Gozali
Biographic Data
| ID | 882086 |
|---|---|
| NAME | Gozali |
| FAMILY NAME | Gozali |
| SIGNATURE | GOZALI |
| AFFILIATIONS | Universitas Balikpapan |
| ORCID | 0000-0002-2245-9854 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 1 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2024 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
The potential of Banjar ethnic gastronomy
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…
"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…
"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…
The potential of Banjar ethnic gastronomy
Culinary Culture and Tourism (2 works) · Ethnic group (2 works) · Food and Agricultural Sciences (2 works) · Gastronomy (2 works) · Tourism (2 works) · Agricultural and Biological Research (1 works) · Anthropology (1 works) · Biology (1 works) · Biotechnology (1 works) · Business (1 works)