Antioxidant Activity and Consumer Acceptance Level of Kombucha Tea With Noni Fruit Extract (Morinda citrifolia)

Abstract

Abstract This study aimed to investigate the impact of fermentation time and the best formulation of black tea and noni fruit juice on the production kombucha with the highest hedonic value and antioxidant activity. The research method involved (1) preparing kombucha tea, (2) assessing antioxidant activity, Total Solids value, pH value of the sample, and (3) conducting statical analysis using One-Way ANOVA followed by Tukey’s Post Hoc Test at a confidence level a = 5% and T test. The addition of noni juice was found to increase the antioxidant activity in kombucha; however, it reduced the overall hedonic value of kombucha. In conclusion, this study determined that sample P2 (200 mL of noni juice in 800 mL of black tea) was the best formulation. Statistical tests revealed that both fermentation time and formulation P2 significantly influenced the increase in antioxidant activity, reaching 41.20%. Additionally, the highest hedonic score was achived by the control sample fermented for 7 days, which scored to 6.68%.