Name : Chusnul Eka Safitri Himayani

NRP : 1513100013

History Beer and Brewing, Until now beer 6000 years old. The beer was first discovered
in 4000BC Sumeria (Iraq). Beer was first discovered accidentally by a tribe whose lives
nomeden. The discovery began when the beer barley seeds and fruits are stored in a container
exposed to water and then germinated and fermented barley, but in that era brewing hops is not
used as a flavor enhancer. Then beer evolved in Egypt in 2000BC. Egyptian society at the time
put the beer as a drink for beer god can cure the disease that is endemic in that era. The truth
beer can not cure the disease, but the brewing process at that time overgrown by fungal
Streptoyces aureofaciens which produces the antibiotic called tetracycline. In 300BC the beer
began to enter Europe, when it entered the European beer so buming but less distributed to
places far and the lack of tools to preserve the beer so that masyarat Europe began thinking to
create tools so that at that time also became the beginning of the refolusi industry.
If we will make beer, we must know some ingredients,
BARLEY
Barley is a type of cereal grain, but not the same kind in the making of bread. Barley is
a member of the tribe grains (Poaceae). These seeds are suitable to be planted in the winter and
spring. Barley thrive in temperate climates. Barley also grows in the sub-Arctic regions, such
as Alaska or Norway, where the growing seasons are shorter. Because the seeds have good
resistance to heat, it grows very easily in desert areas, such as in North Africa.
Physical Properties of Barley : Barley seeds consist of 10% husk (husk) and pericarp,
aleurone and 14% pigment layer, 73% starchy endosperm, and 3% embryo. Chemical
Properties Barley, Barley grain is rich in starch and sugar, poor in protein and very low in fat.
Husk (lemma and palea) largely composed of lignin, pentosan, mannan, uronat acid,
hemicellulose and cellulose. Silica contained in the outer wall of the chaff and awnnya contains
a lot of silica. Pericarpnya less lignin but otherwise similar to the chemical composition chaff.
Testa and cellulose-containing coarse pigment layer as a barrier (Barrier) for chemical
substances and microbes. Polyphenols which may form complexes with proteins abundant in
parts of the pericarp, testa and aleurone layer. Aleurone have thick cell walls consist of
arabinoxylan. Starchy endosperm consists of 85-89% starch are closed on the cell wall. β-
Glucan make up 75% of the cell wall and the rest is arabinoxylan. Embryo consisting of 7%
cellulose, 14-17% lipid, 14-15% sucrose, raffinose 5-10%, 5-10% ash and 34% protein. The
cell walls of embryos containing uronat acid, pectin, and hemicellulose. The chemical
composition of barley can be shown in the table below.

table 1. Chemical Composition on Barley (dry weight)

Whole barley (%) Pearled barley (%) Hulls (%)

Dry matter 91.21 90.67 92.64
Crude protein 11.73 12.45 13.31
Crude fat 1.52 1.20 4.51
Crude fiber 6.56 1.85 17.98
Crude ash 2.52 1.53 5.58
Nitrogen-free extract 77.67 82.97 58.62
Cellulose (included in crude fiber) 5.92 1.45 19.48
Name : Chusnul Eka Safitri Himayani
NRP : 1513100013

HOP
Hops are the flowers of the plant Humulus lupulus used in the manufacture of hops bir.bunga
resembles a pine cone but is composed of thin, green, thin, and thin-leaved. On the basis of
relationship there are candles and yellow lupulin glands that contain alpha acids are responsible for
the bitterness and essential oils that give beer flavor and aroma. Plants have male and female
reproductive organs, but only the female flowers that develop cone. So that the raw materials used in
beer is hops female flowers. In beer, hops provide the bitterness to balance the sweetness of malt
sugar, as well as flavor, aroma, resin improve head retention, and antiseptic to inhibit spoilage.

• Process Brewing in PT. Multi Bintang Indonesia Tbk

Figure 1. Schematic of beer production process

1. Production of Malt
Malt derived from barley that has melalaui malting process. Malting is a series
of malt manufacturing process consists of steeping, germinating and kilning. Steeping
or soaking is a process where the seeds soaked barley that contains water with a certain
level (42% -46%) so that it can germinate. Germinating or germination of barley seeds
Name : Chusnul Eka Safitri Himayani
NRP : 1513100013

that germinate processes are arranged so as to produce enzymes that will modify starch,
protein, and the cell wall. Kilning or drying is the process by way of stoppage
germinating dried (usually 80 C) in order to obtain malt low moisture content (3% -5%)
and specific color.
2. Production Wort
2.1 Milling (Milling)
Before mashing, Malt and other seeds should be crushed in advance in order
to increase the contact surface between the water for cooking and malt. The finer
the grind the better results solving malt material into sugars that can be fermented
and nitrogen compounds can be assimilated. However, the particle size directly
influences the level of separation of wort. Seeds that have not been turned into malt
wort also inhibits the making levels and increase the proportion of insoluble
aggregates of the protein, hemicellulose, starch granules and lipids.
2.2 mashing (smoothing)
To start the comminution milling results are mixed with water at a certain
temperature to form a slurry or can be called Mash. The mash is heated to the
optimum temperature for the enzyme and allowed to stand for a moment. This
process is commonly used to break down starch or sugar into fermentable sugars.
Breakdown of starch into fermentable sugars quantitatively an important process
that happens in the mashing process it. Although the malt from barley has 4 enzyme
that breaks starch ((α-amylase, β-amylase, α-glucosidase, and limit dextrinase),
working beratu to break down starch into sugar fermentation through the process of
mashing depends on (α-amylase and β-amylase).
2.3 Filtration
At the end of the mashing process, the necessary separation of the extract
solution (wort) from the reactor. To this end filtration or Lautering do in lauter tuns
or via Mash filter with a different construction. In lauter tuns, separation sempurta
extract obtained by using water sparging. While in the mash filter and the adsorbed
extract taken using a filter cloth.
2.4 Boiling
After separation of the solid residue, sugary hot liquid is boiled with hops.
Hops is a special recipe brewing. At this stage you can add extra ingredients such
as adjuncts such as sucrose, malt syrup, and sugar to taste. This process takes 90 to
120 minutes, according to Miedaner (1986), this process sangt important because it
is the process of inactivation, sterilization, precipitation of proteins (breakdown of
heat), water evaporation and materials volatile undesirable such as dimethyl sulfide
(DMS), isomerization α -acids by hops, and the formation of flavor compounds by
reaction mallard. After separation of the heat and cooling solution. Wort is then
aerated and ready for the next process.
3. Fermentation and maturation
3.1 Fermentation
Once cooled, yeast or certain yeasts for fermentation was inoculated
immediately mungin to prevent contamination. This yeast serves to assimilate
fermentable sugars, amino acids, minerals and other nutrients. When this
fermentation, yeasts start to excrete compounds broad term such as ethanol, CO¬2,
higher alcohol, and ester as a product of cell metabolism. However, most of these
Name : Chusnul Eka Safitri Himayani
NRP : 1513100013

side products are toxic to the yeast, but this is the desired product during the
fermentation of beer at a reasonable amount. This beer fermentation generally run
for 5-7 days.
3.2 maturation
This maturation serves to up the residual extract to form CO2, which then
helps to eliminate some of the undesirable volatile compounds such as aldehydes
and sulfur compounds (CO2 washing). The main parameters to determine the
conditions of maturation is the removal diacetil formed during fermentation. So
Shelah diacetil concentration falls below the limit of either or 0.1 mg.L-1, then the
beer is then ready to go the last process include filtration, packaging and
pasteurization.
3.3 Filtration
The filtration process is required after the final maturation to filter solids and
biomass yeast during the fermentation process.
3.4 Packaging and pasteurization
Packaging is the process of packaging the beer. Then followed by
pasteurization. Monon pasteurization process is to disable bacteria contained in
beer, so it can multiply the heating process. The bottles were filled into the engine
Pasteur and will experience a gradual warming and then cooling it slowly up out of
the machine. The heating is done too gradual to avoid temperature shock which can
cause rupture of the bottle, and to achieve the same heating throughout the part of
the bottle.
3.5 Aging
Aging is aging beer after the filtration process. In this process will occur
koagulaasi components to be separated at the end of the process. These components
include proteins (such as organic acids), yeast, and other resins. In this process
(aging process) beer will be clear and will produce a distinctive aroma, due to the
ester group.