The resistance of grapes at room temperature only reaches 7 days, then it will experience a decrease in quality and spoilage by the activity of pathogenic bacteria. This study aims to analyze the resistance of Vitamin C in red grapes (Vitis vinifera) by exposure to an Extremely Low Frequency (ELF) magnetic field with an intensity of 700 μT and 900 μT. This research is a laboratory experimental research using a completely randomized design. The sample of this study was red grapes (Vitis vinifera) in fresh condition as much as 7 kg, grouped into 7 groups @ 1 kg. One group as a control (K), three groups were exposed to an ELF magnetic field with an intensity of 700 μT, with a duration of exposure of 2x15 minutes (E-700.15), 2x30 minutes (E-700.30), and 2x45 minutes (E-700, 45). Three other groups were exposed to an ELF magnetic field with an intensity of 900 T, with a duration of exposure of 2x15 minutes (E-900.15), 2x30 minutes (E-900.30), and 2x45 minutes (E-900.45). is a component of ELF electromagnetic waves generated by current transformers by minimizing the intensity of the electric field up to 30 Volt/m. Measurement of Vitamin C and pH at the beginning and then 6 days, 12 days, and 18 days after being exposed to the ELF magnetic field. The results showed that the levels of Vitamin C in the group exposed to the ELF 900 T magnetic field for 2x30 minutes did not differ significantly (p>0.05) compared to the initial condition when it was still fresh, and physically the number of fresh fruit until the 12th day is the most. Conclusion: exposure to the ELF magnetic field intensity of 900 T for 2x30 minutes significantly (p<0.05), was able to maintain Vitamin C in red grapes until the 12th day

Extremely Low Frequency (ELF) magnetic field, high intensity (more than 100 µT), can suppress the growth of pathogenic bacteria, but the impact of low intensity (≤ 500 µT) needs to be proven. This study aimed to analyze the physical resistance of cow's milk exposed to a magnetic field of 300 µT and 500 µT ELF by inhibiting the proliferation of Salmonella and Escherichia Coli bacteria. Completely Randomized Design (CRD) research design. Samples were 210 bottles of cow's milk (@ 50 ml) divided into seven groups. Exposure to the ELF magnetic field intensity of 300 μT and 500 μT with exposure variations of 60, 90, and 120 minutes. Result: Exposure to an ELF magnetic field with an intensity of 500 µT for 60 minutes significantly (p < 0.05) reduced the Salmonella sp. population but not Escherichia coli. Even though the physical condition showed the color and smell of fresh milk, lumps did not appear until the 10th hour. Conclusion: exposure to the ELF magnetic field intensity of 300 μT and 500 μT has not been able to maintain the quality of cow's milk.

Apple tomatoes with the scientific name Lycopersicum Pyriporme can last 7 days at room temperature and 14 days if stored in the refrigerator. The purpose of this study was to examine the effect of the ELF magnetic field intensity 600 uT and 1000 uT for 30, 60 and 90 minutes on the degree of acidity (pH), density (ρ) and physical quality of apple tomatoes. The research design used was RAL (completely randomized design). Data collection on the pH variable begins with crushing the tomatoes and then measuring the pH value of each fruit using a digital pH meter. The density variable was obtained by weighing the mass of each fruit and dipping the fruit in 150 ml of distilled water as the initial volume, then the difference between the final volume and the initial volume was obtained to obtain the final density of each fruit using the density equation. Physical condition variables can be obtained by counting the number of good fruits and recording each measurement. Observations were made for 20 days with data collection on the 0, 4th, 8th, 16th, and 20th days. The results showed that there were differences in the value of pH, density and physical quality of tomatoes between the control group and the experimental group. Exposure to the ELF magnetic field can affect the activity and reproduction of pathogenic microorganisms in apple tomatoes so as to maintain the pH value, density and physical quality of apple tomatoes.

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