ANALISIS PENGARUH VARIASI GERAK MAKAN DAN KEDALAMAN POTONG TERHADAP NILAI DIFUSIVITAS TERMAL MATA PAHAT DALAM PROSES PEMESINAN BUBUT DENGAN KECEPATAN POTONG KONSTAN

CANDRA, IVAN and Thamrin, Ismail (2025) ANALISIS PENGARUH VARIASI GERAK MAKAN DAN KEDALAMAN POTONG TERHADAP NILAI DIFUSIVITAS TERMAL MATA PAHAT DALAM PROSES PEMESINAN BUBUT DENGAN KECEPATAN POTONG KONSTAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This research was commenced with consideration about the emergence of cutting tool damages upon a certain duration of cutting in a metal turning process, caused by the increase of cutting tool temperature during the machining process. In this research, the effects of two parameters in turning process, namely feed rate and depth of cut, on the thermal diffusivity of the cutting tool are examined. In the experiment, the feed rate was set at 0.091 mm/rev, 0.099 mm/rev, and 0.106 mm/rev in sequence, whereas the cutting was set to be 0.2 mm, 0.3 mm, and 0.4 mm deep in sequence. In this experiment, the temperature data are recorded by experimental-analytical method, by attaching a K-type thermocouple probe on the cutting tool in the tertiary shear deformation zone. The thermocouple was then paired to a laptop through a MAX6675 module and a Arduino Uno module subsequently, thus making it possible to record the reading of temperature on the laptop with Microsoft Excel. The temperature data resulted from the measurement previously done with thermocouple were then processed to obtain the thermal diffusivity of the cutting tool. Research outcomes suggest that greater depth of cut causes lower thermal diffusivity of the cutting tool during the turning process, all thanks to higher measured temperature. Moreover, research outcomes also suggest that higher feed rate causes higher thermal diffusivity of the cutting tool during the turning process, all thanks to lower measured temperature. Therefore, it can be learned that the variations of depth of cut and feed rate results in the difference of thermal diffusivity of the cutting tool. The minimum cutting tool thermal diffusivity of 2.7341×10-5 m2/s occurred when the cutting was 0.4 mm deep and the feed rate was at 0.091 mm/rev. On the other side, the maximum cutting tool thermal diffusivity of 2.7420×10-5 m2/s occurred when the cutting was 0.2 mm deep and the feed rate was at 0.106 mm/rev. It can be concluded from the research that greater depth of cut causes lower thermal diffusivity of the cutting tool during the turning process, while higher feed rate causes higher thermal diffusivity of the cutting tool during the turning process. It is recommended to use a thermocouple that comes with a certificate of calibration issued by a measuring equipment calibration laboratory, such as KAN, for upcoming similar researches. This research is expected to be a reference for and contribution to the development of turning machining technology as a versatile manufacturing method, especially in the effort to alleviate/mitigate the damage on cutting tool due to exposure to excessive temperature.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pembubutan, Kedalaman Potong, Gerak Makan, Difusivitas Termal
Subjects:	T Technology > TJ Mechanical engineering and machinery > TJ1-1570 Mechanical engineering and machinery T Technology > TJ Mechanical engineering and machinery > TJ1125-1345 Machine shops and machine shop practice > TJ1186 Cutting tools Machine tools and machining Including errors in workmanship, accuracy of fitting, etc.
Divisions:	03-Faculty of Engineering > 21201-Mechanical Engineering (S1)
Depositing User:	Ivan Candra
Date Deposited:	07 Aug 2025 07:56
Last Modified:	07 Aug 2025 07:56
URI:	http://repository.unsri.ac.id/id/eprint/182521

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