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All Journal Padjadjaran Journal of Dentistry B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah
Nofika, Reni
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Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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The effect of cassava starch and modified cassava starch on the setting time of alginate impression: a laboratory experiment Fransiska, Aria; Belia, Vinny Putri; Nofika, Reni; Yohana, Nelvi; Ramayanti, Sri
Padjadjaran Journal of Dentistry Vol 37, No 1 (2025): March 2025
Publisher : Faculty of Dentistry Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjd.vol37no1.59194

Abstract

Introduction: Alginate is the most commonly used impression material in dentistry for creating accurate impressions of soft and hard tissues in the oral cavity. Its properties can be modified by adding starch, as both alginate and starch contain polysaccharides. This modification affects not only alginate's dimensional stability but also its setting time. This study aimed to analyze cassava starch and modifies cassava starch on the setting time of alginate. Method: This experimental laboratory study measured the setting time of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava. Analyze data using Anova and Post Hoc LSD Test. Results: The fastest setting time was observed in pure alginate (89±2,23 seconds), followed by alginate with 40% modified cassava starch (150±3,01 seconds), and alginate with 40% cassava starch exhibited the longest setting time (211±3,57 seconds). A one-way ANOVA test showed significant differences between the setting times of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava starch. The post hoc LSD test showed that there were significant differences in each treatment group. Conclusion: The addition of cassava starch and modified cassava starch affects the setting time of alginate. Pure alginate sets the fastest, followed by alginate with modified cassava starch, while alginate with cassava starch has the longest setting time. The addition of both natural and modified starch has a significant effect on the setting time of alginate with different effects between the two.
Antibacterial Effect of Averrhoa bilimbi Extract on Lactobacillus acidophilus ATCC 4356 Sovira, Gita Dwi Jiwanda; Rahmawati, Fitri; Nofika, Reni; Fitri, Haria; Khairani Aulia, Rahmi; Kurnia, Puji; Ladyventini, Yona
B-Dent: Jurnal Kedokteran Gigi Universitas Baiturrahmah Vol 12, No 1 (2025): Volume 12 No 1, Juni 2025
Publisher : Universitas Baiturrahmah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33854/jbd.v12i1.1842

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Introduction: Lactobacillus acidophilus is one of the dominant bacteria that plays a significant role in the development of dental caries. This bacterium produces extracellular polysaccharides that facilitate bacterial adhesion to dental plaque. One of the approaches to preventing dental caries is the use of antibacterial agents to inhibit bacterial growth in dental plaque. Averrhoa bilimbi (cucumber tree fruit) leaves have the potential to act as antibacterial agents due to the presence of active compounds that can inhibit bacterial growth. Aim: To determine the effect of Averrhoa bilimbi (cucumber tree fruit) leaf extract on inhibiting the growth of Lactobacillus acidophilus ATCC 4356. Methods: This study was an experimental laboratory with a post-test only control group design. The concentrations of Averrhoa bilimbi leaf extract used were 6.25%, 12.5%, 25%, and 50%, and a negative control of aquadest (sterile water). Results: The analysis with One Way ANNOVA showed p-value < 0.05, indicating a significant effect of Averrhoa bilimbi leaf extract in inhibiting the growth of Lactobacillus acidophilus ATCC 4356. Conclusion: Averrhoa bilimbi (cucumber tree fruit) leaf extract has an effect on inhibiting the growth of Lactobacillus acidophilus ATCC 4356. These findings suggest the potential of Averrhoa bilimbi leaf extract as a natural antibacterial agent
Co-Authors Aria Fransiska Belia, Vinny Putri Fitri Rahmawati Fitri, Haria Gita Dwi Jiwanda Sovira Khairani Aulia, Rahmi Kurnia, Puji Sri Ramayanti Yohana, Nelvi Yona Ladyventini