Ethnochemistry and Local Wisdom of Sibolga Salted Fish Preservation in Chemistry Learning
DOI:
https://doi.org/10.14421/jtcre.2026.81-05Keywords:
Keywords: Ethnochemistry, Food Chemistry, Local Wisdom, Osmotic Pressure, Salted Fish Preservation.Abstract
Ethnochemistry explains traditional cultural practices with modern chemical principles. One concrete example of its application is the preservation of salted fish by the people of Sibolga, North Sumatra. This study aims to examine the relationship between local wisdom in salted fish preservation and the concepts of osmotic pressure and food chemistry, as well as its potential for contextual learning. The study used a qualitative approach by conducting a literature review and analyzing relevant journal content. The results showed that salted fish preservation through salting and sun-drying involves osmosis, where the principal salts create a hypertonic environment that draws air from the fish tissue, thus inhibiting the growth of microorganisms. From a food chemistry perspective, salting changes the composition of protein, fat, and salt, which contributes to sensory quality and shelf life. This practice is also environmentally friendly because it utilizes natural materials and solar energy. Salted fish preservation in Sibolga is a form of ethnochemistry that integrates local wisdom with modern scientific concepts and has the potential to be a contextual chemistry learning medium to help students understand abstract concepts through real phenomena in their environment.
References
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