Effect of Sugar Concentration and Fermentation Duration on Alcohol Content, Antioxidant Activity, and Organoleptic Characteristics of Melon Juice Kombucha (Cucumis melo L. var. Honeydew) Pengaruh Konsentrasi Gula dan Lama Fermentasi terhadap Kandungan Alkohol, Aktivitas Antioksidan, dan Karakteristik Organoleptik Jus Melon Kombucha (Cucumis melo L. var. Honeydew)

Abstract

Kombucha is a beverage produced by fermenting sweet tea using Symbiotic Culture of Bacteria and Yeast (SCOBY), which is a symbiotic mixture of bacteria and yeast. Kombucha is a fermented beverage that contains various bioactive compounds with potential antioxidant activity. The use of melon juice as a fermentation substrate has the potential to produce new kombucha innovations, but the effect of the combination of sugar concentration and fermentation duration on product quality still needs to be studied. This study aims to determine the effect of varying sugar concentrations (5%, 10%, and 15%) and fermentation duration (6, 8, and 10 days) on the alcohol content, antioxidant activity, and organoleptic characteristics of melon juice kombucha. The study used a factorial completely randomized design (CRD) with nine treatments and two controls. The parameters analyzed included alcohol content, DPPH antioxidant activity, and organoleptic tests (color, aroma, and taste). The data were analyzed using Two-Way ANOVA, Friedman's test, and Wilcoxon's ranked-order test. The results showed that all samples had an alcohol content of 0%, which is still within the safe limit for consumption. All melon juice kombucha treatments showed very strong antioxidant activity with an IC₅₀ value < 20 ppm. The organoleptic test results showed significant differences between treatments (p < 0.05) in terms of color, aroma, and taste. Based on the hedonic test, treatment P6 (15% sugar concentration and 8 days of fermentation) produced the highest panelist acceptance level, while fermentation for 10 days tended to decrease panelist preference, especially in terms of aroma and taste.