RECONSTRUCTION OF INDIGENOUS SCIENCE-SETS OF THE “DUMBEG” REMBANG’S UNIQUE CULTURE AS A SOURCE OF GREENPRENEURSHIP LEARNING

Abstract

This study aims to reconstruct original science into scientific knowledge on traditional foods and integrate it with the SETS perspective. The method used is descriptive qualitative through interviews, observation, and documentation. The focus of the research is the reconstruction of science in the manufacture of traditional dumplings from preparation to processing of ingredients. Data analysis techniques in this study include analysis, verification, and the process of reconstructing original knowledge into scientific knowledge. The results of the study concluded that culture-based learning that Ethno-SETS Learning can be used as a source of learning in green chemistry-based entrepreneurship courses (greenpreneurship). The process of making dumbeg traditional food can be reconstructed from genuine science to scientific science. The results of science construction can be integrated with the SETS point of view so that it can improve critical thinking skills and creative students. The results of reconstructing the scientific process of making traditional dumbeg food related to the Learning Outcomes of the Green Chemistry-Based Entrepreneurship Course in the cognitive domain (C.1), namely using the basic concepts of science to study chemistry, on the material solution, suspensions, colloids, additives, filtration, and carbohydrates.