Ethnochemistry-Based Chemistry Learning Media for Creativity: A Cognitive Analysis of Fermented Products from Riau, Indonesia

Abstract

Introduction: This study explores the integration of local wisdom from the Coastal Riau community, Indonesia, into chemistry education through an ethnochemistry approach focused on traditional fermentation practices. Locally produced fermented foods such as dadih (fermented buffalo milk), durian acid (fermented durian), rebung acid (fermented bamboo shoots), jeruk maman (fermented Cleome leaves), and bekasam (fermented fish) embody valuable biochemical processes rarely addressed in formal curricula. Incorporating these cultural contexts into chemistry learning aims to make abstract concepts more meaningful and foster students’ creativity and scientific literacy.
Methods: The research employed a Mixed Methods Sequential Explanatory Design. The qualitative phase involved interviews and participatory observations with traditional food producers in three regencies—Meranti, Pelalawan, and Rokan Hilir—to identify fermentation-based products and analyze their chemical principles. The quantitative phase involved expert validation (N=16) of the developed ethnochemistry-based learning media using the Content Validity Ratio (CVR) and Content Validity Index (CVI), followed by classroom implementation with 45 chemistry education students.
Results: Five traditional fermentation products were identified, each illustrating chemical processes such as acid–base reactions, enzymatic catalysis, and microbial metabolism. The developed learning media achieved a CVI and CVR validity score of 91%, confirming scientific accuracy and pedagogical suitability. Student creativity scores averaged 80, categorized as high, indicating that contextualized ethnochemistry learning effectively enhances creative performance.
Conclusion: Ethnochemistry-based learning media grounded in local fermentation practices effectively bridge cultural experience and scientific theory, fostering creativity, scientific competence, and appreciation for Indonesia’s cultural heritage.