Nama: Aditya Damare Langit
Kelas: 9 AL-Fatih
Guru: Miss Rikee
REPORT TEXT
Kombucha is a fermented beverage that belongs to the category of fermented teas. It is classified as a probiotic drink because it contains live beneficial bacteria and yeast. The drink is produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast, known as SCOBY. The fermentation process is conducted at room temperature and generally lasts for 7 to 14 days. During this time, the sugar in the tea is consumed by the microorganisms. The resulting kombucha contains organic acids, carbonation, and trace amounts of alcohol. The product is recognized for its unique tangy flavor and potential health benefits.
The production of kombucha is started by brewing tea and dissolving sugar into it. After cooling, the tea is inoculated with SCOBY and starter liquid, then covered with a breathable cloth. The fermentation is performed at a temperature range between 21 to 27 degrees Celsius. During fermentation, sugars are metabolized, and acids such as acetic acid are produced. The SCOBY is removed after fermentation for reuse in future batches. Optional secondary fermentation may be carried out in sealed bottles to increase carbonation. The final kombucha is characterized by its slight sweetness, tanginess, and probiotic content.
