Slamet, Widodo and Gawarti, Gawarti (2017) Innovation of Watermelon Skin to Watermelon Skin Slice Jam. In: 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017), 12-13 September 2017, Surabaya Indonesia.
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Abstract
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.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | FAKULTAS TEKNIK > Pendidikan Kesejahteraan Keluarga |
| Divisions: | FAKULTAS TEKNIK |
| Depositing User: | Dr Slamet Widodo |
| Date Deposited: | 04 May 2018 00:28 |
| Last Modified: | 04 May 2018 00:28 |
| URI: | http://eprints.unm.ac.id/id/eprint/8339 |
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