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All Journal Dentika Dental Journal Padjadjaran Journal of Dentistry
Pocut Aya Sofya, Pocut Aya
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Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Effect of soft drink towards heat cured acrylic resin denture base surface roughness Sofya, Pocut Aya; Rahmayani, Liana; Purnama, Rico Riski Candra
Padjadjaran Journal of Dentistry Vol 29, No 1 (2017): March
Publisher : Faculty of Dentistry Universitas Padjadjaran, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.135 KB) | DOI: 10.24198/pjd.vol29no1.12614

Abstract

Introduction: The absorption of fluid in the heat cured acrylic resin is able to cause the increase in surface roughness. Absorption of acidic fluid such as soft drinks can cause even higher increase of surface roughness. The objective of this study was to determined the effect of soft drinks towards heat cured acrylic resin denture base surface roughness. Methods: Specimens of this study were 32 pieces of specimen with the size of 12×12×3 mm. Sixteen pieces of specimens were kept in aquadest as a control group and 16 pieces of specimens were immersed in the soft drinks as the treatment group. Initial surface roughness was measured using surface roughness tester. The specimens were then immersed in both immersion media for 2 days. After immersion, the surface roughness of specimens were measured again. Results: Data obtained on the roughness measurements were analyzed using paired t test with the results of the analysis showed a significant difference (p<0.05). Conclusion: It was concluded that there was increased in heat cured acrylic resin denture base surface roughness after immersed in soft drinks solvent.
PENGARUH KUAH MASAM KEUENG TERHADAP KEKASARAN PERMUKAAN BASIS GIGI TIRUAN RESIN AKRILIK HEAT CURED Sofya, Pocut Aya; Ningsih, Diana Setya; Octaviani, Yuni
Dentika: Dental Journal Vol. 19 No. 1 (2016): Dentika Dental Journal
Publisher : TALENTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (107.102 KB) | DOI: 10.32734/dentika.v19i1.150

Abstract

Masyarakat Aceh pada umumnya sering mengonsumsi makanan khas yang bersifat asam seperti kuah masam keueng. Makanan tersebut dapat mempengaruhi keadaan seluruh material yang terpapar olehnya seperti gigi tiruan resin akrilik heat cured. Bahan ini mampu menyerap kuah masam keueng sehingga menyebabkan perubahan kekasaran permukaan resin akrilik heat cured. Tujuan penelitian ini adalah untuk mengetahui pengaruh perendaman kuah masam keueng terhadap kekasaran permukaan basis gigi tiruan. Penelitian ini adalah penelitian eksperimental laboratoriks mengunakan analisis16 spesimen resin akrilik heat cured berbentuk persegi panjang (65x10x3mm). Spesimen direndam selama 24 jam di dalam akuades, kemudian diukur kekasaran permukaan awal (Ra1) menggunakan surface roughness tester. Setelah pengukuran awal, spesimen direndam dalam kuah masam keueng selama 2 hari kemudian spesimen dicuci dan diukur kembali kekasaran permukaannya (Ra2). Hasil yang diperoleh dianalisis dengan menggunakan uji t berpasangan (p<0,05). Hasil analisis menunjukkan ada perbedaan yang bermakna kekasaran permukaaan sebelum dan sesudah terpapar kuah masam keung. Kesimpulan dari penelitian ini adalah kuah masam keueng dapat menyebabkan peningkatan kekasaran permukaan resin akrilik heat cured.
Co-Authors Diana Setya Ningsih, Diana Setya Liana Rahmayani Octaviani, Yuni Rico Riski Candra Purnama, Rico Riski Candra