Abstract
Natural dyes extracted from purple cabbage, coffee, blueberry and turmeric were used as sensitizers to fabricate dye sensitized solar cells (DSSC). The dyes were extracted by using an ultrasonic extraction method by setting parameter of 30 oC at 30minutes and 37Hz. UV-Vis spectrophotometer is used to measure the absorbance of cocktail dyes which consist of purple cabbage and blueberry, turmeric and coffee that were extracted using ethanol and distilled water. From the result, the broadest spectrum between the extracted dyes is the cocktail dye from purple cabbage and blueberry which is in the range of 550nm and having the lowest photon energy of 1.85eV compare to the later. The result shows that, the combination of purple cabbage and blueberries as cocktail dye have good potential in future development of DSSC.
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