Chemical Characteristics of White Turmeric (Curcuma zedoria Rosc.) and Mango Turmeric (Curcuma mangga Val.) Kombucha with Various Proportion of Sugar and Honey

Background: Kombucha is a tea-based fermented beverage product made with the addition of sugar which is assisted by the activity of microorganisms in the form of Symbiotic Culture of Bacteria and Yeast (SCOBY) that has many health benefits. Honey can be an alternative substitute for sugar which offers some potential bioactive compounds that sugar does not. The purpose of the study was to determine the effects of fermentation on the chemical characteristics of white turmeric and mango turmeric kombucha with various proportions of sugar and honey. Methods: This study used a Nested randomized with two factors and 4 replications. The variables investigated were type of turmeric (white turmeric and mango turmeric) and various proportions of sugar and honey (10 sugar:0 honey, 5 sugar:5 honey, 0 sugar:10 honey). Result: Results showed that the best treatment for making kombucha is using mango turmeric with proportion of sugar 0:honey 10, which contains total acid (1.29%), pH (2.96), total sugar (5,82%), total phenol (196.31 mg GAE/ml), total flavonoids (84.95 mg QE/ml), antioxidant activity (IC50 46.79 ppm) and antibacterial activity (inhibition zone) against E. coli (4.50 mm) and S. aureus (5.11 mm). This study demonstrates that the type of turmeric and proportions of sugar and honey treatment significantly influence the quality of kombucha, highlighting its potential as a basis for developing high-value functional food products.