In the bustling world of functional beverages, kombucha has emerged as a star, celebrated for its tangy taste and purported health benefits. Yet, for a significant portion of the global population, particularly Muslims, the beverage’s ethanol content poses a conundrum. A recent study published in Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, which translates to ‘Majalah Ilmiah Teknologi Pangan, Pertanian, dan Agroindustri’ in English, sheds light on how to make kombucha both safe and halal. The research, led by Ratu Falasifah from Universitas Brawijaya, delves into the influence of sugar concentration and fermentation time on the halal and safety aspects of green tea kombucha.
Kombucha, a fermented tea beverage made from Camellia sinensis and sugar using a Symbiotic Culture of Bacteria and Yeast (SCOBY), has gained traction for its immune-boosting, antimicrobial, anti-inflammatory, and probiotic properties. However, its ethanol content has raised eyebrows, especially in Indonesia, the world’s most populous Muslim nation. Falasifah’s study aims to address these concerns by exploring how varying sugar concentrations and fermentation durations affect the beverage’s halal status and safety.
The research employed a Randomized Block Design (RBD), testing sugar concentrations of 5%, 7.5%, 10%, and 12.5% (w/v) and fermentation durations of 8, 10, and 12 days. The results, analyzed using Two-Way ANOVA and Duncan’s Multiple Range Test, revealed that both fermentation time and sugar concentration significantly influenced pH, total acidity, and ethanol content. “We found that by carefully controlling these factors, we can produce green tea kombucha that meets halal and safety standards,” Falasifah explains.
The study found that ethanol content remained below the 0.5% threshold considered halal, with values ranging from 0.090% to 0.199%. Total acidity, another crucial factor, fell within the safe range of 0.2% to 0.9%, and pH levels were between 2.5 and 4.2, aligning with halal guidelines. These findings open up new avenues for the commercial production of halal kombucha, tapping into a market that has long been underserved.
The implications of this research extend beyond the halal market. As consumer demand for functional, low-alcohol, and probiotic beverages continues to grow, understanding how to control fermentation processes becomes increasingly important. This study provides a roadmap for producers to create consistent, safe, and halal products, potentially revolutionizing the kombucha industry.
Moreover, the findings could influence other sectors, such as the energy industry, where fermentation processes are used to produce biofuels. By optimizing sugar concentration and fermentation time, producers could enhance efficiency and yield, contributing to a more sustainable energy future.
Falasifah’s work, published in Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, marks a significant step forward in the quest to make kombucha accessible to a broader audience. As the beverage continues to gain popularity, this research will undoubtedly shape future developments in the field, paving the way for innovation and growth. “Our hope is that this study will encourage more research and investment in the halal food and beverage sector,” Falasifah says, highlighting the potential for economic growth and job creation. The future of kombucha, it seems, is looking sweeter and more inclusive than ever.