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All Journal Jurnal Penelitian Fisika dan Aplikasinya (JPFA) JURNAL FISIKA
Fauzi, Fika
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Astronomy Earth & Planetary Sciences Education Materials Science & Nanotechnology Physics

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OPTICAL PROPERTIES COMPARISON OF CARBON NANODOTS SYNTHESIZED FROM KANGKUNG (IPOMOEA AQUATICA) WITH DEEP FRYING AND ROASTING TECHNIQUES Dwandaru, Wipsar Sunu Brams; Fauzi, Fika; Sari, Dyah Silviana; Sari, Emi Kurnia; Santoso, Iman; Suhendar, Haris
Jurnal Penelitian Fisika dan Aplikasinya (JPFA) Vol 9, No 2 (2019)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jpfa.v9n2.p123-131

Abstract

Carbon nanodots (Cdots) have many unique properties such as luminescence that can be utilized in various fields. The purposes of this study are to synthesize Cdots from kangkung (Ipomoea aquatica) through frying and roasting techniques and compare the optical properties of the Cdots using UV-Vis, PL, and FTIR. Three stages of synthesizing process of Cdots, i.e.: preparing the kangkung powder (root, stem, leaf) and synthesizing the Cdots through frying and roasting techniques. Each part (root, stem, and leaf) was heated in an oven at 250 oC for 2 hours and mashed into powder. The frying method was done by frying 15 g of the powder in 120 ml oil for 5 minutes at 88 oC, filtered, and dissolved in n-hexane. In addition, the roasting method was done by frying the powder without oil as much as 15 g for 5 minutes, dissolved in 120 ml of distilled water, and then filtered. The UV-Vis characterization showed one absorbance peak for Cdots via frying and roasting techniques at 293 nm to 296 nm and 262 nm to 282 nm, respectively. The Cdots through frying and roasting techniques produce red and green luminescence, respectively. The FTIR characterization showed the presence of C=C and C=O functional groups, which are the core and surface state of the Cdots by frying technique, while the samples via roasting technique showed only the core. It can be concluded that the Cdots samples obtained from frying and roasting methods have different optical properties. The frying method produces Cdots with longer wavelength at the absorbance peak in the UV-Vis test compared to the roasting method. Moreover, the frying and roasting methods produce different color luminescence.
Analisis Karakteristik Graphene Oxide dan Reduksinya melalui Gelombang Mikro Fauzi, Fika; Dwandaru, Wipsar Sunu Brams
Jurnal Fisika Vol 11, No 1 (2021)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jf.v11i1.28136

Abstract

Telah dilakukan preparasi graphene oxide (GO) dengan metode Hummer dan direduksi menjadi reduced graphene oxide (rGO) melalui penyinaran gelombang mikro. Serbuk GO hasil preparasi dimasukkan ke dalam microwave selama 20 menit dan divibrasi menggunakan ultrasonik agar diperoleh larutan dispersi rGO. Selain itu, karakterisasi menggunakan XRD pada sampel GO. Hasil karakterisasi UV-Vis pada sampel GO dan rGO masing-masing menunjukkan serapan pada panjang gelombang 230 nm dan 300 nm, dan serapan tunggal pada 267 nm. Hal ini menunjukkan bahwa penyinaran gelombang mikro berhasil mereduksi oksigen dari GO. Reduksi oksigen dari GO dapat diketahui berdasarkan analisis SEM-EDS yang mampu menunjukkan perubahan morfologi dari GO menuju rGO sekaligus perbedaan kadar unsur atom dalam kedua sampel tersebut. Data SEM menunjukkan lekukan permukaan rGO berubah menjadi lebih kusut daripada permukaan GO yang disebabkan tipisnya permukaan rGO. Ketipisan rGO ini disebabkan oleh penyusutan kadar oksigen dan pemulihan ikatan karbon sp2
Co-Authors Aminuyati Haris Suhendar Sari, Dyah Silviana Sari, Emi Kurnia Wipsar Sunu Brams Dwandaru