Ethnoscience Ethnoscience study to convert kerinci community knowledge in the processing of kawa drinks
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 s...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Universitas Negeri Jakarta
2023-08-01
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| Series: | Biosfer |
| Subjects: | |
| Online Access: | https://journal.unj.ac.id/unj/index.php/biosfer/article/view/34238 |
| _version_ | 1797272452211933184 |
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| author | Toni Haryanto Indah Kencanawati |
| author_facet | Toni Haryanto Indah Kencanawati |
| author_sort | Toni Haryanto |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-07T14:27:35Z |
| format | Article |
| id | doaj.art-e9c2ccbc7e4a41a9ab3544212450b907 |
| institution | Directory Open Access Journal |
| issn | 0853-2451 2614-3984 |
| language | English |
| last_indexed | 2024-03-07T14:27:35Z |
| publishDate | 2023-08-01 |
| publisher | Universitas Negeri Jakarta |
| record_format | Article |
| series | Biosfer |
| spelling | doaj.art-e9c2ccbc7e4a41a9ab3544212450b9072024-03-06T05:32:31ZengUniversitas Negeri JakartaBiosfer0853-24512614-39842023-08-0116240241110.21009/biosferjpb.3423834238Ethnoscience Ethnoscience study to convert kerinci community knowledge in the processing of kawa drinksToni Haryanto0Indah Kencanawati1Biology Education, Faculty of Tarbiyah and Teacher Training, Institut Agama Islam Negeri Kerinci, IndonesiaBiology Education, Faculty of Tarbiyah and Teacher Training, Institut Agama Islam Negeri Kerinci, IndonesiaThe 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.https://journal.unj.ac.id/unj/index.php/biosfer/article/view/34238community knowledgeethnosciencekawa drinkscientific knowledge |
| spellingShingle | Toni Haryanto Indah Kencanawati Ethnoscience Ethnoscience study to convert kerinci community knowledge in the processing of kawa drinks Biosfer community knowledge ethnoscience kawa drink scientific knowledge |
| title | Ethnoscience Ethnoscience study to convert kerinci community knowledge in the processing of kawa drinks |
| title_full | Ethnoscience Ethnoscience study to convert kerinci community knowledge in the processing of kawa drinks |
| title_fullStr | Ethnoscience Ethnoscience study to convert kerinci community knowledge in the processing of kawa drinks |
| title_full_unstemmed | Ethnoscience Ethnoscience study to convert kerinci community knowledge in the processing of kawa drinks |
| title_short | Ethnoscience Ethnoscience study to convert kerinci community knowledge in the processing of kawa drinks |
| title_sort | ethnoscience ethnoscience study to convert kerinci community knowledge in the processing of kawa drinks |
| topic | community knowledge ethnoscience kawa drink scientific knowledge |
| url | https://journal.unj.ac.id/unj/index.php/biosfer/article/view/34238 |
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