Study of Ethnoscience for Making Dodol Kentang (Potatoes jam) as a Learning Media

Kerinci has fertile land for seasonal crops such as potatoeses (Solanum tuberosum. L). One of the varieties of potatoes that is widely consumed and utilized by the local community is the Granola variety, because it is easy to grow and has a soft texture. Not only used as vegetables, local people also use this as one of ingredients to make Dodol Kentang (Potatoes jam) as snacks. The process of making Dodol Kentang (Potatoes jam) is used as a learning media for biology by reconstructing indigenous knowledge (indigeneous science) into knowledge of scientific reconstruction (scientific knowledge). The study was conducted with a qualitative based ethnoscience in the village of Lubuk Nagodang, Siulak, Kerinci district, Jambi Province. There are three stages in conducting the study, namely observation, interviews and documentation. The reconstruction process focused on community activities in making dodol kentang (Potatoes jam) and was associated with applied biology. The results showed that making dodol kentang (Potatoes jam) is still traditional and hereditary, the use of abundant natural resources of potatoeses is processed into snacks as a snack with various flavors such as pandan flavor, strawberry flavor, pineapple flavor, palm sugar flavor, red bean flavor, taste durian and purple sweet potatoes flavor.