STUDY OF THE EFFECT OF MORINGA LEAF COMBINATION (Moringa oleifera ) AND PANDAN LEAVES ( Pandanus amaryllifolius Roxb) ON THE CHEMICAL AND ORGANOLEPTIC QUALITY OF KOMBUCHA TISANE

Moringa leaf kombucha is a functional beverage rich in nutrients and antioxidants and has various health benefits,including anti-inflammatory, antimicrobial, and anticancer properties. Kombucha from fragrant pandan leavescontains many chemical compounds including flavonoids, alkaloids, phenolics, polyphenols, and saponins and hasthe potential as antibacterial and antioxidant. Kombucha from moringa leaves has a strong and pungent taste andaroma, while kombucha from fragrant pandan leaves has a sour and sweet taste and aroma. This study aims todetermine the effect of the combination of moringa leaves ( Moringa oleifera ) and pandan leaves ( Pandanusamaryllifolius Roxb) on the chemical and organoleptic quality of kombucha drinks. This study used a laboratoryexperimental method. The experimental design used was a completely randomized design (CRD) with 1 factor,namely the different combinations of moringa leaves and pandan leaves, which consisted of 5 treatments, namelyK1P1 (100:0), K2P2 (0:100), K3P3 (75:25), K4P4 (25:75), K5P5 (50:50), each repeated 3 times. The qualityparameters observed included chemical (pH, total acid, and alcohol level) and organoleptic tests (color, aroma, andtaste) which were assessed by 30 panelists. Data from the chemical quality research were analyzed using analysisof variance (ANOVA) and organoleptic data were tested using the nonparametric Kruskal-Wallis method. Theresults showed that the combination of moringa leaves and pandan leaves had a significant effect on chemical andorganoleptic quality. Based on the effectiveness test, the best treatment was obtained in the K4P4 combination.(25:75) with chemical characteristics of pH 3.63, total acid 0.73%, and alcohol content 1.54%. Organoleptically,this treatment was preferred by panelists with a median score of 4 (like) for the color, taste, and aroma parameters .