Ethanol is a form of renewable energy. That can be used as fuel. Can replace gasoline or diesel. Fuel is an important factor driving the countrys economy. Ethanol can be produced from agricultural products garbage and various waste. his research uses watermelon rind. Which is waste from the community as a raw material for the production of ethanol by the fermentation process the microorganisms used in the fermentation process are ball flour. After fermentation for 6 hours it was found that the watermelon rind weighing 10 grams measured the concentration of alcohol. The concentration was 9.3 % VOL 18 Brix %. 20 grams of watermelon rind measuring the concentration of alcohol The concentration of 8.1 % VOL 16 Brix % of watermelon rind at 30 grams measured the concentration of alcohol. Get the concentration 8 % VOL 16 Brix % watermelon rind at 40 grams measure the concentration of alcohol get the concentration of 7.9 % VOL 15.1 Brix % and watermelon rind at 50 grams measure the concentration of alcohol the concentration of 7 % VOL 15 Brix %. Therefore it can be said that the watermelon rind which is waste from the community. Is a raw material with high potential for ethanol production to be used as a renewable energy source Instead of using raw materials from food plants and other energy crops.

The research on “A Study of Seasoning Watermelon shell Process ” had objectives of study to develop product of Watermelon shell jam from changing the prototype recipe of pineapple jam. The researchers altered the recipe by using Watermelon shell to replace 100 per cent pineapple texture in three recipes to be put additionally into water melon texture in three different content 20 per cent 30 per cent and 40 per cent of the total weight of Watermelon shell . The researcher studied about the process of making flavored Watermelon shell in order to study three types of appropriate and different processes of Watermelon shell including diced Watermelon shell chopped Watermelon shell and ground Watermelon shell in homogenous texture. From the study it was found that study of pineapple jam recipe was in prototype recipe; altering the recipe by using Watermelon shell to replace 100% pineapple texture. Then the researchers had tasting persons taste three basic recipes and found that tasting persons accepted recipe No. 2 in the total aspects of color scent flavor texture and fondness. The scores were 7.93?0.62 8.25?0.56 7.80?0.54 7.63?0.70 and 7.68?0.57 respectively; the fondness was from moderate level to much fondness. When variance was analyzed and statistical difference was searched it was found that total features of color scent flavor texture and fondness did not have significant difference at level of 0.05. From study it was found that study of process of making flavored Watermelon shell in three types including diced watermelon shell chopped watermelon shell and ground Watermelon shell in homogenous texture it was found that tasting persons accepted recipe No. 1 (diced Watermelon shell ) in total color scent flavor texture and fondness having mean value at 8.03?0.66 8.50?0.64 8.28?0.55 7.98?0.66 and 7.93?0.35 respectively in the level of moderate fondness to much fondness. When variance was analyzed and statistical difference was searched it was found that total features of color scent flavor texture and fondness had significant difference at level of 0.05.