The Students’ Perception towards Madurese Traditional Culinary-Based Teaching Materials of English for Higher Education

Badrut Tamam (1), Slamet Setiawan (2), Syafi’ul Anam (3), Jihat Nurrahman (4)
(1) Universitas Negeri Surabaya, Indonesia,
(2) State University of Surabaya, Indonesia,
(3) State University of Surabaya, Indonesia,
(4) Mathematics Education Program,STKIP PGRI Sumenep, Indonesia
https://doi.org/10.30651/tell.v8i1.4410

Artikel Sidebar

Terbitan
Vol 8 No 1 (2020): APRIL
Kata Kunci:
    Students’ perception, English teaching materials, and Madurese traditional culinary.
PDF (English)

Abstrak

This present study aimed at describing the students’ perception towards Madurese traditional culinary based teaching materials of English in higher education level in Sumenep Madura. This is a survey research which is triangulated with three instruments used in collecting data namely: observation field notes, questionnaire, and interview. The result showed that the English learning material which was equipped with Madurese traditional culinary got a positive perception and higher appreciation from the students in terms of materials’ attraction, materials’ usefulness, materials’ difficulty, materials’ variety, materials’ authenticity, and proportion of the four language skills. Further, the students can happily and enthusiastically join the English language learning. They said that they could recognize the madurese culinary deeper than before. In addition, traditional culinary can be used as the identity that can promote the region to overseas. Moreover, in terms of English language teaching, the traditional culinary can be used as valuable materials which can help to promote and maintain local wisdom.

Artikel teks lengkap

##article.generated_from_xml##

Referensi

Afifah, W. (2015). Incorporating Cultures in English Learning Materials to Enhance the Internalization and Actualization of Culture Values toward Junior High School Incorporating Cultures in English Learning Materials to Enhance the Internalization and Actualization of Cult. International Conference on Educational Research and Innovation (ICERI) Yogyakarta State University.

Aryanti, N. (2010). Using Palembang’s Traditional Foods as English Teaching Materilas: A theme-Based Language Instruction. Holistics, 2(4).

Bakhtiar, A. M., & Nugroho, A. S. (2016). Curriculum Development of Environmental Education Based on Local Wisdom at Elementary. International Journal of Learning, Teaching and Educational Research, 15(3), 20–28.

Bogdan, R. C., & Biklen, S. K. (2007). Qualitative Research for Education An Introduction to Theory and Methods Fifth Edition. USA: Person Education Group, Inc.

Creswell, W. J. (2014). Research Design: Qualitative, Quantitative, and Mixed methods Approach 4 Edition. London: SAGE Publications.

Latupapua, M. S. (2018). Implementing Traditional Food of Maluku in Teaching Procedure Text For The Tenth Grade of SMK Negeri 1 Ambon. Jurnal Tahuri, 15(2), 9–16.

Meliono, I. (2011). Understanding the Nusantara Thought and Local Wisdom as an Aspect of the Indonesian Education. TAWARIKH: International Journal for Historical Studies, 2(2), 221–234.

Parmin, Sajidan, Ashadi, & Sutikno. (2015). Skill of Prospective Teacher in Integrating the Concept of Science with Local Wisdom Model. Indonesian Journal of Science Education, 4(2), 120–126. https://doi.org/10.15294/jpii.v4i2.4179

Parmin, Sajidan, Ashadi, Sutikno, & Maretta, Y. (2016). Preparing Prospective Teachers in Integrating Science and Local Wisdom through Practicing Open Inquiry. Journal of Turkish Science Education, 13(2), 3–14. https://doi.org/10.12973/tused.10163a

Prasetyo, A. (2016). Prasteyo_local wisdom.pdf. Journal of ELT Research, 1(2), 194–199.

Sa-ngiamwibool, A. (2012). Raising Learner Awareness of Local Wisdom in Tour-Related Project Teaching. Indonesian Journal of Applied Linguistics, 1(2), 1–16.

Septy, A. P. (2016). Managing Local Wisdom in English Teaching Materials. In Proceedings of the Fourth International Seminar onEnglish Language and Teaching (ISELT-4) (pp. 81–88).

Sudartini, S. (2012). Inserting Local Culture in English Language Teaching to Promote Character Education. Jurnal Pendidikan Karakter, 1, 45–54.

Suhaidi, M., Dewi, I. Y. M., & Muslim, M. (2018). Sumenep The Soul of Madura. Sumenep: Dinas Pariwisata, Kebudayaan, Pemuda, dan Olahraga.

Tomlinson, B. (2016). The importance of materials development for language learning. In Issues in materials development. Rotterdam: Sense Publisher.

Wardani, N. E., Widyahening, E. T., & Suhita, R. (2016). Learning Media Using Wayang Wong to Introduce Local Wisdom of Javanese Culture for the Students of Indonesian Language for Foreign Learners. Journal of Arts, Science & Commerce, 7(3), 48–53.

Yoda, I. K. (2017). The Development of Cooperative Learning Model Based on Local Wisdom of Bali for Physical Education , Sport and Health Subject in Junior High The Development of Cooperative Learning Model Based on Local Wisdom of Bali for Physical Education , Sport and Hea. IOP Conference Series: Materials Science and Engineering, 180(1), 1–8. https://doi.org/10.1088/1742-6596/755/1/011001

Penulis

Badrut Tamam
Universitas Negeri Surabaya
badruttamamwildan@gmail.com (Kontak utama)
Slamet Setiawan
State University of Surabaya
Syafi’ul Anam
State University of Surabaya
Jihat Nurrahman
Mathematics Education Program,STKIP PGRI Sumenep
Tamam, B., Setiawan, S., Anam, S., & Nurrahman, J. (2020). The Students’ Perception towards Madurese Traditional Culinary-Based Teaching Materials of English for Higher Education. Tell : Teaching of English Language and Literature Journal, 8(1), 28–39. https://doi.org/10.30651/tell.v8i1.4410
Unduh Sitasi
Endnote/Zotero/Mendeley (RIS) BibTeX

Hak Cipta (c) 2020 Tell : Teaching of English Language and Literature Journal

Creative Commons License

Artikel ini berlisensi Creative Commons Attribution-NonCommercial 4.0 International License.

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work 

Rincian Artikel