A STUDY OF THE MATURITY PROCESS OF RED GUTTY KETAN FOOD INGREDIENTS IN TERMS OF THE TASTE: EXTREMELY LOW FREQUENCY MAGNETIC FIELD RADIATION

Mashita Aulia; Naila Putri Alfiyanti; Vinata Dewi Novianti; Firdha Kusuma Ayu Anggraeni; Yushardi Yushardi; Audri Mely Prabandari

doi:10.59052/edufisika.v8i3.30301

Penulis

Mashita Aulia Universitas Jember
Naila Putri Alfiyanti Universitas Jember
Vinata Dewi Novianti Universitas Jember
Firdha Kusuma Ayu Anggraeni Universitas Jember
Yushardi Yushardi Universitas Jember
Audri Mely Prabandari Universitas Jember

DOI:

https://doi.org/10.59052/edufisika.v8i3.30301

Kata Kunci:

ELF, Medan Magnet, Tape Ketan Merah

Abstrak

Penelitian ini mengeksplorasi pengaruh baru medan magnet Frekuensi Sangat Rendah (ELF) terhadap ketahanan makanan tape ketan, makanan tradisional Indonesia yang terbuat dari beras ketan yang difermentasi. Medan magnet ELF merupakan spektrum gelombang elektromagnetik dengan frekuensi kurang dari 300 Hz yang dapat mempengaruhi aktivitas mikroba dan perubahan kimia pada makanan. Penelitian ini menggunakan metode eksperimen unik yang memaparkan 20 sampel pita ketan, dibagi menjadi kelompok kontrol dan kelompok eksperimen, masing-masing 10 sampel, pada medan magnet ELF intensitas 1.000Î¼T selama 45 menit. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dan analisis data menggunakan uji One Way Anova dengan LSD dan uji Kruskal-Wallis menggunakan IBM SPSS Statistics 23. Hasil penelitian menunjukkan bahwa sampel pita ketan kelompok eksperimen tidak mengalami pembusukan dibandingkan dengan sampel pita ketan kelompok eksperimen. kelompok kontrol. Studi tersebut membuktikan pengaruh medan magnet ELF terhadap ketahanan makanan pita ketan dan memberikan wawasan untuk mengembangkan teknik pengawetan makanan baru. Studi ini menunjukkan inovasi dan penerapan penggunaan medan magnet ELF untuk ketahanan makanan.

Unduhan

Data unduhan belum tersedia.

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