DETAIL KOLEKSI

Pengaruh perendaman gochujang terhadap perubahan warna, kekasaran permukaan dan kekasaran permukaan resin komposit nanofil


Oleh : Gavin Benedict Iskandar

Info Katalog

Nomor Panggil : 617.695 GAV p

Penerbit : FKG - Usakti

Kota Terbit : Jakarta

Tahun Terbit : 2023

Pembimbing 1 : Rosalina Tjandrawinata

Pembimbing 2 : Florencia Livia Kurniawan

Subyek : Food consumption;Composite resins

Kata Kunci : diametral tensile strength, discoloration, gochujang sauce, nanofilled composite resin, surface roug

Status Posting : Published

Status : Lengkap


File Repositori
No. Nama File Hal. Link
1. 2023_TA_KG_040001900053_Halaman-Judul.pdf 12
2. 2023_TA_KG_040001900053_Lembar-Pengesahan.pdf 4
3. 2023_TA_KG_040001900053_Bab-1_Pendahuluan.pdf 6
4. 2023_TA_KG_040001900053_Bab-2_Tinjauan-Pustaka.pdf 12
5. 2023_TA_KG_040001900053_Bab-3_Kerangka-Teori,-Kerangka-Konsep,-Hipotesis.pdf 3
6. 2023_TA_KG_040001900053_Bab-4_Metode-Penelitian.pdf 10
7. 2023_TA_KG_040001900053_Bab-5_Hasil-Penelitian.pdf 5
8. 2023_TA_KG_040001900053_Bab-6_Pembahasan.pdf 6
9. 2023_TA_KG_040001900053_Bab-7_Kesimpulan-dan-Saran.pdf 1
10. 2023_TA_KG_040001900053_Daftar-Pustaka.pdf 7
11. 2023_TA_KG_040001900053_Lampiran.pdf 19

L Latar belakang: Resin komposit nanofil merupakan salah satu bahan restorasi gigi yang sering digunakan, karena sifat estetiknya yang baik dan tersedia banyak di pasaran. Daya serap air resin komposit jenis ini dapat mengakibatkan perubahan warna dan juga menyebabkan hilangnya ikatan antara matriks resin sehingga dapat terjadi fraktur. Selain itu, jika resin komposit nanofil terpapar oleh zat asam seperti saus gochujang dapat mengakibatkan penurunan sifat mekanis, kemampuan fisik dan juga membuat permukaan resin komposit jadi lebih kasar. Tujuan: Untuk mengetahui pengaruh saus gochujang terhadap stabilitas perubahan warna, kekuatan tarik diametral, dan kekasaran permukaan resin komposit nanofil. Metode: Penelitian ini merupakan eksperimental laboratoris dengan rancangan pretest posttest with control group dengan 33 sampel resin komposit nanofil (FiltekTM Z350 XT A3) berbentuk silindris berdiameter 6 mm dan ketebalan 3 mm. Sampel dibagi menjadi 3 kelompok (n=11): kelompok kontrol immediate, kelompok kontrol, dan kelompok perlakuan. Kelompok kontrol direndam selama 24 jam dalam akuades, sedangkan kelompok perlakuan direndam selama 16 jam dalam larutan saus gochujang, kemudian dilanjutkan dengan perendaman di dalam akuades selama 8 jam. Perendaman sampel ini dilakukan selama 4 hari di dalam inkubator dengan suhu 37°C. Perubahan warna diuji dengan spektrofotometer VITA Easyshade V, kekuatan tarik diametral diuji dengan universal testing machine dan uji kekasaran permukaan dengan surface roughness tester. Hasil: Berdasarkan uji perbandingan Mann-Whitney terdapat perbedaan perubahan warna (p=0,00) dan kekasaran permukaan (p=0,009) yang bermakna (p<0,05). Berdasarkan uji perbandingan Mann-Whitney tidak terdapat perbedaan kekuatan tarik diametral (p=0,324) yang bermakna (p>0,05). Kesimpulan: Perendaman saus gochujang mempengaruhi perubahan warna dan kekasaran permukaan resin komposit nanofil, tetapi tidak mempengaruhi kekuatan tarik diametralnya.

B Background: Nanofilled composite resins are one of the most commonly used dental restoration materials, due to their good aesthetic properties and are widely available in the market. The water absorption of this type of composite resin can result in discoloration and also cause a loss of bond between the resin matrix so that fractures can occur. In addition, if nanofilled composite resins are exposed to acidic substances such as gochujang sauce it can result in a decrease in mechanical properties, physical capabilities and also create the surface of composite resins so it's rougher. Purpose: To know the effect of gochujang sauce on color change stability, diametral tensile strength, and surface roughness of nanofilled composite resins. Method: This study is an experimental laboratory with a pretest posttest design with control group with 33 samples of nanofilled composite resins (FiltekTM Z350 XT A3) in cylindrical shape with a diameter of 6 mm and a thickness of 3 mm. The sample was divided into 3 groups (n=11); the immediate control group, the control group, and the treatment group. The control group was soaked for 24 hours in aquades, while the treatment group was soaked for 16 hours in a mixed solution of gochujang sauce and aquades with a ratio of 1:1, then continued with immersion in the aquades for 8 hours. Soaking of this sample is carried out for 4 days in an incubator with a temperature of 37°C. Color change was tested with VITA Easyshade V spectrophotometer, diametral tensile strength was tested with universal testing machine and surface roughness test with surface roughness tester. Results: Based on the Mann-Whitney comparison test there was a meaningful difference (p<0.05) in color change (p=0,00) and surface roughness (p=0,009). Based on the Mann-Whitney comparison test there was no meaningful difference (p>0.05) in diametral tensile strength (p=0,324). Conclusion: The immersion of gochujang sauce affects the discoloration and surface roughness of nanofilled composite resins, but does not affect their diametral tensile strength.

Bagaimana Anda menilai Koleksi ini ?