PENGARUH RADIASI MEDAN MAGNET EXTREMELY LOW FREQUENCY 750 μT TERHADAP KETAHANAN TAPE KETAN MATANG

Abstrak

Penelitian ini bertujuan untuk mengkaji pengaruh radiasi medan magnet dengan frekuensi yang sangat rendah (Extremely Low Frequency, ELF) terhadap kualitas tape ketan matang. Medan magnet ELF, yang banyak digunakan dalam berbagai aplikasi industri, telah diketahui dapat memengaruhi sifat fisik dan kimia bahan organik. Dalam eksperimen ini, sampel tape ketan matang dipaparkan pada medan magnet ELF dengan variasi intensitas dan durasi paparan. Pengamatan dilakukan terhadap perubahan tekstur, rasa, aroma, serta kandungan kimia tape ketan setelah paparan radiasi ELF. Hasil penelitian menunjukkan bahwa paparan medan magnet ELF dapat mempengaruhi sifat sensorik tape ketan, dengan perubahan signifikan pada rasa dan tekstur, serta pengaruh terhadap kandungan amilosa dan kadar air. Penurunan kualitas sensorik dan perubahan kandungan kimia pada tape ketan yang dipaparkan ELF menunjukkan adanya interaksi antara medan magnet ELF dan komponen-komponen dalam bahan makanan, yang dapat memengaruhi kualitas produk akhir. Studi ini memberikan pemahaman lebih lanjut tentang dampak radiasi ELF terhadap bahan pangan, serta membuka peluang untuk penelitian lebih lanjut terkait penerapan teknologi ELF dalam industri pangan.

This research aims to examine the effect of magnetic field radiation with a very low frequency (ELF) on the quality of cooked sticky rice tape. ELF magnetic fields, which are widely used in various industrial applications, are known to influence the physical and chemical properties of organic materials. In this experiment, samples of cooked sticky rice tape were exposed to an ELF magnetic field with variations in intensity and duration of exposure. Observations were made on changes in texture, taste, aroma and chemical content of sticky rice tape after exposure to ELF radiation. The results showed that exposure to an ELF magnetic field can affect the sensory properties of sticky rice tape, with significant changes in taste and texture, as well as effects on amylose content and water content. The decrease in sensory quality and changes in the chemical content of sticky rice tape exposed to ELF indicate an interaction between the ELF magnetic field and the components in the food, which can affect the quality of the final product. This study provides further understanding of the impact of ELF radiation on food, as well as opening up opportunities for further research regarding the application of ELF technology in the food industry.