FERINA, FERINA (2021) IDENTIFIKASI PARAMETER YANG BERPENGARUH TERHADAP KUALITAS PRODUK BIR SELAMA PROSES TRANSPORTASI DAN PENYIMPANAN DENGAN METODE QUALITY TOOLS DAN STATISTICAL PRODUCT AND SERVICE SOLUTIONS (SPSS). S1 thesis, Universitas Mercu Buana Jakarta.
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Abstract
Beer is an alcoholic beverage made through the fermentation process of malted barley and added hops (Institute Brewing and Distilling, 2008). Beer products in Indonesia are distributed using vehicles such as trucks. During the distribution and storage process at these marketing outlets, temperature, light and shock can cause changes in the aroma and taste of the beer. In addition, different types of beer packaging, namely bottles and cans, can also cause differences in the stability of taste and aroma in beer. From a survey conducted by researchers, in 2021 out of 51 respondents who consumed beer, 83% of the 45% of respondents who responded negatively to non-cold beer storage had never received beer that was not in good condition for consumption. This research uses quality tools and SPSS. From the method mentioned above, it is found that the factors that can affect the quality of beer during transportation and storage are environmental factors which include temperature and sunlight (intensity of sunlight). The right conditions and methods of storing beer to maintain quality stability are with the appropriate temperature and based on the simulations carried out, namely the storage range of 5 oC - 10 oC and then with a light intensity of <100 lux in order to avoid the beer from oxidizing or being damaged by exposure to sunlight. Keyword : beer, product quality, quality tools, distribution, storage Bir merupakan minuman beralkohol yang dibuat melalui proses fermentasi dari malted barley dan ditambahkan hops (Institute Brewing and Distiling, 2008). Produkproduk bir di Indonesia didistribusikan menggunakan kendaraan sejenis truk. Selama proses pendistribusian dan penyimpanan di outlet-outlet pemasaran tersebut, suhu, cahaya dan goncangan dapat menyebabkan perubahan aroma dan rasa pada bir. Selain itu pula, jenis kemasan bir yang berbeda yaitu botol dan kaleng juga dapat menyebabkan perbedaan stabilitas rasa dan aroma pada bir. Dari survei yang dilakukan peneliti, 2021 dari 51 responden yang mengkonsumsi bir, bahwa 83% orang dari 45% responden yang responnya negative terhadap penyimpanan bir tidak dingin pernah mendapat bir yang tidak dalam kondisi yang baik untuk dikonsumsi. Penelitian ini menggunakan quality tools dan SPSS. Dari metode yang disebutkan tadi, didapat hasil bahwa faktor-faktor yang dapat mempengaruhi penurunan kualitas bir selama proses transportasi dan penyimpanan adalah faktor lingkungan yang meliputi suhu dan cahaya matahari (intensitas cahaya matahari). Kondisi dan cara penyimpanan bir yang tepat untuk menjaga kestabilan kualitas yaitu dengan suhu yang sesuai dan berdasarkan simulasi yang dilakukan yaitu range penyimpanan 5 oC – 10 oC dan kemudian dengan intensitas cahaya <100 lux agar menghindari bir dari oksidasi atau rusak karena paparan sinar matahari. Kata kunci : bir, kualitas produk, quality tools, distribusi, penyimpanan
| Item Type: | Thesis (S1) |
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| NIM/NIDN Creators: | 41617110048 |
| Uncontrolled Keywords: | bir, kualitas produk, quality tools, distribusi, penyimpanan |
| Subjects: | 600 Technology/Teknologi > 670 Manufacturing/Manufaktur, Pabrik-pabrik 600 Technology/Teknologi > 680 Manufacture For Specific Uses/Industri Pembuatan produk untuk penggunaan tertentu 600 Technology/Teknologi > 680 Manufacture For Specific Uses/Industri Pembuatan produk untuk penggunaan tertentu > 680.1-680.9 Standard Subdivisions of Manufacture For Specific Uses/Subdivisi Standar Dari Industri Pembuatan Produk Untuk Penggunaan Tertentu |
| Divisions: | Fakultas Teknik > Teknik Industri |
| Depositing User: | Dede Muksin Lubis |
| Date Deposited: | 14 Sep 2023 02:58 |
| Last Modified: | 14 Sep 2023 02:58 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/80806 |
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