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Pengaruh Variasi Media Quenching dan Tempering terhadap Struktur Mikro dan Kekerasan Baja AISI 1045

Hariningsih Hariningsih, Tri Daryanto, Lutiyatmi Lutiyatmi

Abstract


Baja AISI 1045 banyak digunakan di berbagai industri karena harganya yang lebih murah dan memiliki kemampuan yang tinggi untuk dikeraskan (hardenability) dengan perlakuan panas. Sifat material setelah perlakuan panas sangat dipengaruhi oleh laju pendingin. Oleh karena itu penelitian ini membahas studi eksperimental kekerasan dan struktur mikro baja karbon AISI 1045 setelah hardening-quenching dan tempering. Hardening dilakukan pada suhu 850°C selama 30 menit, kemudian dilanjutkan dengan pendinginan cepat (quenching) menggunakan air, oli isorapid dan oli SAE20W50. Tempering dilakukan dengan memanaskan kembali sampel yang telah di-quenching menggunakan air pada suhu 350°C dengan waktu tahan 30 menit dan 60 menit, kemudian dilanjutkan dengan pendinginan di udara bebas. Kekerasan benda uji diukur menggunakan alat uji kekerasan Rockwell dan struktur mikro diamati dengan mikroskop optik. Hasil uji kekerasan menunjukkan quenching dengan air menghasilkan kekerasan tertinggi sebesar 61,24 HRC, dengan struktur mikro martensit dan setelah tempering berubah menjadi struktur martensit temper. Waktu tahan tempering yang lebih lama menghasilkan kekerasan yang lebih rendah.


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Full Text: PDF

DOI: 10.30595/cerie.v2i2.14317

DOI (PDF): http://dx.doi.org/10.30595/cerie.v2i2.14317.g5026

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ISSN: 2774-8006