TABLE 1.

Response surface methodology (RSM) of soursop kombucha at different concentrations of fruit and sugar and fermentation times.

Nos.	Fruit (%)	Sugar (%)	Time (days)	E. coli inhibition (%)	S. aureus inhibition (%)	DPPH (%)	FRAP [mmol Fe(II)/mL]
1	70	10	7	0	0	63.92	358.03
2	50	15	7	0	0	66.11	355.11
3	30	15	14	68.8	69.74	68.68	372.75
4	70	15	14	0	0	60.32	357.05
5	50	10	14	82.09	79.38	72.86	352.05
6	30	5	14	77.14	74.85	77.04	344.83
7	50	5	7	78.52	78.13	67.35	349.97
8	70	5	14	0	0	64.33	348.72
9	30	10	21	0	78.8	77.91	358.02
10	50	5	21	0	0	69.05	384.41
11	70	10	21	0	0	71.65	352.75
12	50	15	21	0	0	74.79	337.05
13	50	10	14	0	0	70.87	344.41
14	30	10	7	75.44	70.52	81.05	373.02
15	50	10	14	50.08	60.78	80.7	357.33