The Characteristics of Selakan Island Earthenware in the Production of Lapohan

Pencirian Earthenware Pulau Selakan dalam Penghasilan Produk Lapohan

Authors

  • Mohammad Puad Bebit Akademi Seni Dan Teknologi Kreatif, Universiti Malaysia Sabah, MALAYSIA
  • Normah Awang Besar @ Rafee Fakulti Perhutanan Tropika, Universiti Malaysia Sabah, MALAYSIA
  • Salmie Jemon Fakulti Sains Sosial dan Kemanusiaan, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, MALAYSIA
  • Trihanawati Supriyono Fakulti Sains Sosial dan Kemanusiaan, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, MALAYSIA

DOI:

https://doi.org/10.37134/kupasseni.vol10.sp.11.2022

Keywords:

characteristics, earthenware clay, Lapohan

Abstract

Malaysia's traditional ceramic industry has been declining in terms of both its existence and its operational status. Since the Lapohan ceramic industry in Selakan Island is the only one of its kind still operating in Sabah, this study was carried out to investigate the uniqueness and quality of the earthenware clay found on this island. This paper describes the characteristics and nature of the Lapohan clay product's soil shrinkage level and soil content (the Lapohan was produced by mixing sand and seawater). Technical aspects of ceramics are discussed, as are the laboratory test results. The laboratory test reveals the percentage of moisture in the soil, as well as the organic and natural mineral content. The findings were also compared to those of an earthenware ceramic sample that had been burned at 1200°C. This paper concludes that the island community demonstrates creativity by producing high-quality traditional-made ceramic products using only natural resources from their surroundings.

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Published

2022-03-01

How to Cite

Bebit, M. P., Awang Besar @ Rafee, N., Jemon, S., & Supriyono, T. (2022). The Characteristics of Selakan Island Earthenware in the Production of Lapohan: Pencirian Earthenware Pulau Selakan dalam Penghasilan Produk Lapohan. KUPAS SENI, 10, 104–115. https://doi.org/10.37134/kupasseni.vol10.sp.11.2022