Lesson Plan Design based on Local Wisdom of Making Fermented Fish with Roasted Rice Powder of Prachantakham Community

Abstract

        This research aims to establish the body of knowledge of making fermented fish with roasted rice powder, the local wisdom of Prachantakham community and to create science lesson plans based on the knowledge gained. The data came from two main sources; the interview with two local experts in fermenting fish and the study of how to make fermented fish from scientific resources. The data was then used to design the lesson plans. The IOC between the body of knowledge and the lesson plans was then tested. With the conformity index value of 0.50 or over, the lesson plan is considered to have good quality.

The data analysis shows that the process of making fermented fish with roasted rice powder includes mixing salt, roasted rice powder, and fish and then fermenting the well mixed ingredients in a container. The process can be linked with scientific principles including cell respiration, fermentation, and food preservation. The lessons developed based on the body of knowledge on fermented fish encourage the students to connect scientific knowledge to everyday activities such as fermenting fish. In addition, the students are encouraged to transfer and preserve the local wisdom of their community. The test of the IOC between the knowledge gained from studying fermented fish and the lesson plans designed based on the established knowledge is 0.94, which is greater than 0.50. This indicates that the relationship between the established knowledge and the lesson plans is strong.