Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times

¹ Department of Aquatic Products Technology, Faculty of Fisheries and Marine Sciences, IPB University, IPB Campus Darmaga Bogor 16680, Indonesia
² University of Alberta, 116 St & 85 Ave, Edmonton, AB T6G 2R3, Canada
³ Marine Biology and Oceanography, Dalhousie University, 6299 South St, Halifax, NS B3H 4R2, Canada
⁴ Center of Coastal and Marine Resources Studies (PKSPL), Institute for International Research on Ocean, Maritime, and Fisheries, IPB University, Bogor, 16127, Indonesia

^* Corresponding author: wahyu.ramadhan@apps.ipb.ac.id

Abstract

One approach to refining the taste of Sargassum tea involves subjecting it to fermentation to produce Kombucha tea. This study was designed to assess the impact of fermentation duration and various types of sugars on the sensory attributes of Seaweed Kombucha, alongside the physicochemical properties and flavor profile associated with the optimal sugar type and a fermentation duration. Seaweed Kombucha samples were subjected to treatments involving different sugars (sucrose, sorbitol, and steviol) and fermentation duration of 9 days, with sampling intervals at days 0, 3, 5, 7, and 9. The characteristics of Seaweed Kombucha were evaluated based on parameters such as pH, alcohol content, color, total sugar content, and sensory analysis. Utilizing hedonic sensory assessment, the most favorable Seaweed Kombucha sample was identified as the one treated with steviol sugar and fermented for 3 days. The sensory flavor profile of Seaweed Kombucha was elucidated through Check-All-That-Apply (CATA) and Gas Chromatography-Mass Spectrometry (GC-MS) methodologies. The optimal Seaweed Kombucha sample exhibited a volatile compound profile comprising acids, alcohols, ketones, heterocyclic compounds, and other constituents.