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Characteristic of Natural and Acid-activated Clay From Hatu Village, Mollucas Province: FTIR, XRD, XRF, SEM-EDX, TEM, and BET Analysis Sekewael, Serly Jolanda; Maahury, Mirella Fonda
Molekul Vol 18 No 3 (2023)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2023.18.3.8316

Abstract

Research on the chemical and physical characteristics of natural and acid-activated clay from Hatu Village had been carried out using FTIR, XRD, XRF, SEM-EDX, TEM, and BET surface area analyzer instruments. The natural clay had activated with 0.25 M sulfuric acid for 3 hours using the reflux method, then calcined with 700 Watt microwave radiation for 10 minutes. Overall, FTIR data show tetrahedral and octahedral functional groups that create clay minerals. There is a decrease in absorption intensity due to acid's influence, which dissolves cations in the octahedral and interlayer clay. The XRD analysis shows the Hatu natural clay contains montmorillonite, alumina, kaolinite, quartz, and illite minerals. Broadening and decreasing the intensity of diffraction peaks due to treatment by acid and calcination. SEM images of natural clay before and after activation-calcination shows the morphology of porous and layered material, while the mapping of the surface of natural clay shows irregular and rough material topography. The EDX spectra showed four elements with the most extensive composition: O, Si, Al, and Fe. XRF data confirmed three components that have the highest mass percent, namely SiO2, Al2O3, and Fe2O3. Dealumination occurs at 0.95% due to activation by sulfuric acid along with calcination. TEM images clearly show the multilayered silicate materials. The higher nitrogen gas uptake by activated-calcinated natural clay is proportional to the large surface area and total pore volume.
Pemanfaatan Sayur Bayam Sebagai Cemilan Sehat untuk Mengatasi Stunting di Desa Hatusua, Kab. Seram Bagian Barat, Provinsi Maluku Male, Yusthinus Thobias; Sohilait, Hanoch Julianus; Sekewael, Serly Jolanda; Kapelle, Imanuel Berly Delvis; Tehubijuluw, Hellna; Bijang, Chaterina Manukpadang; Hattu, Nikmans; Telussa, Ivonne; Siahaya, Antho Netty; Rosmawaty, Rosmawaty; Sohilait, Mario Rowan
Innovation for Community Service Journal Vol 3 No 1 (2025): April 2025
Publisher : Department of Chemistry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/icsj.v3i1.19628

Abstract

Stunting merupakan masalah kesehatan yang berdampak pada pertumbuhan fisik dan perkembangan kognitif anak. Desa Hatusua, Seram Bagian Barat, menghadapi tantangan dalam pemenuhan gizi seimbang akibat rendahnya konsumsi makanan bergizi. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kesadaran masyarakat tentang pentingnya gizi serta memperkenalkan inovasi pengolahan sayur bayam sebagai cemilan sehat yang menarik bagi anak-anak. Metode yang digunakan dalam kegiatan ini mencakup survei awal, dan pelatihan pembuatan cemilan berbahan dasar bayam. Hasil kegiatan menunjukkan adanya peningkatan pemahaman masyarakat mengenai pentingnya konsumsi makanan bergizi, serta perubahan pola makan anak-anak yang lebih menerima cemilan berbahan dasar bayam. Selain itu, beberapa peserta berantusias mengikuri pelatihan dalam pembuatan kripik bayam berbasis cemilan sehat sebagai peluang ekonomi lokal. Keberhasilan program ini mengindikasikan bahwa pendekatan berbasis pangan lokal dan keterlibatan masyarakat secara aktif dapat menjadi solusi efektif dalam penanggulangan stunting. Program ini berpotensi dikembangkan lebih luas dengan dukungan pemerintah dan berbagai pihak terkait guna menciptakan keberlanjutan dalam peningkatan kualitas gizi masyarakat.