Analisis Pengaruh Variasi Durasi Mixing Metode Wet process Aspal Modifikasi Crumb rubber Terhadap Karakteristik Marshall

Abstract

Kerusakan jalan di Indonesia mencapai 14,25% rusak ringan dan 18,35% rusak berat, mendorong inovasi peningkatan perkerasan jalan. Salah satunya melalui modifikasi aspal dengan Crumb Rubber (CR) dari ban bekas melalui wet process, menghasilkan Crumb Rubber Modified Bitumen (CR-MB) yang berpotensi memperbaiki sifat fisik aspal dan karakteristik Marshall campuran AC-WC. Penelitian ini menganalisis pengaruh kadar CR (4, 6, 8%) dan durasi mixing (30, 45, 60 menit) terhadap karakteristik Marshall serta menentukan kondisi optimumnya, menggunakan aspal Pen 60/70 dimodifikasi CR Mesh-40 dengan low shear mixer 700 rpm, suhu 160-190°C, pada Kadar Aspal Optimum 6%. CR menurunkan penetrasi dan meningkatkan titik lembek dibanding kontrol, dengan berat jenis, titik nyala, VMA, VIM, dan VFA memenuhi spesifikasi SNI. Stabilitas, kelelehan, dan Marshall Quotient meningkat, tertinggi pada CR 6% sebelum menurun pada CR 8% akibat over-modification. ANOVA menunjukkan kadar CR dan durasi mixing berpengaruh signifikan terhadap stabilitas, namun interaksinya tidak signifikan pada seluruh parameter. Kondisi optimum adalah CR 6% dengan durasi mixing 45 menit.

Road damage in Indonesia reaches 14.25% light and 18.35% severe, driving pavement innovation, including asphalt modification with Crumb Rubber (CR) from waste tires via the wet process to produce Crumb Rubber Modified Bitumen (CR-MB), improving asphalt properties and Marshall characteristics of AC-WC mixtures. This study examines effects of CR content (4, 6, 8%) and mixing duration (30, 45, 60 minutes) on Marshall characteristics to determine the optimum condition, using Pen 60/70 asphalt modified with CR Mesh-40 (low shear mixer, 700 rpm, 160–190°C) at 6% Optimum Asphalt Content. CR lowered penetration and raised softening point versus control, while specific gravity, flash point, VMA, VIM, and VFA met SNI specifications. Stability, flow, and Marshall Quotient peaked at 6% CR before declining at 8% due to over-modification. ANOVA showed CR content and mixing duration significantly affected stability, though their interaction was insignificant. The optimum condition was 6% CR with 45 minutes mixing.