Research and Innovation
The Culinary Arts Study at Politeknik Pariwisata Makassar is committed to becoming a center for relevant research and innovation in the culinary field. Faculty and students actively contribute through scientific articles, research posters, books, and innovative works with intellectual property rights (IPR). Our research focuses on sustainable culinary practices, technological development, and the exploration of local ingredients. These works impact both the academic world and the global culinary industry.
Explore the following categories for more details:
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Journal Articles by Faculty
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Poster
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Journal Articles by Student
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Thesis Projects
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Intellectual Property Rights (IPR)
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Books
Budaya Gastronomi dalam Pengembangan Desa Wisata di Sulawesi Selatan 0.00 KB 4 downloads
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Perkembangan Wisata Alam Bantimurung dalam Perspektif Sejarah dan Budaya - by Syamsu Rijal 0.00 KB 6 downloads
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Utilization of Red Beans at Baraka in Making Dodol
by: Yunike Cheren Ramba
Indonesia is known for its various traditional foods, often made with local ingredients. In Baraka, Enrekang Regency, red beans (campek) are a standout crop, with 26.74 tons harvested from 13 hectares of land. These beans produce dodol, a traditional sweet, helping preserve culinary heritage while boosting the local economy.
This research used descriptive and quantitative methods to gather data through questionnaires and documentation. Making red bean dodol involves weighing, mixing, cooking, and storing ingredients.
The community has received the project well and holds potential for further development as a local specialty with high economic value. It fosters creativity in using local ingredients and promises to improve the livelihoods of red bean farmers in the region.
Pemanfaatan Sawo Manila dalam Pembuatan Kulfi
by: Muh. Fachmi Fauzan Zulhaq
This research explores the potential of sapodilla as an ingredient in kulfi, a traditional Indian ice cream. Sapodilla adds nutritional value and a unique flavor to the dessert. Using qualitative methods, the study tested five experiments, with the final experiment showing that sapodilla-based kulfi is well-received in terms of taste, color, and aroma. The research concludes that sapodilla can be used innovatively in kulfi, offering a new way to enjoy the fruit beyond direct consumption.
Premix Pastry Cream Berbahan Tepung Sagu
By Kadek Chandrika Dewi
This study uses sago flour and egg replacers to create pastry cream, a popular filling for choux and tarts. The process becomes more efficient without compromising quality by using premix flour, which combines dry ingredients that are ready for quick preparation. Several experiments were conducted to test the results, and the pastry cream made with sago flour produced a similar texture and taste to traditional pastry cream. The study shows that this alternative method is effective and offers a new approach to creating pastry cream with simpler ingredients.
Application of Peanut Butter and Honey as Binders in Snack Bar Production
By Rahayu Putri Mentari
This research explores using peanut butter and honey as natural binders in snack bars. These ingredients were selected for their ability to enhance texture and flavor while offering a healthier option. The study tests different peanut butter and honey ratios to determine their impact on the stability and quality of the snack bars, focusing on texture and flavor retention. The findings suggest that peanut butter and honey provide flexibility and product stability, making them promising ingredients for the growing snack bar market.
Pengolahan Snack Bar Tepung Ubi Jalar Putih
From Muh. Assiddiq
This research focuses on producing snack bars using white sweet potato flour as the main ingredient. The study examines the formulation process and evaluates the snack bars’ nutritional value, taste, texture, and overall quality. Three different formulations were tested to find the best combination of sweet potato and wheat flour. The results showed that the 70% white sweet potato flour and 30% wheat flour blend had the best sensory characteristics, balancing softness and flavor. This research highlights the potential of white sweet potato flour as a healthy, gluten-minimized ingredient in snack bar production, supporting sustainable food practices and local economies.
Spice Based Ice Cream (Es Krim Berbasis Rempah)
By Yessi Urfa Devi
This study investigates using ginger and cinnamon as flavoring ingredients in ice cream production. The research was conducted through sensory evaluation and preference tests to compare different ratios of ginger and cinnamon. Three formulations were tested: F1 (75% ginger, 25% cinnamon), F2 (50% ginger, 50% cinnamon), and F3 (25% ginger, 75% cinnamon). The results showed that the F2 formula, with an equal ratio of ginger and cinnamon, was the most preferred by respondents for its balance of flavor and aroma. This spice-based ice cream has a unique taste that appeals to traditional and modern palates.
Utilization of Dragon Fruit Peel as a Natural Gelling Agent - by : Hilman Septian 0.00 KB 9 downloads
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Development and Sensory Evaluation of Mango Fruit-Based Dipping Sauce - by : Tri saputra 0.00 KB 6 downloads
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Utilization Of Squid Ink into Squid Ink Paste - by Siti Aisyah Rahmadi Rahmadi Ramli 0.00 KB 6 downloads
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MUHAMMAD FACHMI FAUZAN ZULHAQ_PEMANFAATAN SAWO MANILA DALAM PEMBUATAN KULFI _2024 0.00 KB 9 downloads
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REVIANA VERDIANTI_PEMANFAATAN TAPE SINGKONG SEBAGAI PERISA YOGHURT _2024 0.00 KB 7 downloads
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GLADYS TRIFOSA_ANALISIS PENGOLAHAN BIJI JALI (COIX LACRYMA-JOBI L.) MENJADI PRODUK TEMPE _2024 0.00 KB 4 downloads
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NINGSIH KARTIKA TOLAMPI_PENGGUNAAN CHIA SEED DALAM PENGOLAHAN TOAST BREAD_2024 0.00 KB 6 downloads
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ACHMAD RIZAL_PEMBUATAN AMPLANG BERBAHAN DASAR TIRAM DARI LAJARI KABUPATEN BARRU _2024 0.00 KB 4 downloads
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NUR AWALIA RAMADAN_PENGEMBANGAN PERMEN JELLY BERBAHAN DASAR TOMAT _2024 0.00 KB 6 downloads
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POTENSI SEJARAH DAN BUDAYA MANDAR DALAM PERSPEKTIF PARIWISATA - Syamsu Rijal 0.00 KB 5 downloads
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STRATEGI PENGEMBANGAN DAYA TARIK WISATA PULAU LIBUKANG KABUPATEN JENEPONTO - By Syamsu Rijal 0.00 KB 4 downloads
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Pemanfaatan Kacang Mete Dalam Mengahasilkan Produk Yogurt - By : Muh. Musawantoro 0.00 KB 4 downloads
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