<![CDATA[ABSTRACT The purpose of this research was to find the effect of ratio of pulp of watermelon skin, pineapple juicewith cempedak and amount pectin on the quality of marmalade fruit. This research was conducted using completely randomized design with two factors, i.e ratio of puree of watermelon skin, pineapple juice with cempedak (K) : (60%:30%:10% ; 55%:35%:10% ; 50%:40%:10% ; 45%:45%:10%) and pectin addition (P) : (0,50% ; 0,75% ; 1,00% ;1,25%). The results showed that ratio of pulp of watermelon skin, pineapple juice with cempedak had highly significant effect on ash content, viscosity, score of organoleptic consistency, spread ability, and hedonic organoleptic of color; had significant effect on total soluble solid, had no significant effect on moisture content, crude fiber content, total acid, content of vitamin C, color index, score organoleptic of color; hedonic organoleptic of aroma and taste. Pectin addition had highly significant effect on moisture content, ash content, crude fiber content, total soluble solid, total acid, color index, viscosity, score of organoleptic color, score of organoleptic consistency, spread, hedonic organoleptic of color and aroma, had no significant effect on content of vitamin C and hedonic organoleptic of taste. The interaction between the two factors had highly significant effect on viscosity, score organoleptic of consistency, spread ability, and hedonic organoleptic of color, had no significant effect on moisture content, ash content, crude fiber content, total soluble solid, total acid, vitamin C content, color index, score organoleptic of color, hedonic organoleptic aroma, and taste. Marmalade with the best treatment was using ratio of pulp of watermelon skin, pineapple juice, with cempedak of 60%:30%:10% and pectin of 1,25%, and its antioxidant was analized. Keywords : cempedak,marmalade,pectin,pineapple,watermelon skin. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan bubur kulit semangka, sari nanas, dengan cempedak dan jumlah pektin terhadap mutu marmalade buah. Penelitian ini dilakukan menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur kulit semangka, sari nanas, dengan cempedak (K) : (60%:30%:10% ; 55%:35%:10% ; 50%:40%:10% ; 45%:45%:10%) dan jumlah pektin (P) : (0,50% ; 0,75% ; 1,00% ; 1,25. Hasil penelitian menunjukkan bahwa perbandingan bubur kulit semangka, sari nanas, dengan cempedak memberikan pengaruh berbeda sangat nyata terhadap kadar abu, viskositas, nilai skor kekentalan, daya oles dan nilai organoleptik hedonik warna, memberikan pengaruh berbeda nyata terhadap total soluble solid serta memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar serat, total asam, kadar vitamin C, indeks warna, nilai organoleptik skor warna, nilai organoleptik hedonik aroma dan rasa. Jumlah pektin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total soluble solid, total asam, indeks warna, viskositas, nilai organoleptik skor warna, nilai organoleptik skor kekentalan, daya oles, nilai organoleptik hedonik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap kadar vitamin C dan nilai organoleptik rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap viskositas, nilai organoleptik skor kekentalan, nilai skor daya oles, dan nilai organoleptik hedonik warna serta memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar serat, total soluble solid, total asam, kadar vitamin C, indeks warna, nilai organoleptik skor warna, nilai organoleptik hedonik aroma dan rasa. Marmalade dengan perlakuan terbaik adalah perbandingan bubur kulit semangka, sari nanas, dengan cempedak yaitu 60%:30%:10% dan penambahan pektin 1,25%, dimana antioksidannya dianalisa. Kata kunci : cempedak, marmalade, pektin, nanas, kulit semangka. ]]>
