Ethnomathematics: Modelling the Volume of Solid of Revolution at Buginese and Makassarese Traditional Foods

Autor/inn/en	Busrah, Zulfiqar; Pathuddin, Hikmawati
Titel	Ethnomathematics: Modelling the Volume of Solid of Revolution at Buginese and Makassarese Traditional Foods
Quelle	In: Journal of Research and Advances in Mathematics Education, 6 (2021) 4, S.331-351 (21 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	2503-3697
Schlagwörter	Foreign Countries; Ethnography; Mathematics Education; College Mathematics; Undergraduate Study; Undergraduate Students; Mathematical Models; Mathematical Concepts; Food; Foods Instruction; Taxonomy; Simulation; Geometry; Indonesia + Suchen Sie Ihr Suchwort? Ausland; Ethnografie; Mathematische Bildung; Grundstudium; Mathematical model; Mathematisches Modell; Lebensmittel; Lebensmittelkunde; Taxonomie; Simulation program; Simulationsprogramm; Geometrie; Indonesien
Abstract	Ethnomathematics can empirically improve the cognitive abilities of students in elementary and secondary schools. However, in undergraduate study, there are still limited studies on integrating ethnomathematics in learning resources. This study aims to apply interpolation in modelling polynomial functions and integral volume on the shape of Buginese and Makassarese traditional foods. Furthermore, it can be used by students as relevant learning resources regarding interpolation and the concept of volume of solid of revolution (VOSR). This is a qualitative study using an ethnographic approach. The data were collected through observations to obtain general information, interviews with informants to find out food-making techniques, and documentation to obtain physical models of each type of food. Data Analysis Techniques consist of the domain analysis to obtain an overview of Buginese and Makassarese traditional foods and the taxonomic analysis to categorize mathematical concepts obtained from the modeling and simulation. The result of this research reveals that "lammang" is suitable with the slabs. It can be represented as constant functions that revolved around the x-axis or the y-axis. While "paso," "bolu cukke," and "cantik manis" as well as "barongko batara," "Putu," and "cucuru" can be outlined in linear functions rotating about the x-axis, y-axis, or others fixed-line. They meet the criteria of the disks method. However, they are described in the function of polynomials of n-degree. The use of washers can be described in the model of "blundered" and "sarang semut" with a hole in the middle caused by the intersection of two curves rotated about the x-axis or the y-axis. For shells, the model can be applied to determine the cover volume of the cover of "pisang ijo" flour and "onde-onde." Thus, all types of traditional foods in this study can be appropriate objects for a learning resource in modelling the VOSR. (As Provided).
Anmerkungen	Universitas Muhammadiyah Surakarta Department of Education. Ahmad Yani Street, Pabelan Kartasura, Surakarta, Central Java, 57162 Indonesia. Tel: +62-271-717417 ext. 2554; e-mail: jramathedu@ums.ac.id; Web site: http://journals.ums.ac.id/index.php/jramathedu
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01