Comparative Analysis of Chemical Properties, Nutritional, Phytochemical, and Antioxidant Properties of Kombucha Teas: Black Tea, Pecah Beling Tea, and Poly-herbal Tea

Kombucha tea is a fermented drink made from a combination of tea, sugar, bacteria, and yeast. Many studies show that kombucha can also be developed using different types of tea. Hence, this study aimed to investigate the production of kombucha tea using black tea, Pecah Beling (Strobilanthes crispus) tea, and Poly-herbal tea (containing S. crispus and Orthosiphon stamineus) with three different concentrations of sugar (sucrose). The study evaluated the samples' chemical properties (pH value and sugar brix), nutritional, phytochemical, and antioxidant properties. The results showed that kombucha tea with black tea had the highest total phenolic and flavonoid content (13%-25%), while kombucha tea with Pecah Beling tea had the highest antioxidant activity (85%,88%, and 90%). Based on the analysis, the study suggests that kombucha tea can benefit due to its functional components, such as phytochemical and antioxidant.