Alat Praktikum Kapasitor Plat Sejajar untuk Mengetahui Permitivitas dan Muatan Dielektrik Suatu Bahan

Abstract

Parallel plate capacitor previously used on fruit maturity detector physics lab tools and working principles of capacitors, in this study developed a tool-chip capacitor in parallel to determine the relationship of the volume with a dielectric capacitance of drinks berisotonik. In this research is used berisotonik beverage Pocari Sweat, MIZONE Cherry Blossom White Tea Extract, Salt Water, Sugar Water, and Water. This study aims to develop a parallel chip capacitor tool used to determine the relationship of the volume of drinks berisotonik with dielectric capacitance. The method used in this research is the research and development or R & D (Research and Development). The development of the researchers did was the development of the use of the material you want to know the relationship with the volume of dielectric capacitance. Testing is done with the props LC Meter calibration testing with Osiloscope. Moreover conducted expert validation, and test products. Test products is done by experimenting as much as 7 times by providing volume and the distance between the parallel pieces remain. The research design was a Research and Development carried out through the following stages: (1) an analysis of the potential and problems, (2) the collection of information, (3) the design of products, (4) validation of products, (5) product revision, (6) test products , Based on the research that LC Meter calibration test results show the results of the capacity of the LC Meter used. The results of expert validation get a good criterion for a total percentage of 75% by validator A. In the trial product generates regular water data have shown a relationship between the two variables in the coefficient of determination (R Square) close to 1 are 0.9728, 0.9828 mizone, pocari sweat 0.9953, 0.9994 sugar water, and brine 0.9823. of the five ingredients are sugar water has the greatest capacitance value and lowest salt water. It can be concluded that the props that have been developed can be used in finding a relationship berisotonik beverage volume with capacitance value. and brine 0.9823. of the five ingredients are sugar water has the greatest capacitance value and lowest salt water. It can be concluded that the props that have been developed can be used in finding a relationship berisotonik beverage volume with capacitance value. and brine 0.9823. of the five ingredients are sugar water has the greatest capacitance value and lowest salt water. It can be concluded that the props that have been developed can be used in finding a relationship berisotonik beverage volume with capacitance value