PENGARUH PENAMBAHAN SILIKA SEKAM PADI TERHADAP FUNGSIONALITAS DAN SIFAT FISIS ASPAL
| Main Author: | SUWARNI , 1317041046 |
|---|---|
| Format: | Bachelors NonPeerReviewed Book Report |
| Terbitan: |
FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM
, 2020
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/65531/1/ABSTRAK.pdf http://digilib.unila.ac.id/65531/2/SKRIPSI%20FULL.pdf http://digilib.unila.ac.id/65531/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/65531/ |
Daftar Isi:
- Penelitian ini dilakukan untuk mengetahui pengaruh penambahan silika terhadap fungsionalitas dan sifat fisis aspal. Silika yang diperoleh dari hasil ekstraksi sekam padi dengan metode sol gel menggunakan NaOH 1,5% dan HNO3 10%. Hasil ekstraksi dicampurkan dengan aspal menggunakan metode padatan, yang dioven dengan suhu 110C selama 4 jam. Hasil analisis FTIR menunjukkan bahwa gugus O-H terbentuk setelah penambahan silika. Hasil uji fisis swelling thickness dan degradasi menunjukkan bahwa penambahan silika menyebabkan selisih peningkatan yang sedikit sehingga bahan ini cukup stabil. Penambahan silika menyebabkan nilai densitas meningkat dan porositas menurun pada perbandingan 1:1,5 hingga 1:1,6. Kata kunci: Aspal, Silika, Sekam Padi, sol gel. This research was conducted to determine the effect of adding silica on the functionality and physical properties of asphalt. Silica was obtained from the extraction of rice husks with the sol gel method using 1.5% NaOH and 10% HNO3. The extraction results were mixed with asphalt using the solid method, which was heated at 110C for 4 hours. . FTIR analysis results showed that the O-H group was formed after the addition of silica. The results of the swelling thickness and degradation physical tests showed that the addition of silica caused a slight increase difference so that this material was quite stable. The addition of silica causes the density value to increase and the porosity to decrease in the ratio 1: 1.5 to 1: 1.6. Key words: Asphalt, silica, rice husk, asphalt, sol gel.