Quality Characterization of Kombucha using Black Tea, Pandan Leaves Tea and Raisin Tea

Abstract

Kombucha is a fermented tea drink that has gained popularity worldwide due to its potential health benefits. The quality of kombucha is influenced by various factors including the type of tea used in its production. There is a lack of comprehensive understanding regarding the quality characteristics such as taste, aroma, acidity, chemical compounds and nutritional content of kombucha. While black tea is commonly utilized, alternative substrates such as pandan leaves tea and raisin tea have to be explored, each potentially imparting unique characteristics to the final product. This study aims to determine the effect of different types of tea on the physicochemical and sensory attributes of kombucha.