Ethnomathematical Analysis of Processing Techniques in Alame and Lemang: Traditional Foods of Padang Lawas
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Resumo
Limited student understanding of contextual mathematical concepts remains a key issue in learning. This study aims to identify and analyze mathematical concepts in the preparation of traditional foods Alame and Lemang from Padang Lawas using an ethnomathematics approach. A qualitative descriptive-exploratory method was employed, with data collected through observation, semi-structured interviews, and documentation. Data analysis was conducted using the interactive model of Miles, Huberman, and Saldaña and validated through triangulation and member checking. The results indicate that Lemang preparation involves spatial geometry, geometric transformations, and heat distribution, while Alame applies ratios and proportions of ingredients, traditional measurement, and time and temperature estimation. Both techniques reflect principles of algorithm, order, and efficiency. These findings confirm that traditional culinary practices can serve as contextual mathematics learning media while contributing to the preservation of local culture.
Dados da obra
- Tipo
- Artigo
- Periódico
- Journal of Mathematics Instruction, Social Research and Opinion, v. 4, n. 3, p. 991-1002
- Editora
- MM Edukasi
- Ano
- 2025 (2025-09-30)
- Idioma
- en
- Palavras-chave
- Alame; Contextual learning; Ethnomathematics; Lemang; Traditional food; traditional food preparation; spatial geometry; geometric transformations; heat distribution; ratio and proportion; contextual mathematics learning; Padang Lawas; local culture preservation
- Temas
- Etnomatemática, Geometria
- DOI
- 10.58421/misro.v4i3.725
- ISSN
- 2962-7842
- Licença
- cc-by-sa
- Acesso
- Download disponível
- Fontes
- DOAJ — Directory of Open Access Journals; OpenAlex
- Na Biblioteca desde
- 01/10/2026 · verificada em 03/10/2026
Como citar
ABNT
NASUTION, Rizki Wahyudi; HASIBUAN, Eka Khairani. Ethnomathematical Analysis of Processing Techniques in Alame and Lemang: Traditional Foods of Padang Lawas. Journal of Mathematics Instruction, Social Research and Opinion, v. 4, n. 3, p. 991-1002, 2025. DOI: https://doi.org/10.58421/misro.v4i3.725.
APA
Nasution, R. W., & Hasibuan, E. K. (2025). Ethnomathematical Analysis of Processing Techniques in Alame and Lemang: Traditional Foods of Padang Lawas. Journal of Mathematics Instruction, Social Research and Opinion, 4(3), 991-1002. https://doi.org/10.58421/misro.v4i3.725
BibTeX
@article{nasution2025,
author = {Nasution, Rizki Wahyudi and Hasibuan, Eka Khairani},
title = {Ethnomathematical Analysis of Processing Techniques in Alame and Lemang: Traditional Foods of Padang Lawas},
year = {2025},
journal = {Journal of Mathematics Instruction, Social Research and Opinion},
volume = {4},
number = {3},
pages = {991-1002},
publisher = {MM Edukasi},
doi = {10.58421/misro.v4i3.725},
language = {en}
}RIS
TY - JOUR AU - Nasution, Rizki Wahyudi AU - Hasibuan, Eka Khairani TI - Ethnomathematical Analysis of Processing Techniques in Alame and Lemang: Traditional Foods of Padang Lawas PY - 2025 JO - Journal of Mathematics Instruction, Social Research and Opinion VL - 4 IS - 3 SP - 991 EP - 1002 DO - 10.58421/misro.v4i3.725 LA - en ER -
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