Prasetyo, Muhammad Ari and , Ir. Pramuko Ilmu Purbuputro, M.T. (2024) Karakterisasi Campuran Karet Alam dan Karet SBR dengan Komposisi 30% dan Penambahan Sulfur 3% serta Karbon Sekam Padi Mesh 60 dengan Prosentase 45%, 50% dan 55%. Skripsi thesis, Universitas Muhammadiyah Surakarta.
PDF (Naskah Publikasi)
Naspub Ari.pdf Download (507kB) |
|
PDF (Surat Pernyataan Publikasi)
UNGGAH Ari.pdf Restricted to Repository staff only Download (310kB) | Request a copy |
Abstract
The purpose of this study was to determine the mechanical properties of variations in the composition of rice husk carbon mesh 60 on hardness testing, and tensile strength. Tests were conducted to understand the effect of differences in composition on the quality of the resulting product, as well as comparing the results of the study with rubber products on the market. This research method uses Shore A ISO 48-4:18 ASTM standard hardness testing, while tensile testing with SNI ISO 37:2015 standard. The results showed that variations in the composition of rice husk carbon affected the mechanical properties of the mixture, with 45%, 50% and 55% carbon black composition providing optimal mechanical strength results, especially in tensile strength and resistance to deformation. In addition, the results showed that the tensile strength obtained was greater than that of the existing compounds on the market. This research contributes to the innovation of rubber composition for industrial applications, especially in improving the quality of natural rubber and synthetic rubber.
Item Type: | Thesis (Skripsi) |
---|---|
Uncontrolled Keywords: | Natural Rubber, SBR, Rice Husk Carbon, Sulfur, Rubber Characterization, Hardness Testing, Tensile Testing. |
Subjects: | T Technology > TJ Mechanical engineering and machinery |
Divisions: | Fakultas Teknik > Teknik Mesin |
Depositing User: | MUHAMMAD ARI PRASETYO |
Date Deposited: | 26 Oct 2024 06:06 |
Last Modified: | 26 Oct 2024 06:06 |
URI: | http://eprints.ums.ac.id/id/eprint/128402 |
Actions (login required)
View Item |