Article Per Year (5 Year)
p-Index From 2018 - 2023
0.444
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Fisika dan Aplikasinya (JPFA) Indonesian Review of Physics (IRiP)
Sari, Emi Kurnia
Unknown Affiliation
Astronomy Earth & Planetary Sciences Education Materials Science & Nanotechnology Physics

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
OPTICAL PROPERTIES COMPARISON OF CARBON NANODOTS SYNTHESIZED FROM KANGKUNG (IPOMOEA AQUATICA) WITH DEEP FRYING AND ROASTING TECHNIQUES Dwandaru, Wipsar Sunu Brams; Suhendar, Haris; Santoso, Iman; Sari, Emi Kurnia; Sari, Dyah Silviana; Fauzi, Fika
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.
Carbon Dots Synthesized from Tofu Pulp for Liquid Tofu Waste Photo-degradation Nurohman, Yosi; Pratidhina, Elisabeth; Sari, Emi Kurnia; Dwandaru, Wipsar Sunu Brams
Indonesian Review of Physics (IRiP) Vol 4, No 1 (2021)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/irip.v4i1.3327

Abstract

This study was aimed to prepare and characterize carbon dots (CDs) from tofu pulp for liquid tofu wastes photo-degradation. The tofu pulp was dried, heated in an oven for an hour at 250 oC, mashed into powder, weighted as much as (g) 1; 2; 3; 4; and 5, dissolved into 100 ml distilled water, filtered, and characterized using UV-Vis, PL, and FTIR. The photo-degradation experiment was conducted for pure waste, waste + CDs, and waste + CDs + UV light, then the BODs were measured. The CDs reduced the wastes to 14.29% and 53.90% without and with UV light, respectively. The pure wastes, wastes + CDs, and wastes + CDs + UV light produced BOD values of (mg/l) 385; 200; and 135, respectively. The decrease in BOD showed that CDs with and without UV light successfully restore dissolved oxygen in the wastes.
Co-Authors Elisabeth Pratidhina Fauzi, Fika IMAN SANTOSO Nurohman, Yosi Sari, Dyah Silviana Suhendar, Haris wipsar sunu brams dwandaru