| Abstract |
Today's consumers are becoming health conscious and this has led to the demand of fruits and vegetable which wastes like the rinds, skins or peels from such are also produced. This study aimed to divert wastes into an innovative food product. Specifically it aimed to utilize watermelon rind and ponkan peelings into marmalade. A quantitative research method is used in the analysis of this study. Four treatments of marmalade were prepared and the most acceptable treatment was analyzed for physicochemical properties. Research results showed that the four treatments of marmalade are acceptable and do not have significant differences in terms of its characteristics and general acceptability. Among the four treatments, T 277 and 482 are the most acceptable with a computed value of 7.73 which means liked very much. The physicochemical analysis of T 277 results (pH-5.39, TA-0.360, WA- 26.66%, TSS-66.3%, Vit. C-below DL, Ash-0.53, Fat-0.85%) are more acceptable as compared with T 482 (pH-5.398, TA-0.354, WA-31.32%, TSS-56.4%, Vit. C-below DL, Ash- 0.71 Fat-0.36%). Furthermore, for the sample's microbial load count, treatment 277 has lesser microbial load which is 70 and 60 CFU respectively while treatment 482 has 70 and 100 CFU in the two batches of samples which were analyzed. Thus in terms of physicochemical properties and microbial analysis, T 277 is more ideal. From the results of the study conducted, it is concluded that the acceptable ratio should be 2:1 that is 400 grams watermelon rind to 200 grams ponkan juice. Specifically, the measurement of ingredients is found to be within a good proportion for marmalade making. A techno-guide on Watermelon Rind Marmalade was then developed showcasing its physico-chemical properties, recipe and costs. |
Mindanao State
University - Iligan Institute of Technology