Arinda Pravitasari
Universitas Jember, Jember, Indonesia

Adelia Agustin

Universitas Jember, Jember, Indonesia

Muhammad Habibi

Universitas Jember, Jember, Indonesia

Adelia Andini Puji Lestari

Universitas Jember, Jember, Indonesia

Via Amanda

Universitas Jember, Jember, Indonesia

Eka Rinda Wati

Universitas Jember, Jember, Indonesia

Saidah Intan Kurnia

Universitas Jember, Jember, Indonesia

Sudarti

Universitas Jember, Jember, Indonesia

DOI: https://doi.org/10.19184/jpf.v13i4.53375

ABSTRACT 

Electromagnetic waves are transverse waves consisting of electric and magnetic fields that are perpendicular to each other and can propagate without a medium. The sub-spectrum of electromagnetic waves with a frequency range of 0 to 300 Hz is known as Extremely Low Frequency (ELF) electromagnetic waves. This experiment aims to demonstrate the effects of ELF magnetic field radiation on the ripening of food materials. The control and experimental groups in this study involved test materials, including 1 kg of cassava tape, 1 kg of glutinous rice tape, and 1 kg of tempeh. Each test material was divided into the control and experimental groups, then arranged into 10 samples, each weighing 100 grams, and wrapped in ziplock plastic bags. Each group was left for two days of fermentation, with the distinguishing factor being that the experimental group was exposed to ELF magnetic fields beforehand. Observations revealed differences in physical conditions such as texture, aroma, taste, and color between the control and experimental groups. Specifically, the physical conditions texture, aroma, and color differed between the two groups.

Keywords: ELF magnetic field; fermentation; physical conditions