Mar’aty, Leyly Uswatun and drg. Rahmavidyanti Priyanto,, Sp.KG (2020) Pengaruh Minuman Kopi Arabika (Coffea arabica L) terhadap Kelarutan Bahan Tumpatan Sementara Cavit. Sarjana thesis, Universitas Brawijaya.
Abstract
Cavit merupakan bahan tumpatan sementara gigi yang dapat beradaptasi dengan dinding kavitas secara baik. Kelarutan bahan tumpatan sementara Cavit dapat dipengaruhi oleh cairan yang ada di dalam rongga mulut seperti saliva, makanan dan minuman yang dikonsumsi sehari-hari. Bahan tumpatan sementara Cavit akan mengalami kelarutan apabila terpapar oleh makanan atau minuman dengan pH asam seperti kopi Arabika. Tujuan penelitian ini untuk mengetahui pengaruh minuman kopi Arabika terhadap kelarutan bahan tumpatan sementara Cavit. Metode penelitian ini adalah experimental laboratories dengan rancangan penelitian post test only control group design. Uji statistik menggunakan uji One Way ANOVA menunjukkan nilai signifikansi ≤ 0.05 (0.000), sehingga terdapat perbedaan kelarutan bahan tumpatan sementara Cavit pada kelompok K1, P1, K2, P2. Dari hasil penelitian dapat diketahui bahwa lama waktu perendaman, minuman kopi Arabika yang bersifat asam, sifat bahan Cavit berupa kekerasan yang rendah berpengaruh terhadap kelarutan bahan tumpatan sementara Cavit. Rata-rata nilai kelarutan paling tinggi terjadi pada bahan tumpatan sementara Cavit yang direndam dalam minuman kopi Arabika selama 21 jam. Rata-rata nilai kelarutan bahan tumpatan sementara Cavit yang direndam dalam minuman kopi Arabika lebih tinggi dibandingkan dengan yang direndam dalam saliva buatan.
English Abstract
Cavit is a temporary restorative material for teeth that can adapt well to the cavity wall. The solubility of Cavit’s temporary restorative material can be affected by the fluids present in the oral cavity such as saliva, food and drinks consumed daily. Cavit’s temporary restorative material will dissolve when exposed to foods or drinks with an acidic pH such as Arabica coffee. The purpose of this study was to determine the effect of Arabica coffee drinks on the solubility of the Cavit’s temporary restorative material. This research method is experimental laboratories with the post test only control group design. The statistical test using One Way ANOVA test showed a significance value of ≤ 0.05 (0.000), so that there was a difference in the solubility of the Cavit’s temporary restorative material in the K1, P1, K2, P2 groups. From the research results, it can be seen that the long soaking time, the acidic Arabica coffee drink, the low hardness properties of the Cavit’s material have an effect on the solubility of the Cavit’s temporary restorative material. The highest average solubility value occurred in the Cavit’s temporary restorative material which was immersed in Arabica coffee drink for 21 hours. The mean solubility value of the Cavit’s temporary restorative material soaked in Arabica coffee drink was higher than that soaked in artificial saliva.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520140060 |
| Uncontrolled Keywords: | Tumpatan sementara, Cavit, kelarutan, kopi Arabika,Temporary restoration, cavit, solubility, Arabica coffee. |
| Subjects: | 600 Technology (Applied sciences) > 617 Surgery, regional medicine, dentistry, ophthalmology, otology, audiology > 617.6 Dentistry |
| Divisions: | Fakultas Kedokteran Gigi > Kedokteran Gigi |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 29 Jun 2022 01:42 |
| Last Modified: | 29 Jun 2022 01:42 |
| URI: | http://repository.ub.ac.id/id/eprint/191330 |
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Text (DALAM MASA EMBARGO)
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