Studi tentang Polaritas dan Sifat Elektrolit Buah Impor melalui Percobaan Sederhana

Siti Rahmah Maibang; Fadiya Malona Nasution; Marisa Manullang; Syifa Namira Damanik; Anggita Rahma Siregar; Yulika Hotrina Turnip; Iis Siti Jahro

doi:10.36312/panthera.v5i4.716

Authors

Siti Rahmah Maibang Program Studi Pendidikan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Medan, Jalan William Iskandar Ps. V, Medan, Sumatera Utara 20221, Indonesia
Fadiya Malona Nasution Program Studi Pendidikan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Medan, Jalan William Iskandar Ps. V, Medan, Sumatera Utara 20221, Indonesia
Marisa Manullang Program Studi Pendidikan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Medan, Jalan William Iskandar Ps. V, Medan, Sumatera Utara 20221, Indonesia
Syifa Namira Damanik Program Studi Pendidikan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Medan, Jalan William Iskandar Ps. V, Medan, Sumatera Utara 20221, Indonesia
Anggita Rahma Siregar Program Studi Pendidikan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Medan, Jalan William Iskandar Ps. V, Medan, Sumatera Utara 20221, Indonesia
Yulika Hotrina Turnip Program Studi Pendidikan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Medan, Jalan William Iskandar Ps. V, Medan, Sumatera Utara 20221, Indonesia
Iis Siti Jahro Program Studi Pendidikan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Medan, Jalan William Iskandar Ps. V, Medan, Sumatera Utara 20221, Indonesia

DOI:

https://doi.org/10.36312/panthera.v5i4.716

Keywords:

Imported Fruit, Electrolyte, Solubility, Polarity, Solution

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.

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