EVALUATION OF SOME FACTORS EFFECTING THE PRIMARY FERMENTATION OF KOMBUCHA OOLONG TEA

Abstract

Kombucha is a fermented tea that has a lot of health benefits that are fermented from tea and sugar. The study was conducted to determine the factors affecting the fermentation (F1) of Kombucha Oolong such as sugar content, amount of SCOBY, pH condition, fermentation temperature and fermentation time. The survey results showed that the suitable conditions were 2 g tea, 20 g canesugar, 5% SCOBY supplement, pH 3.5, 72 hours at room temperature.