Pembuatan Es Krim Dengan Penambahan Teh Kombucha Sebagai Sumber Antioksidan

The research aimed to know the characteristics of physical, chemical, and sensory ice cream with the addition of different concentration of kombucha tea, as well as to know the best formulation. The research was conducted with five treatments and three replications. The treatments in this study were kombucha tea addition of 0, 10, 20, 30, and 40%. Data were statistically analyzed by using analy…