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Abstract

This study assessed the use of watermelon rind as an ingredient in atchara, involving 55 respondents from the College of Hospitality Industry. All formulations, including 100% watermelon rind, received high acceptability ratings, indicating that watermelon rind can serve as a viable alternative without compromising quality. The findings promote the use of watermelon rind in food development, contributing to waste reduction.

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Guenhelyn A. Sañosa
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4 views1 page

Abstract

This study assessed the use of watermelon rind as an ingredient in atchara, involving 55 respondents from the College of Hospitality Industry. All formulations, including 100% watermelon rind, received high acceptability ratings, indicating that watermelon rind can serve as a viable alternative without compromising quality. The findings promote the use of watermelon rind in food development, contributing to waste reduction.

Uploaded by

Guenhelyn A. Sañosa
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

ABSTRACT

This study explored the utilization and acceptability of Citrullus lanatus

(watermelon rind) as the main ingredient in making atchara.

A total of 55 respondents, composed of students and faculty from the College of

Hospitality Industry, were selected to evaluate the product due to their knowledge in food

preparation and sensory evaluation.

The study employed a structured questionnaire using the 9-point Hedonic Scale to

assess the product in terms of appearance, taste, aroma, texture, and general

acceptability. Five formulations were tested, including 100% papaya, 100% watermelon

rind, and varying combinations of both ingredients. The product underwent several trials

to improve its flavor, aroma, and texture, particularly by reducing moisture content using

a cheese cloth method.

Results revealed that all formulations were rated “liked very much” across all

sensory attributes. Although the 100% papaya formulation obtained slightly higher mean

scores, statistical analysis showed no significant difference among the treatments. This

indicates that watermelon rind can be used as an alternative ingredient in atchara without

negatively affecting its acceptability.

Overall, the findings suggest that watermelon rind is a viable, sustainable, and

innovative ingredient that can be utilized in food product development while promoting

waste reduction.

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