Changes of Acetic Acid Bacteria and Yeast Concentration during Cocoa Bean Shell Kombucha Fermentation
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Abstract
Kombucha is a fermented tea that contains beneficial bacteria and yeast, which are good for health. This research aims to determine the biological properties that occur during the fermentation process of Kombucha from cocoa bean shell. The approach involves the experimental design and the development of a mathematical model employing Response Surface Methodology (RSM) with key factors: tea concentration (X1) ranging from 2% to 10%, starter liquid volume (X2) ranging from 5 ml to 15 ml, and sugar concentration (X3) ranging from 5% to 20%. The study also examines the fermentation duration and storage time in relation to the concentration of acetic acid bacteria and yeast. The results indicated that the most suitable condition were achieved with a 10% tea concentration, a starter liquid volume of 15 ml and a sugar concentration of 20%. A fermentation period of 7-10 days resulted in an acetic acid bacteria concentration was at 2.36x105 CFU/ml and the highest yeast concentration reaching 3.82x105 CFU/ml and a pH below 4 were suitable conditions for fermentation. Storing the Kombucha at room temperature and 4°C resulted in decreased concentration of acetic acid bacteria, yeast, and pH.
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