ANALISIS PENGARUH PARAMETER TEMPERATUR DAN FEEDING RATE TERHADAP SIFAT MEKANIK CRANKSHAFT TIPE BBB DAN TIPE RRR DI PT.XYZ

Pasaribu, Leonardo Saputra (2026) ANALISIS PENGARUH PARAMETER TEMPERATUR DAN FEEDING RATE TERHADAP SIFAT MEKANIK CRANKSHAFT TIPE BBB DAN TIPE RRR DI PT.XYZ. S1 thesis, Universitas Kristen Indonesia.

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Abstract

Crankshaft merupakan komponen utama pada mesin sepeda motor yang berfungsi mengubah gerak translasi piston menjadi gerak rotasi dan bekerja pada kondisi beban siklik, torsi tinggi, serta gesekan yang kontinu. Penelitian ini bertujuan menganalisis pengaruh temperatur pemanasan dan Feeding Rate pada proses induction Hardening scanning terhadap kekerasan, Case Depth dan Hardness Length Crankshaft baja S48C berdasarkan standar JIS G4051. Variasi temperatur pada tipe BBB adalah 600°C, 875°C dan 1000°C dengan Feeding Rate 600 detik, 1000 detik dan 1200 detik. Sedangkan untuk tipe RRR menggunakan temperatur 600°C, 800°C dan 1000°C dengan Feeding Rate 300 detik, 500 detik dan 700 detik. Pengujian kekerasan dilakukan menggunakan metode Rockwell C dengan alat TMTECK HRS-150. Pengukuran Case Depth dilakukan menggunakan Scanning Electron Microscope (SEM) Hitachi TM3000 dan diverifikasi menggunakan digital caliper, sedangkan Hardness Length diukur menggunakan digital caliper. Hasil penelitian menunjukkan bahwa peningkatan temperatur umumnya meningkatkan kekerasan pada kedua tipe Crankshaft. Pada tipe BBB, kekerasan tertinggi sebesar 59,3 HRC diperoleh pada temperatur 875°C, kemudian menurun menjadi 48,4 HRC pada 1000°C akibat overheating, pertumbuhan butir austenit berlebih dan dekarburisasi permukaan. Pada tipe RRR, kekerasan meningkat hingga mencapai 56,1 HRC pada 1000°C. Peningkatan Feeding Rate juga meningkatkan kekerasan, Case Depth, dan Hardness Length. Nilai maksimum tipe BBB adalah Case Depth 2,32 mm dan Hardness Length 38,83 mm pada 1000°C, sedangkan tipe RRR mencapai Case Depth 2,51 mm dan Hardness Length 46,2 mm pada 1000°C dengan Feeding Rate 700 detik. Hasil penelitian menunjukkan bahwa temperatur, Feeding Rate, dan interaksi keduanya berpengaruh signifikan terhadap distribusi kekerasan dan kedalaman lapisan keras./Crankshafts are critical components in motorcycle engines that function to convert the reciprocating motion of the piston into rotational motion and operate under cyclic loading, high torque, and continuous friction conditions. This study aims to analyze the effects of heating temperature and Feeding Rate in the induction Hardening scanning process on the hardness, Case Depth, and Hardness Length of S48C steel Crankshafts based on JIS G4051. The temperature variations for BBB-type Crankshafts were 600°C, 875°C, and 1000°C with Feeding Rates of 600 s, 1000 s, and 1200 s, while RRR type Crankshafts used for temperatures of 600°C, 800°C, and 1000°C with Feeding Rates of 300 s, 500 s, and 700 s. Hardness testing was conducted using the Rockwell C method with a TMTECK HRS-150 hardness tester. Case Depth measurements were performed using a Hitachi TM3000 Scanning Electron Microscope (SEM) and verified using a digital caliper, while Hardness Length was measured using a digital caliper. The results showed that increasing temperature generally increased hardness in both Crankshaft types. For the BBB type, the highest hardness of 59.3 HRC was obtained at 875°C and then decreased to 48.4 HRC at 1000°C due to overheating, excessive austenite grain growth, and surface decarburization. In contrast, the RRR type exhibited a continuous increase in hardness up to 56.1 HRC at 1000°C. Increasing the Feeding Rate also improved hardness, Case Depth, and Hardness Length. The maximum values for the BBB type were a Case Depth of 2.32 mm and a Hardness Length of 38.83 mm at 1000°C, while the RRR type achieved a Case Depth of 2.51 mm and a Hardness Length of 46.2 mm at 1000°C with a Feeding Rate of 700 s. The results indicate that temperature, Feeding Rate, and their interaction significantly affect hardness distribution and hardened layer depth.

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