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Sintesis dan Karakterisasi Nanokalsium Oksida dari Cangkang Telur
Abstract
Pencegahan osteoporosis dilakukan dengan mengkonsumsi kalsium. Pada umumnya kalsium yang dikonsumsi dalam bentuk mikro kalsium. Ukuran mikro kalsium hanya diserap tubuh sekitar 50%, sehingga sering menyebabkan defisiensi. Sehingga, teknologi untuk membuat ukuran nanokalsium telah dikembangkan agar penyerapan kalsium dalam tubuh lebih besar. Penelitian ini bertujuan untuk mensintesis nanokalsium dari cangkang telur yang merupakan limbah industri roti. Sintesis nanokalsium oksida dari cangkang telur dengan metode presipitasi. Sintesis dilakukan dengan mereaksikan cangkang telur yang telah bersih dan kering dengan HCl 2 N. Hasil reaksi dipisahkan dengan penyaringan sehingga diperoleh filtrat. Filtrat yang diperoleh direaksikan dengan NaOH sampai pengendapan tidak terbentuk lagi. Endapan yang diperoleh kemudian dipisahkan, dioven, dan dibakar dalam tanur pada suhu 600 °C selama 1 jam. Serbuk hasil sintesis dikarakterisasi menggunakan SEM-EDX, XRD dan FTIR. Hasil penelitian menunjukkan bahwa cangkang telur dapat disintesis menjadi nanokalsium oksida berupa kristal berwarna putih. Karakterisasi menggunakan SEM-EDX diperoleh hasil bahwa nanokalsium oksida dari cangkang telur berbentuk speris, teraglomerasi dengan ukuran partikel 12,41582 ± 0,13961 nm, mengandung unsur yaitu O (55,83%), C (33,24%), dan Ca (10,94%). Karakterisasi dengan XRD menunjukkan bahwa ukuran kristal nanokalsium oksida diperoleh hasil sebesar 10,46 nm. Karakterisasi dengan FTIR diperoleh puncak pada bilangan gelombang 1477,54 cm-1, 1053,15 cm-1, 8863,68 cm-1 dan ikatan Ca-O pada bilangan gelombang 512 cm-1.
Synthesis and Characterization of Nano-Calcium Oxide from Eggshells. Consumption of calcium can prevent osteoporosis. Usually, calcium is consumed in the form of micro calcium. The micro size calcium is only absorbed by the body at around 50%, causing calcium deficiency. Therefore, technology to produce nano-size calcium has been developed to increase the amount of adsorption. This study aims to synthesize nano calcium from eggshells as a solid waste of bread industries. The synthesis was conducted by precipitation method. The synthesis was carried out by reacting clean and dry eggshells with HCl 2 N, and then followed by filtering to obtain the filtrate. The filtrate obtained was reacted with NaOH until the calcium was precipitated. The precipitate obtained was then separated, roasted, and burned in a furnace at 600 °C for 1 hour. The synthesized powders were characterized using SEM-EDX, XRD, and FTIR. The results showed that eggshells could be synthesized into nano-calcium oxide in the form of white crystals. Characterization using SEM-EDX showed that nano-calcium oxide from spherical eggshells, agglomerated with the particle size of 12.41582 ± 0.13961 nm, with elemental content of O (55.83%), C (33.24%), and Ca (10.94%). Characterization with XRD shows that the size of nano calcium oxide crystals was 10.46 nm. Characterization with FTIR shows peak at wavenumbers 1477.54 cm-1, 1053.15 cm-1, 8863.68 cm-1, and the Ca-O bond reveals at 512 cm-1.
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