THE EFFECT OF SUGAR CONCENTRATION ON THE GROWTH AND YIELD OF SCOBY IN KOMBUCHA TEA FERMENTATION

Melani Syafa’atul Aulia, Agus Sugianto, Anis Sholihah

Abstract


This study aimed to determine the effect of sugar concentration on the growth and yield of SCOBY in kombucha tea fermentation. The research was conducted at the Integrated Laboratory of Universitas Islam Malang in June 2025 using a Completely Randomized Design (CRD) with a single factor of sugar concentration consisting of five levels (G1 = 25, G2 = 50, G3 = 75, G4 = 100, dan G5 =  125 g/L) with five replications, resulting in 25 experimental units. The observed parameters included SCOBY nata thickness, post-harvest nata weight, sugar content (°Brix), and organoleptic properties of aroma and taste. Numerical data were analyzed using ANOVA followed by LSD 5%, while organoleptic data were tested using Kruskal-Wallis with Chi-Square at α 5%. The results showed that sugar concentration had a significant effect (p<0.05) on all observed parameters. The highest nata thickness at 25 DAI was achieved by G5 (125 g/L) at 1.70 cm, while the highest nata weight was obtained by G4 (100 g/L) at 62.78 g. The highest fermentation efficiency was demonstrated by G1 with the lowest residual sugar content of 0.24 °Brix, whereas G5 retained the highest residual sugar due to osmotic pressure inhibiting microbial activity. Organoleptically, G4 produced the most preferred aroma with a slightly liked category, while a mildly sour taste was the most accepted category among panelists. A sugar concentration of 100 g/L was identified as the optimal concentration that produced the best balance between SCOBY biomass growth and kombucha tea fermentation quality.


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