Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods

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 fun...

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Autores principales:	Zulfiqar Busrah, Hikmawati Pathuddin
Formato:	article
Lenguaje:	EN ID
Publicado:	Muhammadiyah University Press 2021
Materias:	buginese and makassarese traditional food, ethnomathematics, interpolation, volume of solid of revolution Education (General) L7-991 Science Q Mathematics QA1-939
Acceso en línea:	https://doaj.org/article/9040b58f57984c47bb21b4d4d3023e93
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spelling	oai:doaj.org-article:9040b58f57984c47bb21b4d4d3023e932021-11-21T14:42:18ZEthnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods2503-369710.23917/jramathedu.v6i4.15050https://doaj.org/article/9040b58f57984c47bb21b4d4d3023e932021-10-01T00:00:00Zhttps://journals.ums.ac.id/index.php/jramathedu/article/view/15050https://doaj.org/toc/2503-3697Ethnomathematics 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.Zulfiqar BusrahHikmawati PathuddinMuhammadiyah University Pressarticlebuginese and makassarese traditional food, ethnomathematics, interpolation, volume of solid of revolutionEducation (General)L7-991ScienceQMathematicsQA1-939ENIDJournal of Research and Advances in Mathematics Education, Vol 6, Iss 4, Pp 331-351 (2021)
institution	DOAJ
collection	DOAJ
language	EN ID
topic	buginese and makassarese traditional food, ethnomathematics, interpolation, volume of solid of revolution Education (General) L7-991 Science Q Mathematics QA1-939
spellingShingle	buginese and makassarese traditional food, ethnomathematics, interpolation, volume of solid of revolution Education (General) L7-991 Science Q Mathematics QA1-939 Zulfiqar Busrah Hikmawati Pathuddin Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods
description	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.
format	article
author	Zulfiqar Busrah Hikmawati Pathuddin
author_facet	Zulfiqar Busrah Hikmawati Pathuddin
author_sort	Zulfiqar Busrah
title	Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods
title_short	Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods
title_full	Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods
title_fullStr	Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods
title_full_unstemmed	Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods
title_sort	ethnomathematics: modelling the volume of solid of revolution at buginese and makassarese traditional foods
publisher	Muhammadiyah University Press
publishDate	2021
url	https://doaj.org/article/9040b58f57984c47bb21b4d4d3023e93
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Ethnomathematics: Modelling the volume of solid of revolution at Buginese and Makassarese traditional foods

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