Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
An Inkjet-Printed Graphene Oxide–Poly(3,4-Ethylenedioxythiophene) Poly(Styrene Sulfonate) Electrode For Nitrite Detection In Water, Budi Riza Putra, Weni Anindya, Mohamad Rafi, Ika Kartika, Yudi Nugraha Thaha, Aga Ridhova, Wulan Tri Wahyuni
An Inkjet-Printed Graphene Oxide–Poly(3,4-Ethylenedioxythiophene) Poly(Styrene Sulfonate) Electrode For Nitrite Detection In Water, Budi Riza Putra, Weni Anindya, Mohamad Rafi, Ika Kartika, Yudi Nugraha Thaha, Aga Ridhova, Wulan Tri Wahyuni
Makara Journal of Science
In this study, a screen-printed electrode (SPE) for nitrite (NO2−) sensing was fabricated through an inkjet printing technique using a commercial printer machine and preparing an ink composite solution containing graphene oxide (GO) and poly(3,4 ethylenedioxythiophene) poly(styrene sulfonate) (PEDOT:PSS) as conductive materials. The optimum ink materials for SPE fabrication comprised GO and PEDOT:PSS with binders that resemble the viscosity of commercial ink. The surface topography of the fabricated SPE, which was characterized using scanning electron microscopy and atomic force microscopy, showed a smoother surface compared to the commercial screen-printed carbon electrode, with conductive ink materials deposited primarily …
Physicochemical Changes And Role Of Analytical Chemistry In Black Garlic (Allium Sativum L.) Processing, Surjani Wonorahardjo, Dian Puspita Sari, Arini Salsabila, Estiyawati Estiyawati, Dewi Yuliani, Anugrah Ricky Wijaya, Suharti Suharti, Irma Kartika Kusumaningrum, Chariztya Anggita Maharani, Thjiong Angelina Noviyanti
Physicochemical Changes And Role Of Analytical Chemistry In Black Garlic (Allium Sativum L.) Processing, Surjani Wonorahardjo, Dian Puspita Sari, Arini Salsabila, Estiyawati Estiyawati, Dewi Yuliani, Anugrah Ricky Wijaya, Suharti Suharti, Irma Kartika Kusumaningrum, Chariztya Anggita Maharani, Thjiong Angelina Noviyanti
Makara Journal of Science
Black garlic is a traditional spice having potential of herbal medicine; however, continuous heating darkens its color and changes its taste due to chemical processes and new equilibrium in the system. In this study, fresh garlic was processed into black garlic at 60 °C for 24 days. Changes in physical and chemical parameters, such as browning and protein content, reducing sugar content, and antioxidative components were recorded. Protein content was measured by Kjeldahl method, brown color development was analyzed using a color reader, reducing sugar was examined using a dinitro salicylic DNS reagent, and antioxidative activities were studied with a …