id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
biomedich-797	Nasution, Musyirna Rahmah; Nabilah, Clara; Djohari, Meiriza; Nurhapipah, Nurhapipah	Potential of Kedabu (Sonneratia ovata Backer) Fruit Juice Supplemented in Kombucha Beverage as Antibacterial Agent	2025	12	.pdf	application/pdf	6380	394	50	The results demonstrated that an extended fermentation time led to a lighter color of kedabu fruit kombucha tea (Table 4). The sour taste in kedabu fruit kombucha tea is attributed to the production of lactic acid and acetic acid during the fermentation process (Wang et al., 2022)	cache/biomedich-797.pdf	txt/biomedich-797.txt