Discussion

This article is going to give some details and explanations about the study which tries
to examine the influence of different types of tea, especially blue tea, as raw material
on the pH value of Kombucha. Through the experiment, it was found that the type of
tea may have slight effect on pH value of Kombucha.

The control of pH value is a significant factor to maintain the proper pH value during
the process (Sintyadewi et al., 2021). During the fertilization process, the microorganisms
contained in SCOBY can produce a variety of metabolites, including organic acids,
through a series of reactions (Dwiputri et al., 2019). Studies have shown that adding
SCOBY and Kombucha original liquid to cooled sweet tea during the preparation of
Kombucha can inhibit the growth of undesirable microorganisms and lower the pH value
of the liquid (Kim& Adhikari, 2020).

The type of raw tea may have a slight effect on the ph value of Kampo tea, but it
probably will not play a decisive role. However, there may be some limitations in this
experiment. The first is that the sample size may not be large enough to draw
generalized conclusions without sufficient funding and manpower. The second is that
the data cannot be guaranteed to be completely reliable. Since the whole experiment is
not conducted in a professional laboratory, there is no guarantee that no external
factors such as microorganisms will affect the experiment. The third is that the study
sample may not be a truly random sample, the tea leaves used in the experiment were
purchased from supermarkets, however, different brands, different origins and other
factors may have differences. Although there are many limitations, this study deals
with an area that has not received much attention before, so it may provide some
information and direction for future research in this area.

Introduction
This discussion section will delve into the possible reasons for the data patterns
presented in the Result section. The study aimed to explore the influence of different
types of tea, particularly blue tea, on the pH value of Kombucha. The variable of
interest was the type of tea, and the samples were assessed three times during the
experiment. The key highlighting statement is that the pH values of all Kombucha
samples ranged approximately between 2.7 and 3.4 throughout the experiment, and
blue tea had the most significant influence on the pH value.

Extension
The observed correlation between the pH value of Kombucha and the type of tea can
be explained by the chemical composition of tea leaves. Tea leaves contain
polyphenols, which are a group of compounds that are responsible for tea's
characteristic taste and color. Polyphenols are antioxidants that can protect against
oxidative stress, and they also have antimicrobial properties. The type and quantity of
polyphenols vary depending on the tea variety and the processing methods used to
produce it (Sintyadewi et al., 2021).

Blue tea, also known as butterfly pea flower tea, is rich in anti antocyanins, which are
powerful antioxidants that have been shown to have numerous health benefits, For
example, they can that minimize the influence of free radicals on health, protecting
people against chronic diseases such as cancer and heart disease (Dwiputri &
Feroniasanti, 2019). The high levels of anthocyanins in blue tea may explain the more
rapid decline in pH value observed in the blue tea-based Kombucha.

Dwiputri & Feroniasanti (2019) conclud in their research that the total titrable acid
content in blue tea-base Kombucha increases significantly as the fermentation time
increase. The reason is that

It is worth noting that the pH value of Kombucha is also influenced by other factors,
such as the temperature and duration of fermentation, the type and quantity of sugar
used, and the type and quantity of microorganisms present in the culture. These
factors can interact with the chemical composition of the tea leaves and affect the pH
value of the final product (Kim & Adhikari, 2020).

Conclusion
In conclusion, the study found a correlation between the pH value of Kombucha and
the type of tea, with blue tea having the most significant influence. The high levels of
anthocyanins in blue tea may explain the more rapid decline in pH value observed in
the blue tea-based Kombucha. However, it is important to note that other factors, such
as the temperature and duration of fermentation, can also influence the pH value of
Kombucha.

One limitation of the study is that it only assessed the pH value of Kombucha and did
not investigate other chemical or sensory characteristics, such as flavor and aroma.
Future research could
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