Effect of Different Yeast Strains Towards the Physicochemical Properties of Coconut Flavored Beer

Abstract

The internship took place in Sibetan, Bali from 22nd July 2024 until 7th December 2024. The company is called PT. Kita Pasti Bisa or Island of Imagination. The company produces craft beer which has various types of beer styles. The jobdesk in this company is mainly around quality assurance, quality checking, and production. There are several activities that had been done during this internship such as, making yeast starter, cell counting using hemocytometer, canning, packaging, etc. Brewing beer is a combination between science and tradition. The use of yeast is critical during the fermentation process as it can influence the sensory profiles and physicochemical properties. The difference of yeast strains can influence the final beer in terms of physicochemical and sensory profiles. S-04 and K-97 are having different yeast strains which are from Saccharomyces cerevisiae. By analyzing the physicochemical properties (SG,pH, and ABV) during the start of the fermentation until the end of the fermentation, it can investigate the effect of S-04 and K-97 towards the physicochemical properties of coconut-flavored beer. Both beers when pitched with S-04 and K-97 produced very low beers. There were no significant differences between the S-04 and K-97 towards the physicochemical properties of the coconut flavored beer.