Ibrahim, Gusri and Arinal, Hamni and Tarkono, Tarkono and muchlis, Muttaqin and Suudi, Ahmad (2018) Pengaruh Gerak Makan dan Kedalaman Potong Terhadap Kekasaran Permukaan Magnesium pada Pemesinan Freis dengan Teknik MQL. In: SNTTN 2018, 4-5 Oktober 2018, Kupang, NTT.

Gusri Akhyar Ibrahim_SNTT2018_Univrsitas Lampung_ Artikel 2.pdf

Download (421kB) | Preview


Magnesium has a good characteristic in the machining, however magnesium has a low flash point, so that very easy to burn. Therefore, need to reduce temperature during machining by using lubricant. One of lubricant that using in machining process is a palm oil. This experiment was done by using milling process, which object to gain effect of the feed rate and depth of cut on the surface roughness value of machined surface. The machining results show that the maximum surface roughness value is 1.61 μm, in which the milling operated at cutting speed of 40.82 m/min, feed rate of 0.15 mm/rev, and depth of cut of 2 mm. The minimum surface roughness value is 1.05 μm, where the milling operated at cutting speed of 40.82 m/min, feed rate of 0.1 mm/rev and depth of cut of 1 mm. The increase in depth of cut produced higher surface roughness values. The chip form of magnesium after machining in helical form or full turn chips, as cause of influencing of the spindle rotation and depth of cut

Item Type: Conference or Workshop Item (Paper)
Subjects: T Technology > TS Manufactures
Divisions: Fakultas Teknik (FT) > Prodi Teknik Mesin
Depositing User: Dr Gusri Ibrahim
Date Deposited: 04 Nov 2018 14:24
Last Modified: 04 Nov 2018 14:24
URI: http://repository.lppm.unila.ac.id/id/eprint/9327

Actions (login required)

View Item View Item