AGNES MARAN Pengarang Zulianatul Hidayah, STP., M.Sc Dosen Pembimbing 1 Rikka Welhelmina Sir, S.Si., M.Sc Dosen Pembimbing 2 Dr. Julianus Dising, S.T., M.Si Penguji 1 Marthen Yorhanst Saubaki, STP., M.Sc Penguji 2 UPA. Perpustakaan Politani Kupang Contributor

This research aims to utilize the albedo of watermelon (Citrullus lanatus) is the part of the watermelon that cannot be consumed. This part can be used or processed into dried candied watermelon fruit. Based on the results of the research panel, it can be concluded that the drying time and various variations in sugar (sucrose) concentration to cause dry candied albedo watermelon to produce a dry texture, yellowish color value, low water content, reduced sugar and the highest antioxidant activity. The higher the drying temperature to cause the texture to become harder, yellowish color value to increase, the water content to decrease, the sugar content to increase, and the antioxidant activity to be higher. The best treatment results for dry candied watermelon fruit albedo were obtained from a drying time of 8 hours and a sugar concentration of 50% (T3K3) which showed a texture value of 353,16%, an antioxidant value of 55,60%, a reducing sugar content of 1,96%, while the best color was at the combination of material 2 which the = 58,0525 which showed a very large change. organoleptic value of aroma 2,6 ( like), color 3,16 (like), taste 3,83 ( like), and texture 4,16 ( like it). Penelitian ini bertujuan untuk memanfaatkan albedo buah semangka (Citrullus lanatus) merupakan bagian buah semangka yang tidak bisa dikonsumsi. Berdasarkan hasil panelitian dapat disimpulkan bahwa kombinasi perlakuan lama pengeringan dan konsentrasi gula (sukrosa) menyebabkan manisan kering albedo buah semangka menghasilkan tekstur yang kering, warna kekuningan yang tinggi, kadar air yang rendah, gula reduksi dan aktivitas antioksidan paling banyak. Semakin tinggi suhu pengeringan menyebabkan tekstur semakin keras, warna kekuningan semakin meningkat, kadar gula semakin tinggi, serta aktivitas antioksidan semakin tinggi. Hasil perlakuan terbaik manisan kering albedo buah semangka didapatkan pada perlakuan lama pengeringan 8 jam dan konsentrasi gula 50% (T3K3) yang menunjukkan nilai tekstur 353,16%, nilai antioksidan 55,60%, kadar gula reduksi 1,96%, sedangkan warna manisan kering albedo buah semangka yang paling bagus yaitu nilai WI = 58,0525 menunjukan perubahan yang sangat besar. Uji organoleptik aroma dengan nilai 2,6 (suka), warna 3,16 (suka), rasa 3,83 (suka), dan tekstur 4,16 ( suka).