Azwar, Anas (2026) ANALISA PENGARUH DEPTH OF CUT TERHADAP KEKASARAN PERMUKAAN HASIL PROSES PENYEKRAPAN DENGAN PAHAT KARBIDA PADA MATERIAL STAINLESS STEEL 316. S-1 thesis, 021008 Universitas Tridinanti.
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Abstract
Shaping is essentially a machining process that employs a single-point cutting tool to create straight-line cuts, enabling the production of flat, angled, stepped, and grooved surfaces on a workpiece. Inevitably, the machining process results in surface roughness in specific areas of the workpiece. During shaping, increasing the feed rate and depth of cut leads to greater surface roughness. This study aims to determine the effect of depth of cut on surface roughness during the shaping of 316 stainless steel using a carbide tool. A true experimental approach was employed to analyze how the depth of cut influences the resulting surface roughness; the depths of cut tested were 1.0 mm, 1.2 mm, 1.4 mm, 1.6 mm, and 1.8 mm, while the feed rate was kept constant at 0.2 mm/stroke. Following the machining process, surface roughness was measured using a TR 200 surface roughness tester. The lowest surface roughness value, 2.669 µm, was obtained at a depth of cut of 1.0 mm. This was followed by roughness values of 3.826 µm at 1.2 mm, 4.153 µm at 1.4 mm, and 5.095 µm at 1.6 mm. Meanwhile, the highest surface roughness value occurred at a depth of cut of 1.8 mm, reaching 6.262 µm. Based on the research results, it can be concluded that in the shaping process of 316 stainless steel using a carbide tool, an increase in the depth of cut leads to higher surface roughness values; this is due to the intensified effects on cutting force, vibration (chatter), tool deflection, and the formation of a built-up edge. Keywords: Shaping Machine, Depth Of Cut, Surface Roughness
| Item Type: | Thesis (S-1) |
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| Subjects: | T Technology > TJ Mechanical engineering and machinery |
| Divisions: | Fakultas Teknik > S1 Teknik Mesin |
| Depositing User: | Tn AZWAR ANAS |
| Date Deposited: | 10 Nov 2026 04:17 |
| Last Modified: | 10 Nov 2026 04:24 |
| URI: | http://repository.univ-tridinanti.ac.id/id/eprint/11327 |
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