Processing watermelon rind jam (Citrullus lanatus)

This study aims to enhance the commercial value of watermelon rind (Citrullus lanatus) by optimizing its processing into jam. The effects of sucrose concentration (40%, 50%, and 60%), soaking time (20, 30, and 40 minutes), and concentration time (30, 40, and 50 minutes) were systematically investigated. The results indicate that the optimal processing conditions comprised 50% sucrose, a soaking time of 30 minutes, and a concentration time of 40 minutes at 80 - 90°C. Under these conditions, the resulting watermelon rind jam achieved high sensory evaluation scores while effectively preserving its nutritional properties. These findings demonstrate the potential of watermelon rind as a value-added food product through appropriate process optimization.