Electrical Properties of Tropical Fruit Extracts: Effects of EM4 Fermentation and Thermal Processing

Safitri, Wulan Dwi
Wardana, Dian
Ramadhan, Dwi Sapri
Fahmi, Jaman
Shallomita, Grace
Putri Ayunicha
Irma Syahputri
Siregar, Nuraini
Ahmad Nasir Pulungan
Moondra Zubir

Indonesian Journal of Chemical Science and Technology
Vol. 8 No. 2 (2025): JULY 2025

This study examines the electrical properties of fermented pineapple and lime extracts subjected to Effective Microorganism 4 (EM4) fermentation and thermal treatment at varying temperatures. The fermentation process was conducted over a period of six days, with temperature conditions set at 30°C and 70°C. The results indicate that the lime extract generated higher voltage and current outputs compared to the pineapple extract, particularly on the sixth day of fermentation. Furthermore, the thermal treatment revealed a more pronounced electrical response in lime extract, as evidenced by a greater increase in current at elevated temperatures. These findings suggest that lime extract, when combined with EM4 fermentation and optimal thermal conditions, exhibits greater potential for application in alternative bioelectric energy generation.