DOI : https://doi.org/10.29165/ajarcde.v9i2.672

Characteristics of Green Tea Kombucha with Added Jasmine Flowers

S.A. Rahma (1), Novelina Novelina (2), Ismed (3)
(1) Department of Food and Agriculture and Product Technology Faculty of Agricultural Technology, Andalas University, Limau Manis Padang, Indonesia
(2) Department of Food and Agriculture and Product TechnologyFaculty of Agricultural Technology, Andalas University, Limau Manis Padang, Indonesia
(3) Department of Food and Agriculture and Product Technology Faculty of Agricultural Technology, Andalas University, Limau Manis Padang, Indonesia
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How to cite (AJARCDE) :
Rahma, S., Novelina, N., & Ismed. (2025). Characteristics of Green Tea Kombucha with Added Jasmine Flowers. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(2), 166–170. https://doi.org/10.29165/ajarcde.v9i2.672
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The objective of this study is to assess the impact of jasmine flower enrichment on the quality attributes of green tea kombucha.The research design was the treatment of adding jasmine flowers with concentrations A (0%), B (0.4%), C (0.8%), D (1.2%), and E (1.6%), repeated three times. The data obtained were analyzed statistically using analysis of variance (ANOVA). If significantly different, the data analysis was continued with the DNMRT (Duncan's New Multiple Range Test) at a significance level of 5%. The results showed that the addition of jasmine flowers had a significant effect on the degree of acidity (pH), total acetic acid, and sugar content. However, the addition of jasmine flowers to green tea kombucha did not significantly affect the results of the analysis of ethanol content, antioxidant activity, and essential oil compounds. The best treatment was the addition of 0.8% jasmine flowers, with a pH value of 3.31, acetic acid content of 2.18%, ethanol content of 0.36%, total sugar content of 2.77%, antioxidant activity of 46.14% in 1000 ppm, total microbes of 5.2 x 106 CFU/ml and essential oil compounds of 1.12%, and the sensory attribute value of kombucha was like.


Contribution to Sustainable Development Goals (SDGs)
SDG 3: Good Health and Well-being
SDG 12: Responsible Consumption and Production
SDG 9: Industry, Innovation and Infrastructure

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