Integrating Culinary Heritage into Islamic Education: Developing an Audio-Visual Cocurricular Module for Halalan Thayyiban Learning in Primary Schools

Abstract

Traditional culinary heritage can connect Islamic Religious Education (IRE) with students’ everyday experiences, yet its integration into co-curricular learning about halalan thayyiban remains underexplored. This study developed and evaluated an audiovisual co-curricular module using traditional foods to teach halalan thayyiban in primary schools. It combined ethnographic inquiry with the ADDIE (Analysis, Design, Development, Implementation, and Evaluation) model. Observations and interviews with eight informants at two sites in East Java examined klepon, bikang, nagasari, and tape. The module was piloted with 49 fifth-grade students: 22 from SDN Coban Blimbing I and 27 from SDN Sladi Kejayan. Evaluation used expert-validation forms and teacher and student response questionnaires. The overall expert-validation score was 95.6%, and teacher responses reached 97.2%. Student response scores were 88.4% in the small-scale trial and 90.1% in the large-scale trial. These results indicate favorable expert assessments and positive user responses. The study contributes a culturally contextualized audiovisual resource that connects local culinary knowledge with Islamic principles of food consumption. Because learning outcomes were not directly measured, the findings do not establish the module’s effectiveness in improving students’ understanding of halalan thayyiban. Further research should use direct assessments to evaluate learning outcomes.