Abstract:
The watermelon pickles are wastes that have not been used optimally. The purpose of this
study was to analyze the pickle nutrient content of some varieties of watermelon i.e seed less red, seed red, and yellow watermelon in order to increase the use of those pickles. The concentration of starch, protein, fat, crude fiber, and calcium of the pickles were determined by using Luff Schoorl method, lowry, soxhlet, acid-base hydrolysis and permanganometri titration, respectively. The results showed that starch content was ranged between 2,312% to 4,221%; protein content was ranged between 0,025% to 0,045%; fat content was ranged between 0,125% to 0,432%; crude fiber content was ranged between 1,678% to 2,403, and calcium content was ranged between 0,042% to 0,060%.
