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Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Computer Science & IT Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Journal : Jurnal Mekanika dan Sistem Termal

 1 
Perbandingan Laju Korosi Pada Baja Karbon Rendah dan Stainless Steel Seri 201, 304, dan 430 Dalam Media Nira Yunaidi Yunaidi
Jurnal Mekanika dan Sistem Termal Vol 1, No 1: APRIL 2016
Publisher : Universitas Janabadra

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Abstract

Corrosion can easily be found in various types of equipment made of metallic substrates. Low carbon steel and stainless steels are materials that is widely used in machine tools and structure of the food and beverage industry. Low carbon steel is preferred because it is relatively inexpensive, but less resistant to corrosion, so it is necessary substitution with materials that are more resistant to corrosion, thereby increasing the economic value of equipment or machinery. Juice cane (nira) is the result of a milking cane plant into raw materials for white sugar. Juice contains sucrose, reduction sugar, organic and inorganic substances and water. Juice is acidic as pH below 7 due to the activity of microbes in it, and over time the juice will become more acidic. This study aims to determine the corrosion rate of low carbon steel and stainless steel SS 201, SS 304 and SS 430 series in the medium juice at room temperature. Corrosion testing done in three cell electrodes based on the Tafel extrapolation method. The test results showed that the lowest corrosion rate occurs in SS 304, while the highest corrosion rate occurs in SS 430. The corrosion rate of SS 304 on the juice is low, while the corrosion rate of low carbon steel, SS 201 and SS 430 were moderate. The corrosion rate of the material on the juice is strongly influenced by the juice condition, mainly by the pH value.
Pengaruh Jumlah Konsentrasi Larutan Garam Pada Proses Quenching Baja Karbon Sedang S45C Yunaidi Yunaidi
Jurnal Mekanika dan Sistem Termal Vol 1, No 3: DESEMBER 2016
Publisher : Universitas Janabadra

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Abstract

Quenching is heat treatment process to increase the hardness and strength of steel. Important factors in the quenching include design of the equipment, type of coolant, coolant concentration, bath temperature, and motion rate during cooling. There are several types of cooling media that can be used in the quenching including water and oil. This study discusses the influence of dissolved salt concentration as a coolant in the quenching of S45C steel. The concentration of salt solution made variation between 0% to 25% by volume solution of 10 liters each. Quenching starts from the heating of steel in the furnace up to the austenitizing temperature and held at that temperature for 30 minutes followed by rapid cooling. Salinity in quenching media greatly influence the value of tensile strength and the hardness of steel. The higher salinity will decrease tensile strength and ductility. The higher salinity can accelerate the cooling process, evidenced by the emergence of a growing martensitic structure and refined at the higher salinity. Steel hardness will increase with increasing salinity.
Co-Authors Andar Indra Sastra Anton, Syahri Ari Wibowo Arnailis Arnailis As'ari, Farhan ASRIL ASRIL Christiyadi, Vito Savero Hamami, Rahmi Sabrina Hamzah Hamzah Harnowo, Saptyaji Kusumawati, Anna Laksono, Vengky Adi M. Halim Martis, Martis Muhammad Zulfahmi Mustangin, Muhammad Nurwani Nurwani, Nurwani Panjaitan, Mutiara Damanis Rahmanta, Anugrah Perdana Ratna Sri Harjanti Rizal, Azhari Rofiloza, Rofiloza Rovylendes, Adjuoktoza Sandi, Aris Shodiqin, Mohammad Suryaningrum, Dwi Aryani Syafniati, Syafniati