Reconstruction of ethno-socioscientific issues in ciu bekonang and its relevance to SDGs in chemistry learning

¹ Chemistry Department, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, 65145, East Java, Indonesia.
² Chemistry Department, Faculty of Tarbiyah and Teacher Training, UIN Sayyid Ali Rahmatullah Tulungagung, Tulungagung 66221, Indonesia
³ Chemistry Department, Faculty of Mathematics and Natural Science, Universitas Negeri Semarang, Sekaran Campus, Semarang, Central Java 50229, Indonesia.
⁴ Chemistry Department, Faculty of Teacher Training and Education, Universitas Sebelas Maret, Surakarta 57126, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The production of ciu bekonang, a long-standing tradition in Bekonang Village, Sukoharjo, Central Java, has attracted attention due to ethnosocioscientific issues related to product safety, social stigma, and environmental consequences. This study reconstructs the indigenous production practices of ciu bekonang into disciplinary chemistry concepts and evaluates the associated Ethno-Socioscientific Issues (Ethno-SSI) through the primary lenses of SDG 12 (Responsible Consumption and Production) and SDG 8 (Decent Work and Economic Growth), while positioning food security (SDG 2: Zero Hunger) as an indirect implication mediated by household income. A case study methodology was used to collect data through observation, in-depth interviews, and an examination of relevant literature. The reconstruction designates molasses (a by-product of sugarcane, Saccharum officinarum L.) as the primary feedstock subjected to fermentation and subsequent separation processes, including distillation, heating–condensation, fraction separation, alcohol content assessment, filtration, storage, and monitoring. The results show that the production chain helps people in the area make a living and makes the economy stronger (SDG 8). This context also show how important it is to value agro-industrial by-products and to handle and dispose of waste properly (SDG 12). The high alcohol content of ciu bekonang can be bad for health, and there is a social and cultural stigma around alcohol. The waste from making it could hurt the air, water, and soil. For chemistry education, this case provides an authentic Ethno-SSI context to teach fermentation, distillation, and environmental chemistry while engaging students in evidence-based inquiry and argumentation about sustainability.