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All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Bioteknologi & Biosains Indonesia (JBBI) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Agritrop : Jurnal Ilmu-Ilmu Pertanian (Journal of Agricultural Science) YARSI Medical Journal Jurnal Pengabdian Masyarakat Bhinneka Jurnal Pengabdian Sosial Dharma: Jurnal Pengabdian Masyarakat Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Hernahadini, Nelis
Universitas Muhammadiyah Bandung
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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THE EFFECT OF INCUBATION PERIOD ON ETHANOL CONTENT OF JASMINE AND GREEN TEA KOMBUCHA Ihsani, Nisa; Hernahadini, Nelis; Nurissalma, Zahra Salsabila; Nurul Huda, Annisa; Sartika, Tiwi; Nadya Nur Afifah , Arifa Nadya Nur Afifah; Rahma Nur Syamsiyah, Ninda
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 10 No. 2 (2023)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2023.2013

Abstract

Kombucha is a fermented tea that provides many benefits for health. The alcohol (ethanol) content of kombucha has withdrawn a lot of attention because of human health risks and halal concerns. Alcohol and Tax and Trade Bureau (TTB), BC Center for Disease, and MUI fatwa have defined that kombucha is safe to be consumed as long as the alcohol content is less than 0.5%. This study was conducted to compare the alcohol (ethanol) concentration of jasmine and green tea kombucha during the fermentative stage (5 day at 25oC) and post-fermentative stage (7 and 21 day, both at 4oC). The result showed that ethanol concentrations for jasmine and green tea kombucha rose from the fifth d of incubation to the seventh d of the post-fermentative stage, followed by a decline at 21th d of the post-fermentative stage (p>0.05). The level of organic acids, Acetic Acid Bacteria (AAB), and pH confirmed that there were no significant differences at all (p>0.05). In conclusion, jasmine and green tea kombucha at fermentative stage (5 d at 25oC) and post-fermentative stage (7 and 21 day, both at 4oC) did not produce ethanol more than 0.5%, without any significant differences in organic acids and AAB levels, respectively.
Co-Authors Al Rahmat, Saddam Riszky Amirullah, Saepul Muhyi Dyah Ayu Dyah Ayu, Dyah Erico, Geby Salsabilla Faturohman, M Fauziyyah, Fasya Fitriani Fitriani Fulqihayati, Nurathfal Nissa Gheta, Fernando Ilham Pate Haryanto Haryanto Herawati Herawati Ihsani, Nisa Ihsani, Nisa Istiqomah, Noviani Arifina Jannah, Nandita Qolbu Kahfi N.F., Muhammad Linda Permatasari Luhtfia Hastiani M Luthfia Hastiani M Luthfia Hastiani Muharram MAELITA RAMDANI MOEIS Muhammad - Fauzi Muharram, Luthfia Hastiani Nadya Nur Afifah , Arifa Nadya Nur Afifah Namira, Azmy Jasmine Noer Fadhillah, Sara Noviani Arifina Noviani Arifina Istiqomah Nurathfal Nissa Fulqihayati Nurissalma, Zahra Salsabila Nurul Huda, Annisa Pertiwi, Wulan Qori Atur Suhada R Rahma Nur Syamsiyah, Ninda Ramadhani, Danu Arya Ramdhani, Rafly Muhammad Sabila, Andhini Fasya Safana, Annisa Shyfa Saqila, Nahda Sartika, Tiwi Suprapto, Subagio Joko SUSAN SUSANTI, SUSAN