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THE EFFECT OF EXPOSURE TO EXTREMELY LOW FREQUENCY MAGNETIC FIELDS ON TEMPE FERMENTATION

Jurnal Ilmiah Ilmu Terapan Universitas Jambi · Vol. 7 No. 2 (2023) · hlm. 128–137

DOI
10.22437/jiituj.v7i2.29750
ISSN
2580-2259, 2580-2240
Terbit
2023-12-10
Penerbit
LPPM Universitas Jambi
Bahasa
en
Lisensi
creativecommons.org/licenses/by-nc-sa/4.0

Abstrak

This study explores the novel effect of Extremely Low Frequency (ELF) magnetic field radiation on the ripening process of raw fermented tempe, a traditional Indonesian food made from soybeans. ELF magnetic fields are environmental factors that can influence the growth of microorganism activity. The study uses a unique laboratory experimental method that employs a Current Transformer (CT) device to produce an ELF magnetic field with an intensity of 500miu, which is a relatively high intensity compared to the natural background level of ELF magnetic field. The study examines 20 raw tempe samples, each weighing 100g, divided into two groups: a control group and an experimental group. The experimental group is exposed to the ELF magnetic field for 24 hours, while the control group is not. The study measures the changes in the microbial population, pH, moisture content, and sensory quality of the tempe samples after the exposure. The study aims to prove the effect of ELF magnetic field radiation on food security and to provide insights for the development of new food preservation techniques.

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26 penulis · 69 tautan kepenulisan bersama · 6 lintas organisasi

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  • Universitas Jember
  • State University of Semarang
  • Mulawarman University
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Rekan penulisOrganisasiArtikel bersama
Akhlaqul ArissofiyahUniversitas Jember3
Desi RusdianaUniversitas Jember3
Vandaria Dewi CahyaniUniversitas Jember3
Aurora Azzara MasitaUniversitas Jember1
Rike FitriaUniversitas Jember1
Safitri Nuril NisabelaUniversitas Jember1
Audri Mely PrabandariUniversitas Jember1
Fahmi Arif KurniantoUniversitas Jember1
Elan Artono NurdinUniversitas Jember1
Aprilia Wulan Iza Tul'ulumAfiliasi tidak diketahui1
Sri AstutikUniversitas Jember1
Maulana Ardiansyah RiantoState University of Semarang1
Sudarti SudartiUniversitas Jember1
Singgih BektiarsoUniversitas Jember1
Sayyidatun NajahUniversitas Jember1
Ummi QonitatinUniversitas Jember1
Rosita Putri Rahmi HaeraniMulawarman University1
Maryani MaryaniUniversitas Jember1
Yasmin YulianaUniversitas Jember1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/JIITUJ/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">THE EFFECT OF EXPOSURE TO EXTREMELY LOW FREQUENCY MAGNETIC FIELDS ON TEMPE FERMENTATION</dc:title>
	<dc:creator xml:lang="en">Arya Adhi Putrawan</dc:creator>
	<dc:creator xml:lang="en">Arindra, Annisa Dwi</dc:creator>
	<dc:creator xml:lang="en">Nanda, Robiatul Adawiyah Alfi</dc:creator>
	<dc:creator xml:lang="en">A.N, Nadiefa Nissa’ul</dc:creator>
	<dc:creator xml:lang="en">Yushardi, Yushardi</dc:creator>
	<dc:creator xml:lang="en">Anggraeni, Firdha Kusuma Ayu</dc:creator>
	<dc:creator xml:lang="en">Meilina, Ike Lusi</dc:creator>
	<dc:subject xml:lang="en">Extremely Low Frequency</dc:subject>
	<dc:subject xml:lang="en">Electromagnetic</dc:subject>
	<dc:subject xml:lang="en">Microorganisms</dc:subject>
	<dc:subject xml:lang="en">Tempe</dc:subject>
	<dc:description xml:lang="en">This study explores the novel effect of Extremely Low Frequency (ELF) magnetic field radiation on the ripening process of raw fermented tempe, a traditional Indonesian food made from soybeans. ELF magnetic fields are environmental factors that can influence the growth of microorganism activity. The study uses a unique laboratory experimental method that employs a Current Transformer (CT) device to produce an ELF magnetic field with an intensity of 500miu, which is a relatively high intensity compared to the natural background level of ELF magnetic field. The study examines 20 raw tempe samples, each weighing 100g, divided into two groups: a control group and an experimental group. The experimental group is exposed to the ELF magnetic field for 24 hours, while the control group is not. The study measures the changes in the microbial population, pH, moisture content, and sensory quality of the tempe samples after the exposure. The study aims to prove the effect of ELF magnetic field radiation on food security and to provide insights for the development of new food preservation techniques.</dc:description>
	<dc:publisher xml:lang="en">LPPM Universitas Jambi</dc:publisher>
	<dc:date>2023-12-10</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/JIITUJ/article/view/29750</dc:identifier>
	<dc:identifier>10.22437/jiituj.v7i2.29750</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmiah Ilmu Terapan Universitas Jambi; Vol. 7 No. 2 (2023): Volume 7, Nomor 2, December 2023; 128-137</dc:source>
	<dc:source>2580-2259</dc:source>
	<dc:source>2580-2240</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/JIITUJ/article/view/29750/17029</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2023 Arya Adhi Putrawan, Annisa Dwi Arindra, Robiatul Adawiyah Alfi Nanda, Nadiefa Nissa’ul A.N, Yushardi Yushardi, Firdha Kusuma Ayu Anggraeni, Ike Lusi Meilina</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>