Walupi, RizqiNurarifka (2015) Pengaruh Kalsium Dari Cangkang Telur Ayam Terhadap Kekerasan Dan Kekasaran Permukaan Enamel Gigi (Studi In Vitro). Sarjana thesis, Universitas Brawijaya.
Abstract
Kehilangan kalsium menyebabkan ketidakteraturan dan kekasaran mikroporositas permukaan enamel serta menyebabkan kekerasan enamel berkurang. Cangkang telur ayam mengandung kalsium karbonat dengan kadar 94%-97%. Kandungan kalsium pada cangkang telur ayam berpotensi sebagai bahan remineralisasi enamel. Tujuan penelitian ini adalah mengetahui pengaruh kalsium dari cangkang telur ayam terhadap kekerasan dan kekasaran permukaan dari enamel gigi yang mengalami demineralisasi. Penelitian ini menggunakan true experimental randomized post-test only controlled group design secara in vitro. Sampel yang digunakan adalah gigi premolar rahang atas yang dibagi menjadi 5 kelompok yaitu kelompok K- (Tanpa demineralisasi, tanpa kalsium), K+ (Demineralisasi, tanpa kalsium), P1 (Demineralisasi + Kalsium 1 mM), P2 (Demineralisasi + Kalsium 3 mM), dan P3 (Demineralisasi + Kalsium 5 mM). Enamel gigi dipreparasi dan dilakukan demineralisasi dengan asam asetat 0,01 M pH 4,0 selama 2 hari, dilakukan remineralisasi dengan larutan kalsium selama 14 hari dengan teknik ph-cycling kemudian dilakukan pengukuran kekerasan enamel dan kekasaran permukaan enamel. Hasil penelitian menunjukkan bahwa terdapat perbedaan kekerasan yang bermakna antara kelompok kontrol positif dan perlakuan (p < 0,05) namun tidak ada perbedaan bermakna antar kelompok perlakuan (p > 0,05) sedangkan perbedaan kekasaran permukaan pada setiap kelompok tidak bermakna (p > 0,05). Kesimpulan pada penelitian ini yaitu kalsium dari cangkang telur ayam dapat menyebabkan remineralisasi dengan meningkatkan kekerasan enamel gigi yang mengalami demineralisasi.
English Abstract
Loss of calcium causes irregularity and roughness of the enamel surface microporosity and cause decreased enamel hardness. Chicken egg shell contain calcium carbonate with levels of 94% -97%. The content of calcium in the chicken egg shell has potential as material of enamel remineralization. The purpose of this study is to determine the effect of calcium from chicken egg shell on hardness and surface roughness of demineralized dental enamel. This study uses a true experimental post-test only randomized controlled group design by in vitro. The sample used was a maxillary premolar that were divided into 5 groups: K- (Without demineralization, without calcium), K+ (Demineralization, without calcium), P1 (Demineralization + Calcium 1 mM), P2 (Demineralization + Calcium 3 mM), and P3 (Demineralization + Calcium 5 mM). Dental enamel was prepared and demineralization performed with acetic acid 0,01 M pH 4,0 for 2 days, remineralization performed with calcium solution for 14 days with a pH-cycling technique then the enamel hardness and enamel surface roughness were measured. The results showed that there were significant differences in hardness between the positive control group and treatment (p < 0,05) but no significant difference between treatment groups (p > 0,05), while changes in surface roughness in each group was not significant (p > 0,05). The conclusion of this research is calcium from the chicken egg shell can cause remineralization by increasing the hardness of demineralized dental enamel.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/363/ 051502995 |
| Subjects: | 600 Technology (Applied sciences) > 617 Surgery, regional medicine, dentistry, ophthalmology, otology, audiology > 617.6 Dentistry |
| Divisions: | Fakultas Kedokteran Gigi > Kedokteran Gigi |
| Depositing User: | Kustati |
| Date Deposited: | 27 Apr 2015 10:47 |
| Last Modified: | 27 Apr 2015 10:47 |
| URI: | http://repository.ub.ac.id/id/eprint/125127 |
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