Reconstruction of Local Knowledge in Making Kasuami of the Bajo Community in Kawal, Bintan

Authors

  • Puspa Kemala Universitas Maritim Raja Ali HajiChemistry Department, Faculty of Science and Education, Universitas Maritim Raja Ali Haji, Jl Raya Dompak, Jl. Raya Dompak, Tanjungpinang, Kepulauan Riau, Indonesia
  • Nina Adriani Chemistry Department, Faculty of Science and Education, Universitas Maritim Raja Ali Haji, Jl Raya Dompak, Jl. Raya Dompak, Tanjungpinang, Kepulauan Riau, Indonesia
  • Inelda Yulita Chemistry Department, Faculty of Science and Education, Universitas Maritim Raja Ali Haji, Jl Raya Dompak, Jl. Raya Dompak, Tanjungpinang, Kepulauan Riau, Indonesia

DOI:

https://doi.org/10.33394/hjkk.v14i5.22688

Keywords:

Kasuami, Ethnoscience, Local Knowledge, Bajo Community, Cassava

Abstract

Kasuami is a traditional food made from cassava and produced by a member of the Bajo community in Kawal, Bintan Regency, Indonesia. This study aims to explore the Kasuami-making process and reconstruct the local knowledge embedded in this practice from an ethnoscientific perspective. The study employed a descriptive qualitative approach, with data collected through observation, interviews, documentation, and follow-up clarification. The research focused on one key informant, Mrs. Ampe, who has experience in making Kasuami. Data were analyzed through data reduction, coding, thematic categorization, and the reconstruction of local knowledge into science-based interpretations. The observed production process included peeling, grating, pressing, sieving, separating coarse particles, measuring, shaping, and steaming. The informant’s empirical knowledge was reflected in determining when pressing was complete based on the release of liquid, separating fine and coarse particles through sieving, using steam for cooking, regulating heat, and identifying doneness through color changes. The local equipment used included the Tadamang, a specialized cooking pot, and the kukkusan/pangukkusang, a steaming container made from coconut leaves. The use of a grating machine also demonstrated the adaptation of equipment in the production process. The relationships between these practices and chemical concepts, such as mixture separation, surface area, heat transfer, and starch changes during heating, represent interpretations based on scientific literature rather than results of laboratory testing. These findings are limited to the practices and knowledge of the informant studied and therefore cannot be generalized to the entire Bajo community. Further research involving more informants and laboratory testing is needed to investigate variations in local practices and validate the proposed scientific interpretations.

References

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Published

2026-11-12

How to Cite

Kemala, P., Adriani, N., & Yulita, I. (2026). Reconstruction of Local Knowledge in Making Kasuami of the Bajo Community in Kawal, Bintan. Hydrogen: Jurnal Kependidikan Kimia, 14(5). https://doi.org/10.33394/hjkk.v14i5.22688

Issue

Vol. 14 No. 5 (2026): October 2026

Section

Articles

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Copyright (c) 2026 Puspa Kemala, Nina Adriani, Inelda Yulita

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