PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
Kombucha is a fermented drink that results from a symbiosis between bacteria and yeast. Due to the fermentation process, kombucha will produce a certain amount of alcohol. As a country whose population is predominantly Muslim, halal certification of a product is very important. The purpose of writing this article is for reference in producing kombucha so that it can produce kombucha with low alcohol content. Alcohol content is influenced by several factors, one of which is the length of fermentation. The method used in writing articles is to search for literature in both national and international journals through Google Scholar and Science Direct. This review aims to determine one of the factors that affect the alcohol content in kombucha. Several studies have shown that the length of fermentation has a significant effect on the alcohol content of kombucha. Where the longer the fermentation is carried out, the lower the alcohol content of kombucha due to microbial activity that occurs during fermentation. However, several factors can also cause alcohol levels to increase, such as the addition of fruit in the further fermentation of kombucha. However, the alcohol content in kombucha can decrease with the length of further fermentation carried out.
Keywords:
Fermentasi, Kombucha, Alkohol pada kombucha
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi
Page number:
76-80
Volume:
2
Issue:
1
Publication date:
17 October 2022