The benefits and laws of drinking kombucha tea according to the MUI –

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Jakarta ( – Kombucha tea is one of the teas that is increasingly popular because it has a distinctive taste and aroma, which is a blend of sour, sweet and lightly carbonated, similar to apple cider.

According to a written statement from the Institute for the Assessment of Food, Drugs and Cosmetics of the Indonesian Ulema Council (LPPOM MUI) on Wednesday, kombucha tea is believed to have many health benefits because it has a higher nutritional value than regular tea.

Kombucha tea is the result of fermentation between symbiotic bacteria and fungi that have functional properties.

Typically, fermentation is carried out with a tea and sugar solution by a kombucha culture starter called Symbiotic Culture of Bacteria and Yeast (SCOBY). SCOBY is formed from a symbiosis of acetic bacteria, lactic acid bacteria, and osmophilic yeast which are incorporated into the cellulose tissue.

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Kombucha culture symbiosis uses Acetobacter xylinum and several types of yeast such as Saccharomyces, BrettanomycesAnd Zygosaccharomyces.

The activity of microorganisms during the fermentation process also produces various compounds that are beneficial to health, including organic acids such as glucuronic acid and acetic acid, essential amino acids, folic acid, enzymes, antibiotics, and phenolic compounds.

In addition, kombucha tea contains more organic vitamins and amino acids than regular tea.

From these various ingredients, kombucha tea also has various benefits including as an antibacterial, antidiabetic, and antioxidant.

Then, kombucha tea also functions as a probiotic so that it makes the intestines healthier and facilitates bowel movements and improves intestinal microflora.

Other benefits include lowering blood pressure, increasing endurance, lowering cholesterol, preventing cardiovascular disease, stimulating the body’s immune system, reducing inflammation, treating anal swelling, preventing cancer, and treating headaches.

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Regarding the law on consuming kombucha tea, Fatwa of the Indonesian Ulema Council (MUI) Number 10 of 2018 concerning Food and Beverage Products Containing Alcohol/Ethanol states that fermented beverage products containing less than 0.5 percent alcohol or ethanol are legally halal, as long as they are in the process do not use haram ingredients and if they are medically harmless.

Even so, the laboratory manager and auditor of LPPOM MUI Heryani reminded that kombucha tea has a critical halal point that needs attention, one of which is a medium for growing bacteria and yeast. Saccharomyces cerevisiae in the fermentation process.

“It could be made using microbiological media. The critical point of microbiological media lies in the nitrogen source for the nutrients for bacterial growth, which may come from meat extract, peptone hydrolyzed meat, and other ingredients. This meat that needs to be traced comes from halal animals slaughtered according to Islamic law or comes from animals that are forbidden,” said Heryani.

Another critical ingredient, according to Heryani, lies in sugar, which in the manufacturing process can use activated charcoal from animal bones.

Sometimes, in the manufacturing process, sugar uses ion exchange resin auxiliary materials, so it must be ensured that the resin does not use gelatin from unclean animals.

“Another thing that is also critical is the use of flavorings (flavors), containing ingredients derived from fat, both animal and vegetable,” he said.

To find out the halal product including kombucha tea, LPPOM MUI has provided a Check Halal Products platform which can be accessed on the website or the HalalMUI application.

Also read: The tisane drink is increasingly in demand along with the increasing trend of healthy living

Preacher: Suci Nurhaliza
Editor: Siti Zulaikha


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