| dc.description.abstract | : Kombucha has gained the world's popularity due to its unique characteristics. It came from the fermentation process by
SCOBY (symbiotic culture of bacteria and yeast), which results in the production of acidic flavor, ethanol, and other alcohol
compounds. Although marketed as a non-alcoholic drink, kombucha can contain alcohol levels that exceed Islamic dietary laws, raising
concerns for Muslim consumers. This research is focused to analyse the alcohol percentage and discuss the relation between kombucha
and halal. It also explores the understanding of consuming kombucha to Muslims. Gas chromatography headspace method will be used
to analyse the amount of alcohol. The result shows there is 2.6% alcohol contained in the kombucha, exceeding the limits permitted in
Islam. But after 14 days, the alcohol decreased to allowed range. Due to the initially high alcohol content, kombucha should not be
labelled as a halal beverage immediately after production without further processing or aging. We need to work for a few days to make
the alcohol an allowed limit to make it safe for the Muslims. These findings suggest that freshly made kombucha cannot be immediately
considered halal and highlight the importance of proper processing and halal certification to ensure safety for Muslim consumers. | id |
