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.
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