Analisis Pengaruh Kecepatan Potong, Gerak Makan, dan Kedalaman Potong terhadap Kekasaran Permukaan Baja ST45 Menggunakan Metode Taguchi
DOI:
https://doi.org/10.29407/8dby2b77Abstract
Kekasaran permukaan merupakan salah satu indikator penting dalam proses pembubutan karena memengaruhi kualitas serta umur pakai komponen hasil pemesinan. Baja ST45 banyak digunakan pada industri manufaktur sehingga diperlukan penentuan parameter pemesinan yang tepat untuk memperoleh kualitas permukaan yang optimal. Penelitian ini bertujuan menganalisis pengaruh kecepatan potong, gerak makan, dan kedalaman potong terhadap kekasaran permukaan baja ST45 menggunakan metode Taguchi. Rancangan eksperimen disusun berdasarkan Orthogonal Array L9, sedangkan analisis data dilakukan menggunakan Signal to Noise Ratio dan Analysis of Variance. Hasil penelitian menunjukkan bahwa gerak makan merupakan faktor yang memberikan kontribusi terbesar terhadap kekasaran permukaan sebesar 61,14 %, diikuti oleh kedalaman potong sebesar 19,44% dan kecepatan potong sebesar 18,69%. Kombinasi parameter optimum diperoleh pada kecepatan potong 42,4% per menit, gerak makan 0,05 milimeter per putaran, dan kedalaman potong 2 milimeter. Hasil penelitian ini dapat dijadikan sebagai acuan dalam menentukan parameter pemesinan untuk meningkatkan kualitas permukaan pada proses pembubutan baja ST45.
Keywords:
Baja ST45; Kekasaran Permukaan; Metode Taguchi; Pembubutan; Optimasi Parameter.##plugins.themes.default.displayStats.downloads##
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