KARAKTERISTIK SIFAT FISIKOKIMIA TEH KOMBUCHA DENGAN VARIASI LAMA FERMENTASI DAN KONSENTRASI BUAH JAMBU KRISTAL (Psidium guajava)

This study aims to analyze the effect of fermentation time and concentration of crystal guava fruit on antioxidant activity, vitamin C, total acid, pH, color intensity, and hedonic test. The study used a factorial Randomized Block Design (RBD) with two treatment factors: concentration of crystal guava fruit (5%, 10%, 15%) and fermentation time (3, 5, 7 days), resulting in 9 treatment combinations. Data were analyzed using Analysis of Variance followed by DMRT test at 5% level. The parameters and results showed that the highest antioxidant activity was obtained in the L3K3 treatment 92.27%, the highest Vitamin C in L3K3 1.473%, the highest total acid in L3K3 2.14%, the highest pH test in L1K1 5.59 and the lowest in L3K3 2.92, the highest brightness level color intensity (L) in the L3K3 treatment 29 and the lowest in L1K1 26.2, the highest greenness (a₊) in L3K3 0.93 and the lowest 0.33, the highest yellowness (b₊) in L3K3 0.66 and the lowest in L1K1 0.13, the highest organoleptic aroma in the L3K3 treatment 4.80, the highest taste in the L3K2 parameter 4.76 (rather like), the highest color in the L3K3 parameter 4.08 and the highest preference in the L3K2 parameter 4.92 (rather like) and the lowest in L1K1 2.56 (somewhat disliked).