The impact of Covid-19 pandemic on people’s behavior and herbal drink (jamu) processing businesses in Banjarbaru, South Kalimantan

Abstract

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.

Herbal products and food supplements consumption and belief during the COVID-19 pandemic: A study in Java Island, Indonesia

“…Herbal syrup, instant herbal drinks, dried herbal plants, and herbal powdered in capsules are all known as jamu in Indonesia. Along with various types of food such as fruits and vegetables, or food supplements such as vitamins and honey, jamu is believed to reduce COVID-19 symptoms and improve the immune system (Lesmayati et al, 2021).…”

Phytochemicals, Bioactive Properties and Commercial Potential of Calamondin (Citrofortunella microcarpa) Fruits: A Review

“…It typically contains sugar as the primary ingredient and may include additional flavorings and ingredients. The physical characteristics of candy can be classified into three types: hard candy, chewy candy, and soft candy [55][56][57]. An example of using calamondin juice to produce hard candy is shown in Figure 4.…”

Faktor-faktor yang Mempengaruhi Masyarakat dalam Mengonsumsi Produk Rempah (Jamu) pasca Pandemi

“…Keberadaan jamu dinilai mampu menjadi obat herbal dikarenakan khasiat yang terkandung dalam rempah-rempah. Jamu terbuat dari bahan-bahan alami dengan jenis dan khasiat yang beragam (Lesmayati et al, 2021). Pengonsumsian jamu pada masa pandemi dilakukan secara berkelanjutan atau terus menerus.…”