Optimization of Kombucha Production Flow and Hygienity, Research on Scaling-up Production, and Stabilizing Kombucha

Abstract

This internship program at PT Ramuraga Tirta Lestari aimed to optimize and improve various aspects of kombucha production, including food safety, data organization, and production efficiency. The intern worked on several projects to achieve this goal, such as calibrating pH meters to ensure accurate measurement of acidity levels in kombucha, sterilizing bottles to prevent contamination and maintain product quality, and implementing hygiene protocols in line with PIRT guidelines to increase food safety. The intern also focused on improving data organization by creating batch production sheets, which allows for better tracking and traceability of products, and implementing a system to increase the efficiency of the production process. Scaling up production was another major area of focus for the intern, where they suggested the use of larger tanks in production to minimize labor tasks and increase efficiency. The intern also carried out several R&D projects before integrating new methods or technologies into the production flow at Ramuraga Kombucha, such as testing the use of a larger 60L tank for production, researching and potentially incorporating new equipment or technology from the SS-Brewtech catalog to improve production processes and worked on trying to stabilize kombucha by reducing yeast through filtering with a micron filter. This is an important aspect of kombucha production as it can help to improve product consistency, taste and prolong shelf life. Overall, this internship provided a valuable learning experience for the intern and provided PT Ramuraga Tirta Lestari with several recommendations for improving their kombucha production process. The intern's knowledge of food science and nutrition, as well as their work on various projects, contributed to a successful internship experience and helped the company to achieve a more efficient and optimized production process. It is recommended that PT Ramuraga Tirta Lestari continue to accept interns interested in learning about kombucha and fermentation, to gain a better understanding of the production process and how to optimize it