Thesis
Polyphenol and Sensitive Protein Reduction During Filtration of Different Beer Brands and Its Effect Towards Beer Colloidal and Turbidity
PT Multi Bintang Indonesia is a multinational level company under Heineken® group,
specializing in beer production. The internship was taken place from 30
th of January to 15 of May
2023 in Quality Control and Quality Assurance Department that is located at Tangerang brewery. Total
polyphenol and sensitive protein in beer is promoted by malt and hops. However, presence of haze
active polyphenol and sensitive protein in beer can give a detrimental effect towards its colloidal
stability thus, addition off PVPP as a stabilizer was commonly done. Since use of PVPP is quite costly
and colloidal stability is a factors that affecting beer’s shelf life, the company wants to know the
reduction and amount of polyphenol and sensitive protein after filtration in the beer; correlation
between colloidal stability, polyphenol, and sensitive protein. This project was aimed to Investigate
the reduce in amount of sensitive protein and polyphenol contained after filtration and its amount
contained in the beer; difference in turbidity and colloidal stability value of Beer; as well as relation
between polyphenol, sensitive protein and colloidal stability. Sample was collected during filtration
and packaging line. Polyphenol analysis was measured using spectrophotometry, sensitive protein,
turbidity and colloidal stability was measured using haze meter. Polyphenol and sensitive protein
content reduce significantly after filtration and there are significant differences among Beer brands in
term of their polyphenol content, sensitive protein, turbidity, and colloidal stability. Correlation test
between polyphenol, sensitive protein, and colloidal stability results in weak correlation.
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