Pitoyo, Gledys Chania (2018) Pengaruh Penambahan Pati Beras Ketan Putih (Oryza sativa L. var. glutinosa) pada Bahan Cetak Alginat terhadap Stabilitas Dimensi Hasil Cetakan. Sarjana thesis, Universitas Brawijaya.
Abstract
Alginat merupakan bahan yang sering digunakan dalam praktek kedokteran gigi karena alginat mudah untuk dimanipulasi, nyaman bagi pasien, dan relatif murah. Namun alginat memiliki kekurangan berupa perubahan dimensi yaitu sineresis dan imbibisi. Selain itu, bahan cetak alginat merupakan bahan import sehingga sukar didapatkan dalam waktu singkat khususnya untuk dokter gigi yang berada di daerah terpencil. Keadaan ini menyebabkan ada usaha untuk memodifikasi bahan cetak alginat dengan menambahkan suatu bahan dari alam berupa bubuk yang mudah didapat dengan jumlah yang relatif banyak namun dapat menghasilkan kualitas yang baik. Salah satu bahan yang dapat ditambahkan dalam bahan cetak alginat adalah pati beras ketan putih yang kandungan amilopektinnya dapat menarik dan memerangkap air sehingga perubahan stabilitas dimensi hasil cetakan minimal. Tujuan penelitian ini adalah mengetahui pengaruh penambahan pati beras ketan putih (Oryza sativa L. var. glutinosa) pada bahan cetak alginat terhadap stabilitas dimensi hasil cetakan. Penelitian ini menggunakan Post Test Only Control Group Design dengan sampel hasil cetakan alginat dan alginat campuran pati beras ketan putih dengan perbandingan 2:1 yang langsung diisi gipsum dan dengan penundaan waktu 10, 20, dan 30 menit. Hasil uji One-Way ANOVA menunjukkan nilai signifikansi jarak 0,00 dan nilai signifikansi diameter 0,00 (p<0,05), dengan kata lain H0 ditolak, sehingga didapatkan bahwa terdapat pengaruh penambahan pati beras ketan putih (Oryza sativa L. var. glutinosa) pada bahan cetak alginat terhadap stabilitas dimensi hasil cetakan. Hasil cetakan menggunakan bahan cetak alginat campuran pati beras ketan putih (Oryza sativa L. var. glutinosa) mampu mempertahankan stabilitas dimensi sampai jangka waktu 20 menit. Kata Kunci: stabilitas dimensi, pati beras ketan putih, bahan cetak alginat ii ABSTRACT Gledys Chania Pitoyo. 2018. Effect of Addition of White Glutinous Rice Powder (Oryza sativa L. var. glutinosa) On Alginate Impression Material Against Stability Dimension Impression Result. Faculty of Dentistry Universitas Brawijaya. Counselor: (1.) Delvi Fitriani, drg., M.Kes. (2.) Diwya Nugrahini Hapsari, drg., Sp. Pros. Alginate is a material often used in dentistry practice because alginate is easy to manipulate, convenient for patients, and relatively inexpensive. However, alginate has the disadvantage of poor dimensional stability that affects the accuracy of the impression result. One way to improve the quality of alginate is to add white glutinous rice starch with high amylopectin content that can attract and trap water so that dimensional stability changes in minimal mold yield. The purpose of this research is to know the effect of addition of white glutinous rice starch (Oryza sativa L. var. glutinosa) on alginate impression material against stability dimension impression result. This research uses Post Test Only Control Group Design with samples of alginate and alginate mixture of white glutinous rice starch with a ratio of 2: 1 directly filled with gypsum and with a delay of 10, 20, and 30 minutes. The results showed that there were differences in diameter and distance between the cylinders between the pure alginate and alginate mixture of glutinous rice starch impression. The One-Way ANOVA test showed a significance value of 0.00 and the value of 0.00 (p <0.05) significance, there was a significant dimensional stability difference between the pure alginate and alginate mixture of glutinous rice starch. The conclusion of this research is the effect of addition of white glutinous rice starch (Oryza sativa L. var. glutinosa) on alginate impression material against stability dimension impression result.
English Abstract
Alginate is a material often used in dentistry practice because alginate is easy to manipulate, convenient for patients, and relatively inexpensive. However, alginate has the disadvantage of poor dimensional stability that affects the accuracy of the impression result. One way to improve the quality of alginate is to add white glutinous rice starch with high amylopectin content that can attract and trap water so that dimensional stability changes in minimal mold yield. The purpose of this research is to know the effect of addition of white glutinous rice starch (Oryza sativa L. var. glutinosa) on alginate impression material against stability dimension impression result. This research uses Post Test Only Control Group Design with samples of alginate and alginate mixture of white glutinous rice starch with a ratio of 2: 1 directly filled with gypsum and with a delay of 10, 20, and 30 minutes. The results showed that there were differences in diameter and distance between the cylinders between the pure alginate and alginate mixture of glutinous rice starch impression. The One-Way ANOVA test showed a significance value of 0.00 and the value of 0.00 (p <0.05) significance, there was a significant dimensional stability difference between the pure alginate and alginate mixture of glutinous rice starch. The conclusion of this research is the effect of addition of white glutinous rice starch (Oryza sativa L. var. glutinosa) on alginate impression material against stability dimension impression result.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FKG/2018/40/051805684 |
| Uncontrolled Keywords: | stabilitas dimensi, pati beras ketan putih, bahan cetak alginat dimentional stability, white glutinous rice starch, alginate impression material |
| 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: | 25 May 2020 07:28 |
| Last Modified: | 22 Oct 2021 13:05 |
| URI: | http://repository.ub.ac.id/id/eprint/167830 |
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