Implementasi Medan Elektromagnetik ELF (Extremely Low Frequency) dalam Proses Fermentasi untuk Meningkatkan Kualitas Biji Kakao

Abstract

The research that has been conducted aims to determine the effect of exposure to ELF (Extremely Low Frequency) electromagnetic fields on pH, temperature, density, moisture content, and aroma in the fermentation process to improve the quality of cocoa beans. This type of research uses laboratory experimental research which has a randomized post test only control group design. This study has 5 treatment groups divided into control groups and experimental groups exposed to ELF electromagnetic fields with intensities of 100 µT and 300µT with exposure durations of 30 minutes and 60 minutes. Data were collected during the fermentation process on day 0, day 1, day 2, day 3, day 4, and day 5. The results showed that exposure to ELF electromagnetic field affects the pH and temperature during the fermentation process of cocoa beans with an intensity of 100µT with an exposure time of 60 minutes which is illustrated by the existence of varying graphs in the research results. Measurement of cocoa beans using ELF electromagnetic field exposure with an intensity of 100µT with an exposure time of 60 minutes has good results affecting the pH and temperature of cocoa beans. The results of the research on density, and water content are depicted with varying graphs. Measurement of cocoa beans using ELF electromagnetic field exposure with an intensity of 300µT with an exposure time of 60 minutes has good results affecting the density and moisture content of cocoa beans.The aroma research results have good cocoa bean quality score conditions at an intensity of 300µT with an exposure time of 30 minutes.