| dc.description.abstract | Extremely low frequency magnetic field (ELF-MF) are non-ionizing and
non-termal radiations which are benefit in our life. The intensity of magnetic field
emission 1500 mT during 0, 1, 5, 10 and 15 minutes can increase the content of N, K,
Ca, Mg, Fe, Mn, and Zn ion in dates (Phoenix dactylifera). Besides, the magnetic
field emission 0.2 mT in immersion of tomatoes seeds was proven that it can
increase the size of parenkim cell, xylem, and the width of tomatoes stomata. ELF
magnetic field emission is also used as an alternative method of food preservation
because it weaken pathogenic microorganisms. So that the objective of this research
was to know the effect of ELF magnetic field emission of vitamin C and pH in the
tomatoes.
The sample in this research were the fresh tomatoes from farmer. There
were nine sample groups consisted of control groups (K) with 10 minutes (K1), 50
minutes (K2), and 90 minutes (K3) time variation. Group of ELF magnetic field
emission 300 µT were with 10 minutes (E1.1), 50 minutes (E1.2), and 90 minutes
(E1.3) time variation and group of ELF magnetic field emission 500 µT were with 10
minutes (E2.1), 50 minutes (E2.2), and 90 minutes (E2.3) time variation.
The research result showed that the level of vitamin C in the tomato which
was affected by ELF magnetic field in 500 µT intensity during 90 minutes was the
least reduction compared with the level of vitamin C in the control group that was
only 0.57%, and ELF magnetic field 300 µT and 500 µT intensity could defend pH
of tomato because the increasing of pH was not significant that was only 2.325%4.651%.
Therefore,
it
can
be
concluded
that
the
ELF
magnetic
field
emission
can
be
useful
as
a
cheap
and
safe
alternative
method
of
food
preservation. | en_US |
