"So far, we only eat watermelon partially, while its rind is thrown away as waste. The white layer of watermelon rind has fresh greenish-white flesh that tastes fresh, contains water vitamins, and has many benefits for various diseases," said Ahmad Widi Nugroho on Friday (8/9).
The white part of the watermelon rind is called albedo. The albedo is the thickest and whitest part of the rind and is a potential source of pectin because, like other plant soft tissues, watermelon albedo is composed of 21.03% pectin compounds. Therefore, watermelon albedo or rind can be utilized and developed in Indonesia as a new food source.
Amilia Vivi Zusmiarsi added that jam is one form of processed watermelon albedo food. Jam is one type of preserved food in the form of juice or fruits that have been crushed, added sugar and cooked until thick or semi-solid. The fruits chosen to be used as ingredients in making jam are ripe fruits, but not too ripe and taste slightly sour. Jam is a processed food product derived from fruits favoured by many people and from various groups of society, so making jam has good prospects to be developed.
For this reason, a team of UNY students consisting of Ahmad Widi Nugroho, Amilia Vivi Zusmiarsi, Dea Rizky Saputri, Dwi Fitri Rihardini, Elma Nur Damawanti, Juanda Wicaksono Prabowo, Nur Rita Febri Diana, Puteri La Nina, Riska Arisma, Sherlie Widyasmara, Tresy Litat and Wahyu Kurniawati have conducted training on making jam from watermelon rind for women in Plumbon Village, Kulon Progo Regency. "In addition to utilizing watermelon rind waste, we hope this jam product can be an additional income for the community," said Dea Rizky Saputri.
