Pengaruh Paparan Medan Elektromagnetik Extremely Low-Frequency (ELF) Terhadap Penghambatan Bakteri dan Ketahanan Fisik Tahu Susu.

Abstract

Milk tofu is a processed food product made primarily from soybeans, which have high water and protein content and are therefore prone to spoilage caused by the activity of microorganisms such as bacteria. Many tofu producers still use chemical preservatives that are harmful to health, making safer alternative methods necessary. One non-thermal method that can be used is exposure to an Extremely Low-Frequency (ELF) electromagnetic field. This study aims to examine the effect of ELF electromagnetic field exposure on bacterial inhibition and the physical stability of milk tofu during storage. The study employed a Completely Randomized Factorial Design with intensity variations of 650 µT and 850 µT and exposure durations of 50 minutes and 100 minutes. Observations were conducted over a 30-hour storage period and included measurements of pH, density, bacterial colony count, and sensory evaluations of the Milk Tofu. Data analysis was performed using a two-way ANOVA and the non-parametric Friedman test with the aid of IBM SPSS Statistics 26. The results showed that ELF electromagnetic field exposure had a significant effect on bacterial inhibition and the physical stability of Milk Tofu. An intensity of 650 µT for 50 minutes was able to maintain pH stability, while an intensity of 850 µT for 50 minutes was able to maintain density, inhibit the growth rate of bacterial colonies, and preserve the physical stability of the milk tofu. Therefore, exposure to ELF electromagnetic fields has the potential to serve as an environmentally friendly alternative method for extending the shelf life of milk tofu without the use of preservatives.