NOVEL TAMARILLO-RED GINGER KOMBUCHA: IMPACT OF CARBON SOURCE VARIATIONS ON PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT POTENTIAL, AND SENSORY ACCEPTANCE

Tamarillo and red ginger are rich in nutrients and high in antioxidants, so they have the potential to be used as raw materials for kombucha.This study aims to determine the effect of carbon source variation and substrate formulation of tamarillo-red ginger and to determine the treatment that produces the best tamarillo-red ginger kombucha drink.With carbon source variations in the form of coconut sugar and honey, the substrate formulation used consisted of three levels (tamarillo: red ginger) = F1 (87.5 : 12.5), F2 (75 : 25), F3 (50 : 50), and control sample (F0) with green tea substrate.During 12 days of fermentation, the variation of carbon source had a significant effect on kombucha characteristics.Compared to honey, coconut sugar excelled in various kombucha characteristics, especially in antioxidant activity and sensory parameters.Meanwhile, the tamarillo-red ginger substrate formulation generally did not have a significant effect on kombucha characteristics.Sample F1 of kombucha with coconut sugar carbon source was the best treatment of kombucha with tamarillo-red ginger substrate formulation.