Md Farid, Dzulkarnain Farhan (2023) Development of kombucha tea using pecah beling tea (Strobilanthes Crispus) and poly-herbal tea (Strobilanthes Crispus and Orthosiphon Stamineus). Masters thesis, Universiti Tun Hussein Onn Malaysia.

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Abstract

The study focuses on the development of kombucha tea using Pecah Beling and Poly-herbal tea leaves and evaluates its properties. Kombucha tea is a fermented tea made by combining tea leaves, sucrose, and SCOBY. The drink has been shown to possess various properties such as anticancer, antioxidants, antimicrobe, and antifungal. One of the challenges with kombucha tea is that it has an undesirable flavor that is quite like vinegar. To address this issue, the study explores using different types of tea leaves to make the drink more palatable. The researchers analyzed the physicochemical properties of the tea, including its nutritional properties, pH, sugar brix percentage (%), and alcohol content. They also evaluated its phytochemical properties, such as total phenolic content, total flavonoid content, and antioxidant activity using DPPH and ABTS analysis methods. In addition, the study assessed the antimicrobial properties of the tea using the agar well diffusion method and tested it against various bacteria and fungi. The results of the study showed that both types of tea leaves produced kombucha with acceptable phytochemical properties (13%-25%) and exceptional antimicrobial properties 2.71-7.52 mm inhibition area against pathogenic microbes. The analysis also found that the physicochemical properties of the kombucha changed gradually over the fermentation period, and the concentration of sucrose affected the tea's properties. However, the Poly-herbal tea showed an antagonistic reaction in TPC and TFC analysis when compared to black tea kombucha. Lastly, the study conducted an accelerated shelf-life assessment and found that kombucha tea containing 80g of sucrose had a shelf-life of approximately six months. In conclusion, this study found that kombucha tea production with different teas and sucrose concentrations affects sensory properties, nutritional composition, phytochemical and antioxidant properties, and antimicrobial activity. Kombucha tea with Pecah Beling tea had the most favorable sensory properties and antioxidant activity. The concentration of sucrose was found to promote nutritional composition and antimicrobial properties. The shelf-life of kombucha tea with 80g of sucrose was stable for 6 weeks

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