Avocado Seed Kombucha: Comprehensive Physicochemical, Sensory Profile and Toxicity Test during Fermentation Process

Avocado Seed Kombucha is a functional beverage that is produced through the process of fermentation between sugar, avocado seeds extract and SCOBY (Symbiotic culture of bacteria and yeast). This study was conducted by 2 variables, concentrations of avocado seeds (2 and 5% b/v) and fermentation time (0, 4, 8, 12 days). The purpose of this study is to determine the appropriate formula for the kombucha drinks from avocado seeds, physicochemical changes, sensory, and toxicity test during fermentation process. The results of this study shows that the longer fermentation time, the higher improvement on physical properties such as the color of kombucha drinks are darker, more acidic, and the weight of nata increased. Changes in chemical properties that occur during fermentation are the level of acidity, antioxidant and tannin values decreases while the total phenolic value and the alcohol score increase. Toxicity test with BSLT Method shows that Kombucha drinks with the concentration of 2% are toxic for fermentation on 12 days, and at a concentration of 5 % are toxic in fermentation for 8 and 12 days. The results of hedonic test shows that the most preferred kombucha is with an avocado seeds composition of 2% with fermentation time of 12 days.