The potential of green seaweed (Caulerpa sp.) extract to synthesis ZnO nanoparticles with zinc nitrate as a precursor and pH variations

Abstract

Abstract The potential of green seaweed Caulerpa sp. as a reducing agent, stabilizer, and capping agent and the benefits of zinc oxide (ZnO) nanoparticles in the food and non-food is exciting to be developed. The research was aimed to understand the potential of green seaweed (Caulerpa sp.) to become ZnO nanoparticles capping agent with ten mM zinc nitrate as a precursor and pH variations of 8-12. The analysis included function groups, particle size distribution, and % mass O and Zn composition. The result found that spectra at wave number 574 cm−1 were Zn-O stretching vibration from solution pH synthesis of 11. Size distribution was homogeneous, but it still had not met the size of nano. The average particle size ranged from 992.37-1369.36 nm, and the smallest particle size was obtained at a ZnO synthesized at a pH of 8. The composition from ZnO synthesis at solution pH of 9 was 7.68% O and 92.32% Zn. Caulerpa sp. extract could produce a synthesis of ZnO with ten mM zinc nitrate as a precursor and solution pH variations. Although the biosynthesis had not produced a ZnO with nanoparticles size yet, the particle size distribution had been homogeneous. The biosynthesis at pH 9, %mass Zn and O for ZnO produced had been similar to the ZnO standard.