Kinetic Study of Ethanol Removal from Kombucha Using Vacuum Bubbling Dina Wahyu Indriani, Muhammad Yusuf Ibrahim, Yusron Sugiarto, Anang Lastriyanto*
Department of Biosystems Engineering, Faculty of Agricultural Technology Universitas Brawijaya
Jalan Veteran Malang, 65145 Indonesia
Email corespondence: anangl[at]ub.ac.id
Abstract
Kombucha is a fermented tea beverage that contains alcohol produced by the metabolic activity of yeast cells during fermentation. However, excessive alcohol content in kombucha can be undesirable for some consumers. Therefore, a kinetic study is needed to understand the process of ethanol removal from kombucha. The objective of this research is to investigate the kinetics of ethanol removal from kombucha using vacuum bubbling. Vacuum bubbling is a technique that involves subjecting the kombucha to reduced pressure, which can enhance the removal of volatile compounds such as ethanol. The research is expected to provide insights into the kinetics of ethanol removal from kombucha using vacuum bubbling. The results will help optimize the vacuum bubbling process for efficient ethanol removal while preserving the desired sensory characteristics of kombucha. This research is significant as it addresses the need for developing methods to reduce the ethanol content in kombucha, making it suitable for consumers who prefer low-alcohol or non-alcoholic beverages. The result show that more than 78% ethanol was remove by using vacuum bubbling. The findings can contribute to the development of commercial processes for ethanol reduction in kombucha production.
