Differences in Appearance of Saltwater, Freshwater and Imitation Pearls with Microscopic Electron Spectrum

Authors

R. Kotta , I. Effendi , I. Diatin , T. Budiardi , M. A. Adam

DOI:

10.29303/jppipa.v11i1.9001

Published:

2025-01-30

Issue:

Vol. 11 No. 1 (2025): In Progress

Keywords:

Element, Lombok, Scanning electron microscopis (SEM), South pearls

Research Articles

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How to Cite

Kotta, R., Effendi, I., Diatin, I., Budiardi, T., & Adam, M. A. (2025). Differences in Appearance of Saltwater, Freshwater and Imitation Pearls with Microscopic Electron Spectrum. Jurnal Penelitian Pendidikan IPA, 11(1), 607–614. https://doi.org/10.29303/jppipa.v11i1.9001

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Abstract

This study aims to identify the differences between saltwater, freshwater, and imitation pearls based on their morphology and topography. Samples were collected from the pearl trading center in Sekarbela, Mataram, Lombok, Nusa Tenggara Barat. The methods employed included physical analysis focusing on origin, formation process, shape, weight, color and light reflection, as well as price. Additionally, morphological and topographical scanning was conducted using Scanning Electron Microscopy (SEM)-EDS to obtain more detailed data. The research findings revealed significant differences among the three types of pearls, particularly in color reflection and luster. Saltwater pearls exhibited the strongest and most radiant color reflection compared to freshwater and imitation. Morphological examination showed pearl grains were irregular in shape and varied in size. Bright colors were predominantly associated with elements having high atomic numbers, whereas dark colors were linked to elements with low atomic numbers. The EDS analysis indicated distinct differences in the chemical composition of each pearl type. Calcium was found to dominate in saltwater pearls, carbon in freshwater pearls, and silicon in imitation. These findings provide deeper insights into the morphological characteristics and chemical compositions of each type of pearl, enhancing the identification of quality differences and the unique traits of each variety.

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Author Biographies

R. Kotta, IPB University of Bogor

I. Effendi, IPB University of Bogor

I. Diatin, IPB University of Bogor

T. Budiardi, IPB University of Bogor

M. A. Adam, National Research and Innovation Agency (BRIN)

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Copyright (c) 2025 R. Kotta, I. Effendi, I. Diatin, T. Budiardi, M. A. Adam

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