PENGARUH PAPARAN MEDAN MAGNET ELF (Extremely Low Frequency) 300µT DAN 500µT TERHADAP PERUBAHAN KADAR VITAMIN C DAN DERAJAT KEASAMAN (pH) PADA BUAH TOMAT

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.