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Ria Setyawati

Biographic Data

ID895180
NAMERia Setyawati
GIVEN NAMESRia
FAMILY NAMESetyawati
SIGNATURESETYAWATI R
AFFILIATIONSUniversitas Balikpapan
ORCID0000-0003-2112-2640
VERIFIEDNo
TOTAL WORKS1
TOTAL CITATIONS1
AUTHOR COUNT1
EDITOR COUNT0
FIRST PUBLICATION YEAR2024
LATEST PUBLICATION YEAR2024
H-INDEX1
  • "Exploring "Mandai

    Open Access•Gozali, Ria Setyawati et al.•ARTICLE•Journal of Ethnic Foods•2024•Cited by: 1•References: 62

    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

    Open Access•Gozali, Ria Setyawati et al.•ARTICLE•Journal of Ethnic Foods•2024•Cited by: 1•References: 62

    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

    Open Access•Gozali, Ria Setyawati et al.•ARTICLE•Journal of Ethnic Foods•2024•Cited by: 1•References: 62

    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…

Anthropology (1 works) · Business (1 works) · Culinary Culture and Tourism (1 works) · Ethnic group (1 works) · Food and Agricultural Sciences (1 works) · Gastronomy (1 works) · Geography (1 works) · Marketing (1 works) · Pacific and Southeast Asian Studies (1 works) · Sociology (1 works)

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