Analysis of Alcohol Contents in Kombucha and Its Relevance to Halal Standards for Muslims

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.