Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Inovasi Teknologi Terapan
Restu, Ilham
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT Electrical & Electronics Engineering Mechanical Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pengaruh Kedalaman Pemakanan dan Kecepatan Potong pada Pembubutan Finishing Material Baja SKD 11 terhadap Kekasaran Permukaan Benda Bubutan Restu, Ilham; Kurniawan, Zaldy; Erwansyah, Erwansyah
Jurnal Inovasi Teknologi Terapan Vol. 2 No. 1 (2024): Jurnal Inovasi Teknologi Terapan
Publisher : Politeknik Manufaktur Negeri Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33504/jitt.v2i1.176

Abstract

One important factor in achieving good quality value for a product in the machining process is to look at the level of roughness produced in the machining process. This research aims to determine the effect of feed depth and cutting speed on surface roughness. The process variables used in this research are feeding depth (mm) and cutting speed (m/min). Each variable has 3 levels, namely feeding depth of 0.5, 0.6 and 0.7 mm. Cutting speed 65, 70 and 75 m/min. In this research method, researchers used the full factorial method. The material used in this research is SKD 11 steel. The conclusion obtained from the research is that the minimum surface roughness is at a cutting depth of 0.6 mm with a cutting speed of 65 m/minute, with the average surface roughness value obtained being 0.883 (µm ). The maximum surface roughness is at a feed depth of 0.6 mm with a cutting speed of 70 m/minute with an average surface roughness value of 1.254 (µm).
Co-Authors Erwansyah, Erwansyah Zaldy Kurniawan