The Ethnobotany Study on the process of Kawa Beverage Processing (Coffea arabica L) in Kerinci District as a Media of Biology Applied Learning

Kawa beverage is a traditional Kerinci drinkingwho made from dried coffee leaves. Kerinci has the potential of 1,789 hectares of Arabica coffee garden area. The purposed of this study was to reconstruct the original knowledge of the community in the process of processing the kawa beverage into scientific knowledge which was used as a media for biology applied learning. The Location of this research was in Ujung Pasir Village,Lake of Kerinci, Regency of Kerinci, Jambi Province. The method of this research was used phenomenology method with descriptive qualitative approach. The Data were collected by observation, interviews and documentation. The data obtained wasanalyzed by describing, inventorying, classifying and then constructing original knowledge and scientific knowledge into the concept of biology applied learning. The results of this research showed that the process of processing the beverage was approved out in the traditional way of hereditary knowledge who consisted of drying, burning, packaging, mixing and services. And all of the kawa beverage manufacturers do not use other excitement in mixing which have tastelessness and bitter, theservices is done by brewing. The process that has been interpreted into the concept of science can be implemented in the biology applied learning.