The effects of fermentation duration on chemical properties, physical properties, and organoleptic of Butterfly Pea Kombucha

Abstract

Kombucha tea is a traditional fermented beverage product of tea and sugar solution using kombucha starter culture (Acetobacter xylinum and some types of yeast) that has some health effects, among others, as an antioxidant, antibacterial, endurance improvement, and others. This study aimed to determine the impact of time fermentation on the chemical properties (capacity of antioxidants, sugar content, alcohol content, and pH value), the physical properties (colour), and the organoleptic properties of butterfly pea kombucha tea. This research used explorative and descriptive methods. The treatment was fermentation time: 0-day, 3 days, 6 days and 9 days against chemical, physical, and organoleptic properties of the butterfly pea kombucha. The research design used the Completely Randomized Design (CRD) with two repetitions for each treatment. The data were analyzed using ANOVA with a further DMRT test. This study showed that the duration of fermentation affects the antioxidant capacity, sugar content, pH and alcohol content, the colour's physical properties, and the organoleptic properties of butterfly pea kombucha. The results showed that 9 days of the time fermentation had the highest value of colour brightness (L) 20.3875, reddish (a+) 20.195, antioxidant of 42.77600 ppm, alcohol content 0.735% and had a taste organoleptic value of 3.98, and the colour hedonic score of 4.16. Meanwhile, 0-day fermentation had the highest value of a blue colour level (b-) of 2.76, the sugar content of 14.600 %, and had highest aroma organoleptic value of 3.9. A fermentation time of 9 days was not recommended for production.