EFFECT OF COCONUT SUGAR SUPPLEMENTATION AND DOSAGE OF STARTER ON PHYSICOCHEMICAL CHARACTERISTICS OF KOMBUCHA BEVERAGE FROM COCOA (THEOBROMA CACAO) PULP JUICE DURING FERMENTATION COURSE BY USING SCOBY CONSORTIUM

Abstract

This study explores the development of a nutritious beverage from cocoa pulp through Kombucha fermentation using a SCOBY consortium and coconut sugar as a supplement. Cocoa pulp, often underutilized despite its abundance, presents a promising opportunity for creating value-added products that contribute to the circular economy. Kombucha, known for its probiotic benefits and gut health support, enhances the nutritional profile of cocoa pulp juice, offering a synergistic blend of antioxidants and beneficial microorganisms. This study assesses the impact of fermentation duration and varying dosages of SCOBY and sugar supplements over an 8-day fermentation period on the qualities of kombucha cocoa pulp juice. The evaluation criteria include physicochemical properties, antioxidant capacity, and sensory profile. Throughout the 8-day fermentation, total acidity, cellulose weight, viable counts, and antioxidative activity increase, while pH and total soluble solids decrease. Based on all result, with the highest values seen at 6%w/v dosage of SCOBY and 3% w/v sugar concentration. The highest concentration of SCOBY shown pH decreased from 3.58 ± 0.02 to 2.74 ± 0.01, TSS dropped from 12.6 ± 0.5 to 9.42 ± 0.3, Brix increased from 1.6 ± 0.2 to 9.77 ± 0.4 °Brix, TFC rose from 9.21 ± 0.1 mg RTE/ml to 24.22 ± 0.5 mg RTE/ml, TPC increased from 334.55 ± 10.0 mg GAE/ml to 563.62 ± 15.0 mg GAE/ml, and DPPH antioxidant capacity peaked at 46.3 ± 1.5% on day six. In contrast, with 3% w/v coconut sugar, the changes were: pH decreased from 3.58 ± 0.02 to 2.79 ± 0.02, TSS dropped from 12.6 ± 0.5 to 10.12 ± 0.4, Brix increased from 1.6 ± 0.2 to 7.7 ± 0.3 °Brix, TFC rose from 9.21 ± 0.1 mg RTE/ml to 18.45 ± 0.3 mg RTE/ml, TPC increased from 334.55 ± 10.0 mg GAE/ml to 499.50 ± 12.0 mg GAE/ml, and DPPH antioxidant capacity reached 38.5 ± 1.0% on day six. The results obtained demonstrated that SCOBY dosage and sugar concentration significantly impact microbial activity and the production of bioactive compounds in kombucha cocoa juice. Besides, 6-day fermentation period sufficed for chemical evaluation without taste panel barriers, and samples with 6% w/v dosage of SCOBY and 3% w/v of coconut sugar a good sensory profile, attractive aroma. Furthermore, fermentation was found to impact the physicochemical and sensory characteristics of the juices.