Effects of medium variation and fermentation time towards the pH level and ethanol content of Kombucha

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Kombucha is one of the traditional fermented drink and known as health drink due to its claimed therapeutic efficacy. Kombucha is commonly prepared by sweetening black tea with white sugar and fermented using a bactocellulosic culture of acetic acid bacteria and yeasts. Ethanol and acid production is a part of the fermentation process and too much ethanol and acids are harmful. Nowadays, alternative carbon sources and different types of teas are also being used by home brewers and Kombucha manufacturers but the variation of its ethanol and acid content with respect to change in the fermentation medium is less known. Therefore, this study characterized the pH level and ethanol content of Kombucha by varying the carbon sources (white sugar, Kelulut honey and jaggery) in black and green tea media over a period of 7 days, 14 days, 28 days and 60 days of fermentation. Ethanol content was tested using dichromate assay and pH was estimated using an electronic pH meter. In this study, it was found that all samples were acidic with pH ranging between 2.9 - 4.5 at all fermentation periods and pH levels drop as the period of fermentation was increased. Except for honey, the ethanol content of other combination increased between 0.6% -2.75%. Hence, our data indicated that the changes in fermentation medium and period play important roles in determining the properties of this beverage. The data collected provides useful guide to prepare the Kombucha with predetermined properties.

Original languageEnglish
Title of host publication2018 UKM FST Postgraduate Colloquium
Subtitle of host publicationProceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium
EditorsNoor Hayati Ahmad Rasol, Kamarulzaman Ibrahim, Siti Aishah Hasbullah, Mohammad Hafizuddin Hj. Jumali, Nazlina Ibrahim, Marlia Mohd Hanafiah, Mohd Talib Latif
PublisherAmerican Institute of Physics Inc.
ISBN (Electronic)9780735418431
DOIs
Publication statusPublished - 27 Jun 2019
Event2018 UKM FST Postgraduate Colloquium - Selangor, Malaysia
Duration: 4 Apr 20186 Apr 2018

Publication series

NameAIP Conference Proceedings
Volume2111
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Conference

Conference2018 UKM FST Postgraduate Colloquium
CountryMalaysia
CitySelangor
Period4/4/186/4/18

Fingerprint

fermentation
ethanol
ethyl alcohol
tea
white sugar
black tea
honey
sugars
acids
acid
sugar
jaggery
tea (beverage)
acetic acid bacteria
beverages
chromates
carbon
yeast
meters (equipment)
green tea

ASJC Scopus subject areas

  • Ecology, Evolution, Behavior and Systematics
  • Ecology
  • Plant Science
  • Physics and Astronomy(all)
  • Nature and Landscape Conservation

Cite this

Vohra, B., Sa`Ariwijaya, M. S. F., Mohd Sairi, M. F., & Othman, B. A. (2019). Effects of medium variation and fermentation time towards the pH level and ethanol content of Kombucha. In N. H. A. Rasol, K. Ibrahim, S. A. Hasbullah, M. H. H. Jumali, N. Ibrahim, M. M. Hanafiah, & M. T. Latif (Eds.), 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium [040008] (AIP Conference Proceedings; Vol. 2111). American Institute of Physics Inc.. https://doi.org/10.1063/1.5111247

Effects of medium variation and fermentation time towards the pH level and ethanol content of Kombucha. / Vohra, Batul; Sa`Ariwijaya, Mohd Shazrul Fazry; Mohd Sairi, Mohd Fareed; Othman, Babul Airianah.

2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium. ed. / Noor Hayati Ahmad Rasol; Kamarulzaman Ibrahim; Siti Aishah Hasbullah; Mohammad Hafizuddin Hj. Jumali; Nazlina Ibrahim; Marlia Mohd Hanafiah; Mohd Talib Latif. American Institute of Physics Inc., 2019. 040008 (AIP Conference Proceedings; Vol. 2111).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Vohra, B, Sa`Ariwijaya, MSF, Mohd Sairi, MF & Othman, BA 2019, Effects of medium variation and fermentation time towards the pH level and ethanol content of Kombucha. in NHA Rasol, K Ibrahim, SA Hasbullah, MHH Jumali, N Ibrahim, MM Hanafiah & MT Latif (eds), 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium., 040008, AIP Conference Proceedings, vol. 2111, American Institute of Physics Inc., 2018 UKM FST Postgraduate Colloquium, Selangor, Malaysia, 4/4/18. https://doi.org/10.1063/1.5111247
Vohra B, Sa`Ariwijaya MSF, Mohd Sairi MF, Othman BA. Effects of medium variation and fermentation time towards the pH level and ethanol content of Kombucha. In Rasol NHA, Ibrahim K, Hasbullah SA, Jumali MHH, Ibrahim N, Hanafiah MM, Latif MT, editors, 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium. American Institute of Physics Inc. 2019. 040008. (AIP Conference Proceedings). https://doi.org/10.1063/1.5111247
Vohra, Batul ; Sa`Ariwijaya, Mohd Shazrul Fazry ; Mohd Sairi, Mohd Fareed ; Othman, Babul Airianah. / Effects of medium variation and fermentation time towards the pH level and ethanol content of Kombucha. 2018 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium. editor / Noor Hayati Ahmad Rasol ; Kamarulzaman Ibrahim ; Siti Aishah Hasbullah ; Mohammad Hafizuddin Hj. Jumali ; Nazlina Ibrahim ; Marlia Mohd Hanafiah ; Mohd Talib Latif. American Institute of Physics Inc., 2019. (AIP Conference Proceedings).
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