Aktivitas Antioksidan Dan Sifat Organoleptik Kombucha Teh Daun Jambu Air Dengan Variasi Takaran Dan Lama Fermentasi

Kombucha tea is a probiotic beverage that is very beneficial for healthy. Materials can be used in making kombucha tea is water guava leaf which contains tannins, flavonoids, alkaloids, saponins, and polyphenols as an antioxidant. The purpose of this study was to know antioxidant activity and organoleptic quality of water guava leaf kombucha in variations of dose and the fermentation duration. The method used in this study was an experimental factorial pattern. The factorial was two factor. The first factor was the variation of water guava leaf dose (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 showed the highest antioxidant activity of kombucha was T3F1 treatment of 87,65% while the lowest antioxidant activity of kombucha was T1F3 treatment of 80,65%. The organoleptic quality of kombucha showed the highest acceptance of society was T3F1 treatment and the T1F3 treatment, had a golden green colour, specific flavour of kombucha and acid taste. The conclusion of this study was the variation of water guava leaf amount and fermentation duration not affected the antioxidant activity and organoleptic quality of kombucha