Background: Kombucha, a fermented tea beverage, has gained widespread popularity due to its potential health benefits. Traditionally produced by fermenting tea and sugar with a Symbiotic Culture of Bacteria and Yeast (SCOBY), kombucha offers antioxidant and probiotic properties. Citrus grandis (L.), an underutilized fruit from Assam, is known for its nutritional richness, but its use in fermented products is limited. This study aimed to develop a kombucha beverage incorporating extracts of Citrus grandis (L.) to enhance its nutritional profile and to explore its potential health benefits. The research further sought to evaluate the antioxidant activity, essential mineral content and safety of the developed formulations. 
 
Methods: Five different kombucha formulations were prepared, including a control formulation, using varying concentrations of Citrus grandis extracts. The antioxidant activity was assessed through IC50 values and the vitamin C content was measured. Additionally, mineral composition, including essential elements such as iron, manganese, zinc and copper, was determined. Safety analysis included testing for the presence of heavy metals, specifically lead and cadmium.&nbsp; 
 
Result: The Citrus grandis kombucha formulations exhibited significant antioxidant properties, with an IC50 value of 42.16, along with a high vitamin C content. The presence of essential minerals further enhanced the health benefits of the beverage. Overall, kombucha made from Citrus grandis demonstrates potential as a commercially viable product, combining traditional benefits with the unique properties of the fruit to create a nutritious, appealing beverage.

Sensory Assessment, Nutritional and Antibacterial Effect of Kombucha Incorporated with Citrus grandis (L.) Extract

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.&nbsp; 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.

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

Sensory Assessment, Nutritional and Antibacterial Effect of Kombucha Incorporated with Citrus grandis (L.) Extract

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