<![CDATA[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).]]>
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