Akhlaqul Arissofiyah, Desi Rusdiana, Y. Yushardi, Firdha Kusuma Ayu Anggraeni, Ike Lusi Meilina, Vandaria Dewi Cahyani
{"title":"卡萨瓦胶带在 1000 μT 强电磁铁照射下的电阻分析","authors":"Akhlaqul Arissofiyah, Desi Rusdiana, Y. Yushardi, Firdha Kusuma Ayu Anggraeni, Ike Lusi Meilina, Vandaria Dewi Cahyani","doi":"10.22437/jiituj.v7i2.29994","DOIUrl":null,"url":null,"abstract":"Extremely Low Frequency (ELF) electromagnetic waves are electromagnetic waves with a frequency range of 0 to 300 Hz. ELF electromagnetic wave radiation produces non-thermal effects on the biological objects used, meaning that it does not cause temperature changes when interacting with or inducing the system. Electromagnetic waves are waves that arise due to changes in electric fields and strong magnetic fields. This research aims to prove the effect of Extremely low frequency (ELF) magnetic field on the food resilience process. The research method used is experimental research method. This research was carried out in the basic physics laboratory at the University of Jember. Data collection techniques using observation. Based on the research, it can be concluded that ELF magnetic field radiation has the potential as an alternative method in increasing the nutritional value and durability of fermented food ingredients. Exposure to Extremely Low Frequency magnets with an intensity of 1000 μT for 45 minutes resulted in changes in pH value and physical quality that affect food durability in cassava tape.","PeriodicalId":431520,"journal":{"name":"Jurnal Ilmiah Ilmu Terapan Universitas Jambi","volume":"18 2","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"ANALYSIS OF RESISTANCE OF CASSAVA TAPE BY EXPOSURE TO 1000 μT INTENSITY ELF MAGNETS\",\"authors\":\"Akhlaqul Arissofiyah, Desi Rusdiana, Y. Yushardi, Firdha Kusuma Ayu Anggraeni, Ike Lusi Meilina, Vandaria Dewi Cahyani\",\"doi\":\"10.22437/jiituj.v7i2.29994\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Extremely Low Frequency (ELF) electromagnetic waves are electromagnetic waves with a frequency range of 0 to 300 Hz. ELF electromagnetic wave radiation produces non-thermal effects on the biological objects used, meaning that it does not cause temperature changes when interacting with or inducing the system. Electromagnetic waves are waves that arise due to changes in electric fields and strong magnetic fields. This research aims to prove the effect of Extremely low frequency (ELF) magnetic field on the food resilience process. The research method used is experimental research method. This research was carried out in the basic physics laboratory at the University of Jember. Data collection techniques using observation. Based on the research, it can be concluded that ELF magnetic field radiation has the potential as an alternative method in increasing the nutritional value and durability of fermented food ingredients. Exposure to Extremely Low Frequency magnets with an intensity of 1000 μT for 45 minutes resulted in changes in pH value and physical quality that affect food durability in cassava tape.\",\"PeriodicalId\":431520,\"journal\":{\"name\":\"Jurnal Ilmiah Ilmu Terapan Universitas Jambi\",\"volume\":\"18 2\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-12-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Ilmiah Ilmu Terapan Universitas Jambi\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22437/jiituj.v7i2.29994\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Ilmiah Ilmu Terapan Universitas Jambi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22437/jiituj.v7i2.29994","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
ANALYSIS OF RESISTANCE OF CASSAVA TAPE BY EXPOSURE TO 1000 μT INTENSITY ELF MAGNETS
Extremely Low Frequency (ELF) electromagnetic waves are electromagnetic waves with a frequency range of 0 to 300 Hz. ELF electromagnetic wave radiation produces non-thermal effects on the biological objects used, meaning that it does not cause temperature changes when interacting with or inducing the system. Electromagnetic waves are waves that arise due to changes in electric fields and strong magnetic fields. This research aims to prove the effect of Extremely low frequency (ELF) magnetic field on the food resilience process. The research method used is experimental research method. This research was carried out in the basic physics laboratory at the University of Jember. Data collection techniques using observation. Based on the research, it can be concluded that ELF magnetic field radiation has the potential as an alternative method in increasing the nutritional value and durability of fermented food ingredients. Exposure to Extremely Low Frequency magnets with an intensity of 1000 μT for 45 minutes resulted in changes in pH value and physical quality that affect food durability in cassava tape.
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