Berliantar, Ria (2018) Pengaruh Penambahan Tepung Gandum (Triticum Aestivum L) Terhadap Setting Time Pada Bahan Cetak Alginat. Sarjana thesis, Universitas Brawijaya.
Abstract
Alginat merupakan salah satu bahan cetak yang sering digunakan dalam kedokteran gigi. alginat mudah dimanipulasi dan nyaman untuk pasien. Namun di tempat terpencil, alginat sulit diperoleh karena jarak dan suplai terbatas. Selain itu, alginat merupakan bahan impor sehingga harganya relatif cukup mahal. Mengatasi situasi ini, dilakukan penghematan penggunakan alginat dengan menambahkan bahan alami yang mengandung polisakarida (amilosa dan amilopektin) seperti tepung terigu (Triticum Aestivum L). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung gandum terhadap setting time pada bahan cetak alginat. Penelitian ini menggunakan 30 sampel yang dibagi menjadi 6 kelompok (alginat: tepung terigu) yaitu A (100%: 0%), B (60%: 40%), C (55%: 45%), D (50%: 50%), E (45%: 65%), dan F (40%: 60%). Tes pengukuran setting time menggunakan batang akrilik setiap 5 detik. Data statistik dianalisis menggunakan uji ANOVA dan posh hoc tukey. Pada uji ANOVA menunjukkan bahwa adanya perbedaan setting time pada bahan cetak alginat yang ditambahkan tepung gandum pada setiap kelompok. Konsistensi yang dapat menjadi alternatif bahan cetak adalah kelompok B (60%: 40%) karena mendekati setting waktu alginat berdasarkan spesifikasi ANSI / ADA (American National Standards Institute / American Dental Association) dan memiliki konsistensi yang baik.
English Abstract
Alginate is one of impression material that often often used in dentistry. Alginat is easy to manipulate and suitable fo patient. However, alginat is hard to obtain in rural area since the limited supply of alginate and the distance that affect. Besides, alginate is imported impression material that has quiet high price which becomes one of thr issue. Therefore to reslve it, it will be added with natural ingredient containing polysacarides (amilose and amylopectn) such us weat flour (Tritivum Aestivum L) to spare on alginate usage. This research is purposed to know th effect of wheat flour addition towards alginate setting time. The sample used in this research is 30 samplesthat devided into 6 grups (algiante : wheat flour) consisting of A (100%: 0%), B (60%: 40%), C (55%: 45%), D (50%: 50%), E (45%: 65%), and F (40%: 60%). Measurement test of setting time employs an acrylic stick for every 5 seconds. The statistic analyzed used in this research are ANOVA test and posh hoc tukey. Based on ANOVA statistic test shows that there are difference setting time in corn flour is added by alginate impression material among every group. It’s concludes that the only grup suitable for alternative impression material is grup B (60%: 40%) since it closest setting time to alginate setting time on ANSI / ADA (American National Standards Institute / American Dental Association) and has good consistency
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FKG/2018/113/051901983 |
| Uncontrolled Keywords: | Alginat, Tepung Gandum, Setting TAlginate, Wheat Flour, Setting Timeime |
| Subjects: | 600 Technology (Applied sciences) > 617 Surgery, regional medicine, dentistry, ophthalmology, otology, audiology > 617.6 Dentistry > 617.69 Prosthodontics > 617.695 Materials / Dental materials |
| Divisions: | Fakultas Kedokteran Gigi > Kedokteran Gigi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 May 2020 05:43 |
| Last Modified: | 22 Oct 2021 12:41 |
| URI: | http://repository.ub.ac.id/id/eprint/167808 |
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