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ANALISIS PENGARUH PENGGUNAAN NANO-CUTTING FLUID PADA PROSES FREIS TERHADAP KEKASARAN PERMUKAAN MENGGUNAKAN METODE TAGUCHI

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Penilaian

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The quality of the machining process is determined by the surface roughness produced. In this study, the optimization of milling machining parameters and the comparison between two vegetable-based cutting fluids on the surface roughness of AISI 1045 steel workpieces. The cutting fluid used was pure coconut oil and coconut oil with 1% mixture of Al2O3 nanoparticle. Cutting speed, feed rate, and axial depth of cut were considered as milling machining parameters. Taguchi's L9(33) orthogonal array, signal-to-noise ratio, and analysis of variance (ANOVA) were used to analyze the impact of these machining parameters. The analysis of the results indicates that the optimal combination of machining parameters to produce the best surface roughness is high cutting speed, low feed rate, and low depth of cut. The comparison of cutting fluid to surface roughness shows that coconut oil with a mixture of nanoparticles can produce better surface roughness.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002715	T76512	T765122022	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T765122022

Publisher

Indralaya : Prodi Teknik Mesin, Fakultas Teknik Universitas Sriwijaya., 2022

Collation

xxv, 49 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

620.106 07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknik mesin
Mekanika Fluida Terapan

Specific Detail Info

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Statement of Responsibility

MURZ

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