Rudi Joelijanto
Department Of Orthodontic, Faculty Of Dentistry, Universitas Jember

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Journal : e-Journal Pustaka Kesehatan

Daya Inhibisi Korosi Ekstrak Daun Belimbing Wuluh (Averrhoa bilimbi L.) terhadap Kawat Thermal NiTi Ortodonti (Corrosion Inhibition of Starfruit Leaves Extract (Averrhoa bilimbi L.) on Thermal NiTi Orthodontic Wire) Irdian Devi Saputri; Rudy Joelijanto; Leliana Sandra Devi Ade Putri Putri
Pustaka Kesehatan Vol 3 No 2 (2015)
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

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Abstract

Orthodontic wire can corrode in oral cavity. Corrosion can affect human body and feature of orthodontic wire. One way to reduce corrosion rate is using inhibitor. Natural ingredients extract inhibitor is usually preferred because it’s not harmful to environment. One of natural ingredients that can be used is starfruit leaves. This study was aimed to determine the corrosion inhibition of starfruit leaves extract on Thermal NiTi orthodontic wire. This study was an experimental laboratory research. Samples was 12 Thermal NiTi orthodontic wire which had been prepared and then divided into control group, 600 ppm group and 1000 ppm group. Then samples were measured by using a potentiostat. Results of Kruskal Wallis test and Mann-Whitney test showed a significant difference between groups. The conclusion from this research was there were starfruit leaves extract have corrosion inhibition on thermal NiTi orthodontic wire. Keyword: corrosion inhibiton, starfruit leaf extract, thermal NiTi orthodontic wire
Evaluasi Kehilangan Gaya (Force Decay) Elastomeric Chain pada Perendaman Minuman Teh Kemasan (Evaluation of Force Decay Elastomeric Chain on The Immersion of Tea Packaging) Medina Nanda Utami; Hafiedz Maulana; Rudy Joelijanto
Pustaka Kesehatan Vol 4 No 2 (2016)
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

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Abstract

Background : Force decay elastomeric chain can be caused by evironmental factors in the oral cavity suchas temperature,pH, saliva andalso drinks have been consumed. Tea beverage has an acidic pH which is suspected influencing force decay in elastomeric chain, so that tooth movement can not be optimal during orthodontic treatment. Objective : To analyze the loss of high force on elastomeric chain due to immersion of tea beverage. Method : Samples consisted of two groups, they are control group using artificial saliva and the treatment group using artificial saliva then added to the tea beverage. The trearment group were immersed in the solutions three times a day for 5 minutes every 24 hours. Force (grF) was measured using Autograph Machine, initially (0 hours), 0,5 hours, 1,5 hours, 3,5 hours, 7,5 hours, 24 hours and 48 hours. Result and Conclusion : The result showed no significant different between the groups of control and treatment groups. The conclusion from this research shown that elastomeric chain immersed in tea beverages packagingand saliva increased forcedecaygreater than the elastomeric chain that just immersedin saliva,but the difference was not significant. Keywords : elastomeric chain, force decay,tea beverage.