Prevalence of Salmonella Typhimurium on Gado-Gado Seasoning By Treatment of Extremely Low Frequency (ELF) Magnetic Field

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dc.contributor.author Sudarti, Sudarti
dc.contributor.author Nurhayati, Nurhayati
dc.contributor.author Ruriani, Eka
dc.contributor.author Hersa, Vonni Triana
dc.date.accessioned 2017-12-07T02:54:14Z
dc.date.available 2017-12-07T02:54:14Z
dc.date.issued 2017-12-07
dc.identifier.isbn 978-602-18580-2-8
dc.identifier.uri http://repository.unej.ac.id/handle/123456789/83587
dc.description Prosiding Seminar Nasional Nutrisi, Keamanan Pangan dan Produk Halal en_US
dc.description.abstract Extremely Low Frequency Magnetic Field (ELF-MF) is non-ionizing radiation with the process uses magnetic field, through methods of ELF-MF can prevent food from contamination of Salmonella Typhimurium. The purpose of the research was to determine the intensity of the radiation dose and exposure time ELF magnetic fields appropriate to the prevalence of Salmonella Typhimurium in food sample (gado-gado seasoning). Sample were treated using magnetic field with different intensities and times. The result showed that the pH measurement on sample no change significantly. Percentage of the deaths of Salmonella Typhimurium were higher up to 36.37% by ELF treatment with intensity 646.7µT for 30 minutes, and can be contracted the length and diameter of the cell of Salmonella Typhimurium. It can be concluded that the radiation ELF-MF is able to inhibite growth of pathogenic bacteria Salmonella Typhimurium. en_US
dc.language.iso id en_US
dc.subject non ionizing radiation en_US
dc.subject extremely low frequency en_US
dc.subject magnetic field en_US
dc.subject pH en_US
dc.subject Salmonella Typhimurium en_US
dc.title Prevalence of Salmonella Typhimurium on Gado-Gado Seasoning By Treatment of Extremely Low Frequency (ELF) Magnetic Field en_US
dc.type Prosiding en_US


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