques used in processing kawa drinks into scientific knowledge. This study employs a qualitative, ethnoscientific phenomenological methodology that includes observation, which involves learning where to gather the coffee leaves that will be used to make kawa drinks in the step one. The finding out how to turn coffee leaves into kawa drinks was the second step of the interview. The third step involves documenting several steps in the processing of coffee leaves into kawa drinks and the data must then be subjected to a descriptive qualitative analysis as the final step. The Miles-Huberman approach for data analysis includes data reduction, data presentation, conclusion-drawing, and verification. The study's results show that while the process of transforming kawa drinks into traditional drinks is a local tradition that has developed over the years, the tradition of drinking kawa has not changed since the transformation of local knowledge. The six steps make up the process of converting coffee leaves into kawa drinks: leaves collection, drying, smoke of kawa leaves, packaging, dissolving, and serving drinks. The tradition of making and consuming kawa drinks in Ujung Pasir Kerinci Village has the potential to serve as a source of community knowledge to convert of tradition into scientific science.
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Coffeeland Indonesia. 2018. July 02. https://coffeeland.co.id/tak-hanyabijinya-daun-kopi-juga-banyakmanfaatnya/.
Crabtree, B. F., & Miller, W. L. (2022). Doing qualitatif research. Sage publications.
Creswell, J. W., & Poth, C. N. (2018). Qualitative Inquiry and Research Design: Choosing Among Five Approache.United States of America.
Ding, J., Mei, S., Gao, L., Wang, Q., Ma, H., & Chen, X. (2022). Tea processing steps affect chemical compositions, enzyme activities, and antioxidant and anti‐inflammatory activities of coffee leaves. Food Frontiers, 3(3), 505-516. https://doi.org/10.1002/fft2.136
Eviza, A., Novita, R., & Irzal, I. (2019). Uji kinerja alat pengolah kahwa daun (Teh herbal Sumatera Barat). Jurnal Teknologi Pertanian Andalas, 23(1), 75-79. https://doi.org/10.25077/jtpa.23.1.75-79.2019
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Gumulya, D., & Helmi, I. S. (2017). Kajian budaya minum kopi indonesia. Jurnal Dimensi Seni Rupa dan Desain, 13(2), 153-172. https://www.e-journal.trisakti.ac.id/index.php/dimensi/article/view/1785
Hadi, W. P., & Ahied, M. (2017). Kajian etnosains Madura dalam proses produksi garam sebagai media pembelajaran IPA Terpadu. Rekayasa, 10(2), 79-86. https://doi.org/10.21107/rekayasa.v10i2.3608
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Kencanawati, I., & Angela, L. (2022). Reconstruction of Community Knowledge in the Process of Making Potato Dodol Kerinci on the Criteria of Product Halalness Using Ethnoscience Approach. Scientiae Educatia: Jurnal Pendidikan Sains, 11(2), 107-118. http://dx.doi.org/10.24235/sc.educatia.v11i2.11540
Lazuardina, B. A., Farah, D., Purba, W., & Defri, I. (2022). Pemanfaatan Limbah Daun Kopi Sebagai Minuman Kesehatan. Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin, 2(1), 72-80. https://ejournal.upnjatim.ac.id/index.php/abdimesin/article/view/26
Lestari, N. S., & Natalia, H. D. (2019). Kawa Daun, Kopi yang Bukan Berasal dari Biji Kopi. Jurnal Sains Terapan Pariwisata, 4(2), 262-276. https://journal.polteksahid.ac.id/index.php/jstp/article/view/122
Liveina dan I. G. A. Artini. (2014). Pola Konsumsi dan Efek Samping Minuman Mengandung Kafein pada Mahasiswa Program Studi Pendidikan Dokter Fakultas Kedokteran Universitas Udayana. E-Jurnal Medika Udayana, [S.l.], p. 414-426, May 2015. ISSN 2303- 1395. https://garuda.kemdikbud.go.id/documents/detail/1357704
Meena, M. C., & Meena, R. (2018). Etnobotanical Studies Of Helicteres Isora-An Important Medicinal Plant. World Journal Of Pharmacy and Pharmaceutical Sciences. India,Volume 7, Issue 4, 886-895.
Novita, R., Kasim, A., Anggraini, T., & Putra, D. P. (2018). Kahwa daun: traditional knowledge of a coffee leaf herbal tea from West Sumatera, Indonesia. Journal of ethnic foods, 5(4), 286-291. https://doi.org/10.1016/j.jef.2018.11.005
Ntonk. (2013). Sejarah Perih Kawa Daun (1840 - 1908). http://minanglamo.blogspot.com/2
013/07/sejarah-perih-kawa-daun1840-1908.html.
Lestari, N. S., & Natalia, H. D. (2019). Kawa Daun, Kopi yang Bukan Berasal dari Biji Kopi. Jurnal Sains Terapan Pariwisata, 4(2), 262-276. https://journal.polteksahid.ac.id/index.php/jstp/article/view/122
Nuroso, H., & Sudarmin, S. (2018, March). Identification of indigenous science in the brick-making process through ethnoscience study. In Journal of Physics: Conference Series (Vol. 983, No. 1, p. 012172). IOP Publishing. https://iopscience.iop.org/article/10.1088/1742-6596/983/1/012172/meta
Oktavianti, I., & Ratnasari, Y. (2018). Etnopedagogi dalam pembelajaran di sekolah dasar melalui media berbasis kearifan lokal. Refleksi Edukatika: Jurnal Ilmiah Kependidikan, 8(2). https://doi.org/10.24176/re.v8i2.2353
Panggabean, Edy. (2011). Buku Pintar Kopi. Jakarta: PT. Argo Media Utama
Parmin, P., & Fibriana, F. (2019). Prospective teachers’ scientific literacy through ethnoscience learning integrated with the indigenous knowledge of people in the frontier, outermost, and least developed regions. Jurnal Penelitian dan Pembelajaran IPA, 5(2), 142-154. http://dx.doi.org/10.30870/jppi.v5i2.6257
Permata, E. I., & Khoirunnisa, Y. (2020). Efek Mangiferin dalam Mengatasi Masalah Kesehatan. Jurnal Penelitian Perawat Profesional, 2(1), 31-38. https://doi.org/10.37287/jppp.v2i1.38
Pristiana, D. Y., Susanti, S., & Nurwantoro, N. (2017). Aktivitas Antioksidan Dan Kadar Fenol Berbagai Ekstrak Daun Kopi (Coffea sp.): Potensi Aplikasi Bahan Alami Untuk Fortifikasi Pangan. Jurnal Aplikasi Teknologi Pangan, 6(2). http://dx.doi.org/10.17728/jatp.205
Putriana, R., Angkasa, D., Novianti, A., Dewanti, L. P., & Ronitawati, P. (2017). Analisis Kafein, Tanin, Aktivitas Antioksidan serta Nilai Organoleptik Teh Daun Arabika (Coffea arabica) Siap Konsumsi dengan Gula Fruktosa sebagai Pemanis. https://digilib.esaunggul.ac.id/public/UEU-Undergraduate-12716-MANUSKRIP%20IND.Image.Marked.pdf.
Rahardjo, P. (2012). Kopi. Penebar Swadaya Grup.
Rafifah, S. (2022). local wisdom of a typical drink from minangkabau; kawa daun. semesta: Journal of Science Education and Teaching, 5(2), 95-98. https://doi.org/10.24036/semesta.v5i2.84
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Published
2023-08-25
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Haryanto, T., & Kencanawati, I. . . (2023). Ethnoscience Ethnoscience study to convert kerinci community knowledge in the processing of kawa drinks. Biosfer: Jurnal Pendidikan Biologi, 16(2), 402–411. https://doi.org/10.21009/biosferjpb.34238
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