Organoleptic Test of Kombucha Made from Various Tea Sources and Fermentation Time

Background: This research aims to find the best mixture of kombucha that can accept by community in BTN Pa’jukukang, Bantaeng district. Kombucha is a fermented beverage made from tea and sugar mixed with culture. A culture bacteria yeast designated as SCOBY this work. Methods: In research, was 4 various teas, i.e., black tea, green oolong white tea. Each for 7 14 days. The samples were subjected an organoleptic test based on consumer's acceptance level. data analyzed using hedonic score test. Results: result showed respondents preferred choose color, smell, taste which Conclusions: Furthermore, observation physical characteristics longer fermentation time, more acidic kombucha. resulted decreasing level during process due activity khamir SCOBY.