PENGARUH PAPARAN MEDAN MAGNET EXTREMELY LOW FREQUENCY (ELF) TERHADAP pH ROTI TAWAR

Abstract

ABSTRAK

Roti tawar adalah sumber karbohidrat memiliki umur simpan yang sangat pendek yakni empat sampai enam hari terhitung dari proses masa produksi. Penelitian ini bertujuan menyelidiki pengaruh paparan medan magnet Extremely Low Frequency (ELF) intensitas 500 µT dan 700 µT selama 60, 90, dan 120 menit terhadap pH roti tawar. Jenis penelitian yang digunakan yaitu eksperimen dengan desain penelitian Rancang Acak Lengkap (RAL). Ada dua kelompok dalam penelitian ini, yakni kelompok kontrol dan kelompok eksperimen dimana kelompok kontrol yang tidak dipapari medan magnet dan kelompok eksperimen diberi paparan medan magnet. Sampel yang digunakan dalam penelitian ini adalah roti tawar sari roti kupas sebanyak 126 sisir dimana kelompok kontrol sebanyak 18 sisir roti tawar dan kelompok eskperimen sebanyak 108 sisir roti tawar yang dibagi menjadi enam kelompok yang diberi perlakukan berupa paparan medan magnet ELF dengan intensitas 500 µT dan 700 µT selama 60, 90 dan 120 menit. Teknik analisis data dilakukan menggunakan SPSS 22 dengan uji Kruskal-Wallis.  Berdasarkan hasil penelitian yang diperoleh paparan medan magnet ELF berpengaruh terhadap perubahan pH pada roti tawar. Dengan memaparkan medan magnet intensitas 500 µT lama paparan 60 menit dan 700 µT lama paparan 60 menit dapat menghambat penurunan pH roti tawar.

Kata kunci: Medan Magnet ELF; Roti Tawar; pH.

ABSTRACT

Bread is a source of carbohydrates that has a very short shelf life of four to six days from the production process. This study aims to examine the effect of exposure to an Extremely Low Frequency (ELF) magnetic field with an intensity of 500 µT and 700 µT for 60, 90, and 120 minutes on the pH of white bread. This research uses an experimental research type with the research design used is Completely Randomized Design (CRD). There were two groups in this study, namely the control group and the experimental group where the control group was not exposed to a magnetic field and the experimental group was exposed to a magnetic field. The samples used in this study were 126 combs of peeled white bread, where the control group consisted of 18 white bread combs and the experimental group consisted of 108 white bread combs which were divided into six groups which were treated in the form of exposure to the ELF magnetic field with an intensity of 500 µT and 700 µT for 60, 90 and 120 minutes. The data analysis technique was carried out using SPSS 22 with the Kruskal-Wallis test. The results of the study stated that exposure to the ELF magnetic field had an effect on changes in pH in white bread as shown by a graphic diagram. Exposure to a magnetic field intensity of 500 µT with an exposure time of 60 minutes and 700 µT with an exposure duration of 60 minutes can inhibit the decrease in the pH of white bread.

Keywords: Magnetic Field; White Bread; pH.