Kombucha is one of the fermented beverages containing acetic acid bacteria with probiotic properties, beneficial as both a traditional and herbal drink. The presence of acetic acid bacteria with probiotic properties in kombucha makes it functional for the human body, including maintaining digestive health, enhancing the immune system, and supporting overall immunity. During storage, the quality of kombucha products may deteriorate due to improper conditions and duration of storage.
The Independent Learning Independent Campus (MBKM) Research Team from the Faculty of Biology, UGM, led by Prof. Dr. Endah Retnaningrum, M. Eng, along with Audy Syavanova, Khilin Shafa Nisa, and Virsandhita Althafio Ribowo, conducted research activities on testing the fermentation product of lemon tea kombucha “Kopi Oemah Martani” from August 28 to October 23, 2023. The quality of kombucha products stored at room temperature and in the refrigerator, each for 0, 7, and 14 days, was compared based on the observation of several test parameters. The analyzed test parameters included pH value, sugar content, acetic acid content, the amount of acetic acid bacteria, yeast, and coliform bacteria.The test results indicated that lemon tea kombucha products stored in the refrigerator for 7 days exhibited the best quality, with a taste and aroma preferred by the respondents.