K. Fibrianto, E. Zubaidah, N.A. Muliandari, L.Y. Wahibah, S.D. Putri, A.M. Legowo, A.N. Al-Baarri
Kombucha is a fermented drink made from liquid tea. The fermentation is involving bacteria and yeast called Symbiotic Culture of Bacteria and Yeast (SCOBY) The current study aims to investigate the possibility of young Robusta coffee leaf tea as a raw material for kombucha, by optimizing its antioxidant activity and applying withering pre-treatment. The Response Surface Methodology (RSM) was applied to design the observation up to 21 days. Within the duration of fermentation, the optimum IC50 was observed on the third days of fermentation. The results showed that withering treatment significantly affect the pH values, total sugar, total phenolic content, and IC50 of young coffee leaf kombucha. The sensory quality also shows that 5 out of 19 attributes, including brown color, sour taste, bitter taste, alcoholic aroma, sour aroma were also affected by the treatment (p-value<0.05). Regardless the chemical and sensory qualities, the kombucha was still significantly accepted (p-value<0.05) by the respondents. © Published under licence by IOP Publishing Ltd.
Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
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