S. P. Nugroho, C. . Linkasari, F. Damasdino, N. J. Sinangjoyo, S. Osman, and Y. Istiraharsi, “Jamu Pawukon as a sustainable gastronomy product: Calendar-based herbal knowledge from Javanese manuscripts”, PHI, vol. 3, no. 1, pp. 1–16, Feb. 2026.