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All Journal FoodTech: Jurnal Teknologi Pangan
Oktavianti, Naya Elva
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology

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Sensory Evaluation of Liang Tea Kombucha in Various Ratios of Siam Orange Juice (Citrus nobilis) Oktavianti, Naya Elva; Raharjo, Dwi; Kusuma Dewi, Yohana Sutiknyawati
FoodTech: Jurnal Teknologi Pangan Vol. 8 No. 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.91925

Abstract

Kombucha is generally made from tea leaves (Camellia sinensis) through a fermentation process for 7-14 days using sugar as a carbon source and a scoby starter (symbiotic culture of bacteria and yeast). Fermentation of kombucha with raw materials other than tea has been widely reported, one of the raw materials that also has the potential to be utilized is liang teh and siam orange juice which have been studied to contain antioxidant source components. The main objective of this study was to determine the sensory description of liang teh kombucha at various ratios of siam orange juice. The parameters observed included color, taste, aroma, soda sensation and overall preference. This study used 6 formulations of liang teh and siam orange juice ratios (100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50%). Sensory data were analyzed using non-parametric statistics (Kruskal Wallis), if the effect was continued with the Man Whitney method. The results showed that the comparison of the ratio of siam orange juice obtained an average value of color attributes 2.23-3.60 (yellowish pink-yellowish), aroma 1.70-2.70 (no orange juice scent-slightly orange juice scent), taste 1.53-3.60 (Not sour typical Siam orange juice-sour Siam orange juice), Fizzy sensation 2.20-3.37 (slightly fizzy-fizzy), and overall preference 2.70-3.27 (slightly like-like).
Co-Authors Dwi Raharjo Yohana Sutiknyawati Kusuma Dewi