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ANALYSIS OF RESISTANCE OF CASSAVA TAPE BY EXPOSURE TO 1000 μT INTENSITY ELF MAGNETS

Jurnal Ilmiah Ilmu Terapan Universitas Jambi · Vol. 7 No. 2 (2023) · hlm. 166–174

DOI
10.22437/jiituj.v7i2.29994
ISSN
2580-2259, 2580-2240
Terbit
2023-12-21
Penerbit
LPPM Universitas Jambi
Bahasa
en
Lisensi
creativecommons.org/licenses/by-nc-sa/4.0

Abstrak

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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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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  • Organisasi berbeda
  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
Arya Adhi PutrawanUniversitas Jember3
Annisa Dwi ArindraUniversitas Jember3
Robiatul Adawiyah Alfi NandaUniversitas Jember3
Nadiefa Nissa’ul A.NUniversitas 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">ANALYSIS OF RESISTANCE OF CASSAVA TAPE BY EXPOSURE TO 1000 μT INTENSITY ELF MAGNETS</dc:title>
	<dc:creator xml:lang="en">Arissofiyah, Akhlaqul</dc:creator>
	<dc:creator xml:lang="en">Rusdiana, Desi</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:creator xml:lang="en">Cahyani, Vandaria Dewi</dc:creator>
	<dc:subject xml:lang="en">Cassava Tape</dc:subject>
	<dc:subject xml:lang="en">Extremely Low Frequency</dc:subject>
	<dc:subject xml:lang="en">Electromagnetic Wave</dc:subject>
	<dc:description xml:lang="en">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.</dc:description>
	<dc:publisher xml:lang="en">LPPM Universitas Jambi</dc:publisher>
	<dc:date>2023-12-21</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/29994</dc:identifier>
	<dc:identifier>10.22437/jiituj.v7i2.29994</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmiah Ilmu Terapan Universitas Jambi; Vol. 7 No. 2 (2023): Volume 7, Nomor 2, December 2023; 166-174</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/29994/17145</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2023 Akhlaqul Arissofiyah, Desi Rusdiana, Yushardi Yushardi, Firdha Kusuma Ayu Anggraeni, Ike Lusi Meilina, Vandaria Dewi Cahyani</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>