<![CDATA[Avocado seeds contain several minerals and vitamin C, these seeds can be fermented into tea with kombucha culture, SCOBY (Symbiotic Cultures of Bacteria and Yeats). The length of fermentation will have an impact on the vitamin C content in the tea. The purpose of this study was to determine the characteristics and vitamin C content based on variations in the length of fermentation time of avocado seed kombucha tea. The research conducted was experimental research and used the RAL (Completely Randomized Design) method with variations in the length of fermentation. The research stages include plant determination, simplisia processing, making kombucha tea based on variations in fermentation time, characteristic tests, qualitative and quantitative analysis of vitamin C, and data analysis using SPSS IBM 25 with a 95% confidence level. The results obtained vitamin C content of avocado seed kombucha tea with 1 day fermentation time of 0.4628 ± 0.0099%, 3 days fermentation time of 0.4740 ± 0.0059%, 5 days fermentation time of 0.5081 ± 0.0118%, 7 days fermentation time of 0.6439 ± 0.0148%, 9 days fermentation time of 0.7048 ± 0.0255% and 11 days fermentation time of 0.6216 ± 0.0411%. Statistical data analysis of vitamin C levels using the One Way ANOVA test with p < 0.05 and obtained a significance value of 0.0000, namely there is a significant difference between the six fermentation lengths. Keywords: Kombucha Tea, Characterization, Vitamin C, Long Fermentation Abstrak Biji alpukat mengandung beberapa mineral dan vitamin C, biji ini dapat difermentasi menjadi teh dengan kultur kombucha yaitu SCOBY (Symbiotic Cultures of Bacteria and Yeats). Lama fermentasi akan berdampak pada kandungan vitamin C yang ada dalam teh. Tujuan penelitian ini untuk mengetahui karakteristik dan kandungan vitamin C berdasarkan variasi lama waktu fermentasi dari teh kombucha biji alpukat. Penelitian yang dilakukan adalah penelitian eksperimental dan menggunakan metode RAL (Rancangan Acak Lengkap) dengan variasi lama fermentasi. Tahapan penelitian meliputi determinasi tanaman, pengolahan simplisia, pembuatan teh kombucha berdasarkan variasi lama waktu fermentasi, uji karakteristik, analisis kualitatif dan kuantitatif vitamin C, dan analisis data menggunakan SPSS IBM 25 dengan taraf kepercayaan 95%. Hasil penelitian diperoleh kadar vitamin C teh kombucha biji alpukat dengan lama fermentasi 1 hari sebesar 0,4628 ± 0,0099%, lama fermentasi 3 hari sebesar 0,4740 ± 0,0059%, lama fermentasi 5 hari sebesar 0,5081 ± 0,0118%, lama fermentasi 7 hari sebesar 0,6439 ± 0,0148%, lama fermentasi 9 hari sebesar 0,7048 ± 0,0255% dan lama fermentasi 11 hari sebesar 0,6216 ± 0,0411%. Analisis data statistik kadar vitamin C menggunakan uji One Way ANOVA dengan p<0,05 dan didapatkan nilai signifikansi 0,0000 yaitu terdapat perbedaan yang signifikan antara keenam lama fermentasi. Kata Kunci: Teh Kombucha, Karakterisasi, Vitamin C, Lama Fermentasi]]>
