Sintesis nanopartikel seng oksida (zno) menggunakan ekstrak daun salam (syzygium polyanthum (wight) walp.) = Synthesis of zinc oxide (ZnO) nanoparticles using bay leaves (Syzygium polyanthum (Wight) Walp.) extract

Halim, Devianty (2018) Sintesis nanopartikel seng oksida (zno) menggunakan ekstrak daun salam (syzygium polyanthum (wight) walp.) = Synthesis of zinc oxide (ZnO) nanoparticles using bay leaves (Syzygium polyanthum (Wight) Walp.) extract. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sintesis nanopartikel dapat dilakukan secara kimiawi, fisika, dan biologis. Biosintesis menggunakan cara yang lebih ramah lingkungan dengan menggunakan ekstrak tumbuhan, bakteri, dan fungi. Tujuan dari penelitian ini adalah untuk memanfaatkan ekstrak daun salam dalam sintesis nanopartikel ZnO. Ekstrak daun salam mengandung senyawa fenolik (524.673 ± 5.377 mg GAE/g) dan senyawa flavonoid (120.958 ± 1.289 mg QE/g) yang bekerja sebagai agen pereduksi dalam biosintesis. Nilai IC50 ekstrak daun salam adalah 3.064 ± 0.124 μg/mL. Nanopartikel ZnO disintesis dengan dua perlakuan yaitu berat ekstrak (0.25 g, 0.50 g, dan 0.75 g) yang digunakan dan suhu kalsinasi (100°C, 300°C, dan 500°C). Nanopartikel ZnO dianalisis aktivitas antibakterinya menggunakan metode difusi sumur dan antioksidan menggunakan metode DPPH. Nanopartikel dengan aktivitas antibakteri yang paling optimal adalah nanopartikel yang disintesis dengan 0.25 gram ekstrak dan dikalsinasi pada suhu 300°C. Zona penghambatan untuk bakteri Eschericia coli adalah 10 ± 0.06 mm dan zona penghambtaan untuk bakteri Staphylococcus aureus adalah 11.61 ± 0.28 mm. Aktivitas antioksidan nanopartikel ZnO menurun dengan meningkatkan suhu kalsinasi. Perlakuan terbaik adalah nanopartikel yang disintesis menggunakan 0.75 gram ekstrak dan dikalsinasi pada suhu 100°C dengan %inhibisi/mg sebesar 0.69 ± 0.08%. Ukuran nanopartikel ZnO yang terbentuk mengecil dari 1122.1 nm menjadi 980.4 nm setelah dikalsinasi. = Nanoparticles can be synthesized phycically, chemically and biologically. Biosynthesis is more environments friendly and can be executed with plant extract, virus, bacteria, fungi, and yeast. The purpose of this research is to utilize bay leaves extract in the synthesis of ZnO nanoparticles. Bay leaves extract conceive phenolic compound (524.673 ± 5.377 mg GAE/g) and flavonoid compound (120.958 ± 1.289 mg QE/g) which are the reduction agent in nanoparticles biosynthesis. Bay leaves extract IC50 value is 3.064 ± 0.124 μg/mL.. Extract weight (0.25 g, 0.50 g, and 0.75 g) and calcination temperature (100°C, 300°C, and 500°C) are two treatments used to synthesize ZnO nanoparticles. The antibacterial activity of ZnO nanoparticles is analyzed with wheel diffusion methods and the antioxidant activity with DPPH methods. The optimum treatments for antibacterial activity are 0.25 g extract and calcined in 300°C. Zone of inhibition for Eschericia coli is 10 ± 0.06 mm and Staphylococcus aureus is 11.61 ± 0.28 mm. Antioxidant activity of ZnO nanoparticles decreased alongside with increasing of calcination temperature. The optimum treatment for antioxidant activity are nanoparticles that synthesized by 0.75 gram extract and calcined in 100°C with %inhibition/mg 0.69 ± 0.08%. ZnO nanoparticles size decreased from 1122.1 nm to 980.4 nm after calcination.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Halim, DeviantyNIM00000005702DEVIANTYHALIM@GMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor M.NIDN0304016902UNSPECIFIED
Uncontrolled Keywords: nanoparticles; zinc oxide (ZnO); bay leaves; biosynthesis; antibacterial; antioxidant; nanopartikel; seng oksida; daun salam; antibakteri; antioksidan; biosintesis
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mr Samuel Noya
Date Deposited: 20 Oct 2020 06:58
Last Modified: 20 Oct 2020 06:58
URI: http://repository.uph.edu/id/eprint/11537

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