Reconstruction of Chemistry Knowledge Based on Local Culinary: Understanding Acid-Base Concepts through the Betawi Asinan Project

Abstract

Objectives: This study aimed to examine the effectiveness of Project-Based Learning (PjBL) integrated with Betawi Asinan local wisdom in improving students' cognitive learning outcomes regarding acid-base concepts. Methods: This study employed a quantitative approach with a pre-experimental design utilising a One-Group Pretest-Posttest Design. The research involved 36 grade XI MIPA students at State Senior High School 71 Jakarta, selected through purposive sampling. Data were collected using a 10-item multiple-choice cognitive test (C1, C4, C5, C6) and analysed using descriptive statistics, normality tests (Kolmogorov-Smirnov), homogeneity tests (Levene's Test), Normalized Gain (N-Gain), and a Paired Sample t-Test via SPSS 26. Results: The findings showed an increase in the class average score from 47.22 on the pretest to 86.94 on the posttest, with an average increase of 39.72 points. The Paired Sample t-Test indicated a statistically significant difference (t = 24.65, p < 0.05), rejecting the null hypothesis. Furthermore, 50.00% of the students were in the high improvement category (g ≥ 76%), 44.44% were in the moderate category, and 5.56% were in the low category. Impact: The integration of cultural context into PjBL provided a connection between abstract scientific theories and tangible daily experiences. The findings suggest that this pedagogical approach may support contextual science education while also engaging students with regional culinary heritage.