Effect Fermentation Time of Halal Label Wuluh Starfruit Leaves Kombucha Tea (Avverhoa bilimbi Linn.) Based on Alcohol Content and Chemical Characteristic

Abstract

Kombucha is a fermented drink of tea and sugar with the help of tea mushrooms. Wuluh starfruit leaf is one of the ingredients can be used to make kombucha. Kombucha contains chemical compounds have health effects. However, the fermentation process makes kombucha also produce alcohol, which can affect the halal label. The purpose of this study is to determine the effect of fermentation time of halal label wuluh starfruit leaf kombucha tea based on alcohol content and chemical characteristics. This study is an experimental study with a complete randomized design consisting (CRD) of 4 treatments including fermentation time of 0, 4, 8 and 12 days with sugar concentration 15%. The chemical characteristics tested include pH, titrated acid levels (tat), phenolics were analyzed using kruskal wallis and mann whitney test. Data on alcohol content is analyzed descriptive. The results of the kruskal wallis test have a significant difference in the chemical characteristics test. The best result from chemical charactheristic and alcohol content that fullfil MUI standard are a 4 days fermentation time treatment with a pH value of 3, a tat content of 0.016%, phenolic content of 61,6 mg/ml GAE and an alcohol content of 0.30%.