Perubahan Karakteristik Fisikokimia dan Sensori Kombucha Selama Penyimpanan serta Implikasinya Terhadap Kehalalan

Abstract

Kombucha merupakan minuman fermentasi yang masih mengalami perubahan mutu selama penyimpanan akibat aktivitas mikroorganisme. Penelitian ini bertujuan menganalisis perubahan karakteristik fisikokimia dan sensori kombucha selama penyimpanan pada suhu chiller (5°C) serta implikasinya terhadap kehalalan. Pengamatan dilakukan pada hari ke-7, 14, 21, dan 28 terhadap kadar etanol, pH, total padatan terlarut, warna (L, a*, b*), dan uji hedonik. Data fisikokimia dianalisis secara deskriptif, sedangkan data sensori dianalisis menggunakan uji Friedman dan Wilcoxon Signed-Rank. Hasil penelitian menunjukkan bahwa lama penyimpanan berpengaruh terhadap kadar etanol, pH, total padatan terlarut, warna, serta berpengaruh terhadap atribut sensori warna, aroma, rasa, dan penerimaan keseluruhan, tetapi tidak berpengaruh nyata terhadap total padatan terlarut dan karbonasi. Penyimpanan selama 21 hari memberikan tingkat penerimaan panelis tertinggi. Namun, kadar etanol sebesar 0,60–0,65% (v/v) masih melebihi batas yang dipersyaratkan dalam Fatwa MUI Nomor 10 Tahun 2018 sehingga diperlukan pengendalian penyimpanan untuk menjaga mutu dan mendukung aspek kehalalan.

Kombucha is a fermented beverage that continues to undergo quality changes during storage due to microbial activity. This study aimed to evaluate the physicochemical and sensory changes of kombucha stored at 0°C - 5°C and their implications for halal compliance. Observations were conducted on days 7, 14, 21, and 28 for ethanol content, pH, total soluble solids, color (L*, a*, b*), and hedonic attributes. Physicochemical data were analyzed descriptively, while sensory data were analyzed using the Friedman and Wilcoxon Signed-Rank tests. Storage duration affected ethanol content, pH, color, and several sensory attributes, but had no significant effect on total soluble solids or carbonation. Kombucha stored for 21 days showed the highest sensory acceptance. However, its ethanol content (0,60–0,65% v/v) exceeded the limit specified in MUI Fatwa No. 10 of 2018, indicating the need for proper storage control to maintain quality and support halal compliance.