The impact of the pandemic covid-19 on the small industry of processing the "Krecek" crackers in Bantul Yogyakarta

Abstract

“Krecek” crackers are a popular food in Yogyakarta and its surroundings, made from cow, buffalo or goat skin. A “Krecek” cracker is usually processed as a complement to the Gudeg menu which is very popular in Yogyakarta. This study aims to determine total production, revenue, income, profit, R / C ratio, capital productivity, and labor productivity before and during the Covid-19 pandemic. The research was conducted in a small industrial center (home industry) processing "Krecek". This research was conducted by using the census method to 33 home industrial cracker processing “krecek” in production centers, in Segoroyoso, Pleret, Bantul. The results showed that during the Covid-19 pandemic era, the processing of "krecek" decreased production by an average of 33.87%, income decreased by 20.02%, and profits decreased by 21.35%. However, the RC ratio increased from 1.07 to 1.09, labor productivity increased by 30.17% and capital productivity increased by 22.63%. The conclusion of this research is that the "Krecek" cracker processing business during the Covid-19 pandemic has decreased production, income and profits, but it is still feasible.