ZERO WASTE: UTILIZATION OF WATERMELON (RIND) AS FOOD

PRODUCT

REDOBLADO, BEA MIKAELA H

SILERIO, RHOANNE A.

PERFECTO, MARISOL S.

SELETARIA, SHANE ASHLEE T.

Grade 10-Galileo

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 INTRODUCTION

RATIONALE:

Watermelon (Citrulluslanatus) is a member of the Cucurbitaceae family. It was

cultivated in Egypt where statements to its legacy was recorded in hieroglyphics painted on

building walls. The edible part of a watermelon is known as a pepo, which is ripened ovary

(fruit) with watery flesh and a hard rind. From a usage standpoint, watermelon is consumed

as a fruit, but it still is classified as a vegetable.. Watermelon is recommended during

pregnancy due to its high-energy content and nutrients such as B12, calcium, zinc (During,

2003).Interior can be of different colors (red,pink,orange,yellow,or white) and it contains

many seeds (although there are seedless variants composition (pectin and dietary fiber) has

been suggested as a possible reason for its reuse. It would be beneficial to exploit the bark’s

nutritional potential and create commercial value, rather than being limited to agricultural

waste. Approaches have been introduced to reduce watermelon solid waste accumulation by

converting peel polysaccharides into other products such as bio sorbent, bioremediation,

biochar and bioethanol. In addition, watermelon peel has been studied as a source of

nutritious food ingredients such as antioxidants, amino acids and pectin, especially citrulline.

In processed foods, the rind has been tried as a cucumber and in jam.

According to the study of watermelon rind (Citrulluslanatus) and pineapple fruit

(Ananas comosus L.) Proportion with caragenan addition on fruit leather physicochemical

characteristics. Devi DWI Siskawardan, Rias Anggun Kartika, Warkoyo, KhusnulKhotimah.

Watermelon Albedo/rind is the thickest and most white part of the watermelon skin. Albedo

contains nutrients such as vitamins, citrulline, minerals and enzymes, also pectin which is

quite high at 21.03%. Therefore, watermelon albedo is very good to be used and developed

in Indonesia as a new food source such as fruit leather. Fruit leather is a snack product from

fruit pulp (puree) which is dried in an oven or dehydrator. In principle, making fruit leather is

a gel forming process from fruit puree containing pectin. The weakness of this albedo fruit

leather is the bland taste and less attractive colors, it is necessary to add another ingredient

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such as pineapple. Pineapple (Ananas comosus L.) contains nutrients such as vitamins C,

A, B1, iron, phosphorus, calcium, fiber, protein and pectin by 2.3%.

This study aims to make zero waste approach of watermelon peel(rind). Most people

discard the watermelon rind as soon as they eat the delicious fruit inside, but considering

what a dense source of nutrients that rind represents, some people may consider the added

health benefits to the body by converting it to other product. Seven existing watermelon peel

pickle formulations (representing various pre-soak treatments including lime, brine and

water) were evaluated for their chemical, physical, sensory properties, safety and suitability

for industrial production. There was a correlation between texture and crispiness.

Additionally, older consumers rated their overall preference for watermelon rind cucumbers

higher than younger adults (P=0.0001). Six of the seven formulations used in this study are

considered safe for industrial production at current processing times and temperatures (at

pH less than 4).0); however, a formulation with a final pH close to 4.6 is not considered safe

under current processing conditions.The chemical and nutritional characteristic of

watermelon is the basis in the reproduction of food products adopting zero waste

management.

STATEMENT OF THE PROBLEM:

This study aims to determine the effectiveness of water melon peel as functional food: a zero

waste approach.

Specifically, it aims to answer the following questions:

1) Determine the level of acceptability of the product

In terms of:

a. Appearance

b. Aroma

c. Texture

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 d. Taste

e. General Acceptability

2. Determine the correct amount of the ingredients and procedures in developing food

products.

3. Validate the cost of production of the prepared food products.

HYPOTHESIS:

Null: There is a significant difference between the results of the analysis of the watermelon

rind as functional food.

Alternative: There is no significant difference between the results of the analysis of the

watermelon rind as functional food.

METHODS AND PROCEDURE

This study will use a parallel group design of research in which 30 random

respondents will determine the over-all acceptance of using watermelon as sweet Pickles,

Relish and Candy in terms of appearance of the product; taste based on the respondent’s

taste preferences; odor refers to product’s aroma, whether it is appetizing and inviting; and

acceptability is the over-all approval of using watermelon rind as a potential food product to

make Candy, Relish, and Sweet Pickles.

To utilize watermelon rind into Candy, Relish, and Sweet Pickles. The procedure will

be divided into 3 stages. The first step will be the gathering and preparation of materials. The

second stage will be product preparation. The preparation and application of the

experimental set-up will come in third.

Materials:

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-Muslin Cloth

- Digital Weighing Scale

-Casserole

-Grater

-Knife

-Jars

Procedure

Phase 1 : Collection and preparation of materials

Watermelon Sweet Pickles

In making the Watermelon pickles The researchers will grate the watermelon rind

and add them, toss together in a large container allowing the mixture to sit for 1 hour. After

soaking The researchers will drain the liquid from the watermelon rind and rinse thoroughly.

Place the watermelon rind in the middle of a large piece of cheesecloth and squeeze to drain

as much liquid from the watermelon as possible. The researchers will combine the

Watermelon, Carrot, Red Bell Pepper, Ginger, Green chili peppers, and Raisins together in a

clean large bowl, the mix.

Watermelon relish

To produce the watermelon relish, the diced watermelon rind will be combined with 2

½ cups water and 2 tablespoons salt. The mixture will be left overnight and let stand at

room temperature while covered. The sample will be rinsed well after draining. Then the

following ingredients will be incorporated to the mixture of sugar, ¾ cup water, and 2

teaspoons of Salt, Lemon Zest and Juice, Cinnamon, and cloves should be combined in a

medium pot. The researchers will cook the rind gradually for about 40 minutes, or until it is

transparent and soft, after bringing to a boil over medium heat carefully The researchers will

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lower the heat to avoid boiling that the result to caramelizing of the rinds. After reaching the

destined consistency the heat will be turned off and it will be cooled.

Watermelon candy

In making the watermelon candy the researchers will cut the watermelon rind into

strips in a saucepan and fill it with hot water. The mixture will be heated over medium-high.

The food sample will be boiled for five minutes. Well-drain the rinds, then allow them to

cool.The researcher will combine the salt and 4 cups of water in a glass or plastic bowl and

Mix well. Place the watermelon rinds in the salt container once it is cooled for at least 6

hours, cover the basin and allow the rinds soak in the brine. Rinse the rinds several times in

water after draining the brine. Put the rinds in a pot and add water to cover them. Over

medium-high heat, bring to a boil and Simmer, stirring regularly, until the watermelon rinds

are soft. The remaining water, sugar, and lemon peel should all be combined in one more

pot. Over medium-high heat, bring to a boil. Cook the mixture for about 235 degrees

Fahrenheit on a candy thermometer, or until it reaches softball stage. To the sugar mixture,

add the washed rind. Cook at a simmer, stirring regularly, until the rind is transparent and the

syrup, when drizzled from a spoon, forms long threads.

PHASE 2

Preparation of productsof Watermelon rinds in Sweet Pickles, Relish, Sweet Candy

Watermelon sweet pickles

Transfer the mixture to clean, dry jars with lids. Stir the vinegar, water, sugar,

and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the

vinegar mixture into the jars, making sure the vegetables are completely soaked in liquid.

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Marinate the vegetables in the liquid at least 1 day before using. Store in a lower

temperature.

Watermelon relish

Place in a colander to drain; rinse thoroughly and drain again. Transfer to a large

stock pot and add remaining ingredients; bring just to a boil. Simmer for 10 minutes. At this

point, the relish is done. The researcher will put it in jars and then in the refrigerator to be

stored.

Watermelon candy

Place sugar in a shallow bowl. Dredge the rinds in the sugar, coating completely.

Shake off any excess sugar. Place the rinds on a rack to cool and dry. When dry, store the

watermelon candy in an airtight container.

DATA ANALYSIS

Sensory evaluations product will be evaluated by 30 random respondents. Each

respondent will serve with 3 trials of watermelon products. The products will be distributed to

the consumers and rate its acceptability in terms of Aroma, Taste, and General activity using

7-point hedonic scale. The ratings will be collected by the researchers for the tabulation and

will be interpolated using weighted mean.

Table 1. Quality Characteristics of Watermelon Rind

QUALITY

CHARACTERISTICS

Appearance Refers to the appearance of the watermelon pickle

Aroma Refers to the odor

Texture Refers to the size, shape, density, etc.

Taste Refers to the flavor of the watermelon pickle

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 General Acceptability Refers to the approval of using watermelon rind in making

watermelon pickle.

Below are the table provided for the respondents to determine the appearance, aroma,

Texture, taste, and general acceptability of product developed from watermelon rind to the

consumer.

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 Results and Discussion

Sensory evaluations product will be evaluated by 30 random respondents. Each

respondent will serve with 3 trials of watermelon products. The products will be distributed to

the consumers and rate its acceptability using 7-point hedonic scale. The ratings will be

collected by the researchers for the tabulation and will be interpolated using weighted mean.

This study aims to utilize the watermelon rind as food products: pickles, relish, and sweet

candy. In terms of acceptability, this study will be evaluated based on the Appearance of the

watermelon pickles, relish, and sweet candy. Aroma is the odor of the product. Texture is the

size, shape, density and so on. And taste is the flavor of the watermelon pickles, relish, and

sweet candy.

Table 2: characteristics of watermelon products in terms of Aroma

Treatments Weighted Mean Quantitative Rating Visual Orientation

T1

sweet pickles T1 - 5.7 6 (Moderately like)

T2 - 5 5 (slightly liked)

T3 - 5.9 6 (Moderately like)

T2

Relish T1 - 5.6 6 (moderately like)

T2 - 5.2 5 (slightly like)

T3 - 6 6 (moderately like)

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 T3 T1 - 5.9 6 (moderately liked)

Candy T2 - 6 6 (moderately liked)

T3 - 5.8 6 (moderately liked)

Table 2 displays the aroma characteristic of three treatments. Treatment 3 for relish has

weighted mean of 6 with a quantitative rating of 6, which corresponds to a visual

interpretation of “moderately liked” and Treatment 2 for candy has weighted mean of 6 with a

quantitative rating of 6, which corresponds to a visual interpretation of “moderately liked”

Table 3: characteristics of watermelon products in terms of Appearance

Treatments Weighted Mean Quantitative Rating Visual Orientation

T1 T1 – 5.9 6 (moderately liked)

sweet pickles T2 - 6 6 (moderately liked)

T3 – 5.9 6 (moderately liked)

T2 T1 - 5.4 5 (slightly liked)

Relish T2 – 5.6 6 (Moderately liked)

T3 – 5.7 6 (Moderately liked)

T3 T1 - 5.8 6 (Moderately liked)

Candy T2 – 6.2 6 (Moderately liked)

T3 – 6.3 6 (Moderately liked)

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Table 3 displays the appearance characteristic of three treatments. Treatment 3 for candy

has weighted mean of 6.3 with a quantitative rating of 6, which corresponds to a visual

interpretation of “moderately liked”.

Table 4: characteristics of watermelon products in terms of Texture

Treatments Weighted Mean Quantitative Rating Visual Orientation

T1

sweet pickles T1 - 5.4 5 (slightly liked)

T2 - 5 5 (slightly liked)

T3 - 6.1 6 (moderately liked)

T2

Relish T1 - 5.3 6 (slightly liked)

T2 - 5.9 6 (moderately liked)

T3 - 5.9 6 (moderately liked)

T3

Candy T1 - 5.7 6 (moderately liked)

T2 - 5.9 6 (moderately liked)

T3 - 5.7 6 (moderately liked)

Table 4 displays the texture characteristic of three treatments. Treatment 3 for sweet pickles

has weighted mean of 6.1 with a quantitative rating of 6, which corresponds to a visual

interpretation of “moderately liked”.

Table 5: characteristics of watermelon products in terms of Taste

Treatments Weighted Mean Quantitative Rating Visual Orientation

T1 T1 - 5.7 6 (Moderately liked)

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 sweet pickles T2 – 5 5 (Slightly liked)

T3- 5.9 6 (Moderately liked)

T2 T1 - 5.4 5 (slightly liked)

Relish T2 – 5.6 6 (moderately liked)

T3 – 5.7 6 (moderately liked)

T3 T1 - 4.9 5 (slightly liked)

Candy T2 – 6.1 6 (moderately liked)

T3 – 5.9 6 (moderately liked)

Table 5 displays the taste characteristic of three treatments. Treatment 2 for candy has

weighted mean of 6.1 with a quantitative rating of 6, which corresponds to a visual

interpretation of “moderately liked”.

Table 6: characteristics of watermelon products in terms of General Acceptability

Treatments Weighted Mean Quantitative Rating Visual Orientation

T1 T1 - 5.7 6 (Moderately liked)

sweet pickles T2 – 5.9 6 (Moderately liked)

T3 – 6.1 6 (Moderately liked)

T2

Relish T1 - 5.7 6 (Moderately liked)

T2 – 6.7 7 (Strongly liked)

T3 – 6.6 7 (strongly liked)

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 T3 T1 - 5.4 5 (slightly liked)

Sweet Candy T2 – 6.2 6 (moderately liked)

T3 – 5.8 6 (moderately liked)

Table 6 displays the taste characteristic of three treatments. Treatment 2 for relish has

weighted mean of 6.7 with a quantitative rating of 7, which corresponds to a visual

interpretation of “strongly liked”.

According to the Dietary Guidelines over 90% of adults do not meet the fiber

recommendations. Current recommendations for fiber intake are 28 grams per day for

females and 34 grams per day for males. That being said, pickled watermelon rinds are a

great option to include alongside other plant foods to reach the recommended daily fiber

intake. Pickled watermelon rinds are also a source of an amino acid called citrulline. In the

body, citrulline acts as a vasodilator, in addition to assisting in the removal of toxins from the

body.

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