Chemical Characteristic and Sensory Profile of Kombucha Made from Semi-carbonic Maceration Arabica Coffee
Keywords:
kombucha, arabica coffee, carbonic maceration, CATA, hedonic
Abstract
Kombucha is a fermented beverage traditionally made from plant infusions using a symbiotic culture of bacteria and yeast (SCOBY). Recently, Arabica coffee cultivated in Magelang Regency, Indonesia has been explored as an alternative medium. Arabica coffee cherries can undergo semi-carbonic maceration, a post-harvest method involving anaerobic soaking in airtight containers, which may influence the properties of kombucha produced from its infusion. This study aimed to evaluate the chemical and sensory characteristics of kombucha produced from semi-carbonic maceration Arabica coffee infusion. The fermentation process was carried out for 14 days, followed by analysis of phenolic content, total acetic acid, caffeine content, antioxidant activity, and total sugar (°Brix). Sensory evaluation using a 7-point hedonic scale revealed an average overall liking score of 3.75, reflecting moderate acceptance. The Check-All-That-Apply (CATA) method indicated that panelists predominantly associated the beverage with fermented, acid, vinegar, and sparkling attributes. Principal Coordinate Analysis (PCoA) further demonstrated that overall liking was positively correlated with acid and vinegar descriptors, while negatively correlated with sparkling, herbal, woody, floral, and opaque. These findings suggest that semi-carbonic maceration Arabica coffee infusion is a promising substrate for kombucha production with distinctive sensory attributes.
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References
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[2] H. Kitwetcharoen et al., “Kombucha healthy drink—recent advances in production, chemical composition and health benefits,” Fermentation, vol. 9, no. 1, p. 48, 2023, doi: 10.3390/fermentation9010048.
[3] Í. A. C. L. de Oliveira, V. A. d. O. Rolim, R. P. L. Gaspar, D. Q. Rossini, R. de Souza, and C. S. B. Bogsan, “The technological perspectives of kombucha and its implications for production,” Fermentation, vol. 8, no. 4, p. 185, 2022, doi: 10.3390/fermentation8040185.
[4] K. E. Emiljanowicz and E. Malinowska-Pańczyk, “Kombucha from alternative raw materials – The review,” Critical Reviews in Food Science and Nutrition, vol. 60, no. 19, pp. 3185–3194, 2019, doi: 10.1080/10408398.2019.1679714.
[5] Y. S. Zhang et al., “The effect of carbonic maceration during winemaking on the color, aroma and sensory properties of ‘Muscat Hamburg’ wine,” Molecules, vol. 24, no. 17, p. 3120, 2019, doi: 10.3390/molecules24173120.
[6] D. B. Junior et al., “Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration,” Food Chemistry, vol. 342, p. 128296, 2021, doi: 10.1016/j.foodchem.2020.128296.
[7] W. d. S. Gomes et al., “Changes in the chemical and sensory profile of Coffea canephora var. Conilon promoted by carbonic maceration,” Agronomy, vol. 12, no. 10, p. 2265, 2022, doi: 10.3390/agronomy12102265.
[8] AOAC INTERNATIONAL, Official Method 942.15: Acidity (Titratable) of Fruit Products, in Official Methods of Analysis, 17th ed. Gaithersburg, MD, USA: AOAC International, 2000.
[9] M. B. Jacobs, The Chemical Analysis of Foods and Food Products, 3rd ed. Princeton, NJ, USA: D. Van Nostrand Company Inc., 1962.
[10] P. Molyneux, “The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity,” Songklanakarin Journal of Science and Technology, vol. 26, no. 2, pp. 211–219, 2004.
[11] L. Dooley, Y. Lee, and J.-F. Meullenet, “The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping,” Food Quality and Preference, vol. 21, no. 4, pp. 394–401, 2010, doi: 10.1016/j.foodqual.2009.10.002.
[12] B. A. Nummer, “Kombucha brewing under the food and drug administration model food code: Risk analysis and processing guidance,” Journal of Environmental Health, vol. 76, no. 4, pp. 8–11, 2013.
[13] A. E. Shafira, A. Hintono, and S. Susanti, “Effect of fermentation time on chemical, microbiological and hedonic quality of kombucha of Arabica coffee cascara (Coffea arabica L.),” Journal of Applied Food Technology, vol. 9, no. 1, pp. 5–10, 2022, doi: 10.17728/jaft.8399.
[14] M. K. Ayuratri and J. Kusnadi, “Aktivitas antibakteri kombucha jahe (Zingiber officinale): Kajian varietas jahe dan konsentrasi madu,” Jurnal Pangan dan Agroindustri, vol. 5, no. 3, pp. 95–107, 2017.
[15] Y. M. Nur, S. Indrayati, P. Periadnadi, and N. Nurmiati, “Pengaruh penggunaan beberapa jenis ekstrak tanaman beralkaloid terhadap produk teh kombucha,” Jurnal Biologi UNAND, vol. 6, no. 1, pp. 55–62, 2018, doi: 10.25077/jbioua.6.1.55-62.2018.
[16] A. J. N. Parhusip, C. Setiawan, and V. P. Effendi, “Aktivitas antioksidan dan kadar kafein kombucha kopi (Antioxidant activity and caffeine content of coffee kombucha),” FaST – Jurnal Sains dan Teknologi, vol. 6, no. 1, pp. 1–11, 2022.
[17] L. R. Nasution, Y. M. Permata, J. M. Keliat, M. A. T. Pelawi, V. K. Ciunardy, and T. R. Seruni, “Fermentation effects on caffeine content and chemical parameters of kombucha coffee cascara,” International Journal of Applied Pharmaceutics, vol. 16, no. 4, Art. 03, 2024.
[18] S. Chakravorty, S. Bhattacharya, A. Chatzinotas, W. Chakraborty, D. Bhattacharya, and R. Gachhui, “Kombucha tea fermentation: Microbial and biochemical dynamics,” International Journal of Food Microbiology, vol. 220, pp. 63–72, 2016, doi: 10.1016/j.ijfoodmicro.2015.12.015.
[19] Q. Guo, J. Yuan, S. Ding, Q. Nie, Q. Xu, and S. Cai, “Microbial fermentation in fermented tea beverages: Transforming flavor and enhancing bioactivity,” Beverage Plant Research, vol. 4, p. e029, 2024, doi: 10.48130/bpr-0024-0026.
[20] R. Parvin, S. Bhattacharya, S. S. Chaudhury, U. Roy, J. Mukherjee, and R. Gachhui, “Production, purification and characterization of a novel thermostable caffeine dehydrogenase from Pichia manshurica strain CD1 isolated from kombucha tea,” Microbiology, vol. 92, no. 2, pp. 230–241, 2023, doi: 10.1134/S0026261722601476.
[21] N. Sanwal, A. Gupta, M. A. Bareen, N. Sharma, and J. K. Sahu, “Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications,” Food Chemistry Advances, vol. 3, p. 100421, 2023, doi: 10.1016/j.focha.2023.100421.
[22] G. S. P. Kusuma and K. Fibrianto, “Pengaruh optimasi lama fermentasi terhadap karakteristik kombucha daun tua kopi robusta Dampit metode oksidatif dan non-oksidatif,” Jurnal Pangan dan Agroindustri, vol. 6, no. 4, pp. 87–97, 2018, doi: 10.21776/ub.jpa.2018.006.04.10.
[23] R. Jayabalan, R. V. Malbaša, E. S. Lončar, J. S. Vitas, and M. Sathishkumar, “A review on kombucha tea—Microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus,” Comprehensive Reviews in Food Science and Food Safety, vol. 13, pp. 538–550, 2014, doi: 10.1111/1541-4337.12073.
[24] P. N. Suhardini and E. Zubaidah, “Studi aktivitas antioksidan kombucha dari berbagai jenis daun selama fermentasi,” Jurnal Pangan dan Agroindustri, vol. 4, no. 1, pp. 221–229, 2016.
[25] Y. Puspitasari, R. Palupi, and M. Nurikasari, “Analisis kandungan vitamin C teh kombucha berdasarkan lama fermentasi sebagai alternatif minuman untuk antioksidan,” Global Health Science, vol. 2, no. 3, pp. 245–253, 2017.
[26] G. Ares and S. R. Jaeger, “Check-all-that-apply (CATA) questions with consumers in practice: Experimental considerations and impact on outcome,” in Rapid Sensory Profiling Techniques, J. Delarue, J. B. Lawlor, and M. Rogeaux, Eds. Cambridge, UK: Woodhead Publishing, 2015, pp. 227–245, doi: 10.1533/9781782422587.2.227.
[27] M. Meyners, J. C. Castura, and B. T. Carr, “Existing and new approaches for the analysis of CATA data,” Food Quality and Preference, vol. 30, no. 2, pp. 309–319, 2013, doi: 10.1016/j.foodqual.2013.06.010.
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2026-01-19
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