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Firdaus .
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
PENGARUH VARIASI MEDIA PENDINGIN OLI, DROMUS, MINYAK SAYUR TERHADAP KEKASARAN PERMUKAAN BAJA SS-400 PADA PROSES MESIN BUBUT KONVENSIONAL (LATHE MACHINE) Antoni Saputra; Firdaus .; Indra Gunawan
MACHINERY: Jurnal Teknologi Terapan Vol. 2 No. 1 (2021): Machinery:02012021
Publisher : Politeknik Negeri Sriwijaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.927 KB) | DOI: 10.5281/zenodo.4748670

Abstract

The development of increasingly sophisticated and modern technology, especially in the industrial field, both machine tools, power plants and metallurgy play an important role in the industrial world. As is the case for machine tools used in the machining process, including lathes, milling machines, drilling machines, scrap machines, grinding, and others. The lathe process is the process of forming a material by removing some of the material in the form of a snarl due to the relative motion of the tool to the workpiece, where the workpiece is rotated on the spindle and the chisel is delivered to the workpiece in a translational manner. The quality of the turning results, especially on the surface, is strongly influenced by three parameters, namely spindle speed (Speed), feed motion (feed), and depth of cut (Depth of Cut). As for other factors that support the quality of the turning results, including the workpiece, the type of chisel used and the cooling media actually have a significant influence, the cooling medium used is Oil, Dromus and Vegetable Oil, the chisel used by HSS and the depth of cutting (F) 0.1 mm and 0.2 mm. The percentage of the effect of variations in cooling media on the surface roughness of SS-400 steel in the turning process is as follows: Oil = 75% Dromus = 64% Vegetable Oil = 70% It can be seen from the above percentage that for now the cooling medium Oil is the most influential cooling medium. And better than Dromus and Vegetable Oil cooling media against roughness in the turning process.
Co-Authors Antoni Saputra Dioni Yoga Pratama Indra Gunawan Indra Gunawan