Optimizing lactobacillus growth in the fermentation process of artificial civet coffee using extremely- low frequency (ELF) magnetic field

Abstract

This study aimed to analyze the fermentation process of Civet Coffee through Extremely Low Frequency (ELF) magnetic field radiation. The research method used a Completely Randomized Design (CRD) experimental. The sample of high quality pulped coffee that fermented by adding α- amylase and is grouped in seven. The six groups are exposed by ELF magnetic field in 100 μT and 300μT for 15 minutes, 30 minutes, and 45 minutes, and one group is served as the control. The result indicated that the population of Lactobacillus in the experiment groups increases significantly compared to the control. The exposed sample achieves the highest population in 300 μT intensity for 45 minutes. Also, the total of pH during the fermentation process did not show any significant changes. ELF magnetic field exposure in 300 μT optimized Lactobacillus proliferation drastically in the fermentation process of artificial Civet coffee. This research can contribute to developing fermentation technology based on ELF magnetic field radiation as well as improving the quality of artificial Civet coffee.