Investigation into the Use of Kombucha Tea Fungus Bio-cellulose for Gummy Candy Production

This research investigates the potential application of bio-membranes derived from Kombucha tea fungus in the production of gummy candies. The study focuses on optimizing the fermentation process to maximize bacterial cellulose film formation. The fermentation process was conducted using sucrose concentrations of 80,90, and 100 g.L ${ }^{-1}$ for a duration of 14 days. The optimal sucrose concentration for maximum bacterial cellulose production was 90 g.L $\mathrm{L}^{-1}$, which resulted in a yield of $38.47 \mathrm{~g} . \mathrm{L}^{-1}$ and an efficiency of $42.74 \%$. During fermentation, the pH of the tea consistently decreased across all sucrose concentrations (80,90, and 100 g.L ${ }^{-1}$), showing a gradual decline over time. The yield of bacterial cellulose in a culture medium of equal volume was found to be directly proportional to the surface area of the medium. The following recipe for candy made from SCOBY cellulose film, derived from Kombucha fermentation, has been formulated: SCOBY cellulose film: 100 g, sugar: $\mathbf{4 0 g}$, honey: 20 ml, orange peel: $\mathbf{1 5 g}$, fresh pineapple: 15 g, ginger: 2 g. Nutritional and microbiological profile of 100 g gummy candy from SCOBY of Kombucha tea: Energy: $\mathbf{1 4 8}$ kcal; Lipid: <0.1 g; Protein: 0.2 g; Carbohydrate: $\mathbf{3 6. 8} \mathrm{g}$; Moisture content: $\mathbf{4 7. 9 5 \%}$; Ash content: $2.9 \%$; Total number of aerobic microorganisms: $3.0 \times 10^{1}$ CFU/g; Total Number of Yeast and Mold Spores: not detected; Coliforms and E. coli: not detected.