Sensory characteristics of Tambi tea kombucha from Wonosobo regency at different fermentation times using the Rate-All-That-Apply method

Abstract Tambi tea products from Wonosobo Regency are not widely known or popular, even among the locals. The making of Tambi tea kombucha is one solution for developing new products from Tambi tea while reducing the sugar amount consumption of tea and enhance its functionality. The fermentation process of sweet tea using SCOBY (Symbiotic Culture of Bacteria and Yeast) is already known to enhance the antioxidant capacity, lowering sugar content, and enrich the distinctive flavor of Tambi tea. This study explores the characteristics of Tambi tea kombucha fermentation time for 4 and 7 days, compared to unfermented high sugar Tambi tea product. The sensory analysis method used was the Rate-All-That-Apply intensity test and a hedonic test by 30 consumer panellists. The results of the analysis showed significant differences in the intensity of sweetness and acidity, as well as astringent and alcohol-like flavors during fermentation. The longer the fermentation, the lower the sweetness intensity, and the higher the acidity, astringent, and alcohol-like flavors. These findings suggest that fermentation for 4 days might balance taste preferences, but further optimization is needed for consumer acceptance while maintaining the distinct flavor.