Fitriani, Umi (2014) Pengaruh Radiasi Gelombang Microwave Telepon Seluler Terhadap Kandungan Protein Daging Sapi. Sarjana thesis, Universitas Brawijaya.
Abstract
Telepon seluler (HP) saat ini menjadi kebutuhan primer setelah sandang, pangan dan papan. Telepon seluler adalah perangkat elektronik yang mampu memancarkan radiasi gelombang microwave. Meskipun radiasi yang dipancarakan oleh telepon seluler pada dasarnya kecil, namun interaksi pengguna yang lama mampu berpotensi menimbulkan gangguan kesehatan bahkan kerusakan pada jaringan atau sel. Penelitian ini dilakukan untuk mengetahui pengaruh lama paparan dan jarak sumber radiasi telepon seluler terhadap kandungan protein daging sapi. Sampel daging sapi diradiasi dengan variasi lama paparan 50, 60, 70, 80 dan 90 menit, dan variasi jarak sumber radiasi 1.5, 5, 10, 15 dan 20 cm terhadap objek. Kemudian sampel diukur kandungan protein daging sapinya dengan mengunakan Spektrofotometer UV-Vis. Hasil penelitian menunjukan terjadi penurunan persentase kandungan protein daging sapi yang diradiasi dari keadaan normal seiring bertambahnya lama paparan dan sebaliknya persentase kandungan protein daging sapi naik seiring dengan bertambahnya jarak sumber radiasi. Hal ini terjadi karena semakin lama paparan radiasi semakin besar intensitas radiasi yang diterima, dan semakin jauh jarak sumber radiasi semakin kecil intensitas radiasinya. Pengaruh lama paparan dan jarak sumber radiasi terhadap kandungan protein daging sapi terbukti dengan penurunan persentase kandungan protein terbesar terjadi pada lama waktu paparan 90 menit dan jarak sumber radiasi 1,5 cm dari bahan.
English Abstract
Hand phone (HP) is becoming a primary need after food, clothing and shelter. Hand phone is an electronic device that is capable of emitting microwave radiation. Although the radiation emitted by hand phones are essentially small, but capable of long user interactions potentially cause health problems or even damage to the tissue and cells. This study was conducted to determine the effect of duration of exposure and the distance of sources of hand phone radiation to the protein content of beef. Beef samples irradiated with long exposure variation 50, 60, 70, 80 and 90 minutes, and the variation of the radiation source spacing 1.5, 5, 10, 15 and 20 cm to the object. Then the sample was measured a protein content of beef by using UV-Vis spectrophotometer. The results showed a decrease in the percentage of protein content of beef irradiated from normal state with increasing duration of exposure, and otherwise the percentage of protein content of beef with increasing distance of the radiation source. This occurs because intensity of radiation received increase with increasing of radiation exposure and decreasing of distance of the radiation source. The effect of duration of exposure and the distance of the radiation source to the protein content of beef as evidenced with decreasing the percentage of protein content occurred at the long exposure time of 90 minutes and the distance of the radiation source from material is 1,5 cm
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/MIPA/2014/398/051408257 |
| Subjects: | 500 Natural sciences and mathematics > 530 Physics |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Fisika |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 22 Dec 2014 09:30 |
| Last Modified: | 21 Oct 2021 06:41 |
| URI: | http://repository.ub.ac.id/id/eprint/154038 |
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