Halal Assurance System for Authentic Indonesian Kombucha
DOI:
https://doi.org/10.37134/firdaus.vol5.2.6.2025Keywords:
bacteria, alcohol content, kombucha, MUI, IndonesiaAbstract
Kombucha, a fermented beverage made from tea and sugar with the help of a symbiotic culture of bacteria and yeast (SCOBY), is gaining popularity in Indonesia due to its health benefits. However, the fermentation process, which produces small amounts of alcohol, raises questions about its halal status among Muslim consumers. According to the Indonesian Council of Ulama (MUI), kombucha can be classified as a halal beverage as long as the alcohol content produced during fermentation remains below the prescribed limit of 0.5%. MUI confirms that kombucha with a low alcohol content is not intoxicating and is therefore permissible for consumption by Muslims. This result of discusses the production process of kombucha, its halal status according to MUI, and the importance of monitoring the fermentation process to ensure the alcohol content remains within permissible limits.
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