Review: Pengaruh Lama Fermentasi Terhadap Total Asam Dan Ph Kombucha Berbahan Lokal

Nanda Margaretha, Cicilia Novi Primiani, Marheny Lukitasari

Abstract


  

This study examined the effect of fermentation duration on total acidity and pH in locally sourced kombucha, including green tea, cascara, lemongrass, wedang uwuh, cocoa honey, laver, and secang wood. Fermentation duration was found to be a major factor in increasing total acidity and decreasing pH, which was influenced by the activity of symbiotic microorganisms, particularly yeast and acetic acid bacteria, which convert sugar into organic acids. The results show that total acidity increases over time, with the final pH generally ranging from 2 to 3, although the rate of change varies between substrates. Locally sourced kombucha has the potential to be a probiotic beverage with flavor and acidity characteristics that can be adjusted through fermentation time, sugar concentration, and environmental conditions. These findings provide a scientific basis for the development of safe, nutritious, and diverse local kombucha products, supporting innovation in functional beverages based on natural Indonesian ingredients.

Keywords: Fermentation; Kombucha; Total Acidity; pH

 

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References


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