Puja Dwi Wahyuni

Universitas Jember, Jember, Indonesia

Felicia Ariella Neysa Subroto

Universitas Jember, Jember, Indonesia

Fraya Jamalfia A’Yuni Dini

Universitas Jember, Jember, Indonesia

Btari Cahya Cossinta

Universitas Jember, Jember, Indonesia

Amanda Claudia Ayuning Grahita

Universitas Jember, Jember, Indonesia

Nurul Syami Ramadhani1, Sa’idah

Universitas Jember, Jember, Indonesia

Intan Kurnia

Universitas Jember, Jember, Indonesia

Habibah Khusma Baihaqi

Universitas Jember, Jember, Indonesia

Maha Nur Aida

Sungkyunkwan University, South Korea

DOI:  https://doi.org/10.19184/jpf.v13i4.53461

ABSTRACT 

Electromagnetic field (ELF) is a non-pegion radiation because it has an electromagnetic wave spectrum frequency below 300 Hz. Electromagnetic wave radiation with a very low frequency can inhibit a decrease in pH which can slow the growth of bacteria in a material or product. Tempeh is a fermented food made from soybeans or other beans using the molds Rhizopus oligosporus and Rhizopus oryzae. The purpose of this study was to determine the effect of exposure to elemental magnetic field of marine frequency (ELF) in the process of tempeh fermentation. This research used experimental method by comparing control and experimental groups. Data obtained from the research conducted such as PH, density, tempeh color, tempeh aroma, and tempeh texture. The results showed that based on the results obtained, it can be concluded that exposure to the Elf magnetic field is thought to increase the activity of microorganisms involved in the fermentation process of tempeh such as Rhizopus oligosporus.

Keywords: ELF magnetic field; fermentation, tempe