RIDHA, WILDANIA (2017) PENGARUH WAKTU TEMPERING TERHADAP KEKERASAN DAN KETANGGUHAN PISAU DAPUR BERBAHAN BAJA BEKAS PEGAS-DAUN. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Baja bekas pegas-daun dapat dimanfaatkan sebagai bahan baku pembuatan pisau dapur. Sifat yang harus dimiliki oleh pisau dapur yaitu keras, tangguh, tahan aus dan tahan korosi. Pegas-daun bekas memiliki nilai kekerasan rata-rata 46 HRC dan setelah dilakukan proses hardening (sepuh) oleh pandai besi kekerasannya meningkat antara 60 HRC-65 HRC. Dengan kekerasan tersebut pisau yang diproduksi terkadang mengalami retak atau bahkan patah ketika jatuh. Selain harus mempunyai kekerasan tinggi, pisau dapur juga harus mempunyai ketangguhan yang baik untuk menghindari terjadinya retak atau patah. Untuk mendapatkan ketangguhan pisau dapur yang baik dapat dilakuan melalui proses tempering.
Penelitian ini diawali pemanasan pisau dapur pada temperatur austenisasi 850°C dengan waktu penahanan 1 jam, kemudian dilakukan quenching dengan media pendingin oli (SAE 20 W) selama 1 menit. Setelah dilakukan quenching, dilanjutkan tempering pada temperatur 260°C dengan variasi waktu tempering 0,5 jam, 1 jam, 1,5 jam, 2 jam dan 2,5 jam kemudian dilakukan pendinginan di udara. Pengujian yang akan dilakukan meliputi uji kekerasan, uji impak dan pengamatan struktur mikro. Tiga pengujian tersebut juga dilakukan pada material baja bekas pegas-daun (bahan pisau dapur) dan pada pisau dapur yang hanya melalui proses hardening (sepuh) di pandai besi.
Dari penelitian didapatkan hasil bahwa semakin lama waktu tempering maka kekerasan semakin turun, tetapi impact strength semakin naik. Struktur mikro pisau dapur hasil tempering yaitu tempered martensite dan lower bainite. Waktu tempering yang tepat untuk menghasilkan kekerasan pisau dapur ideal yaitu 0,5 jam dan 1 jam.
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Scrap leaf spring commonly used for the manufacture of kitchen knife. The kitchen knife must have high hardness, great toughness, wear-resistant and corrosion-resistant. Scrap leaf spring has an average hardness value of 46 HRC and after the process of hardening by blacksmith increased hardness between 60 HRC - 65 HRC. With the high hardness sometimes fractured when dropped, so the kitchen knife should have a great toughness to avoid fracture. A great toughness kitchen knife can be obtained from the tempering.
This research was initiated by heating kitchen knife at an austenization temperature of 850°C with a holding time 1 hour, then quenching with an oil quench media (SAE 20 W) for 1 minute. After quenching, tempering is continued at a temperature of 260°C and the variation of tempering time are 0,5 jam, 1 hour, 1.5 hours, 2 hours and 2.5 hours with air cooling. Hardness test, impact test and microstructure observation are the testing method used in this research. Those three type of testing were also performed on the scrap leaf-spring before the manufacturing process and on a kitchen knife is only through the process of hardening in the blacksmith.
The result of this research are showed that the longer tempering time to achieve greater toughness by decreasing the hardness of the kitchen knife. The microstructure of kitchen knife after the tempering process of tempered martensite and lower bainite. Precise time during the tempering kitchen knife to achieve the ideal hardness is 0.5 hours and 1 hour.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | pisau dapur, pegas daun, waktu tempering |
| Subjects: | T Technology > TJ Mechanical engineering and machinery |
| Divisions: | Faculty of Industrial Technology > Mechanical Engineering > 21201-(S1) Undergraduate Thesis |
| Depositing User: | RIDHA WILDANIA |
| Date Deposited: | 25 Jan 2017 06:56 |
| Last Modified: | 06 Mar 2019 07:15 |
| URI: | http://repository.its.ac.id/id/eprint/3105 |
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