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All Journal MACHINERY: Jurnal Teknologi Terapan
Dioni Yoga Pratama
Program Studi Teknik Mesin Produksi dan Perawatan Politeknik Negeri Sriwijaya
Control & Systems Engineering Energy Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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PENINGKATAN KEKERASAN PISAU SADAP KARET PRODUK PANDAI BESI DENGAN PROSES HARDENING DAN QUENCHING ( VARIASI TEMPERATUR DAN MEDIA PENDINGIN ) Dioni Yoga Pratama; Firdaus .; Indra Gunawan
MACHINERY: Jurnal Teknologi Terapan Vol. 1 No. 1 (2020): Machinery:01012020
Publisher : Politeknik Negeri Sriwijaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.839 KB) | DOI: 10.5281/zenodo.4540931

Abstract

Often the rubber tapping knives produced by blacksmiths have cracks and chipped and even broken on their blades, so rubber farmers must often replace them with new knives. Thus the product cannot be used for a long time and has reduced economic value. The cause of this rubber tapping knives made by blacksmiths is easily damaged because the gilding method on the product is not done properly. So the product was produced have a relatively low level of hardness. This study aims to determine the effect of the hardening and quenching process on the hardness of rubber tapping knives made by blacksmiths. Data of test were analyzed using ANOVA with full factorial level design , main effect model design, and 3 replications assisted with Design-Expert software. At a temperature of 800℃, the maximum hardness value of 62,8 HRC obtained from the quenching results using a water cooling media, while the minimum hardness value of 62,2 HRC was obtained from oil cooling media.  At a temperature of 850℃ the maximum hardness value of 60,4 HRC obtained from the quenching results using water cooling media, and the minimum hardness value obtained from the oil cooling media is 59,1 HRC.Keywords: Spring leaf, Hardening , Quenching ; ANOVA; Full Factorial;Rubber tapping knives
Co-Authors Firdaus . Indra Gunawan