KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK FERMENTASI KOMBUCHA EKSTRAK DAUN SIRSAK

Kombucha is a probiotic drink resulting from the fermentation of sugar and tea with the addition of Scoby starter (Symbiotic culture of bacteria and yeast). Kombucha generally uses green tea but in this study used soursop leaves (Annona muricata L.) which contain high flavonoid, tannin, phytosterol, calcium oxalate and alkaloid compounds. The purpose of this study was to determine the effect of sugar concentration and soursop leaf processing method on the content of antioxidant activity, total flavonoids, total phenols, color intensity, pH, and organoleptic in soursop leaf extract kombucha. This study used Randomized Group Design (RGD) with 3 replications consisting of two factors, namely sugar concentration and processing method of boiled and dried soursop leaf extract. The results showed that the addition of sugar concentration and processing method of soursop leaf extract had a significant effect on antioxidant activity, total flavonoid content, total phenol content, color intensity of brightness (L), yellowness (a), pH and organoleptic. The best treatment was F1P1 (5% sugar concentration; powder) with an antioxidant yield of 84.52%, total flavonoids 6.55 mg QE/g, total phenols 51.86 mg GAE/g, brightness (L) 24.80, redness (a) 0.79, yellowness (-1.09), pH 2.75, organoleptic parameters color 3.30 (light brown), aroma 4.20 (typical of kombucha), taste 4.43 (very sour), and liking 1.80 (dislike).