## 3 Results and Discussion
### Preparation and Characterization of Sea Buckthorn Leaves Kombucha
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Sample** & **Fermentation, Days** & **Glucose,** **\%** & **Fructose, \%** & **Saccharose, \%** & **Total Sacharide,** **\%** & **TSS, \({}^{\circ}\)Brix** \\ \hline \multirow{8}{*}{L4-100} & 0 & 0.02 \(\pm\) 0.00 a & 0.02 \(\pm\) 0.00 a & 8.69 \(\pm\) 0.31 def & 8.73 \(\pm\) 0.31 bcd & 9.56 \(\pm\) 0.40 a \\  & 1 & 0.02 \(\pm\) 0.00 a & 0.06 \(\pm\) 0.00 c & 8.87 \(\pm\) 0.32 ef & 8.95 \(\pm\) 0.32 cd & 9.56 \(\pm\) 0.39 a \\  & 3 & 0.10 \(\pm\) 0.00 g & 0.14 \(\pm\) 0.00 k & 8.75 \(\pm\) 0.36 ef & 8.99 \(\pm\) 0.36 cd & 9.59 \(\pm\) 0.41 a \\  & 5 & 0.21 \(\pm\) 0.01 k & 0.16 \(\pm\) 0.00 l & 8.45 \(\pm\) 0.34 def & 8.82 \(\pm\) 0.35 bcd & 9.55 \(\pm\) 0.42 a \\  & 7 & 0.41 \(\pm\) 0.01 p & 0.33 \(\pm\) 0.00 q & 8.03 \(\pm\) 0.10 cde & 8.77 \(\pm\) 0.11 bcd & 9.48 \(\pm\) 0.40 a \\  & 10 & 0.93 \(\pm\) 0.03 s & 0.55 \(\pm\) 0.00 t & 6.12 \(\pm\) 0.10 a & 7.60 \(\pm\) 0.13 a & 9.02 \(\pm\) 0.38 a \\ \hline \multirow{8}{*}{L4-75} & 0 & 0.02 \(\pm\) 0.00 a & 0.02 \(\pm\) 0.00 a & 8.77 \(\pm\) 0.31 ef & 8.81 \(\pm\) 0.32 bcd & 9.56 \(\pm\) 0.36 a \\  & 1 & 0.02 \(\pm\) 0.00 a & 0.07 \(\pm\) 0.00 d & 8.87 \(\pm\) 0.10 ef & 8.96 \(\pm\) 0.26 cd & 9.56 \(\pm\) 0.35 a \\  & 3 & 0.06 \(\pm\) 0.00 c & 0.09 \(\pm\) 0.00 f & 8.89 \(\pm\) 0.14 ef & 9.04 \(\pm\) 0.35 cd & 9.56 \(\pm\) 0.41 a \\  & 5 & 0.18 \(\pm\) 0.01 j & 0.13 \(\pm\) 0.00 j & 8.51 \(\pm\) 0.31 def & 8.82 \(\pm\) 0.31 bcd & 9.51 \(\pm\) 0.40 a \\  & 7 & 0.33 \(\pm\) 0.01 n & 0.24 \(\pm\) 0.00 o & 8.15 \(\pm\) 0.21 de & 8.72 \(\pm\) 0.31 bcd & 9.40 \(\pm\) 0.38 a \\  & 10 & 0.58 \(\pm\) 0.01 q & 0.37 \(\pm\) 0.00 r & 7.19 \(\pm\) 0.11 bc & 8.14 \(\pm\) 0.36 abc & 9.20 \(\pm\) 0.39 a \\ \hline \multirow{8}{*}{L4-50} & 0 & 0.02 \(\pm\) 0.00 a & 0.02 \(\pm\) 0.00 a & 9.20 \(\pm\) 0.31 f & 9.24 \(\pm\) 0.31 d & 9.53 \(\pm\) 0.39 a \\  & 1 & 0.02 \(\pm\) 0.00 a & 0.07 \(\pm\) 0.00 d & 8.84 \(\pm\) 0.29 ef & 8.93 \(\pm\) 0.29 cde & 9.53 \(\pm\) 0.41 a \\  & 3 & 0.07 \(\pm\) 0.00 d & 0.11 \(\pm\) 0.00 h & 8.79 \(\pm\) 0.32 ef & 8.97 \(\pm\) 0.32 cd & 9.55 \(\pm\) 0.40 a \\ \cline{1-1}  & 5 & 0.15 \(\pm\) 0.01 i & 0.12 \(\pm\) 0.00 i & 8.44 \(\pm\) 0.26 def & 8.71 \(\pm\) 0.27 bcd & 9.46 \(\pm\) 0.40 a \\ \cline{1-1}  & 7 & 0.29 \(\pm\) 0.01 m & 0.22 \(\pm\) 0.00 n & 8.22 \(\pm\) 0.19 de & 8.73 \(\pm\) 0.20 bcd & 9.38 \(\pm\) 0.38 a \\ \cline{1-1}  & 10 & 0.91 \(\pm\) 0.02 s & 0.42 \(\pm\) 0.00 s & 6.08 \(\pm\) 0.18 a & 7.41 \(\pm\) 0.20 a & 8.79 \(\pm\) 0.39 a \\ \hline \multirow{8}{*}{L4-25} & 0 & 0.08 \(\pm\) 0.00 e & 0.02 \(\pm\) 0.00 a & 8.60 \(\pm\) 0.31 def & 8.70 \(\pm\) 0.31 bcd & 9.53 \(\pm\) 0.40 a \\  & 1 & 0.02 \(\pm\) 0.00 a & 0.08 \(\pm\) 0.00 e & 8.84 \(\pm\) 0.29 ef & 8.94 \(\pm\) 0.29 cd & 9.53 \(\pm\) 0.41 a \\ \cline{1-1}  & 3 & 0.09 \(\pm\) 0.00 f & 0.10 \(\pm\) 0.00 g & 8.85 \(\pm\) 0.28 ef & 9.04 \(\pm\) 0.28 cd & 9.50 \(\pm\) 0.40 a \\ \cline{1-1}  & 5 & 0.21 \(\pm\) 0.00 k & 0.16 \(\pm\) 0.00 l & 8.45 \(\pm\) 0.25 def & 8.82 \(\pm\) 0.25 bcd & 9.55 \(\pm\) 0.37 a \\ \cline{1-1}  & 7 & 0.41 \(\pm\) 0.01 p & 0.33 \(\pm\) 0.00 p & 8.03 \(\pm\) 0.35 cde & 8.77 \(\pm\) 0.36 bcd & 9.48 \(\pm\) 0.41 a \\ \cline{1-1}  & 10 & 0.67 \(\pm\) 0.01 r & 0.37 \(\pm\) 0.00 p & 6.90 \(\pm\) 0.31 ab & 7.94 \(\pm\) 0.32 ab & 9.08 \(\pm\) 0.39 a \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Changes in the TSS values and saccharides contain kombucha at different fermentation times. In the preparation of kombucha, qualitative parameters such as TSS are important. In fermented beverages like kombucha, TSS measurements help monitor the fermentation process. Initial and final TSS measurements allow for determining the amount of sugar that has been converted into alcohol. In this study, alcohol content was measured in all samples before and after fermentation. No alcohol was detected in the initial samples before fermentation, while after fermentation, up to 0.32% alcohol (L4-25) was found in kombucha. In the kombucha medium, yeasts convert glucose and fructose into ethanol.