This research aims to describe the perceptions of foreign speakers towards Indonesian language teaching materials based on local wisdom. This research is qualitative research with a qualitative descriptive research design. The data source in this research is foreign speakers who are studying Indonesian at the Bolasugi Language School. Research data was obtained by asking several questions that had been provided by the researcher. Data analysis was carried out using data reduction, data presentation, and data verification. The results of the research and discussion can be concluded that foreign speakers have a positive perception of local wisdom-based teaching materials. They feel that these teaching materials not only help in learning Indonesian, but also introduce local culture in an interesting and relevant way and that local wisdom-based teaching materials are able to achieve learning goals, such as improving language understanding, enriching vocabulary, and growing foreign speakers' confidence in using Indonesian.

Critical Control Point (CCP) a point, stage, or procedures where the danger that related with food can be prevented, eliminated or reduced to the point that can be accepted (allowed or secure point). The purpose of this research is to know the level of the determination of Critical Control Point (CCP) on the process of fish canning sardinella,SP and know the critical control point on the process of fish canning sardinella,SP. This study uses qualitative data obtained from interviews, surveys, observations and documentation using data reduction analysis, data presentation, verification and decisionmaking trees. The results of this study show that the Application of Critical Control Point (CCP) in the Lemuru Fish Canning Process (Sardinella Lemuru) at PT Sarana Tani Pratama has been effective even though there are several elements that need more attention so that its application can be in accordance with the guidelines for good food production methods. Critical control points (CCP) in the process of canning lemuru fish (Sardinella, sp), are as follows: 1) Acceptance of raw materials (frozen & fresh), 2) Closure of cans (seammer), 3) Sterelization / Retort.