PENGARUH TEMPERATUR TEMPERING TERHADAP PERBAIKAN SIFAT MEKANIK PISAU DAPUR DARI BAJA JIS SUP 9A BEKAS

PERWIRA, MADA (2017) PENGARUH TEMPERATUR TEMPERING TERHADAP PERBAIKAN SIFAT MEKANIK PISAU DAPUR DARI BAJA JIS SUP 9A BEKAS. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

[img] Text
2114105056-Undergraduate_theses.pdf - Published Version
Restricted to Repository staff only

Download (2MB)

Abstract

Pandai besi memanfaatkan baja bekas untuk diproses dan dijadikan produk yang bernilai ekonomis salah satunya adalah pisau dapur. Material yang digunakan oleh pandai besi untuk membuat pisau dapur merupakan baja JIS SUP 9A. Kualitas sebuah pisau dapur ditentukan oleh sifat mekanik, yaitu kekerasan, ketangguhan, ketahanan aus dan sifat tahan korosi. Proses sepuh (hardening) pandai besi mampu mencapai kekerasan pisau hingga 65 HRC. Penggunaan pisau dapur pandai besi terkadang mengalami keretakan pada sisi tajam setelah terjatuh. Proses tempering dilakukan agar menghasilkan sifat mekanik pisau dapur yang keras dan ketangguhan yang lebih baik. Proses heating dilakukan pada spesimen pisau dapur, dengan pemanasan dalam dapur hingga mencapai temperatur austenisasi 850°C dan dilakukan penahanan selama 1 jam. Proses quenching kemudian dilakukan mengggunakan oli (SAE 20W) dengan waktu tahan selama 1 menit. Spesimen pisau dapur yang telah dilakukan hardening dilanjutkan proses tempering, masing-masing pada temperatur 150°C, 200°C, 250°C, dan 300°C dengan waktu penahanan selama 1 jam kemudian dilakukan pendinginan udara. Pengujian yang akan dilakukan pada penelitian ini yaitu pengujian kekerasan, pengujian struktur mikro, dan pengujian impak. Pengujian tersebut juga akan dilakukan pada spesimen pisau dapur proses sepuh (hardening) pandai besi dan material baja JIS SUP 9A bekas sebelum diproses menjadi pisau dapur . Berdasarkan penelitian yang telah dilakukan dapat diketahui bahwa semakin tinggi temperatur tempering akan menurunkan nilai kekerasan pisau dapur, namun nilai impact strength akan mengalami peningkatan. Temperatur tempering yang menghasilkan kombinasi sifat mekanik kekerasan dan ketangguhan paling baik yaitu temperatur 200°C - 250°C, didapatkan nilai rerata kekerasan 56,4-57 HRC, nilai impact strength sebesar 0.01 Kpm/mm2, struktur mikro martensit temper dan sedikit lower bainit. Temperatur 250°C, didapatkan nilai rerata kekerasan 54,4-55 HRC, nilai impact strength 0.0125 Kpm/mm2, Struktrur mikro yang terbentuk martensit temper dan lower bainit. ======================================================================================================= Blacksmith utilize scrap steel to be processed and turned into economically valuable products, one of which is a kitchen knife. Raw material used by a blacksmith to make a kitchen knife steel JIS SUP 9A. The quality of a kitchen knife is determined by the mechanical properties, ie hardness, toughness, wear resistance and corrosion resistance properties. Plating process or hardening by blacksmith capable of achieving blade hardness up to 65 HRC. The use of a kitchen knife blacksmith sometimes have cracks on the sharper side after the fall. Tempering process is carried out in order to produce the mechanical properties of the kitchen knife harder and better toughness Heating process is performed on the kitchen knife specimen, with heating in the furnace until it reaches austenitizing temperature of 850 ° C, with holding time for 1 hour. Then quenching with oil (SAE 20W) with a holding time of 1 minute. Kitchen knife specimen that has been done hardened, tempering process was continued, each at a temperature of 150 ° C, 200 ° C, 250 ° C and 300 ° C with a holding time for 1 hour and then do air cooling. Tests to be conducted in this research that are, the hardness testing, microstructure testing, and impact test. Tests will also be carried out on kitchen knife specimens plating process or hardening by blacksmith and steel material JIS SUP 9A former before being processed into a kitchen knife. In this study, it is known that the higher the tempering temperature will lower the hardness value of a kitchen knife, but the value will have increased impact strength. Tempering temperature which resulted in the combination of mechanical properties of hardness and toughness are best are temperature of 200 ° C, range of 56,4 - 57 HRC hardness, impact strength value of 0.01 Kpm / mm2, and a temperature of 250 ° C with range of hardness 54,4-55 HRC, impact strength value Kpm 0.0125 / mm2. Microtructure was formed by tempering are tempered martemsite (dark), and lower bainite.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: pisau dapur, baja JIS SUP 9A bekas, hardening, quenching, temperatur tempering.
Subjects: T Technology > T Technology (General)
T Technology > TN Mining engineering. Metallurgy > TN752.I5 Steel--Heat treatment
Divisions: Faculty of Industrial Technology > Mechanical Engineering > (S1) Undergraduate Theses
Depositing User: - MADA PERWIRA
Date Deposited: 26 Jan 2017 06:32
Last Modified: 26 Jan 2017 06:32
URI: http://repository.its.ac.id/id/eprint/3438

Actions (login required)

View Item View Item