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October 23, 2025Proceeding of International Conference on Science Health And Technology

Chemical and Biological Changes in Kombucha From Black Tea, Pinneapple and Mango

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Authors

NMNada Ila MilatinaAKAlviLailatul KhasanahESElviana Dian Mustika Sari

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Implication

Observational analysis revealed fermentation increases alcohol and reduces sugar in kombucha made with selected media.

Key Points

  • Fermentation increases alcohol content while reducing sugar levels in kombucha mixtures.
  • Pineapple kombucha achieved the highest alcohol content of 3.25% after 14 days of fermentation.
  • Analysis involved measuring key variables: pH, reducing sugar, alcohol, and scoby weight over 14 days.
  • Chemical and biological changes indicate potential for diverse fruit media in kombucha production.

Cite This Study

Milatina et al. (2025) studied this question.

synapsesocial.com/papers/68f9bad6d7353cfcfc68f39chttps://doi.org/10.47701/fwzfv410
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Content of Biologically Active Substances and Total Antioxidant Activity of Black Tea Drinks and Decoctions of Medicinal Plants Fermented with Kombucha2023 · 1 citations
  2. 2Comparison on chemical profile and sensory attributes of the kombucha beverage produced from black, green, oolong and orthodox tea2025 · 1 citations
  3. 3Chemical Characteristics of White Turmeric (Curcuma zedoria Rosc.) and Mango Turmeric (Curcuma mangga Val.) Kombucha with Various Proportion of Sugar and Honey2025
  4. 4Metabolite Profiling of Kombucha Fermented Beverage with Substrate Variation2025 · 2 citations
  5. 5Initial Sugar Concentration on Sensory Characteristics of Raw Pu-Erh Tea Kombucha and Multi-Omics Analysis of the Fermentation Process Under Optimal Sugar Concentration2025 · 6 citations