Aktivitas Antioksidan dan Organoleptik Kombucha Teh Hijau dengan Variasi Takaran dan Lama Fermentasi

Tea leaves contain catechins,teaflavins and polyphenols as an antioxidant. The purpose of this study was to know antioxidant activity and organoleptic quality of kombucha with the variation of the green tea amount and the fermentation duration The method used in this study was an experimental factorial pattern. The factorial was two factorial. The first factor was the variation of green tea amount (T) consisting of 6 grams (T1), 8 grams (T2), and 10 grams (T3). The second factor was fermentation duration (F) consisting of 5 days (F1), 7 days (F2), and 9 days (F3). The results of this study were the highest antioxidant activity of kombucha was T3F1 treatment (10 grams of green tea with 5 days of fermentation) of 85,08% while the lowest antioxidant activity of kombucha was T1F3 treatment (6 grams of green tea with 9 days of fermentation) of 72,32%. The organoleptic quality of kombucha showed the highest acceptance of society was T1F3 treatment (6 gram green tea with 9 days fermentation time) had a golden green color and a slightly sour taste of kombucha. The conclusion of this study was the variation of green tea amount and fermentation duration affected the antioxidant activity and organoleptic quality of kombucha