CONTROL OF SUGAR AND TEA CONCENTRATION ON THE GROWTH, QUALITY, AND YIELD OF KOMBUCHA TEA IN FERMENTATION SCOBY (DIPO MUSHROOM)

Alfani Dyah Sifaurrohma, Agus Sugianto, Sunawan Sunawan

Abstract


This study aimed to determine the interaction between sugar and tea concentrations in determining the growth, quality, and yield of Kombucha tea. It also examined the effect of each factor on nata thickness, nata weight, sugar content, alcohol content, vitamin C, soluble solids, flavor, and aroma, to determine the optimal treatment combination.

The study was conducted in a private home and the Terpadu Laboratory of the Islamic University of Malang at an altitude of 550 meters above sea level with a temperature of 25–30°C and humidity of 79–86%. The study took place from July 19 to August 14, 2025, with SCOBY seed production conducted approximately 30 days prior in June. Data analysis was conducted from August 2025 to January 2026. A completely randomized design (CRD) factorial design was used, with two factors: sugar concentration (25–125 g/L) and tea concentration (2.5–12.5 g/L), with 25 treatment combinations and five replications.

The results showed a significant interaction between sugar and tea concentrations on several parameters, especially nata thickness at 10 and 20 days after sowing and sugar content at 0–20 days after sowing. The best treatment combination based on the total of all variables was G5T3 (125 g/L sugar and 7.5 g/L tea), which produced the most optimal nata growth and chemical quality. Sugar concentration significantly affected alcohol content, where the higher the sugar concentration, the higher the alcohol content produced. In general, increasing sugar concentration increased nata growth and yield until it reached the optimum point, while tea concentration played a supporting factor in providing bioactive compounds that supported the activity of microorganisms during fermentation.

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References


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