Alcohol content and chemical characteristics of fermented beverages in Aceh Province-Indonesia

Abstract

Kefir and kombucha are known as healthy functional drinks, but the issue of alcohol content still needs to be a concern. Although kombucha and kefir are not categorized as khamr (liquor), the Indonesian Ulema Council (MUI) Fatwa No. 10 of 2018 has stipulated that the alcohol content in fermented beverages is below 0.5%. This research aims to analyze the quality and alcohol content of kefir and kombucha produced by several producers in Aceh Province. A total of 12 samples of fermented beverages were obtained from kefir and kombucha producers. Parameters analyzed were alcohol content, total phenolic compound (TPC) and pH. The results showed that the alcohol content of the fermented beverage obtained ranged from 0.21-0.71%, TPC 0.15-0.81 mg GAE/ml and pH 2.6-4.47. As much as 75% of kombucha samples and 100% of kefir samples contain alcohol above 0.5%. It is necessary to control the alcohol content of fermented beverages so that they can meet sharia and health rules.