Kajian Etnobiologi Pada Makanan Khas Betawi Di Kecamatan Kalideres, Jakarta Barat, Dan Implementasinya Dalam Pembelajaran

Hasugian, Kristy Agatha (2025) Kajian Etnobiologi Pada Makanan Khas Betawi Di Kecamatan Kalideres, Jakarta Barat, Dan Implementasinya Dalam Pembelajaran. S1 thesis, Universitas Kristen Indonesia.

	Text (Hal_Judul_Abstrak_Daftar_isi_Daftar_Gambar_Daftar_Tabel_Daftar_Lampiran) HalJudulAbstrakDaftarisiDaftarGambarDaftarTabelDaftarlampiran.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (BAB_I) BABI.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (154kB)
	Text (BAB_II) BABII.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (188kB)
	Text (BAB_III) BABIII.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (174kB)
	Text (BAB_IV) BABIV.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (810kB)
	Text (BAB_V) BABV.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (19kB)
	Text (Daftar_Pustaka) DaftarPustaka.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (254kB)
	Text (Lampiran) Lampiran.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (754kB)

Abstract

Penelitian ini bertujuan untuk mengkaji keanekaragaman hayati yang dimanfaatkan dalam olahan makanan khas Betawi di Kecamatan Kalideres, Jakarta Barat, serta mengimplementasikan hasil kajian tersebut dalam bentuk bahan ajar berupa Lembar Kerja Peserta Didik (LKPD) berbasis kearifan lokal. Metode penelitian yang digunakan adalah kualitatif dengan teknik pengumpulan data melalui observasi, wawancara semi terstruktur, dan dokumentasi terhadap pedagang makanan khas Betawi di dua kelurahan, yaitu Kelurahan Pegadungan dan Kelurahan Kalideres dengan 4 responden tiap masakan. Hasil penelitian menunjukkan bahwa pedagang nasi uduk memanfaatkan 7 spesies dari 5 famili, gado –gado memanfaatkan 15 spesies dari 9 famili tumbuhan dan 1 spesies dari 1 famili hewan, ketoprak memanfaatkan 8 spesies dari 7 famili, dan soto Betawi memanfaatkan 19 spesies dari 14 famili tumbuhan dan 1 spesies dari 1 famili hewan sebagai bahan pangan makanan khas Betawi yang dikaji. Tumbuhan yang dimanfaatkan berasal dari berbagai bagian seperti biji, daun, batang, rimpang. kecambah, dan buah, sedangkan hewan dimanfaatkan bagian seperti daging, susu, dan telur. Teknik pengolahan yang digunakan mencakup merebus, menggoreng, menghaluskan, menumis, dan membakar. Hasil temuan ini selanjutnya diimplementasikan dalam bentuk Lembar Kerja Peserta Didik (LKPD) untuk pembelajaran materi keanekaragaman hayati kelas X SMA pada Kurikulum Merdeka Fase E. LKPD ini dirancang menggunakan model pembelajaran discovery learning yang memuat kegiatan kontekstual berbasis eksplorasi budaya lokal./ This study aimed to examine the biodiversity utilized in Betawi traditional food processing in Kalideres District, West Jakarta, and to implement the results of the study in the form of teaching materials, specifically Student Worksheets (LKPD) based on local wisdom. The research method used was qualitative, with data collection techniques carried out through observation, semi-structured interviews, and documentation of Betawi traditional food traders in two sub-districts, namely Pegadungan Sub-district and Kalideres Sub-district, involving 4 respondents for each dish The results of the study showed that nasi uduk traders utilized 7 species from 5 families; gado-gado utilized 15 species from 9 plant families and 1 species from 1 animal family; ketoprak utilized 8 species from 7 families; and soto Betawi utilized 19 species from 14 plant families and 1 species from 1 animal family as food ingredients for the Betawi traditional dishes studied. The plants used came from various parts such as seeds, leaves, stems, rhizomes, sprouts, and fruits, while the animals used included parts such as meat, milk, and eggs. The processing techniques used included boiling, frying, mashing, sautéing, and grilling. These findings were further developed into Student Worksheets (LKPD) for teaching biodiversity materials to Grade X high school students in the Merdeka Curriculum Phase E. The LKPD was designed using a discovery learning model and included contextual activities based on local cultural exploration.

Actions (login required)

View Item