In this study, kombucha was prepared by adding 0%, 25%, 50%, 75%, and 100% of Orostachys japonicus as a natural functional source to broaden its usage and obtain valuable data for fermented beverage research. The kombucha’s pH and sugar content decreased during the fermentation period, but its acidity level increased during the same period. Additionally, its L value increased after decreasing, its a value decreased after increasing, its b value continued to increase, and its sugar reduction increased and then decreased. In the sensory characteristic strength evaluation, its color, fermented odor, and sour taste became stronger, but its sweetness became less. As a result of preference evaluation, fragrance and swallowing capability stood the highest in the 25% addition group, color and taste were the highest in the 50% addition group, and overall preference was highest in the 50% addition group. Total flavonoids, total polyphenols, DPPH, ABTS radical scavenging ability, and reducing power increased until the third day of the experiment and decreased afterward. Therefore, the study determined that fermenting kombucha with 50% Orostachys japonicus extract for 9 days would increase its quality characteristics and provide the most palatability.

Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
References

• 전주영(숙명여자대학교 식품영양학과) | Joo Young Jeon (Department of Food and Nutrition, Sookmyung Women’s University)
• 김명현(숙명여자대학교 식품영양학과) | Myung Hyun Kim (Department of Food and Nutrition, Sookmyung Women’s University)
• 한영실(숙명여자대학교 식품영양학과) | Young Sil Han (Department of Food and Nutrition, Sookmyung Women’s University) Corresponding author