Innovation Of Watermelon Skin To Watermelon Skin Slice Jam

DOI

10.2991/iconhomecs-17.2018.15How to use a DOI?

Keywords

organoleptic test, slice jam, watermelon skin

Abstract

The study was focused: watermelon skin slice jam was accepted by the community. Objective: produce well-liked slice jam from watermelon skin. Ingredients: watermelon (skin part), granulated sugar, jelly, and bread (as ingredients in jam favorite test). Experiment research, data collection: hedonic quality organoleptic test: 7 scales of color (light–dark), aroma: (not fragrant-fragrant), texture (soft–hard), taste (bland–tasty), overall (bad–good), 11 scales of likes/hedonic (dislike–like). This study was involved 43 panelists. Analysis: mean, ANOVA test, Duncan test. The result: The more jellies that was added produce the lighter of color, more fragrant, harder, better, better but acceptance was not accepted. The best quality for watermelon skin slice jam was add 5% jely of total ingredients/100g, with color/light brown, aroma/quite fragrant, taste/good, overall/good, hedonic/like.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Slamet Widodo
AU  - Gawarti Gawarti
PY  - 2017/09
DA  - 2017/09
TI  - Innovation Of Watermelon Skin To Watermelon Skin Slice Jam
BT  - Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
PB  - Atlantis Press
SP  - 63
EP  - 67
SN  - 2352-5398
UR  - https://doi.org/10.2991/iconhomecs-17.2018.15
DO  - 10.2991/iconhomecs-17.2018.15
ID  - Widodo2017/09
ER  -