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All Journal Panthera : Jurnal Ilmiah Pendidikan Sains dan Terapan
Turnip, Yulika Hotrina
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Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Immunology & microbiology Mathematics Physics Social Sciences

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Studi tentang Polaritas dan Sifat Elektrolit Buah Impor melalui Percobaan Sederhana Maibang, Siti Rahmah; Nasution, Fadiya Malona; Manullang, Marisa; Damanik, Syifa Namira; Siregar, Anggita Rahma; Turnip, Yulika Hotrina; Jahro, Iis Siti
Panthera : Jurnal Ilmiah Pendidikan Sains dan Terapan Vol. 5 No. 4 (2025): October (In Progress)
Publisher : Lembaga Pendidikan, Penelitian, dan Pengabdian Kamandanu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/panthera.v5i4.716

Abstract

This study was conducted to examine the polarity and electrolyte properties of several types of imported fruit that are increasingly consumed by the Indonesian people after the Covid-19 pandemic. The method used was a laboratory experiment conducted using three types of polar-nonpolar solvents and a simple multimeter-based electrolyte circuit to measure conductivity by testing extracts of ten imported fruits (melon, dragon fruit, strawberry, kiwi, pomegranate, grapes, cherries, lemon peel, blueberries, and dates). The polarity test was carried out using three different solvents (water, vinegar, and cooking oil), while the electrolyte properties were observed with a simple electrical circuit. The results showed that most of the extracts were soluble in water and vinegar, but not in cooking oil, so the majority of the fruit components were polar. Lemon peel and melon peel have semi-polar properties due to their essential oil content. In the electrolyte test, fruits with high acid content (lemon, pomegranate, strawberry) act as strong electrolytes, while fruits with high sugar content (dates, melon) are only classified as weak electrolytes. Other fruits such as grapes, kiwi, and blueberries show moderate electrolyte properties. These findings support basic chemical concepts regarding the relationship between polarity, solubility, and electrical conductivity, and can be utilized in teaching and food technology applications.
Co-Authors Damanik, Syifa Namira Iis Siti Jahro Maibang, Siti Rahmah Manullang, Marisa Nasution, Fadiya Malona Siregar, Anggita Rahma