Organoleptic Test of Kombucha Made from Various Tea Sources and Fermentation Time
Abstract
Background: This research aims to find the best mixture of kombucha that can accept by the community in BTN Pa’jukukang, Bantaeng district. Kombucha is a fermented beverage made from tea and sugar mixed with the kombucha culture. A kombucha culture is a mixture of bacteria and yeast designated as SCOBY in this work. Methods: In this research, kombucha was made from 4 various teas, i.e., black tea, green tea, oolong tea, and white tea. Each tea was fermented for 7 and 14 days. The kombucha tea samples were subjected to an organoleptic test based on the consumer's acceptance level. The organoleptic test data were analyzed using the hedonic and score test. Results: The test result showed that respondents preferred to choose the color, the smell, and the taste of the black kombucha tea which was fermented for 7 days. Conclusions: Furthermore, the observation of the physical characteristics of the tea showed that the longer the fermentation time, the more acidic the kombucha. This acidic kombucha resulted from the decreasing sugar level during the fermentation process due to the activity of bacteria and khamir in the SCOBY.
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References
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Wistiana, D., & Zubaidah, E. (2015). Karakteristik Kimiawi Dan Mikrobiologis Kombucha Dari Berbagai Daun Tinggi Fenol Selama Fermentasi. 3(4), 12.
Danielle St-Pierre. (2019). Microbial Diversity of the Symbiotic Colony of Bacteria and Yeast (SCOBY) and its Impact on the Organoleptic Properties of Kombucha. The Graduate School The University of Maine.
Essawet, N., Cvetkovic, D., Velicanski, A., Canadanovic-Brunet, J., Vulic, J., Maksimovic, V., & Markov, S. (2015). Polyphenols and antioxidant activities of Kombucha beverage enriched with Coffeeberry® extract. Chemical Industry and Chemical Engineering Quarterly, 21(3), 399–409. https://doi.org/10.2298/CICEQ140528042E
Gramza-Michałowska, A., Kulczyński, B., Xindi, Y., & Gumienna, M. (2016). Research on the effect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value. Acta Scientiarum Polonorum Technologia Alimentaria, 15(4), 447–457. https://doi.org/10.17306/J.AFS.2016.4.43
Habibah, I., & Mahadi, I. (n.d.). The Effect Of Variation Of Tea (Camellia Sinensis L Kuntze) Processing And Sugar Concentration. 13.
Hassmy, N. P., & Abidjulu, J. (2017). Analisis Aktivitas Antioksidan Pada Teh Hijau Kombucha Berdasarkan Waktu Fermentasi Yang Optimal. 6(4), 8.
He, Z., Chen, H., Wang, X., Lin, X., Ji, C., Li, S., & Liang, H. (2020). Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China. LWT, 118, 108773. https://doi.org/10.1016/j.lwt.2019.108773
Ivanišová, E., Meňhartová, K., Terentjeva, M., Harangozo, Ľ., Kántor, A., & Kačániová, M. (2020). The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage. Journal of Food Science and Technology, 57(5), 1840–1846. https://doi.org/10.1007/s13197-019-04217-3
Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Sathishkumar, M. (2014). A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus: A review on kombucha…. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538–550. https://doi.org/10.1111/1541-4337.12073
Khaerah, A., & Akbar, F. (2019). Aktivitas Antioksidan Teh Kombucha dari Beberapa Varian Teh yang Berbeda. 5.
Nana Kusdiana, R., Ferdi, V., Kusumawardhana, I., & Levyta, F. (2020). Hedonic Test of Kombucha Coffee. IOP Conference Series: Materials Science and Engineering, 924(1), 012005. https://doi.org/10.1088/1757-899X/924/1/012005
Nurikasari, M., Puspitasari, Y., & Siwi, R. P. Y. (2017). Characterization And Analysis Kombucha Tea Antioxidant Activity Based On Long Fermentation As A Beverage Functional. 2(2), 7.
Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Kombucha Fermentation and Its Antimicrobial Activity. Journal of Agricultural and Food Chemistry, 48(6), 2589–2594. https://doi.org/10.1021/jf991333m
Suhardini, P. N., & Zubaidah, E. (2016). Studi Aktivitas Antioksidan Kombucha Dari Berbagai Jenis Daun Selama Fermentasi. 4(1), 9.
Tran, T., Grandvalet, C., Verdier, F., Martin, A., Alexandre, H., & Tourdot-Maréchal, R. (2020). Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage. Foods, 9(7), 963. https://doi.org/10.3390/foods9070963
Villarreal-Soto, S. A., Beaufort, S., Bouajila, J., Souchard, J.-P., & Taillandier, P. (2018). Understanding Kombucha Tea Fermentation: A Review: Understanding Kombucha tea fermentation…. Journal of Food Science, 83(3), 580–588. https://doi.org/10.1111/1750-3841.14068
Vitas, J. S., Cvetanović, A. D., Mašković, P. Z., Švarc-Gajić, J. V., & Malbaša, R. V. (2018). Chemical composition and biological activity of novel types of kombucha beverages with yarrow. Journal of Functional Foods, 44, 95–102. https://doi.org/10.1016/j.jff.2018.02.019
Wang, S., Zhang, L., Qi, L., Liang, H., Lin, X., Li, S., Yu, C., & Ji, C. (2020). Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha. International Journal of Food Science & Technology, 55(10), 3327–3333. https://doi.org/10.1111/ijfs.14596
Watawana, M. I., Jayawardena, N., Gunawardhana, C. B., & Waisundara, V. Y. (2015). Health, Wellness, and Safety Aspects of the Consumption of Kombucha. Journal of Chemistry, 2015, 1–11. https://doi.org/10.1155/2015/591869
Wistiana, D., & Zubaidah, E. (2015). Karakteristik Kimiawi Dan Mikrobiologis Kombucha Dari Berbagai Daun Tinggi Fenol Selama Fermentasi. 3(4), 12.
Authors
Khaerah, A., & Ardianto, A. (2023). Organoleptic Test of Kombucha Made from Various Tea Sources and Fermentation Time. BIOEDUSCIENCE, 7(1), 8–14. https://doi.org/10.22236/jbes/7110797
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