Abstract
In this study, the effect of tapioca starch (TP) on mortar was evaluated by incorporating TP into the mortar mixture. The evaluation involved analyzing the mortar's quality characteristics, performance, and fundamental quality improvements. The addition of TP resulted in a decrease in flow, which was attributed to increased viscosity. Specifically, a 10% reduction in flow was observed with a 0.025% increase in TP content. After 28 days, the impact of TP on the compressive strength of the mortar remained consistent, regardless of the TP amount. However, within the first 3 days, higher TP content accelerated strength development, with early compressive strength increasing by up to 20% at a 0.050% TP level. Additionally, bond strength improved by approximately 60% at a 0.050% TP concentration, and final shrinkage was reduced by 5%.