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All Journal Jurnal Bakti Saraswati Interdental Jurnal Kedokteran Gigi (IJKG) MDJ (Makassar Dental Journal) International Journal of Applied Science and Sustainable Development (IJASSD) Seminar Nasional Aplikasi Iptek (SINAPTEK)
Ria Koesoemawati
Fakultas Kedokteran Gigi, Universitas Mahasaraswati Denpasar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

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The Effect of Hydroxyapatite Filling from Chicken Eggshells in the Formulation of Brown Algae (Sargassum sp.) Extract on Setting Time Kadek Ayu Wirayuni; Tri Purnami Dewi; Ria Koesoemawati; Pande Luh Gede Lenny Wulandari
Interdental Jurnal Kedokteran Gigi (IJKG) Vol. 20 No. 2 (2024): Interdental Jurnal Kedokteran Gigi (IJKG)
Publisher : Fakultas Kedokteran Gigi, Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46862/interdental.v20i2.8500

Abstract

Introduction: Alginate is often chosen in the impression process because it’s easy to use, has good accuracy, easy to modify, and is comfortable for the patient. Alginate's setting time can be manipulated by adding calcium phosphate or calcium sulfate. Hydroxyapatite (HA) is a calcium phosphate compound and member of the apatite group of minerals. Material and Methods: The experimental design of this study was Post Test Only Control Group Design with 21 total samples and consisting of 3 treatment groups. Treatment groups P1 and P2 with hydroxyapatite filling as much as 5 g and 7 g. Positive control group using Aroma Fine Plus® fast setting impression material. Setting time is measured using a stopwatch. Results and Discussions: The results showed that the average setting time produced by the KP, P1 and P2 groups respectively was 1 minute 13 seconds, 2 hours 1 minute 27 seconds, and 2 hours 45 minutes 2 seconds. Analysis with Shapiro-Wilk Test and Levene's Test showed that the data was normally distributed and homogeneous. Data analysis with One Way ANOVA test showed a significance of <0.05, which means that there is a significant difference in the average setting time results. The Post Hoc LSD test showed a significance of <0.05 in all treatment groups indicating that there were significant differences between groups. Conclusion: It can be concluded from the results of this study is that the hydroxyapatite filling of chicken egg shells in the brown algae extract formulation (Sargassum sp.) did not affect the setting time acceleration.
Application Of Edible Coating Chitosan and Nanochitosan Shrimp Shells on Heat-Polymerized Acrylic Resin Based on Water Absorption Koesoemawati, Ria; Sapitri, Kadek Dwi Dessy; Wirayuni, Kadek Ayu
Interdental Jurnal Kedokteran Gigi (IJKG) Vol. 21 No. 3 (2025): Interdental Jurnal Kedokteran Gigi (IJKG)
Publisher : Fakultas Kedokteran Gigi, Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46862/interdental.v21i3.12910

Abstract

Introduction: The base material commonly used for removable dentures is heat-polymerized acrylic resin. Its weakness is water absorption, causing dimensional changes, discoloration, and effects on mechanical properties such as transverse strength, hardness, and biocompatibility. Shrimp shell chitosan, a natural biopolymer, can form a thin film coating and has the potential to be used as an edible coating. The purpose of this study was to examine the effect of applying edible chitosan and nanochitosan coatings from shrimp shells to heat-cured acrylic resin in inhibiting water absorption. Materials and Methods: The research design was a true experimental laboratory with a posttest-only control group design. Thirty plates measuring 60X10X2.5 mm were divided into 5 groups, namely 1 control group without coating (distilled water) and 4 treatment groups with 2% chitosan, 3% chitosan, 2% nanochitosan, and 3% nanochitosan Aldrich® shrimp shells. The coating was applied by immersion for 5 minutes and dried for 1 hour for all treatment groups. Water absorption was tested by immersion in distilled water for 7 days at a temperature of 37±2 °C, calculated according to the formula in ISO 4049. Results and Discussion: One-way ANOVA analysis showed significant differences (p<0,001). The LSD post-hoc test showed that all treatment groups differed significantly from the control group (p=0.001). Meanwhile, there were no significant differences between the chitosan and nanochitosan treatment groups (p>0.05). Conclusion: It can be concluded that the application of 2% and 3% edible chitosan and nanochitosan coatings from shrimp shells can inhibit water absorption in a heat-polymerized acrylic resin base.
The effectiveness of beetroot extract (Beta vulgaris L.) on thermoplastic nylon denture base wearers in inhibiting the growth of Streptococcus mutans: Efektivitas ekstrak buah bit (Beta vulgaris L.) pada pemakai basis gigi tiruan nilon termoplastik dalam menghambat pertumbuhan Streptococcus mutans Kadek Dwi Dessy Sapitri; Ria Koesoemawati
Makassar Dental Journal Vol. 12 No. 3 (2023): Volume 12 Issue 3 Desember 2023
Publisher : Makassar Dental Journal PDGI Makassar

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Abstract

Nilon termoplastik merupakan basis gigi tiruan yang banyak diminati oleh para dokter gigi karena memiliki beberapa keuntungan dibandingkan bahan akrilik. Streptococcus mutans merupakan salah satu bakteri yang dapat menyebabkan terbentuknya plak gigi dan halitosis. Buah bit (Beta vulgaris L.) merupakan bahan alami sebagai anti-inflamasi yang mengandung senyawa fenol, flavonoid, saponin, tanin, dan betalain. Melalui penelitian ini diketahui efektivitas ekstrak buah bit pada pengguna gigi tiruan nilon termoplastik terhadap pertumbuhan S.mutans. Penelitian experimental laboratoris menggunakan Fittydent® sebagai kontrol positif dan akuades steril sebagai kontrol negatif. Berdasarkan uji one-way Anova, tidak tampak perbedaan yang signifikan diantara ekstrak buat bit 10% dan 40% (p>0,05). Perendaman plat nilon termoplastik dalam ekstrak buah bit 10% dan 40% memberikan pengaruh terhadap pertumbuhan bakteri S.mutans. Hal ini disebabkan sifat nilon termoplastik yang mudah menyerap air dan senyawa fenol yang terkandung pada ekstrak buah bit secara difusi. Disimpulkan bahwa ekstrak buah bit memiliki efektivitas dalam menghambat pertumbuhan S.mutans pada plat nilon termoplastik.
Co-Authors Agung, I Gusti Ayu Ari Dewa Gede Agung Gana Kumara Dewa Made Wedagama Dewa Made Wedagama I GUSTI AYU ARI AGUNG I Gusti Ayu Ari Agung Kadek Ayu Wirayuni Kadek Dwi Dessy Sapitri Kadek Dwi Dessy Sapitri Made Hendra Wijaya Pande Luh Gede Lenny Wulandari Tri Purnami Dewi Wirayuni, Kadek Ayu Wiswasta, I Gusti Ngurah Alit