Pengukuran pengaruh penambahan

DETAIL KOLEKSI

Pengukuran pengaruh penambahan "cangkang kerang terhadap thickening time, compressive strength, dan rheology bubur semen pada variasi temperatur di laboratorium pemboran dan produksi Universitas Trisakti

5.0

Oleh : Joshua Manuturi

Info Katalog

Nomor Panggil : 1340/TP/2021

Penerbit : FTKE - Usakti

Kota Terbit : Jakarta

Tahun Terbit : 2021

Pembimbing 1 : Ir. Bayu Satiyawira, M.Si.

Pembimbing 2 : Cahaya Rosyidan S.Si.,M.Sc

Subyek : Cement;Petroleum engineering

Kata Kunci : shellfish shells, portland cement class g, cementing, additives

Status Posting : Published

Status : Lengkap

File Repositori

No.	Nama File	Hal.
1.	2021_TA_STP_071001600066_Halaman-Judul.pdf
2.	2021_TA_STP_071001600066_Pengesahan.pdf
3.	2021_TA_STP_071001600066_Bab-1_Pendahuluan.pdf	5
4.	2021_TA_STP_071001600066_Bab-2_Tinjauan-Literatur.pdf
5.	2021_TA_STP_071001600066_Bab-3_Metodologi.pdf
6.	2021_TA_STP_071001600066_Bab-4_Hasil-Penelitian.pdf
7.	2021_TA_STP_071001600066_Bab-5_Kesimpulan.pdf
8.	2021_TA_STP_071001600066_Daftar-Pustaka.pdf
9.	2021_TA_STP_071001600066_Lampiran.pdf

Abstrak
Abstract

P Perencanaan komposisi pembuatan bubur semen yakni air, zat aditif ataucampuran tambahan lainnya perlu dianalisis untuk menghasilkan sifat dari bubursemen yang diharapkan. Tujuan penelitian, untuk mengetahui komposisi dan sifatfisika bubur semen dengan penambahan zat adiktif cangkang kerang pada variasitemperatur terhadap thickening time, compressive strength, dan rheology bubursemen. Metodologi penelitian, desain penelitian kuantitatif menguji pengaruhpenambahan aditif terhadap berbagai sifat fisik semen. Pelaksanaan sesuai denganprotocol penelitian yang telah disusun. Analisis dengan pengukuran thickening timecompressive strength, dan rheology bubur semen dan temperature standar API 10A.Hasil penelitian, pengujian semen kelas G dengan aditif cangkang kerang pada air44% terjadi penurunan hasil compressive strength setiap penambahan konsentrasizat aditif. Penambahan aditif cangkang kerang pada semen dengan air 44% padavariasi temperatur 80 Â°F, 140 Â°F, dan 200 Â°F waktu perendaman selama 24 jam dan8 jam, compressive strength yang masih mencapai nilai kuat tekanan sesuai standarAPI lebih dominan pada penambahan zat aditif cangkang kerang di suhu 200 Â°Fpada perendaman 24 jam dan perendaman 8 jam. Thickening time semen kelas gdengan penambahan aditif cangkang kerang menunjukkan hasil uji thickening timetidak memenuhi batasan standar API 10 A, terkecuali pada komposisi 15% untukwaktu thickening time yang didapat masih mendekati standar API 10 A denganvariasi temperatur 80 Â°F, 140 Â°F, dan 200 Â°F ialah 236 menit, 144 menit, dan 102menit. Kesimpulannya temperatur sangat berpengaruh besar dalam pengujianthickening time suatu sampel semen dan semakin berpengaruh ,dalam penambahanadditive cangkang kerang. Hasil pengujian thickening time semen kelas g denganpenambahan aditif cangkang kerang pada substitusi 0%, 15%, 20%, 25% dan 35%cangkang kerang, menunjukkan semakin banyak substitusi cangkang kerang makawaktu pengeringan semakin cepat dan hasil yang sama didapatkan pula padapengujian kuat tekan semen pada substitusi 0%, 15%, 20%, 25% dan 35% cangkangkerang menunjukkan penurunan nilai kuat tekan dengan semakin banyak komposisi

C Composition planning for cement slurry, namely water, additives or other additivesneed to be analyzed to produce the expected properties of cement slurry. The aimof this research was to determine the composition and physical properties of cementslurry with the addition of shellfish addictive substances at temperature variationson thickening time, compressive strength, and rheology of cement slurry. Researchmethodology, quantitative research design examines the effect of adding additivesto various physical properties of cement. Implementation is in accordance with theresearch protocol that has been prepared. Analysis by measuring thickening timecompressive strength, and rheology of cement slurry and temperature standard API10A. The results of the study, testing class G cement with shellfish additives in 44%water decreased the compressive strength of each additional concentration ofadditives. The addition of shellfish additives to 44% water with temperaturevariations of 80 Â° F, 140 Â° F, and 200 Â° F soaking time for 24 hours and 8 hours, thecompressive strength which still reaches the pressure strength value according toAPI standards is more dominant in the addition of shell additives. shellfish at 200 Â°F in a 24 hour immersion and an 8 hour immersion. Thickening time of class gcement with the addition of shellfish additives showed that the thickening time testresults did not meet the limits of API 10 A standards, except for 15% substitutionfor the thickening time obtained which was still close to API 10 A standard withtemperature variations of 80 Â° F, 140 Â° F , and 200 Â° F is 236 minutes, 144 minutes,and 102 minutes. In conclusion, temperature has a big influence on the thickeningtime of a cement sample and is increasingly influential, in the addition of shellfishadditives. The test results of class g cement thickening time with the addition ofshellfish additives at 0%, 15%, 20%, 25% and 35% shellfish substitution, showedthat the more shells substitution, the faster drying time and the same results wereobtained in the test. The compressive strength of cement at a substitution of 0%,15%, 20%, 25% and 35% of the shells showed a decrease in the compressivestrength value with more composition of shellfish shells.