Production of Kombucha SCOBY Cellulose by Using Tea and Pumpkin Peel Waste as Fermentation Substrates: A Comparison Study
DOI:
https://doi.org/10.37134/jsml.vol12.2.9.2024Keywords:
Kombucha, SCOBY, Cellulose, Biopolymer, Tea, Pumpkin PeelAbstract
A market research survey by Technavio has estimated that the global market size of kombucha is projected to grow by USD 3.56 billion from 2021 to 2026 with a Compound annual growth rate (CAGR) value of 19.36%. Kombucha can generate new pellicle Symbiotic Culture of Bacteria and Yeast (SCOBY) that produces biopolymer of cellulose. The production of cellulose from fermentation of kombucha SCOBY has received great attention from scientists. The main objective of this preliminary study was to produce kombucha SCOBY cellulose (KSC) from tea and pumpkin peel waste as fermentation substrates. The carbohydrate and protein contents of both tea and pumpkin peel waste were determined by proximate analysis. The physicochemical properties of kombucha SCOBY cellulose (KSC) were studied using two spectroscopic techniques, namely Fourier Transform Infrared (FTIR) and X-Ray Diffraction (XRD). FTIR spectra revealed the existence of functional groups in KSC. Meanwhile, XRD spectra presented the crystallinity by diffraction peak and crystal lattice of KSC. Overall, results from FTIR and XRD analyses suggest that both kombucha SCOBY cellulose obtained from tea and pumpkin peel fermentation substrates possess similar physicochemical properties to that of commercial cellulose. In conclusion, the application of tea and pumpkin peel waste as fermentation substrates in production of kombucha SCOBY cellulose is feasible.
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