Sukma Yudistira
Biographic Data
| ID | 882084 |
|---|---|
| NAME | Sukma Yudistira |
| GIVEN NAMES | Sukma |
| FAMILY NAME | Yudistira |
| SIGNATURE | YUDISTIRA S |
| AFFILIATIONS | State University of Padang |
| ORCID | 0009-0005-5375-4062 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 1 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Nutritional, chemical, and prospect of "mandai," traditional fermented food of Kalimantan
Mandai, a traditional fermented delicacy, is produced from the inner peel of the cempedak fruit (Artocarpus champeden). This unique food is a culinary heritage of the Banjar ethnic group residing in Kalimantan, and is part of Indonesia's rich collection of traditional fermented foods. This study aimed to analyze mandai by examining its fermentation processes and chemical and nutritional composition. It also discusses the potential and prospects o…
"Exploring "Mandai
Mandai is a traditional food product made from the inner skin of the cempedak fruit (Artocarpus champeden), processed using a fermentation method, and discovered by the Banjar ethnic group in Kalimantan. This article aims to review the history, development, fermentation process, derivative products, and Mandai in Banjar ethnic gastronomy, and to discuss the potential of Mandai as a tourism product. A narrative literature review was used to descri…
Sustainable Development Planning of Eco-Park Koto Katik Area in Padang Panjang City
Globally, ecotourism are struggling in implementing sustainable tourism principles. It is therefore important to identify source of challenges at planning process to avoid recurring problems in the future. Such a problema is apparent in the Koto Katik Ecopark in Padang Panjang, West Sumatera, despite government efforts utilizes the enormous opportunity for ecotourism development This paper evaluates the principles of sustainable tourism developme…
"Exploring "Mandai
Mandai is a traditional food product made from the inner skin of the cempedak fruit (Artocarpus champeden), processed using a fermentation method, and discovered by the Banjar ethnic group in Kalimantan. This article aims to review the history, development, fermentation process, derivative products, and Mandai in Banjar ethnic gastronomy, and to discuss the potential of Mandai as a tourism product. A narrative literature review was used to descri…
Sustainable Development Planning of Eco-Park Koto Katik Area in Padang Panjang City
Globally, ecotourism are struggling in implementing sustainable tourism principles. It is therefore important to identify source of challenges at planning process to avoid recurring problems in the future. Such a problema is apparent in the Koto Katik Ecopark in Padang Panjang, West Sumatera, despite government efforts utilizes the enormous opportunity for ecotourism development This paper evaluates the principles of sustainable tourism developme…
"Exploring "Mandai
Mandai is a traditional food product made from the inner skin of the cempedak fruit (Artocarpus champeden), processed using a fermentation method, and discovered by the Banjar ethnic group in Kalimantan. This article aims to review the history, development, fermentation process, derivative products, and Mandai in Banjar ethnic gastronomy, and to discuss the potential of Mandai as a tourism product. A narrative literature review was used to descri…
Nutritional, chemical, and prospect of "mandai," traditional fermented food of Kalimantan
Mandai, a traditional fermented delicacy, is produced from the inner peel of the cempedak fruit (Artocarpus champeden). This unique food is a culinary heritage of the Banjar ethnic group residing in Kalimantan, and is part of Indonesia's rich collection of traditional fermented foods. This study aimed to analyze mandai by examining its fermentation processes and chemical and nutritional composition. It also discusses the potential and prospects o…
Business (2 works) · Food and Agricultural Sciences (2 works) · Geography (2 works) · Tourism (2 works) · Agricultural and Biological Research (1 works) · Agriculture and Agroindustry Studies (1 works) · Anthropology (1 works) · Biology (1 works) · Biotechnology (1 works) · Chemistry (1 works)