Makassar, October 13, 2024 – The 1st International Conference on Marine Tourism and Hospitality Studies (ICON MTHS), organized by Politeknik Pariwisata Makassar at The Rinra Hotel, saw the active participation of two Culinary Arts students who presented their innovative research on local culinary products. Culinary Arts faculty members also attended the conference to support the students and engage in key discussions on marine tourism and culinary advancements.
Achmad Rizal , a student in the Culinary Arts Program, presented his research titled “Oyster-Based Amplang from Lajari, Barru Regency.” This innovation highlighted the use of local oysters to create amplang, a popular Indonesian snack, showcasing the potential for utilizing marine resources to add economic value to the Barru region.
Similarly, Miawati Mansur introduced her research on “Fish of Tuing-Tuing (Hirundichthys Oxycephalus) as Abon Product.” Her study explored the use of flying fish, known locally as “tuing-tuing,” as the primary ingredient for abon (shredded, dried fish), aiming to diversify fish-based products in coastal areas and tap into the high nutritional value of this species.
In addition to the students’ contributions, Culinary Arts faculty members attended the conference, supporting their presentations and participating in sessions that delved into innovations in marine tourism and culinary development. Their presence emphasized Politeknik Pariwisata Makassar’s strong commitment to fostering student research and promoting local culinary potential.
ICON MTHS provided an excellent platform for knowledge exchange and collaboration among academics and industry practitioners. It underscored the importance of developing innovative culinary products that capitalize on Indonesia’s abundant marine resources, contributing to both the tourism and culinary sectors.
