| dc.description.abstract | Conventionally, beer brewing has only four raw materials: malted barley, hops, water,
and yeast. In the industrial and craft beer brewing, other ingredients were used for
purpose such as cutting the cost, creating new beer styles. Among the indigenous fruits
cultivated in Vietnam, banana has been revealed to be a potential adjunct due to its
high carbohydrate content and low acidity. In this research, the point of interest is to
find out effects of banana cultivars (Cavendish (Gia), Pisang Awak (Su), Pisang Lilin
(Cau)), malt substitution ratios (30%, 50%, 70%), and banana ripeness (Unripe, Ripe,
Overripe) on the beer quality. The obtained results showed that the substitution of .
30% Pisang Lilin as an adjunct produced a beer product has a good acceptance in 9-
point scale hedonic testing with 4.58% alcohol by volume, 347.83 mg Galic acid
equivalent/L of beer | en_US |
