Electronic Theses and Dissertation

Nama : Asri Melati
Program Studi : Pendidikan Dokter Gigi
Judul Skripsi :


Pendahuluan: resin akrilik heat cured sering digunakan sebagai bahan gigi tiruan karena estetika yang baik, namun mudah pecah dan menyerap air, sehingga meningkatkan porositas dan kekasaran permukaan. Kekasaran permukaan terjadi oleh karena efek dari pembersih gigi tiruan berbahan kimia, hal ini dapat diminimalisir dengan menggunakan bahan pembersih alami. esktrak daging (M.fragrans) dapat menjadi salah satu alternatif bahan pembersih alami. Penelitian ini bertujuan menganalisis pengaruh nilai kekasaran permukaan resin akrilik heat cured yang direndam dalam esktrak daging (M.fragrans). Metode: penelitian ini terdiri dari 5 kelompok perendaman, kelompok ekstrak daging (M.fragrans) 25%, 50% dan 75%, kelompok sodium hipoklorite dan kelompok aquades. Perendaman dilakukan selama 7 hari, larutan perendaman diganti setiap 24 jam. Hasil data dianalisis dengan uji One-way Anova. Hasil: Nilai rerata kekasaran permukaan resin akrilik setelah dilakukan perendaman dalam larutan Ekstrak daging (M.fragrans) 25% = 0,089µm, 50% = 0,108µm dan 75%= 0,125µm, larutan aquades = 0,060µm, larutan sodium hipoklorite = 0,150µm. Simpulan: Larutan ekstrak daging (M.fragrans) 25%, 50% dan 75% dapat menjadi alternatif pembersih gigi tiruan resin akrilik heat cured,karena tingkat kekasarannya yang rendah.

Kata Kunci: Resin Akrilik Heat Cured, Kekasaran Permukaan, Ekstrak Daging (M.fragrans)

ABSTRACT Name : Asri Melati Programme Study : Dentistry Title : Introduction: heat cured acrylic resin is often used as a denture material because of its good aesthetics, but it breaks easily and absorbs air, thereby increasing porosity and surface roughness. Surface roughness occurs due to the effects of chemical denture cleaners, this can be minimized by using natural cleaning agents. Meat extract (M.fragrans) can be an alternative natural cleaning agent. This research aims to analyze the influence of the surface roughness value of heat cured acrylic resin soaked in meat extract (M.fragrans). Methods: This study consisted of 5 soaking groups, the meat extract group (M.fragrans) 25%, 50% and 75%, the sodium hypochlorite group and the distilled water group. Soaking is carried out for 7 days, the soaking solution is changed every 24 hours. The data results were analyzed using the One-way Anova test. Results: The average surface roughness value of acrylic resin after immersion in meat extract (M.fragrans) solution 25% = 0.089µm, 50% = 0.108µm and 75% = 0.125µm, distilled water solution = 0.060µm, sodium hypochlorite solution = 0.150µm . Conclusion: Meat extract solutions (M.fragrans) 25%, 50% and 75% can be an alternative for cleaning heat cured acrylic resin dentures, because of their low level of abrasiveness. Keywords: Heat Cured Acrylic Resin, Surface Roughness, Meat Extract (M.fragrans)