Second International Conference on Cullinary, Fashion, Beauty, and Tourism (ICCFBT) 2019
Faculty of Tourism and Hospitality, Universitas Negeri Padang, September 9th – 10th 2019
Ezi Angraini1, Sari Mustika2, Wiwik Indrayeni3, Elida4
1Department of IKP FPP UNP,2Universitas Negeri Padang
*Corresponding author, e-mail: ezia321214@fpp.unp.ac.id
Abstract
Watermelon (Citrullus Vulgaris) is a fruit that is almost in every region in Indonesia. Watermelon has many health benefits. The yields of watermelons sold are usually of medium size (± 2 kg) and large (≥2 kg), while those of small size (≤ 2 kg) are underutilized and are sold at relatively cheap prices. Watermelon in this small size can be categorized into watermelon afkir, which is a watermelon whose harvest age and maturity level is sufficient but its size is small, so it is underutilized and has a low selling price or farmers also often refer to it as the Ampera group. One alternative treatment that can be done to increase the sale value and extend the shelf life of watermelon is by making Nata de Citrullus. Nata is a type of component drink cellulose compound (dietary fiber) which is fermented by the bacterium Acetobacter Xylinum. The purpose of this study is to increase the selling price and extend the shelf life of rejected watermelons, and to find out the nutritional value of nata de citrullus. This study used an experimental method with a completely randomized design method with 4 treatments and 3 replications. In this research, an analysis is carried out, namely the analysis of nutrient analysis of nata watermelon. The results of this study indicate that the nata of the watermelon rejects contains 62.3% protein, 99.03% water, 0.26% ash, 0.27% fat and 29.1% carbohydrate. As for the antioxidant content after testing there are 18.28% antioxidant content in Nata de Citrullus.
Keywords: Organoleptic, Nata de citrullus, Watermelon Afkir