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Efek aplikasi fluoride varnish pada gigi yang telah dilakukan pemutihan gigi terhadap kekasaran permukaan email: studi eksperimental Syahriani, Alyana; Eriwati, Yosi Kusuma; Indrani, Decky Joesiana
Padjadjaran Journal of Dental Researchers and Students Vol 9, No 1 (2025): February 2025
Publisher : Fakultas Kedokteran Gigi Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjdrs.v9i1.59226

Abstract

ABSTRAK  Pendahuluan: Penggunaan material pemutih gigi dapat meningkatkan estetika, namun berisiko meningkatkan kekasaran permukaan email, yang dapat memicu akumulasi partikel makanan dan pembentukan biofilm. Tujuan penelitian ini adalah Efek aplikasi fluoride varnish pada gigi yang telah dilakukan pemutihan gigi terhadap kekasaran permukaan email. Metode: Tiga puluh enam spesimen gigi premolar dibagi menjadi enam: kelompok HP-35% dan Clinpro White Varnish (3M-ESPE), kelompok HP-35% dan MI Varnish (GC Corp), kelompok HP-3% dan Clinpro White Varnish (3M-ESPE), kelompok HP-3% dan MI Varnish (GC Corp), dan dua kelompok kontrol yang dilakukan perendaman ke dalam larutan HP-35% dan HP-3%, dilanjutkan perendaman saliva buatan. Seluruh spesimen dilakukan uji kekasaran sebelum perendaman HP, setelah perendaman pada HP-35% selama 1 jam dan HP-3% selama 42 jam, serta kekasaran akhir setelah remineralisasi selama 6 jam suhu 370C. Hasil data diuji statistik uji Friedman. Hasil: Terdapat perbedaan bermakna (p<0,05) pada nilai rerata kekasaran permukaan email sebelum dan sesudah perendaman HP, serta terdapat perbedaan yang bermakna (p<0,05) nilai rerata kekasaran permukaan email gigi sesudah perendaman HP dan sesudah pengaplikasian FV. Walaupun terdapat penurunan nilai kekasaran, namun tidak terdapat perbedaan bermakna (p>0,05) nilai rerata kekasaran sebelum perendaman HP dan setelah aplikasi FV. Simpulan: Pemutihan gigi menimbulkan efek beragam terhadap kekasaran permukaan email. Terdapat peningkatan kekasaran permukaan email sesudah perendaman pada larutan HP-35% dan HP-3%, serta terdapat penurunan kekasaran pada permukaan email sesudah aplikasi FV Clinpro White Varnish (3M-ESPE) dan MI Varnish (GC Corp). KATA KUNCI: Kekasaran permukaan email, fluoride varnish, hidrogen peroksida, demineralisasi, remineralisasi. Effect of fluoride varnish application on enamel surface roughness of bleached teeth: experimental study ABSTRACT Introduction: Tooth bleaching enhances aesthetics but may increase enamel surface roughness, leading to food particle accumulation and biofilm formation. This study aims to evaluate the effect of fluoride varnish on the enamel surface roughness after bleaching. Methods: Thirty-six premolar specimens were divided into six groups: HP-35% with Clinpro White Varnish (3M-ESPE), HP-35% with MI Varnish (GC Corp), HP-3% with Clinpro White Varnish (3M-ESPE), HP-3% with MI Varnish (GC Corp), and two control groups immersed in HP-35% and HP-3%, followed by artificial saliva immersion. Surface roughness was measured initially, after bleaching (HP-35% for 1 hour or HP-3% for 42 hours), and after remineralization (6 hours at 37°C). Data were analyzed using the Friedman test. Results: Statistically significant differences (p<0.05) were observed in mean surface roughness before and after HP immersion, as well as between post-bleaching and post-FV application. However, despite a reduction in roughness values, no significant differences (p>0.05) were found between initial and post-FV application. Conclusions: The enamel surface roughness of bleached teeth exhibited varying effects depending on the treatment. Roughness increased after immersion in HP-35% and HP-3% solutions, but decreased following the application of FV Clinpro White Varnish (3M-ESPE) and MI Varnish (GC Corp). KEY WORDS: Enamel surface roughness, fluoride varnish, hydrogen peroxide, demineralization, remineralization 
Characteristics and Antibacterial Activity of Chitosan and Green Tea Extracts in Mouthwash Pidada, Hijria Mardhilla; Indrani, Decky Joesiana
Cakradonya Dental Journal Vol 17, No 1 (2025): Februari 2025
Publisher : FKG Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/cdj.v17i1.38288

Abstract

Dental caries and gingivitis can be mitigated through the use of mouthwashes. However, chemical-based mouthwashes are associated with several adverse effects. Safer alternatives to chemical mouthwashes incorporate natural ingredients. Chitosan and green tea have gained prominence in the synthesis (formulation) of mouthwashes, with a focus on characterizing their antibacterial properties. This overview will concentrate on the synthesis methodology, characteristics, and antibacterial efficacy of chitosan and green tea. Chitosan and green tea mouthwashes can be synthesized using the solubilization method. This method entails the creation of a thermodynamically stable, isotropic solution of a substance in water by the addition of a surfactant. Chitosan is distinguished by the presence of glucosamine and N-acetylglucosamine repeating units, both of which contain amino groups. These amino groups exhibit antibacterial properties by interacting with bacterial cell membranes and compromising their structural integrity. In green tea, compounds such as catechins within phenolic groups, including flavanols, flavandiols, and flavonoids, also function as agents by disrupting bacterial cell membranes and cytoplasmic membranes. Both amino groups and catechin compounds demonstrate the ability to inhibit pathogenic oral bacteria. In conclusion, the potentially anti-bacterial activity mouthwashes synthesized from chitosan and green tea, in the future chitosan and green tea extracts to be further used for the preparation of mouthwash.