PRODUCTION OF GREEN TEA (Camellia sinensis) KOMBUCHA IN 10-LITER SCALE BY USING TOTAL INOCULUM AND INCUBATION TIME VARIATIONS

• Main Author: KARNA (NIM : 10413036), UJANG
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/24585
• Institution: Institut Teknologi Bandung

In this research, optimization was done by variating the amount of solid-liquid inoculum and the incubation time needed to make 10 liter green tea kombucha. Microbial isolates were firstly identified and characterized from existing kombucha inoculum to determine the inoculum composition. The determined inoculum was used to ferment 200 mL green tea kombucha with 5%, 10%, and 15% (w/v and v/v) inoculum variations for 10, 12, and 14 days incubation time variations at room temperature (25°C ± 3°C). As most-favored green tea kombucha related to the best time and inoculum variation, it was selected as the best treatment and subjected to 10 liter scale up. The result showed that a species of bacteria labelled as A, suspected to be Acetobacter papayae (0.74×106 CFU/g from solid inoculum and 1.01×106 CFU/ml from liquid inoculum), and two species of yeasts labelled as B and C, suspected to be Saccharomyces sp. (3.96×106 CFU/g from solid inoculum and 1.62×106 CFU/ml from liquid inoculum) were isolated. Organoleptic test showed that kombucha fermented by using 5% (w/v; v/v) inoculum for 10 days was most favored according to its color, sweetness, sourness, after-taste, and overall parameters. The favored kombucha contained 6.55×106 CFU/mL bacteria A, 3.13×106 CFU/mL yeast B, and 1.75×106 CFU/mL yeast C with 8.44×104 ppm reducing sugar concentration, 6.85×10-2 mol/L total acid concentration, 0.093% (v/v) etanol, and pH value of 2.84. Meanwhile, the characteristics of balck tea kombucha with the same variation contained 8.05x106 CFU/mL, 10.95x106 CFU/mL yeast B and 0.92x106 CFU/mL yeast C with 6.62×104 ppm reducing sugar concentration, 6.40×10-2 mol/L total acid concentration, 0.089% (v / v) etanol, and pH value of 2.97. Scaling up production from 200 mL to 10 liter was successfully done resulting kombucha with 8.96×104 ppm reducing sugar concentration, 7,76×10-2 mol/L total acid concentration, 0.111% (v/v) etanol, 0.405 g/L glucuronic acid concentration, and pH value of 2.94.