Ethnoscience Study: Chemistry Aspects of the Local Practice of Mango (Mangifera Indica L.) Fruit Ripening with Carbide for Contextualized Chemistry Learning
DOI:
https://doi.org/10.14421/jtcre.2025.71-02Keywords:
Calcium carbide, Ethnoscience, fruit ripening, chemistry learning, Mangifera indica LAbstract
This study aims to explore the chemistry aspects of local practices on Mango (Mangifera indica L.)
fruit ripening process with calcium carbide to be integrated in contextual chemistry learning.
Literature studies from scientific journals related to natural and artificial fruit ripening were
comparatively analyzed in relation to local knowledge and scientific concepts to identify potential
integration into science learning (especially chemistry). The results showed that the integration of
natural science with local practices, such as fruit ripening, is an innovative way to teach chemical
kinetics in a contextualized way. The study of the fruit ripening process can help students understand
chemical concepts, especially chemical kinetics, in a more relevant and practical context. Thus,
chemistry learning is not only limited to theory and laboratory experiments, but also includes real
applications that are relevant to the lives of students and society.
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