Thesis

The Product Development of Alcohol-Free Craft Beer from Thai Bitter Melons (Momordica charantia)”

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This research aims to develop an alcohol free craft beer utilizing Momordica charantia, otherwise
known as bitter melon, as a hops substitute. This study substitutes hops with 0%, 25%, 50%, 75%, and
100% of bitter melon. The alcohol free beer was prepared by malting, mashing, brewing,
fermentation, and incubation, followed by giving heat treatment to the beer separating them into
non-heat treated (NHT) and heat treated (HT) beer. A number of analyses which include the
physicochemical properties including color, viscosity, brix, alcohol content, total phenolic content, and
antioxidant content as well as sensory analysis which include 9-point hedonic scale, consumer
acceptance, and purchase intention. For the physicochemical result, the NHT 25% bitter melon beer
has the highest viscosity & brix content, NHT 50% bitter melon beer has the highest antioxidant
content, and the NHT 100% bitter melon beer has the highest total phenolic content. The alcohol
content of the beer depends on the heat treatment it was given and the color of the beer becomes
darker with the addition of bitter melon, and even darker with the dealcoholization process it was
given. The sensory analysis showed that the NHT beer with 50% bitter melon is the most preferred
formula. The study showed that the incorporation of the suitable amount of bitter melon in beer is
able to improve the sensory attributes of the beer, increase the antioxidant activity and total phenolic
content as well as the physical attributes of the beer.

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Availability

Detail Information

Series Title

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Call Number

FT 24-041

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

physicochemical analysis
sensory analysis
Product Development
Alcohol-Free Beer
Craft Beer
Bitter Melon

Specific Detail Info

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Statement of Responsibility

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Other version/related

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