PENGARUH KEDALAMAN PEMAKANAN TERHADAP KEKASARAN PERMUKAAN MATERIAL BAJA S45C PADA PROSES PEMBUBUTAN
Kata Kunci:
Kedalaman Pemakanan, Kekasaran Permukaan, Baja S45C, Mesin Bubut, Proses PermesinanAbstrak
Kualitas permukaan merupakan parameter krusial dalam proses permesinan yang dipengaruhi oleh kedalaman pemakanan (depth of cut). Pemilihan parameter ini berpengaruh langsung terhadap efisiensi proses dan kualitas akhir produk. Penelitian ini bertujuan untuk mengetahui pengaruh kedalaman pemakanan terhadap kekasaran permukaan pada material baja S45C dalam proses pembubutan menggunakan mesin bubut konvensional. Metode penelitian menggunakan empat variasi kedalaman pemakanan (0,2 mm, 0,5 mm, 1 mm, dan 2 mm), sementara parameter lain seperti kecepatan potong dan putaran spindle dijaga tetap. Proses pembubutan menggunakan pahat insert, dan kekasaran permukaan diukur menggunakan surface roughness tester. Hasil penelitian menunjukkan bahwa semakin besar kedalaman pemakanan, nilai kekasaran permukaan (Ra, Rq, dan Rz) cenderung meningkat. Kualitas permukaan terbaik (Ra rata-rata 1,291) diperoleh pada kedalaman pemakanan terkecil (0,2 mm), sedangkan permukaan paling kasar (Ra rata-rata 2,728 ) dihasilkan oleh kedalaman pemakanan terbesar (2 mm). Peningkatan kekasaran ini disebabkan oleh peningkatan gaya potong dan getaran selama proses permesinan. Dengan demikian, pemilihan kedalaman pemakanan yang tepat sangat penting untuk menghasilkan kualitas permukaan yang optimal dan efisiensi proses permesinan.
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Referensi
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