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All Journal MACHINERY: Jurnal Teknologi Terapan International Journal of Mechanics, Energy Engineering and Applied Science (IJMEAS)
Pratama, Dioni Yoga
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Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Electrical & Electronics 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 ) Pratama, Dioni Yoga; ., Firdaus; Gunawan, Indra
MACHINERY Jurnal Teknologi Terapan Vol. 1 No. 1 (2020): Machinery: Jurnal Teknologi Terapan
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
Study Quenching Process on Rubber Tapping Knives Home Production Gunawan, Indra; Effendi, Sairul; Pratama, Dioni Yoga
International Journal of Mechanics, Energy Engineering and Applied Science (IJMEAS) Vol. 4 No. 1 (2026): IJMEAS - January
Publisher : Yayasan Ghalih Pelopor Pendidikan (Ghalih Foundation)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53893/ijmeas.v4i1.480

Abstract

The rubber tapping knives were often produced by blacksmiths experience cracks and chips or even break on the blade, so rubber farmers have to frequently replace them with new knives. Thus, the product cannot be used for a long time and its economic value is reduced. The reason why the rubber tapping knives made by blacksmiths are easily damaged is because the plating method on the product is not carried out correctly. So that the resulting product has a relatively low level of hardness. This study aims to determine the effect of the hardening and quenching processes on the hardness of rubber tapping knives made by blacksmiths. The test data were analyzed using ANOVA with a full factorial level design, a main effect model design, and 3 replications assisted by Design-Expert software. At a temperature of 800℃ the maximum hardness value of 62.8 HRC was obtained from the quenching results using 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 was obtained from quenching using water cooling media, and the minimum hardness value was obtained from oil cooling media of 59.1 HRC
Co-Authors Effendi, Sairul Firdaus . Indra Gunawan