KARAKTERISTIK SIFAT FISIKOKIMIA TEH KOMBUCHA BUNGA TELANG (Clitoria ternatea L.) DENGAN VARIASI LAMA FERMENTASI DAN KONSENTRASI STARTER SCOBY (Symbiotic Culture of Bacteria and Yeast)

Butterfly pea flower is one of the plant sources that have relatively high levels of polyphenols, so it has the potential to provide health benefits for humans. Kombucha is a fermented drink using symbiotic bacteria and yeast called SCOBY. Butterfly pea flower steeping is expected to become a kombucha drink if the kombucha starter is added. It aims to add functional and physicochemical value to the product. This study aims to determine the interaction and effect of SCOBY concentration and fermentation time on the physicochemical characteristics of kombucha. This study used a factorial randomized block design with 2 factors, first is the concentration of SCOBY starter with 3 levels (5%, 10%, and 15%) and second factor is the duration of fermentation with 3 levels (4 days, 8 days, 12 days). This research was conducted with 3 replications and markets product as control treatment. Parameters analyzed were antioxidant activity, titrated total acid, pH, brightness level (L), redness level (a+), bluish level (b - ), and organoleptic tests (aroma, color, taste, and preference). The results showed a significant effect on antioxidant activity, total titrated acid, pH value, brightness level (L), redness level (a + ), bluish level (b - ), aroma organoleptic, color organoleptic, taste organoleptic, and organoleptic preference of butterfly pea kombucha. The best treatment was found in kombucha with 15% SCOBY concentration + 12 days of fermentation, with a total titrated acid of 2.22%, a pH value of 2.70, antioxidant activity of 89.40%, color intensity of brightness (L) of 28.2, reddish (a + ) of 0.3, and bluish (b - ) of -0.3. The results of the organoleptic test aroma were 5.23 (slightly sharp), reddish purple in color, taste 5.93 (tends to be sour), and preference was 4.80 (tends to like slightly)