Eksplorasi Etnomatematika Telur Asin dan Bawang Merah sebagai Representasi Lokal Kabupaten Brebes
ETNOMATEMATIKA
Keywords:
Ethnomathematics, Salted Egg, Shallot, Brebes RegencyAbstract
Salted eggs and shallots are typical foods of Brebes Regency that have high selling value and are already known in the national market. The process of making salted eggs and shallots involves local mathematical knowledge owned by the craftsmen community. This study aims to explore the ethnomathematics contained in the production process of salted eggs and shallots. . The method in this research is qualitative with an ethnographic approach, which seeks extensive information with the aim of describing and analyzing all elements that contain culture in society. The stages of this research begin with digging up information through literature (literature study), observation (observation), interviews and documentation. The results showed that in the production process of salted eggs and shallots there are ethnomathematics concepts in the form of measurement, calculation, estimation, geometry, patterns, and algorithms. These concepts are used in production activities such as measurement of materials, calculation of the amount of materials, estimation of production time, patterns of arrangement in storage, production process algorithms, and geometric elements in salted eggs and shallots. These mathematical concepts can be used as a reference for mathematics learning media.
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