Transforming of Indigenous Knowledge into Scientific Knowledge: An Ethnoscientific Study of Cascara Tea in Kerinci

The indigenous biological knowledge of ethnic communities such as Kerinci has the potential to be a scientific source in biology learning through an ethnoscience approach. This study aims to reconstruct the local knowledge of the Kerinci community about the processing of coffee skin waste into cascara tea, transform it into scientific knowledge, and explore its potential as a medium for biology learning. The method used is descriptive qualitative, the research informants are cascara tea UMKM actors consisting of 2 people. Data were obtained through interviews, observations, and documentation, then analyzed into scientific concepts. The results show that the cascara processing process consists of sorting, roasting, grinding, packaging, serving, and flavor variations. This study proves that indigenous knowledge can be developed into contextual biological concepts and integrated into biology learning to improve students' scientific literacy and strengthen the relationship between culture, science, and the environment.