Observational Study of the Tempe Making Process in Palangka Raya City as a Context for Biotechnology Learning

Abstrak

This study aims to describe the tempe-making process in Palangka Raya City and explore its potential as a contextual learning resource for biotechnology education. The research employed an observational study design conducted through direct field visits to a local tempe production site. Data were collected using observation sheets, informal interviews with tempe producers, and documentation of each production stage. The observed tempe-making process included soybean preparation, soaking, boiling, inoculation with Rhizopus sp., fermentation, and packaging. The results indicate that the fermentation process involved clear biological principles, particularly the role of microorganisms, enzymatic activity, and environmental factors affecting microbial growth. These findings demonstrate that the tempe production process can serve as a relevant and meaningful learning context for biotechnology concepts, especially fermentation and applied microbiology. Integrating local tempe production into biotechnology learning may enhance students’ conceptual understanding, learning motivation, and appreciation of local wisdom. Therefore, this study highlights the potential of utilizing local food biotechnology practices as contextual learning resources in biology education.