The Effect of Fermentation Time on The Organoleptic Test of Kombucha Tea

Kombucha is a fermented product of sweet tea solution which added with kombucha starter and scoby. culture combination bacteria yeast called SCOBY (Symbiotic Culture Bacteria Yeast). This activity aims to determine the effect time on organoleptic test in making tea. study used quantitative methods data collection techniques by conducting tests respondents, this using completely randomized design (CRD). Organoleptic consisting taste, aroma color. The results showed that average all respondents preferred 15th day fermentation. conducted 30 had preference level highest percentage for each parameter 60% 70% Where longer fermentation time, testers response increases.