The Relevance of “Tiwul Wonogiri” as Local Wisdom in Science Education towards the Sustainable Development Goals

Abstract

This study aims to identify junior high school-level natural science concepts embedded in the process of making Wonogiri Tiwul and to analyze their relevance to the achievement of Sustainable Development Goals (SDGs) Goal 2 (Zero Hunger) and Goal 12 (Responsible Consumption and Production). This study employs a qualitative method with a local wisdom approach. Data collection was conducted through observation and in-depth interviews with a key informant who have over 45 years of experience in making Tiwul in Wonogiri Regency. The data was analyzed using local wisdom content analysis. The local knowledge data obtained was then analyzed and linked to scientific concepts and sustainable development goals. The study’s findings indicate that the 11 stages of the Tiwul production process incorporate ten science concepts spanning Physics (evaporation, heat convection, mechanical forces, rotational motion), Chemistry (solubility, colloids, starch gelatinization, separation of mixtures), and Biology (water activity, natural preservation, nutrition, digestion). These concepts can be integrated into the junior high school science curriculum for grades 7 through 9. From the perspective of the SDGs, the production of tiwul is relevant to SDG 2 as a model of food security based on local wisdom, as well as to SDG 12 through zero-waste production practices, resource efficiency, and sustainable food consumption. This study offers practical implications for the development of science teaching materials based on local contexts and the strengthening of education for sustainable development at the junior high school level.