Characteristics of Dried Candied Albedo Watermelon fruit (Citrullus lanatus) on Various Drying Times and Concentrations of Sugar (Succrose)

The albedo of watermelon (Citrullus lanatus) is the part of the watermelon that cannot be consumed. Based on the results of the research panel, it can be concluded that the drying time and various variations in sugar (sucrose) concentration tend to cause dry candied albedo watermelon to produce a dry texture, high yellowness value, low water content, reduced sugar and the highest antioxidant activity. The higher the drying temperature tends to cause the texture to become harder, the yellowness value to increase, the water content to decrease, the sugar content to increase, and the antioxidant activity to be higher.