Fermentation Process of Dry Cocoa Beans through Extremely Low Frequency (ELF) Magnetic Field Exposure
DOI:
10.29303/jppipa.v8i2.1356Published:
2022-04-30Downloads
Abstract
Several studies have found and proved that exposure to Extremely Low Frequency (ELF) magnetic fields can cause the proliferation of cells or bacteria. Meanwhile, bacteria play an essential part in the fermentation process. Thus, this study aims to examine the fermentation process of non-fermented dry cocoa beans using Extremely Low Frequency (ELF) magnetic field exposure. The sample of this study was 30 kg of non-fermented dry cocoa beans divided into 10 sample bags of 3kg each and grouped into 4. The control group (K) consisted of 1 bag while the rest bags were divided into 3 sample bags exposed to an ELF magnetic field with intensities of 100 μT (E-100), 200 μT (E-200), and 300 μT (E-300). ELF magnetic field exposure was carried out at the beginning of the fermentation process with variation in the exposure time of 15 , 45 , and 75 minutes. During the fermentation process, temperature measurements were conducted. Moreover, moisture content measurements were also conducted during the drying process in the sun for up to 3 days. At last, measurements of pH and alcohol content were carried out on dried cocoa beans. The findings showed that there was no significant temperature change (p > 0.05) during the fermentation process. A decrease in the moisture content of cocoa beans during the drying process was proven to be faster in the sample group exposed to the ELF magnetic field compared to those in the control group. The alcohol and pH of dried cocoa beans from the sample group exposed to the ELF magnetic field were significantly higher than those in control (p <0.05). The highest alcohol content was found in the sample group which was exposed to the intensity of the ELF of 200 μT for 45 minutes. Conclusion: Exposure to ELF magnetic fields can increase the fermentation activity of dry cocoa beans. This indicates that exposure to ELF magnetic fields in the fermentation process of cocoa beans might improve the quality of non-fermented dry cocoa beans.
Keywords:
Extremely low frequency, pH, Moisture content, Alcohol contentReferences
Several studies have found and proved that exposure to Extremely Low Frequency (ELF) magnetic fields can cause the proliferation of cells or bacteria. Meanwhile, bacteria play an essential part in the fermentation process. Thus, this study aims to examine the fermentation process of non-fermented dry cocoa beans using Extremely Low Frequency (ELF) magnetic field exposure. The sample of this study was 30 kg of non-fermented dry cocoa beans divided into 10 sample bags of 3kg each and grouped into 4. The control group (K) consisted of 1 bag while the rest bags were divided into 3 sample bags exposed to an ELF magnetic field with intensities of 100 μT (E-100), 200 μT (E-200), and 300 μT (E-300). ELF magnetic field exposure was carried out at the beginning of the fermentation process with variation in the exposure time of 15 , 45 , and 75 minutes. During the fermentation process, temperature measurements were conducted. Moreover, moisture content measurements were also conducted during the drying process in the sun for up to 3 days. At last, measurements of pH and alcohol content were carried out on dried cocoa beans. The findings showed that there was no significant temperature change (p > 0.05) during the fermentation process. A decrease in the moisture content of cocoa beans during the drying process was proven to be faster in the sample group exposed to the ELF magnetic field compared to those in the control group. The alcohol and pH of dried cocoa beans from the sample group exposed to the ELF magnetic field were significantly higher than those in control (p <0.05). The highest alcohol content was found in the sample group which was exposed to the intensity of the ELF of 200 μT for 45 minutes. Conclusion: Exposure to ELF magnetic fields can increase the fermentation activity of dry cocoa beans. This indicates that exposure to ELF magnetic fields in the fermentation process of cocoa beans might improve the quality of non-fermented dry cocoa beans.
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Copyright (c) 2022 Sudarti Sudarti, Yuli Hariyati, Ariza Budi Tanjung Sari, Sumardi Sumardi, Wahyu Muldayani
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