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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Agriculture (JoA) COCOS
Tineke M. Langi
Prodi Teknologi Pangan Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Health Professions Materials Science & Nanotechnology Physics Public Health

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Journal : Jurnal Penelitian Pendidikan IPA (JPPIPA)

 1 
Pengaruh Pencampuran Kulit Semangka (Citrullus lanatus) dan Mangga Kweni (Mangifera odorata Griff.) terhadap Kualitas Selai Lembaran Lalujan, Lana Elisabeth; Putri, Alya Cahyani; Langi, Tineke Marlyn; Koapaha, Teltje
Jurnal Penelitian Pendidikan IPA Vol 11 No 11 (2025): November: In Progress
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i11.12052

Abstract

This study aimed to evaluate the effect of mixing watermelon rind (Citrullus lanatus) and kweni mango (Mangifera odorata Griff.) on the color and sensory quality of slice jam while promoting the utilization of fruit-processing by-products. The experiment employed a Completely Randomized Design (CRD) with four treatment ratios of watermelon rind to kweni mango pulp: P1 (20:80), P2 (30:70), P3 (40:60), and P4 (50:50), each replicated three times. Color parameters (L*, a*, b*) were measured using the Color Grab application, and sensory evaluation of color, aroma, taste, and texture was conducted by 25 untrained panelists using a seven-point hedonic scale. Results showed that increasing the proportion of watermelon rind significantly enhanced lightness (L*) and yellowness (b*) while decreasing redness (a*). The sensory test indicated that the P4 formulation achieved the highest overall preference score (5.12), corresponding to a bright golden-yellow color, balanced aroma, and chewy texture. The discussion highlights that the improvement in color and texture is associated with the higher natural pectin content of watermelon rind, which contributes to gel formation and product stability. Moreover, combining kweni mango and watermelon rind demonstrates a viable approach for valorizing agricultural waste into value-added food products. In conclusion, the 50:50 mixture produced the most acceptable slice jam, confirming that watermelon rind can serve as a sustainable, functional ingredient to enhance product quality and support circular-economy practices in tropical fruit processing
Co-Authors Cherly I.J. Lensun Christine F Mamuaja Dajo, Jevinda David P Rumambi David Rumambi, David Dedie Tooy Dekie Rawung Erny Nurali Frangky J. Paat Gregoria S.S. Djarkasi Herry F Pinatik Indra Tangketasik Ir. Thelma D.J. Tuju, MSi. Jan Assa Jenny E.A. Kandou Jordy W. Supit Junedi Saragih Koapah, Teltje Kusuma, Samuel D. A. Lalujan, Lana Elisabeth Lana E. Lalujan Lana E. Lalujan Linda E. Ulaan Linda Ishak Liwu, Suzanne L. Lucia Cecilia Mandey Luther A. Latumakulita Luther Latumakulita Mamuaja, Christine F Marie, Shanya Maya M. Ludong Moh. Irwanto Ahmd Nurain A. Hadju Oessoe, Yoakhim Y.E. Paat, Frangky Jessy Pinatik, Herry F Pinatik, Herry Frits Pricilya A.M. Kaligis Putri, Alya Cahyani Rinny Mamarimbing Rinny Mamarimbing Rumambi, David P Samuel D. A. Kusuma Suzanne L. Liwu Teltje Koapaha Teltje Koapaha Thelma D.J. Tuju Timburas, Brayen Veronica Kenang Vina H. Manurung Yoakhim Y.E. Oessoe