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All Journal FKIP e-PROCEEDING Jurnal Penelitian Pendidikan IPA (JPPIPA)
Lutfiana Ditta Sari
UNIVERSITAS JEMBER
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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PENGARUH PAPARAN MEDAN MAGNET ELF (EXTREMELY LOW FREQUENCY) 500µT DAN 700 µT TERHADAP DERAJAD KEASAMAN (pH) DAGING AYAM Lutfiana Ditta Sari; Trapsilo Prihandono; Sudarti Sudarti
FKIP e-PROCEEDING Vol 3 No 1 (2018): Prosiding Seminar Nasional Pendidikan Fisika
Publisher : Pendidikan Fisika FKIP UNEJ

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Medan magnet ELF merupakan spectrum gelombang elektromagnetik yang berada pada frekuensi kurang dari 300 Hz dan tergolong non ionizing radiation. Beberapa penelitian tentang medan magnet ELF memberikan kontribusi terhadap dunia kesehatan, industry, pangan dan lain sebagainya. Beberapa penelitian menyebutkan jika intensitas sebesar 300 T dan 500 T berpengaruh terhadap perubahan nilai pH, intensitas paparan sebesar 646,7 T menurunkan populasi Salmonela Typhimurium pada makanan gado-gado. Berdasarkan literatur diatas peneliti menggunakan intesitas 500 T dan 700 T. pH daging ayam yang dipapar medan magnet sebesar 500 T dan 700 T tidak mengalami penurunan pH selang waktu 12 jam. Keadaan fisik daging ayam yang dipapar medan magnet pun tampak lebih segar dari pada daging ayam yang tidak dipapar medan magnet. Kata Kunci : Medan Magnet ELF, pH, daging ayam
Analisis Kemampuan Berfikir Kritis Terhadap Permasalahan Produk Unggulan Kakao Pada Siswa Sekolah Menengah Atas Di Jember Lutfiana Ditta Sari; Sudarti Sudarti; Rif’ati Dina Handayani
Jurnal Penelitian Pendidikan IPA Vol 9 No 1 (2023): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i1.2608

Abstract

The implementation of this research is limited by setting the problem of critical thinking skills to the problem of superior products in Jember, namely Cocoa students in Jember. This research was carried out using local wisdom on the subject matter of fermentation in cocoa beans. Students' thinking ability is carried out through filling in the work on test questions in the form of descriptions. The research will be carried out in October-November. The results of the research are the critical thinking skills of vocational students with a score of 76.53 higher than high school students with an average score of 62.37 for critical thinking skills. This shows that vocational students understand more about Jember's superior product, namely cocoa. Being in a district with one of the leading products, namely cocoa, makes vocational high School students equipped with knowledge about cocoa commodities, such as cocoa seeds, cocoa product development and cocoa processing methods. Thus, it is hoped that high school and vocational high school students will be able to make a maximum contribution in efforts to develop local products so that they can increase the progress and welfare of the local area. Problem-based learning that links learning materials and local wisdom is needed to support the improvement of students' critical thinking skills.
Resistance of Broiler Meat through Exposure to Extremely Low Frequency Magnetic Fields of 700 µT and 900 µT Intensities and Safety Risks to Health Sudarti Sudarti; Lutfiana Ditta Sari; Elok Permatasari; Tania Ardiani
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.6500

Abstract

This study aims to examine "Resistance of broiler chicken meat through exposure to ELF MF and safety risks to health". Research samples of 140 packs of fresh broiler chicken meat (@ 50 grams) were divided into seven groups (@ 20 packs), one group as control, 3 groups were exposed to ELF MF intensity of 700 µT each with an exposure duration of 30, 45 and 60 minutes, and 3 groups were exposed to ELF MF intensity of 900 µT with exposure durations of 30, 40, and 60 minutes, respectively. Indicators of chicken meat resistance include pH, density, texture, color, aroma, and the appearance of mucus in chicken meat samples that have been stored for 6, 12, 18, and 24 hours after exposure to ELF MF. Research results: the physical endurance of chicken meat stored for 12 hours after being exposed to ELF MF intensity of 700 µT and 900 µT was better than the control. Conclusion: exposure to ELF MF intensity of 900 µT for 45 minutes and 60 minutes is able to maintain the quality of chicken meat at room temperature for up to 12 hours of storage and is safe for health.
Co-Authors Elok Permatasari Rif’ati Dina Handayani Sudarti Sudarti Sudarti Sudarti Tania Ardiani Trapsilo Prihandono