This study aimed to determine and analyze the impact of the Covid-19 pandemic on (1) people's behavior to avoid exposure to the virus with consumed traditional herbal drink (jamu), and (2) jamu processing businesses in Banjarbaru City, South Kalimantan. The research location was determined purposively in the centre of traditional herbal drink processing known as Kampung Pejabat, Loktabat Selatan Village, South Banjarbaru District Banjarbaru City. The research was carried out from February to March 2021 and was conducted using a survey method to obtain primary data and supported by secondary data from reports and other sources. The data were analyzed descriptively. The studies showed that (1) Preventive efforts avoid the virus done by the peoples at the beginning of the pandemic until now by consuming jamu. Around 82 – 88% of people consuming jamu that they bought or made themselves, and they also consuming others in smaller amounts. The peoples already know the benefits of jamu as herbal medicine because it is a hereditary knowledge. Besides, consuming jamu gendong does not require a high cost. (2) there was an increase in volume production of jamu gendong around 100% at the beginning of the pandemic compared with production before the pandemic. The R/C ratio of jamu processing is increased from 1,3 to 1,54 it means the pandemic had a positive impact on the jamu processing business.
Jelly candy is one type of soft candy that is demand by all age groups, especially children. This study was aimed to determine the optimal combination of gelatin and citric acid concentration in producing jelly candy from Tangerine citrus (Citrus reticulata var. Siam Banjar) based on the organoleptic properties. The study used a factorial completely randomized design, using gelatin and citric acid concentration as a factor, each consisted of 3 levels treatments, those are: 6% w/v, 8% w/v, 10% w/v for gelatin concentration and 0.2% w/v, 0.4% w/v, 0.6% w/v for citric acid concentration and each combination treatment was repeated 3 times. Organoleptic tests on color, aroma, texture, taste, and overall acceptance from citrus jelly candy. The data were analyzed statistically with Kruskal Wallis and continued with the Mann Whitney test at a 5% level if there was a real difference. The result showed no significant difference in color and aroma of jelly candy, but it significantly affected the texture, taste, and overall acceptance. The citrus jelly candy using 10% of gelatin affected the texture and determined the panelist preference. For overall acceptance, panelists prefer jelly candy with a combination of 10% gelatin and 0.6% citric acid concentration.
The participation of community groups that receive P2L programs affects the success of the program. The research aims to find out: 1) The participation level of rural and urban communities in the P2L at South Kalimantan. 2) The differences in the participation level communities in P2L. 3) The factor that affected the community participation in P2L. Determination of respondents through simple random sampling based on Krejcie and Morgan's table. The data were analyzed descriptively using Mann Whitney Wilcoxon to determine the difference in the participation level of the communities and Spearman rank correlation to determine factors related to community participation. This research showed that 1) The participation level of communities in the P2L program was in the high category. 2) The score of community groups' participation in rural areas was higher than in urban areas, but there is no significant difference between participation in those communities. 3) Factors related to the participation of community groups in the P2L in community areas were education level, knowledge and skills of plant cultivation, family food sources, size of the home yard, family income, and risk-taking activities. In contrast, the factor of understanding the P2L only related to community participation in urban areas.
Coastal paddy fields are areas that have distinctive land characteristics that affected local wisdom in the paddy cropping calendar. The local wisdom of the coastal paddy planting schedule is a cultural heritage that is aimed to accelerate the planting time, to minimize the risk, to adapt with the optimum planting time or to implement the local paddy varieties. This paper discusses the agro-climatology analysis to provide scientific strengthening to the local wisdom of the coastal paddy cropping calendar in Banyuasin, Kapuas, Tanah Laut, and Kutai Kertanegara Regency. The results of the analysis illustrate that the local wisdom of paddy planting time in Banyuasin is carried out before the beginning of the rainy season to avoid damage when salty water runoff occurs through rob at the critical paddy growth phase. The paddy planting time in Kapuas is done at the peak of the rainy season to avoid acidity poisoning during paddy growth. The paddy planting time in Tanah Laut is carried out before the start of the rainy season to provide the planting season duration with uses the long-lived local varieties. The paddy planting time in Kutai Kertanegara is done at the peak of the rainy season to avoid high salinity levels that have the potential to interfere with paddy growth and production. The information of the rainy season prediction and agro-climatology analysis provides an important role in determining the planting schedule according to local wisdom and rainfall condition in the four districts.
Processing of durian flesh was an alternative solution to solve the decrease in selling price of durian during the harvest time, to increase the shelf life of durian and to increase added value of durian. Durian fudge is a type of candy made from durian. In order to fit with the consumer preference in terms of colour, aroma, taste and texture, research of durian fudge processing with various formulation was conducted. The purpose of this study was to find a formulation that according to the consumer preference. In this study, 9 formulations of durian fudge were made, then each formulation was assessed by 27 untrained panellist. To determine consumer acceptance, test performed using a preference scale (1-5). The data from the test results were analysed statistically with Kruskal Wallis and continued with Mann Whitney test at the 5% level. The results of study showed that the production yield from these 9 formulations was ranged from 487-603 grams. The results of consumer preferences assessments in terms of colour, aroma, taste and texture of durian fudge showed that all formulation of durian fudge were quite liked by the panellists. The treatment of sugar combination and durian significantly affect consumer preference on the parameters of colour, aroma, taste and texture. Based on the average value of all quality parameters, formulation of fudge durian that most liked by consumer was A2B3 (Sugar combination (S: G) 396:4 g.
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