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

EduFisika: Jurnal Pendidikan Fisika Pub Date : 2023-12-19 DOI:10.59052/edufisika.v8i3.30301

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

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Abstract

This study explores the novel effect of an Extremely Low Frequency (ELF) magnetic field on the durability of glutinous tape food, a traditional Indonesian food made from fermented glutinous rice. ELF magnetic field is a spectrum of electromagnetic waves with frequencies less than 300 Hz that can influence microbial activity and the chemical changes in food. The study uses a unique experimental method that exposes 20 glutinous tape samples, divided into a control group and an experimental group, each with 10 samples, to an ELF magnetic field of 1,000μT intensity for 45 minutes. The study uses a Complete Randomized Design (RAL) and analyzes the data using the One Way Anova test with LSD and Kruskal-Wallis tests using IBM SPSS Statistics 23. The results show that the experimental group’s glutinous tape samples did not experience spoilage compared to the control group’s. The study proves the ELF magnetic field's effect on the durability of glutinous tape food and provides insights for developing new food preservation techniques. The study demonstrates the innovation and applicability of using the ELF magnetic field for food durability.

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从口感角度研究红肠酮食品配料的成熟过程：极低频磁场辐射

本研究探讨了极低频（ELF）磁场对糯米带食品（一种由发酵糯米制成的印尼传统食品）耐久性的新影响。极低频磁场是一种频率低于 300 赫兹的电磁波频谱，可以影响微生物的活动和食品中的化学变化。这项研究采用独特的实验方法，将 20 个糯米带样品分为对照组和实验组，每组 10 个样品，置于强度为 1,000μT 的 ELF 磁场中 45 分钟。研究采用完全随机设计（RAL），并使用 IBM SPSS Statistics 23 的单向 Anova 检验和 LSD 检验以及 Kruskal-Wallis 检验对数据进行分析。结果表明，与对照组相比，实验组的糯米带样品没有发生变质。这项研究证明了 ELF 磁场对糯米带食品耐久性的影响，并为开发新的食品保鲜技术提供了启示。这项研究证明了利用 ELF 磁场提高食品耐久性的创新性和适用性。

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EduFisika: Jurnal Pendidikan Fisika

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