eprintid: 15723
rev_number: 2
eprint_status: archive
userid: 1
dir: disk0/00/01/57/23
datestamp: 2023-11-10 03:30:21
lastmod: 2023-11-10 03:30:21
status_changed: 2023-11-10 02:00:13
type: article
metadata_visibility: show
creators_name: Nugraha, M.W.
creators_name: Sambudi, N.S.
creators_name: Kasmiarno, L.D.
creators_name: Kamal, N.A.
title: The effect of amino-functionalization on photoluminescence properties of sugarcane bagasse-derived carbon quantum dots
ispublished: pub
note: cited By 2
abstract: In the present study, amino-functionalized carbon quantum dots (N-CQDs) were prepared from sugarcane bagasse using a simple one-pot hydrothermal method. Both ethylenedinitrilotetraacetic (EDTA) & ethylenediamine (EDA) were used as carbon and amino sources, respectively. The emerging utilization of natural carbon precursors is critically essential considering its low cost, eco-friendly, and unexploited by-products (e.g., sugarcane bagasse), which may have sustainable economic and strategic benefits. The as-prepared N-CQDs were characterized using High-Resolution Transmission Electron Microscope (HRTEM), Fourier Transform Infrared Spectroscopy (FTIR), UV-vis absorption spectroscopy, and photoluminescence spectroscopy. The influences of amine groups were investigated. The as-prepared N-CQDs photoluminescence intensity increased and quenched significantly with EDTA and EDA amino-functionalization, respectively, was the highest quantum yield at 21.21, 2.4 times higher than non-functionalized CQDs. Furthermore, the amino-functional groups can alter the CQDs structure and particle size from 4.197±1.058 nm to 9.704±1.428 nm. Which is, the N-CQDs produced exhibit highly tunable photoluminescence and particle size, which are potentially applicable in diverse applications. © 2021, Gadjah Mada University. All rights reserved.
date: 2021
publisher: Gadjah Mada University
official_url: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85109846928&doi=10.22146%2fajche.61234&partnerID=40&md5=0e4343eff999917ed0ad5699925a1a8d
id_number: 10.22146/ajche.61234
full_text_status: none
publication: ASEAN Journal of Chemical Engineering
volume: 21
number: 1
pagerange: 62-72
refereed: TRUE
issn: 16554418
citation:   Nugraha, M.W. and Sambudi, N.S. and Kasmiarno, L.D. and Kamal, N.A.  (2021) The effect of amino-functionalization on photoluminescence properties of sugarcane bagasse-derived carbon quantum dots.  ASEAN Journal of Chemical Engineering, 21 (1).  pp. 62-72.  ISSN 16554418