TUGAS AKHIR - PEMBUATAN AMPLANG BERBAHAN DASAR TIRAM DARI LAJARI KABUPATEN BARRU _ACHMAD RIZAL_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Rizal, Achmad and Anas, Muhammad and Dianafitry Hasan, Lily (2024) TUGAS AKHIR - PEMBUATAN AMPLANG BERBAHAN DASAR TIRAM DARI LAJARI KABUPATEN BARRU _ACHMAD RIZAL_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

ACHMAD RIZAL, 2024. Oyster-based Amplang. Culinary Arts Program, Hospitality Department, Makassar Tourism Polytechnic. Supervisors: Muhammad Anas, SE., MM.CHE., and Lily Dianafitry Hasan, S.Sos., MM., CHE. This research aims to explore the potential of using oysters as the main ingredient in the production of amplang, a traditional snack from Lajari Village, Barru Regency, South Sulawesi. Barru Regency, with its 78 km coastline, is known for its abundant marine natural resources, including oysters. Oysters were chosen as a substitute for fish in the making of amplang with the hope of providing product variation and increasing the added value of local marine products. This study employs an experimental approach with three main variables: independent variable (use of oysters as the main ingredient), dependent variable (amplang production process), and control variables (equipment, ingredient measurement, and production method). Data were collected through observation and documentation of the amplang production process and organoleptic tests to assess the final product's quality. The results showed that using oysters as the main ingredient in amplang production yielded a product with a unique texture and taste but was less optimal. Additionally, this study emphasizes the importance of maintaining consistency in the production method to ensure optimal product quality. Thus, this research contributes to the diversification of culinary products based on marine resources in Barru Regency and opens new opportunities for the development of the local food industry. It is hoped that the results of this research can encourage further innovation in the utilization of oysters and support the economic development of the local community through the culinary sector. Keywords: Oysters, Amplang, Barru Regenc

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