Innovation of Watermelon Skin to Watermelon Skin Slice Jam
| Main Authors: | Slamet, Widodo, Gawarti, Gawarti |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2017
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| Subjects: | |
| Online Access: |
http://eprints.unm.ac.id/8339/1/Innovation%20of%20Watermelon%20Skin%20to%20Watermelon%20Skin%20Slice%20Jam.pdf http://eprints.unm.ac.id/8339/ https://www.atlantis-press.com/proceedings/iconhomecs-17/articles |
Daftar Isi:
- The study was focused: watermelon skin slice jam wasaccepted 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.