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

Authors

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

Keywords:

ELF, Magnetic Field, Red Sticky Rice Tape

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 1,000Î¼T 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 groupâ€™s glutinous tape samples did not experience spoilage compared to the control groupâ€™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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