OPTIMIZE KOMBUCHA SECONDARY FERMENTATION CONDITIONS FROM GREEN TEA SUPPLEMENTED WITH RED DRAGON FRUIT
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no5.701Keywords:
Kombucha, secondary fermentation, red dragon fruit, optimization, green tea.Abstract
The study was conducted to perfect the fermentation process of kombucha F2 from green tea supplemented with red dragon fruit by determining the optimal conditions to produce a product with the best quality and sensory characteristics. The study investigated the conditions affecting the fermentation process such as the treatment method of red dragon fruit (1x1 cm diced; juice), the content of added fruit (5 - 15% w/v), pH (3.0 - 4.0), temperature (25 - 35 °C), and fermentation time of F2 (3 - 13 days). The results showed that red-fleshed dragon fruit was diced (1 x 1 cm) and supplemented with a content of 15% (w/v), pH 3.52 and fermented at 29 °C for 7 days to obtain a product with ethanol content (2.98% v/v), total acid (3.32 g/L), reducing sugar (10.80 g/100 mL), vitamin C (46.93 mg/L), and flavonoid (904.63 mg/L). The product also received high sensory scores for clarity and color, aroma, and taste. Therefore, the kombucha product from green tea supplemented with red dragon fruit is a potential product with attractive color and flavor for those who love fermented drinks in general and kombucha in particular.
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