Research and Development Final Project "RIND JAM" (Watermelon Rind Waste as Filler in Jam Making)

Goustaft, Verdiana Vashti (2020) Research and Development Final Project "RIND JAM" (Watermelon Rind Waste as Filler in Jam Making). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

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1. Cover-Exsum.pdf
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2. Chapter I.pdf
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3. Chapter II.pdf
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4. Chapter III.pdf
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5. Chapter IV.pdf
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6. Chapter V.pdf
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7. Chapter VI.pdf
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8. References.pdf
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9. Appendix.pdf
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10 Company Profile.pdf
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Abstract

Rind Jam is the way of utilizing watermelon rind waste as filler in jam making. The overflowing amount of watermelon rind as a waste is one of the reason why watermelon rind is chosen as the main ingredient. Watermelon rind is usually being thrown out after people had done eating the fruit, but in reality the rind part contain lots of nutrients and benefits such as potassium that can help in neutralizing blood pressure, antioxidant including beta-carotene, vitamin C, and phenolic helping in keeping the body’s cell stay healthy. The processing of the jam is separated into 3 parts. First is the preparing and cooking process of the rind. The watermelon rind will be cut into small pieces and simmered for 2 hours until it’s soft and transparent in color. The second part is blending the watermelon rind until soft and porridge-like. The last part is the cooking process, the watermelon rind is being cooked together with the strawberry and sugar until the right consistency of jam is formed. The Rind Jam will be packed in a glass jar. Each jar will consist of 250 gr of products and will cost Rp 28,500.

Item Type: Thesis (Diploma)
Contributors:
ContributionContributorsEmail
UNSPECIFIEDHadiwirawan, A.Md. Par, Gilbert YanuarUNSPECIFIED
Subjects: T Technology > TX Home economics
Depositing User: Ms Nadya Oktavian Prahardi
Date Deposited: 26 Oct 2021 08:44
Last Modified: 26 Oct 2021 08:44
URI: http://repository.ottimmo.ac.id/id/eprint/467

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