MEJIA, KIMCEN M. DEVELOPMENT, PHYSICOCHEMICAL AND MICROBIOLOGICAL ANALYSIS OF FRUIT FLAVORED AVOCADO (Persea americana) LEAF TEA-BASED KOMBUCHA Adviser: ANNABELLE D. ANONUEVO, BSFT ABSTRACT This study aimed to utilize avocado leaves, to produce a fruit flavored avocado leaf tea-based kombucha and asses it using physicochemical, microbiological, and sensory analysis. This healthy carbonated drink is a good replacement for sugary and high-calorie drinks. During the pH analysis, the pH value on 18t fermentation day was 3.6 gradually decreased on the 14th fermentation day which was 2.96 For total soluble solids, significantly difference was observed at the beginning and after 3 days of fermentation. Brix values decreased in all treatments. The potential alcohol by volume of all treatment's ranges from 0.26% to 0.475 lower than the minimum alcohol limit set by MUI Fatwa No. 10 of 2018. All the treatments were acceptable, however, treatment 2 or the mango flavor was found to be the most preferred and most acceptable treatments. Mango Flavored Avocado Leaf Tea-Based Kombucha has been proven to be microbiological safe, having passed the Standard limit for total coliform, yeast and mold count tests.