STUDI EKSPERIMEN KEAUSAN MATA GERGAJI BANDSAW UNTUK PEMOTONGAN DAGING BEKU

Permadi, Kurniawan Agus (2022) STUDI EKSPERIMEN KEAUSAN MATA GERGAJI BANDSAW UNTUK PEMOTONGAN DAGING BEKU. Sarjana (S1) thesis, Universitas Islam "45" Bekasi.

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Abstract

There are many types and brands of frozen meat cutting bandsaw blades. The selection of an inappropriate saw blade can reduce the productivity of a company engaged in meat processing, because the durability of the saw blade is not good. This study aims to determine the durability of the saw blade by testing the level of wear (height tooth, pitch tooth) and saw blade roughness using the method of cutting intervals 300x, 600x, 900x. The saw blades used in this research are Kolbe, Munkforse, and Starret brands. From the results obtained from the level of wear and roughness the largest average is the starret brand (wear: height tooth; 0.377%, pitch tooth; 0.128%, roughness; 5.016%), and the brand that gets the smallest average wear and roughness level is the brand. kolbe (wear: height tooth; 0.229%, pitch tooth; -0.026%, roughness; 1.508%).
Keywords: Meat bandsaw saw blade, Bandsaw, Bandsaw

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