Analysis potential types of spices in Banjar cuisine as a science learning resources in junior high school.

Every region in Indonesia has much local potential that needs to be preserved and developed. One way to maintain and develop the local potential is to introduce the provincial potential to the student through the learning processes. The learning process can integrate the local potential with material, especially natural science. But, for integrating the local potential in the subject of material, we have to identify the local potential that will be used. So, the purpose of this research, namely: 1) identify potential sources of local-based junior high school learning on spices (Banjar cooking spices) which are traded in traditional markets in Banjarmasin, South Kalimantan 2) analyze the potential relationship between learning resources for spice-based junior high schools (Banjar cooking spices) on the subject matter of junior high schools. This research is a preliminary study that uses surveys to explore the potential of spice plants sold in traditional markets. The conventional market used in this research is Kalido Market, West Banjarmasin District; Old Market, Central Banjarmasin District; and river Miai Market, North Banjarmasin District. The data are described descriptively, and the frequency is calculated. The observations showed 30 types of spice plants used in 25 Banjar dishes. Identifying potential learning resources for SMP shows variations in the number of potential learning resources. [ABSTRACT FROM AUTHOR]