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THE IMPACT OF LOW-FREQUENCY MAGNETIC FIELD ON KETAN TAPE MATURATION: pH, DENSITY, AND TASTE

Jurnal Ilmiah Ilmu Terapan Universitas Jambi · Vol. 7 No. 2 (2023) · hlm. 159–165

DOI
10.22437/jiituj.v7i2.30061
ISSN
2580-2259, 2580-2240
Terbit
2023-12-18
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) electromagnetic waves on the fermentation process of sticky rice tape, a traditional Indonesian food made from glutinous rice. ELF electromagnetic waves are waves consisting of magnetic fields and electric fields that do not require intermediaries in their propagation and have frequencies ranging from 0-300 Hz. The study uses a unique experimental method that exposes 2 kg of sticky rice tape, divided into 10 control and 10 experimental samples, each weighing 100 grams and wrapped in ziplock plastic, to ELF electromagnetic waves for two days. The study uses a device that generates ELF electromagnetic waves with a certain intensity and frequency. The study measures the changes in the pH, density, and taste of the sticky rice tape samples after the exposure. The results show that the experimental group’s sticky rice tape had a higher pH, higher density, and sweeter taste than the control group’s sticky rice tape. The study proves the effect of ELF electromagnetic waves on the fermentation process of sticky rice tape and provides insights for the development of new food processing techniques. The study demonstrates the applicability and innovation of using ELF electromagnetic waves for food fermentation.

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  • Universitas Jember
  • Mulawarman University
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Rekan penulisOrganisasiArtikel bersama
Yushardi YushardiUniversitas Jember2
Firdha Kusuma Ayu AnggraeniUniversitas Jember2
Arya Adhi PutrawanUniversitas Jember1
Annisa Dwi ArindraUniversitas Jember1
Robiatul Adawiyah Alfi NandaUniversitas Jember1
Nadiefa Nissa’ul A.NUniversitas Jember1
Akhlaqul ArissofiyahUniversitas Jember1
Desi RusdianaUniversitas Jember1
Vandaria Dewi CahyaniUniversitas Jember1
Singgih BektiarsoUniversitas Jember1
Sayyidatun NajahUniversitas Jember1
Ummi QonitatinUniversitas Jember1
Rosita Putri Rahmi HaeraniMulawarman University1

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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 IMPACT OF LOW-FREQUENCY MAGNETIC FIELD ON KETAN TAPE MATURATION: pH, DENSITY, AND TASTE</dc:title>
	<dc:creator xml:lang="en">Masita, Aurora Azzara</dc:creator>
	<dc:creator xml:lang="en">Fitria, Rike</dc:creator>
	<dc:creator xml:lang="en">Nisabela, Safitri Nuril</dc:creator>
	<dc:creator xml:lang="en">Prabandari, Audri Mely</dc:creator>
	<dc:creator xml:lang="en">Meilina, Ike Lusi</dc:creator>
	<dc:subject xml:lang="en">ELF magnetic field</dc:subject>
	<dc:subject xml:lang="en">Food Maturation</dc:subject>
	<dc:subject xml:lang="en">Radiation</dc:subject>
	<dc:description xml:lang="en">This study explores the novel effect of Extremely Low Frequency (ELF) electromagnetic waves on the fermentation process of sticky rice tape, a traditional Indonesian food made from glutinous rice. ELF electromagnetic waves are waves consisting of magnetic fields and electric fields that do not require intermediaries in their propagation and have frequencies ranging from 0-300 Hz. The study uses a unique experimental method that exposes 2 kg of sticky rice tape, divided into 10 control and 10 experimental samples, each weighing 100 grams and wrapped in ziplock plastic, to ELF electromagnetic waves for two days. The study uses a device that generates ELF electromagnetic waves with a certain intensity and frequency. The study measures the changes in the pH, density, and taste of the sticky rice tape samples after the exposure. The results show that the experimental group’s sticky rice tape had a higher pH, higher density, and sweeter taste than the control group’s sticky rice tape. The study proves the effect of ELF electromagnetic waves on the fermentation process of sticky rice tape and provides insights for the development of new food processing techniques. The study demonstrates the applicability and innovation of using ELF electromagnetic waves for food fermentation.</dc:description>
	<dc:publisher xml:lang="en">LPPM Universitas Jambi</dc:publisher>
	<dc:date>2023-12-18</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/30061</dc:identifier>
	<dc:identifier>10.22437/jiituj.v7i2.30061</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmiah Ilmu Terapan Universitas Jambi; Vol. 7 No. 2 (2023): Volume 7, Nomor 2, December 2023; 159-165</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/30061/17103</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2023 Aurora Azzara Masita, Rike Fitria, Safitri Nuril Nisabela, Audri Mely Prabandari, Ike Lusi Meilina</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>