Comparison of Physical Characteristics of Kombucha Green Tea at Different Heating Times
Kinanti Ayu Puji Lestari, Lailatus Saâ€TMdiyah
Abstract
Fermentation time affects the degree of acidity and physical properties of kombucha. The incubation periodis equal to the low pH value. The main purpose of the heating process in the food industry is forpreservation. During the heating process, microbial activity will be reduced, preventing the growth ofmicrobes and preventing unwanted chemical reactions. This research is an experimental study that aims todetermine the effect of heating times on the physical characteristics of kombucha green tea. This study uses acompletely randomized design aimed to determine the physical characteristics including pH, color, odorisand 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.