Local Food-Based Local Content Learning: Utilizing Avocado Seed Flour as a Substitute for Wheat Flour in Making Cookies for Elementary School Students
Keywords:
Avocado Seed Flour, Cookies, Elementary Education, Local Content, Local Food
Abstract
Purpose of the study: This study aims to integrate local food resources into Local Content (Muatan Lokal) learning for elementary school students by utilizing avocado seed flour as a substitute for wheat flour in cookie production.
Methodology: The research was conducted using a Completely Randomized Design (CRD) with six treatment levels of avocado seed flour substitution and five replications. The procedures included the preparation of avocado seed flour following food science standards, cookie production using a standardized baking method, and evaluation of physical properties consisting of moisture content, water activity, hardness, and color. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level.
Main Findings: The findings show that increasing the proportion of avocado seed flour significantly affected the physical properties of cookies, particularly reducing moisture content and increasing hardness, while also influencing color parameters (L, a, b*).
Novelty/Originality of this study: The novelty of this study lies in the integration of multidisciplinary food science methods with elementary education through the development of a local food–based learning model that promotes contextual, hands-on learning using local resources. This approach strengthens food literacy and supports character development related to sustainability and the appreciation of local biodiversity.
References
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[2] M. Yasir, S. Das, and M. D. Kharya, “The phytochemical and pharmacological pro fi le of Persea americana Mill,” vol. 4, no. 7, 2010, doi: 10.4103/0973-7847.65332.
[3] M. T. C. Legg, “Microsatellite Markers in Avocado ( Persea americana Mill .): Genealogical Relationships Among Cultivated Avocado Genotypes,” vol. 94, no. 5, pp. 407–415, 2003, doi: 10.1093/jhered/esg076.
[4] E. Barbosa-martín, L. Chel-guerrero, and D. Betancur-ancona, “Food and Bioproducts Processing Chemical and technological properties of avocado ( Persea americana Mill .) seed fibrous residues,” vol. 0, pp. 457–463, 2016.
[5] J. D. Abraham, J. Abraham, and J. F. Takrama, “Morphological characteristics of avocado ( Persea americana Mill .) in Ghana,” vol. 12, no. April, pp. 88–97, 2018, doi: 10.5897/AJPS2017.1625.
[6] K. Arunachalam, P. S. Sreeja, and X. Yang, “Mechanisms and therapeutic actions of edible fruits in inflammatory bowel disease: A review of pre-clinical studies,” Food Chem. Adv., vol. 3, no. 2, p. 100498, Dec. 2023, doi: 10.1016/j.focha.2023.100498.
[7] J. A. Dávila, M. Rosenberg, E. Castro, and C. A. Cardona, “Accepted Manuscript,” 2017.
[8] S. M. D. Sharon, D. K. E. Lahav, J. H. C. D. U. Lavi, J. Hillel, and E. L. C. Degani, “Genetic relationships within avocado ( Persea americana Mill ) cultivars and between Persea species,” pp. 279–286, 1997.
[9] N. Inayah and M. Rahayuningsih, “Development of E-Booklet on Ethnobotany-Based Diversity of Living Creatures in Colo Village, Gunung Muria,” J. Biol. Educ., vol. 14, no. 1, pp. 18–26, 2025, [Online]. Available: http://journal.unnes.ac.id/sju/index.php/ujbe
[10] F. C. Chou, C. T. Hsiao, C. W. Yang, and J. R. Frank, “‘Glocalization’ in medical education: A framework underlying implementing CBME in a local context,” J. Formos. Med. Assoc., vol. 121, no. 8, pp. 1523–1531, 2022, doi: 10.1016/j.jfma.2021.10.024.
[11] B. Y. Rizkiwati, S. U. M. Widjaja, A. Haryono, H. Wahyono, and M. Z. Majdi, “Financial Literacy Education Models for 7–12 Years Old Based on the Local Wisdom of Sasak Tribe Lombok Indonesia,” Pegem Egit. ve Ogr. Derg., vol. 12, no. 2, pp. 58–70, 2022, doi: 10.47750/pegegog.12.02.05.
[12] Y. F. Kasi et al., “Integrating Local Science and School Science: The Benefits for Preserving Local Wisdom and Promoting Students’ Learning,” Paedagogia, vol. 27, no. 1, p. 24, 2024, doi: 10.20961/paedagogia.v27i1.83925.
[13] S. Cicilia, E. Basuki, A. Prarudiyanto, A. Alamsyah, and D. Handito, “Pengaruh subtitusi tepung terigu dengan tepung ketan hitam (coleus tuberosus) terhadap sifat kimia dan organoleptik cookies,” Pro Food (Jurnal Ilmu dan Teknol. Pangan), vol. 4, no. 1, pp. 304–310, 2018, doi: 10.29303/profood.v4i1.79.
[14] P. A. Mill et al., “Efects of avocado seeds flour substitution ( Persea Americana Mill .) on the acceptance and dietary fiber content of cookies,” Nutr. J. Pangan, Gizi, Kesehat., vol. 5, no. 2, pp. 55–64, 2024, doi: 10.30812/nutriology.v5i2.4259.
[15] A. Cappelli, “Challenges and Opportunities in Wheat Flour , Pasta , Bread , and Bakery Product Production Chains : A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability , Productivity , and Product Quality,” 2021.
[16] I. Samoylenko, R. Towards, and S. Development, Lecture Notes in Networks and Systems 582 Advances in Management , Business and Technological Systems.
[17] R. Thorpe, R. Holt, L. Pittaway, and A. Macpherson, “Using knowledge within small and medium-sized firms: A systematic review of the evidence,” Int. J. Manag. Rev., pp. 1–56, 2005, doi: 10.1111/j.1468-2370.2005.00116.x.
[18] Sutomo et al., “Short communication: Plant diversity utilization and land cover composition in the Subak Jatiluwih, Bali, Indonesia,” Biodiversitas, 2021, doi: 10.13057/biodiv/d220345.
[19] N. M. D. Resiani and I. W. Sunanjaya, “The Efficiency of Water in Supporting Local Wisdom and Food Sustainability in Subak Sange, Bali Indonesia,” Agromet, 2020, doi: 10.29244/j.agromet.34.2.67-74.
[20] I. Dyah, N. Anshori, H. Saptaningtyas, and S. Puji, “Progress in Disaster Science A food resilience model integrating local wisdom and sociotechnical dynamic systems : Case study flood-affected communities in the Bengawan solo area,” Prog. Disaster Sci., vol. 26, no. December 2024, p. 100413, 2025, doi: 10.1016/j.pdisas.2025.100413.
[21] D. Y. Kwon, K. R. Chung, C. H. Lee, S. H. Kim, J. W. Daily, and S. Park, “Scientific knowledge and wisdom of kimchi : a blessing Korean,” J. Ethn. Foods, vol. 12, no. 8, pp. 1–11, 2025, doi: 10.1186/s42779-025-00269-3.
[22] S. Sumarwati, “Traditional ecological knowledge on the slope of Mount Lawu, Indonesia: all about non-rice food security,” J. Ethn. Foods, vol. 9, no. 1, 2022, doi: 10.1186/s42779-022-00120-z.
[23] S. Fatimah, D. Syafrini, Wasino, and R. Zainul, “Rendang lokan: history, symbol of cultural identity, and food adaptation of Minangkabau tribe in West Sumatra, Indonesia,” J. Ethn. Foods, vol. 8, no. 1, 2021, doi: 10.1186/s42779-021-00088-2.
[24] M. A. Mahawan, M. F. N. Tenorio, and J. A. Gomez, “Characterization of Flour from Avocado Seed Kernel,” vol. 3, no. 4, pp. 34–40, 2015.
[25] E. Ola, “Comparisons between Traditional and Gluten-free Cookies in Sensory Attributes , Acceptance , and Evoked Emotions Click here to let us know how this document benefits you .,” 2025.
[26] J. S. Woomer and A. A. Adedeji, “Current applications of gluten-free grains – a review,” vol. 8398, 2020, doi: 10.1080/10408398.2020.1713724.
[27] S. Fathali and T. Okada, “Technology acceptance model in technology-enhanced OCLL contexts: A self-determination theory approach,” Australas. J. Educ. Technol., vol. 34, no. 4, Sep. 2018, doi: 10.14742/ajet.3629.
[28] B. Cervantes-paz, “Avocado oil : Production and market demand , bioactive components , implications in health , and tendencies and potential uses”, doi: 10.1111/1541-4337.12784.
[29] H. Fitriyani, Sarwi, and P. Marwoto, “The validity of collaborative based science learning model to develop students’ critical thinking skills,” in Proceedings of the 6th International Conference on Educational Research and Innovation (ICERI 2018), Paris, France: Atlantis Press, Jan. 2019, pp. 271–276. doi: 10.2991/iceri-18.2019.58.
[30] A. Ratana-Ubol and J. A. Henschke, “Cultural Learning Processes through Local Wisdom,” Int. J. Adult Vocat. Educ. Technol., vol. 6, no. 2, pp. 41–60, 2015, doi: 10.4018/ijavet.2015040104.
[31] G. Kaur, S. Tripathy, S. Rout, G. Mishra, B. K. Panda, and P. P. Srivastav, “Formalin adulteration in fish: A state-of-the-art review on its prevalence, detection advancements, and affordable device innovations,” Trends Food Sci. Technol., vol. 153, p. 104708, Nov. 2024, doi: 10.1016/j.tifs.2024.104708.
[32] P. Ly, M. Bani, V. Hariana, and P. Meok, “Development of E-Modules for Elementary Students,” Pegem J. Educ. Instr., vol. 14, no. 3, pp. 300–310, 2024, doi: 10.47750/pegegog.14.03.28.
[33] F. D. R. Anggraeni, R. P. Rassy, and S. Sereesuchat, “Development of a Textured Picture Book Equipped with Crosswords as a Media for Learning Biology Sub-Material Epithelial Tissue,” J. Educ. Technol. Learn. Creat., vol. 1, no. 2, pp. 68–77, 2023, doi: 10.37251/jetlc.v1i2.793.
[34] S. Midway, M. Robertson, S. Flinn, and M. Kaller, “Comparing multiple comparisons: practical guidance for choosing the best multiple comparisons test,” PeerJ, vol. 8, pp. 1–26, 2020, doi: 10.7717/peerj.10387.
[35] M. Hussain et al., “Effect of varying dietary protein levels on growth performance and survival of milkfish Chanos chanos fingerlings reared in brackish water pond ecosystem,” Egypt. J. Aquat. Res., vol. 47, no. 3, pp. 329–334, 2021, doi: 10.1016/j.ejar.2021.05.001.
[36] R. Gomila, “Logistic or linear? Estimating causal effects of experimental treatments on binary outcomes using regression analysis.,” J. Exp. Psychol. Gen., vol. 150, no. 4, pp. 700–709, 2021, doi: 10.1037/xge0000920.
[37] Y. Karim, Ahsanul Raji, Zarifeh Habibi, “A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry,” Crit. Rev. Food Sci. Nutr., vol. 64, no. 32, pp. 11722–11756, 2024, doi: 10.1080/10408398.2023.2243510.
[38] N. D. Mahirdini, Silmi Afifah, “Pengaruh substitusi tepung terigu dengan tepung porang (amorphophallus oncopphyllus) terhadap kadar protein, serat pangan, lemak, dan tingkat penerimaan biskuit,” J. Gizi Indones., vol. 5, no. 1, 2016, doi: 10.14710/jgi.5.1.42-49.
[39] Z. K. Malik, E. Puspasari, and R. S. Nurlaela, “Karakteristik kimia dan sensori stik bawang dengan penambahan tepung biji alpukat ( Persea americana Mill ),” Karya Ilm. Mhs. Bertauhid, vol. 3, no. 5, 2024, doi: 10.30997/karimahtauhid.v3i5.13203.
[40] D. Canti, Meda Fransisca, Ivana Lestari, “Karakteristik mi kering substitusi tepung terigu dengan tepung labu kuning dan tepung ikan tuna,” J. Apl. Teknol. Pangan, vol. 9, no. 4, 2020, doi: 10.17728/jatp.6801.
[41] D. Januar, D. R. Hapsari, and R. S. Nurlaela, “Karakteristik kimia dan sensori egg roll dengan penambahan tepung biji alpukat (persea americana mill) sebagai substitusi tepung terigu,” Karima Tauhid, vol. 3, no. 6, 2024, doi: 10.30997/karimahtauhid.v3i6.13379.
[42] K. Dyah, S. Prambandita, N. Wahyu, and M. Wulandari, “Karakteristik serat kasar dan kapasitas antioksidan biskuit dengan substitusi tepung biji alpukat ( Persea Americana ) terhadap tepung terigu,” Antigen J. Kesehat. Masy. dan Ilmu Gizi, vol. 2, no. 2, 2024, doi: 10.57213/antigen.v2i2.327.
[43] Y. B. Ramadhani, Oryza Zanuarky Dwiloka, Bambang Pramono, “Pengaruh substitusi tepung terigu dengan tepung pisang kepok (musa acuminata L.) terhadap kadar protein, kadar serat, daya kembang, dan mutu hedonik bolu kukus,” J. Teknol. Pangan, vol. 3, no. 1, 2019, doi: 10.14710/jtp.2019.22471.
[44] M. Rumampar, “Fortifikasi tepung ikan (decaptus sp) pada mie basah yang menggunakan tepung sagu sebagai substitusi tepung terigu,” Maj. Biam, vol. 11, no. 1, pp. 0–4, 2015, doi: 10.29360/mb.v11i1.2045.
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Published
2025-12-17
How to Cite
Guri, G., Salsabilah, W. S., Perdana, R., Rizqiyah, N. N., & Oktavia, S. W. (2025). Local Food-Based Local Content Learning: Utilizing Avocado Seed Flour as a Substitute for Wheat Flour in Making Cookies for Elementary School Students. Journal of Educational Technology and Learning Creativity, 3(2). https://doi.org/10.37251/jetlc.v3i2.2426
Section
Education
Copyright (c) 2025 Guri Guri, Wanada Siti Salsabilah, Rahmat Perdana, Nabila Nur Rizqiyah, Sri Wina Oktavia
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