Effect of Storage Condition and Time to Physicochemical and Sensory Properties of Beer Crystal and Beer Bintang at PT Multi Bintang Indonesia Tbk

Abstract

PT Multi Bintang Indonesia is a multinational level company under Heineken® group, specializing in beer production with brand of Beer Bintang and Beer Crystal. The internship was taken place from 18th of July to 2nd of December 2022 in Quality Control and Quality Assurance Department that is located at Tangerang brewery. Some activities have been done during internship period, including assisting lab management system, assisting product analysis, assisting water sampling, and analysis of storage condition test on Beer Bintang and Beer Crystal. The most important role of hops in beer is promoting a bitter taste. However, it is a light sensitive compound and can generate sulphury aroma as well as unfavourable haze. Physicochemical change might happen during different storage condition including reduce in bitterness, and increase in turbidity. Sulphury aroma can be unacceptable at some level and easily detected by sensory analysis. Effect of storage condition and duration towards bitterness, turbidity, pH, and sensory properties of Beer Crystal and Beer Bintang is tested. Spectrophotometry was use in bitterness test, while turbidity was tested using haze meter and pH was measured using pH meter. Profile test protocol was chosen as a method in sensory test. Beer that stored under sun gave a higher turbidity, lower in bitterness and high in appearance of sulphury aroma. Sample placed under chiller, no light, and light gave no significant difference in bitterness, and sulphury value. However, pH of the beer is not changed or affected by storage condition or duration. Moreover, some further investigation regarding total sulphuric, and interaction between polyphenols and protein in beer can be done.