Abstract
Wadi is one of traditionally fermented food types using basic materials of fish, salt, and lumu. As nutritive traditional food, wadi quality needs to be developed and maintained through social education. Wadi production innovation has not been done yet by the wadi makers since their information is limited on production techniques for better quality wadi. To promote local wisdom conservation, non-formal education for low educated-wadi makers is needed using simple media. Laboratory experiment and local wisdom-based booklet development is intended to broad their mind and skill in wadi production in the rural areas of Central Kalimantan. This development followed the model of Peck (1988). It contained non-formal product oriented-education materials for the wadi makers. The booklet has been validated by experts in community education, biotechnology, and learning media, and applied to wadi producing communities. Assessment instruments for booklet validation refer to non-textbook assessment instruments (enrichment books). The results showed that the booklet could be well accepted by the users and possessed very good criteria of understanding and readability value.
Highlights
Dayak communities in Central Kalimantan have made wadi through generations as one of food security efforts (Riwut, 2003)
Food consumption pattern is dependent upon the household’s education, the higher the formal education is, the better the knowledge on food quality consumed by the community to improve health and the more varied the food consumed will be
Wadi making communities consisted of housewives with heterogeneous educational backgrounds and most did not pass the elementary school (Dewi et al, 2017)
Summary
Dayak communities in Central Kalimantan have made wadi through generations as one of food security efforts (Riwut, 2003). Wadi is made from basic material of terrestrial animal’s meat, such as pork, deer, cow, or fish, mixed with salt and lumu, and stored for 7 to 15 days, and can be kept longer before consumed (Riwut & Nila, 2007; Dewi et al, 2017). Fish meat-based wadi is the most common wadi, since Central Kalimantan is Community’s food security program is an integrated part of Indonesian economic security influenced by many factors, one of which is. Education level is closely correlated with knowledge insight concerning nutrition sources and good food types for family consumption (DKP, 2015)
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