Comparison of Physical Characteristics of Kombucha Green Tea at Different Heating Times

Karakteristik Kimia dan Fisik Teh Hijau Kombucha pada Waktu Pemanasan yang Berbeda

Abstract

Fermentation time affects the degree of acidity and physical properties of kombucha. The incubation period
is equal to the low pH value. The main purpose of the heating process in the food industry is for
preservation. During the heating process, microbial activity will be reduced, preventing the growth of
microbes and preventing unwanted chemical reactions. This research is an experimental study that aims to
determine the effect of heating times on the physical characteristics of kombucha green tea. This study uses a
completely randomized design aimed to determine the physical characteristics including pH, color, odoris
and taste of the kombucha after heating at different heating times.there is no significant result of color,
odoris and taste of the kombucha after 3 and 5 minutes heating times.