Development of a Learning Module for Flat Shapes Based on Ethnomathematics of Traditional Majalengka Food to Improve Student Literacy

Abstract

This study aims to develop a learning module for geometric shapes based on ethnomathematics exploration of traditional Majalengka food that suits the characteristics of junior high school students. The module is designed by integrating local cultural contexts, especially traditional foods, so that the concepts of geometric shapes can be understood by students through more contextual, interesting, and meaningful learning. The module development uses a 4D model that includes the stages of Define (analysis of student needs and characteristics), Design (design of materials, displays, and cultural context), Develop (validation by material experts, media experts, and mathematics teachers), and Disseminate (limited trial in class). The development process involves validation by material experts, media experts, and mathematics teachers to ensure the quality of the module. The assessment results show an average score of 3.68 on a scale of 4, which is categorized as Very Adequate in the aspects of content, language, and presentation. Furthermore, the effectiveness of the module was tested through a pretest-posttest design using a paired sample t-test. The analysis results show a significant increase in students' mathematical literacy scores after using the module, where the average posttest score is higher than the pretest. These findings indicate that the ethnomathematics-based module on traditional food not only meets theoretical feasibility criteria but also positively impacts students' mathematical literacy skills. Therefore, this module has the potential to become an alternative, innovative teaching material that integrates mathematics learning with local wisdom.