Pengaruh Paparan Medan Magnet ELF (Extremely Low Frequency) 100 µT dan 200 µT terhadap pH Sebagai Indikator Ketahanan Minuman Susu Fermentasi

Abstract

The Extremely Low Frequency (ELF) magnetic field is a spectrum of electromagnetic waves at frequencies less than 300 Hz and is classified as non-ionizing radiation. ELF magnetic fields are used in various fields, one of which is in the field of food. This study aims to determine the effect of the exposure of ELF magnetic fields in fermented milk based on the pH value and the shelf life of fermented milk. This study involved 105 samples of fermented milk, with the selection of control and experimental classes. The experimental samples were exposed to ELF magnetic fields with intensities of 100 µT and 200 µT with exposure times of 5 minutes, 30 minutes and 45 minutes. The results of the study showed that the samples for the control class had a pH value of 3.6. The samples for the 100 µT experimental class for 5 minutes has a pH of 3.6, for 30 minutes has a pH of 3.6, for 45 minutes has a pH of 3.6. ELF magnetic field exposure of 200 µT for 5 minutes has a pH of 3.53, for 30 minutes has a pH of 3.6, for 45 minutes has a pH of 3.6.