The Physics of Gudeg: Learning the Mechanics and Thermal Properties Using Collaborative Project based Activities for the High School Physics
Bayu Setiaji, Pramudya Wahyu Pradana, Febrina Siska Widyaningtyas, Purwoko Haryadi Santoso, Yusman Wiyatmo, Heru Kuswanto

TL;DR
This paper explores the physics behind Gudeg, a traditional Indonesian food, using collaborative project-based activities to enhance high school physics education through practical experiments and cultural context.
Contribution
It introduces a novel collaborative project-based teaching strategy linking traditional food processes with physics concepts for high school education.
Findings
Qualitative interviews revealed key physics concepts in Gudeg making
Experiments demonstrated density, Young's modulus, and heat transfer in Gudeg processes
Approach promotes cultural knowledge and enhances physics learning engagement
Abstract
In this paper, we describe a presentation on the physics of Gudeg, a traditional food from Indonesia specifically originated in the Special District of Yogyakarta. This learning context is designed for the high school physics curricula. The physics presentation focuses on the making processes of Gudeg. Qualitative interviews with Gudeg makers were carried out by the researchers to thematize the process of making Gudeg and highlight its educational connections for the physics learning. Five extracted learning themes are how the density concept behind peeling the jackfruit skin (main Gudeg ingredient), how the relation between the Youngs modulus concept and the jackfruit sections, how the texture-torque experiment of the sweet and tasty gudeg, how the effect of boiling mechanism on the texture of the jackfruit, and how the conduction and convection of the preserved Gudeg. Using our…
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