Evaluasi Profil Sensori Bir dengan Variasi Kandungan Alkohol dan Non-Alkohol (Zero Alcohol)

Abstract

Bir adalah salah satu minuman beralkohol yang telah dikonsumsi sekitar 100 juta liter per tahun di Indonesia. Etanol atau etil alkohol adalah senyawa kimia dengan rumus molekul C2H5OH. Konsumsi alkohol secara berlebihan dapat menekan beberapa fungsi organ tubuh hingga kematian. Kadar alkohol yang terkandung dalam minuman beralkohol memengaruhi tingkat kemabukan, meliputi 1-5% (golongan A), 5-20% (golongan B), dan >20-55% (golongan C). Penelitian ini bertujuan mengidentifikasi perbedaan sensori, menganalisis kemampuan seseorang dalam membedakan bir dengan kadar alkohol yang berbeda-beda, dan menganalisis kesesuaian hasil profil sensori bir beralkohol dan non-alkohol yang dihasilkan dengan peraturan halal untuk muslim. Penelitian ini terdiri atas empat tahap, yaitu pre-screening, seleksi, pelatihan, dan pengujian panelis. Metode deskriptif yang digunakan adalah Focus Group Discussion dan Spectrum Descriptive Analysis terhadap empat jenis bir berdasarkan kadar alkoholnya, meliputi bir 4,7%; bir 4,3%; bir radler 2%; dan bir zero alcohol 0%. Data hasil uji diolah dengan SPSS, Ms. Excel, dan Excel STAT. Penelitian ini menyimpulkan bahwa peningkatan kadar alkohol dapat memperkuat intensitas atribut warna serta aroma, flavor, dan mouthfeel tertentu, namun berbanding terbalik dengan intensitas rasa dan flavor tertentu. Pemahaman profil sensori pembeda ini menjadi instrumen evaluasi mutu produk untuk menghindari kemiripan sensori dengan unsur-unsur yang diharamkan.

Beer represents one of the most widely consumed alcoholic beverages in Indonesia, with an annual consumption reaching approximately 100 million liters. Ethanol, or ethyl alcohol, is a chemical compound with the molecular formula C2H5OH. Excessive alcohol consumption can severely impair organ functions and potentially lead to mortality. The alcohol concentration in beverages determines the level of intoxication and is classified into Class A (1-5%), Class B (5-20%), and Class C (>20-55%). This study aimed to identify sensory differences among beers with varying alcohol contents, analyze the discriminative ability of panelists in differentiating these variations, and evaluate the compliance of the resulting sensory profiles of both alcoholic and non-alcoholic beers with halal regulations for Muslims. The research was conducted through four methodological stages: pre-screening, selection, training, and panel testing. The descriptive methods employed included Focus Group Discussion (FGD) and Spectrum Descriptive Analysis (SDA), applied to four beer variants based on their alcohol content: beer 4.7%, beer 4.3%, radler beer (2%), and zero-alcohol beer (0%). The analytical data were processed using SPSS, Microsoft Excel, and XLSTAT. This research concludes that higher alcohol levels intensify color attributes along with specific aroma, flavor, and mouthfeel characteristics, yet inversely affect the intensity of certain tastes and flavors. Comprehending these differentiating sensory profiles acts as an instrument for product quality evaluation, preventing any sensory resemblance to non-halal components.