The Aplication of Local Cane Sugar As Type Concrete Admixture
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Jurusan Perikanan Fak. Pertanian UGM
, 2003
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/20423/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3274 |
Daftar Isi:
- The achieved compressive concrete strength is greatly affected by its workability in the fresh state, that is the ability of concrete to be easily transported, placed and compacted. However, lower water-cement ratio has normally inadequate workability, which is reflected in its low slump value. For higher water-cement ratio the workability of concrete can also decrease if longer time is needed before it is placed and compacted or if the ambient temperature is quite high. Therefore an admixture is commonly used to improve and or to maintain the concrete workability. This paper discusses the application of local cane sugar produced by Madukismo, Yogyakarta, Indonesia as an alternative of such admixture, known as Type D according to ASTM Standard 0494. In the experiment the following water-cement ratio of 0,33, 0,36, 0.43, 0.46, 0.53, 0.56, 0.63, and 0.66 were used. The variations of cane sugar content for each water-cement ratio were 0%, 0.05%, 0.15%, and 0.20%. From the test results it was found that the application of local cane sugar remarkably increases and maintains the concrete workability in terms of slump value. It is also noted that the achieved compressive concrete strengths are greater than the ones without sugar content. Therefore cane sugar can be used as Type D concrete admixture. '