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This article examines the effectiveness of fermented kombucha drinks in enhancing the immunity of menopausal women through an evidence-based nutrition approach. Additionally, the study highlights how community-based kombucha production and consumption programs can be part of non-military health diplomacy, supporting community resilience, especially for vulnerable groups like menopausal women who experience immune function decline due to hormonal changes. Using the Systematic Literature Review (SLR) method, the study analyzes 30 relevant articles published between 2018–2025 from reputable sources such as Scopus, PubMed, and others. The findings show that (1) kombucha improves immunity through cytokine modulation and increased antioxidant activity, (2) kombucha normalizes gut microbiota, contributing to the immune health of menopausal women, (3) fermentation variations and microbial composition affect kombucha's effectiveness, and (4) community-based kombucha production programs have potential in enhancing health literacy and local economic empowerment. This study provides a basis for local governments, health centers, and communities to integrate kombucha as a preventive health intervention, while also strengthening community resilience through nutrition education and functional food entrepreneurship. The article also offers a new conceptual model, “Kombucha Intervention – Immunity – Health Diplomacy,” that connects biological evidence, community health, and non-military resilience integratively.

This study aims to analyze the effect of nutrient types on kombucha fermentation using Sosro Tea as a medium. The practicum was conducted with two variations, namely honey as a natural nutrient and Tropicana Slim as a low-calorie sweetener. Parameters observed included color changes, aroma, SCOBY layer formation, pH, and microbial contamination. The results showed that fermentation using honey produced the best combination, which was characterized by a brighter color change, a stable sour aroma, the formation of a thick and pure white SCOBY, and a stable pH of around 4. In contrast, fermentation using Tropicana Slim failed to achieve optimal results. This low-calorie sweetener cannot be metabolized by microbes, resulting in a thin SCOBY and the appearance of green-black mold. Based on these results, it can be concluded that the success of kombucha fermentation is greatly influenced by the availability of simple sugars, which are the main energy source for the SCOBY. In addition, the culture's resistance to microbial contamination also plays an important role in the fermentation process.

Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxidant activity. This study used a factorial randomizeddesign with two factors and two repetitions. The factors used were variations in the percentage ofpomegranate juice (30%, 40%, and 50%) and fermentation time (7 days, 9 days, and 11 days). Thebest chemical and organoleptic analysis based on the highest antioxidant activity was 50%pomegranate juice treatment and 9 days of fermentation time with 71,10% antioxidant activity,total phenol 9,04 GAE/L, reducing sugar 2,45%, total acid 1,35%, pH 3,1 , anthocyanin 53.52%,lightness (L*) 44.72 , redness (a*) 5.15, yellowness (b*) 2.57, fruity aroma 2.27, sour taste 2,85, andfor overall preference 3,49 for the treatment of adding 50% pomegranate juice and 9 days offermentation time. Pomegranate extract able to improve activity of antioxidant for kombucha. 

This study aimed to evaluate the effect of varying honey concentrations on the antioxidant activity, chemical properties, and organoleptic quality of a probiotic kombucha beverage prepared from Clitoria ternatea L. The research was motivated by increasing exposure to free radicals due to environmental pollution and the demand for alternative natural antioxidants. Kombucha was produced with honey concentrations of 10%, 20%, and 30% (w/v), and analyses were performed using the DPPH assay for antioxidant activity, measurements of pH, total acidity, and total phenolic content for chemical properties, as well as sensory evaluations by trained panelists. The results showed that kombucha with 10% honey exhibited the lowest IC₅₀ value, indicating the highest antioxidant activity, while higher concentrations increased the total phenolic content without significantly enhancing the effective antioxidant potential. These findings suggest that excessive honey addition does not necessarily improve the functional benefits of the product, indicating the need for further formulation optimization to develop a high-quality, marketable probiotic beverage.