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All Journal Padjadjaran Journal of Dentistry Majalah Kedokteran Andalas
Zulkarnain Agus
Departemen Gizi, Fakultas Kedokteran Gigi, Universitas Andalas, Padang, Sumatera Barat, Indonesia
Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Effect of black tea on the transverse strength of heat-polymerized acrylic resin Rahmi, Eni; Agus, Zulkarnain; Putri, Riezka Hanafiah
Padjadjaran Journal of Dentistry Vol 29, No 3 (2017): November
Publisher : Faculty of Dentistry Universitas Padjadjaran, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.804 KB) | DOI: 10.24198/pjd.vol29no3.14469

Abstract

Introduction: Heat-polymerized acrylic resin is the most basic denture material used. One of the mechanical properties of an acrylic resin is its transverse strength. The transverse strength test provides an overview of the material’s durability in accepting the load at mastication. Consumption of tea, especially black tea in the world placed the second most consumed. The purpose of this study was to determine the effect of black tea on the transverse strength of heat-polymerized acrylic resin. Methods: This research was an experimental laboratory with 24 samples of heat-polymerized acrylic resin plate with the size of 65x10x2.5 mm. The sample was divided into 6 groups, each consisted of 4 samples. The first, second, and the third groups were immersed in aquadest for consecutively 1, 4, and 20 days. The fourth, fifth, and sixth groups were immersed in the black tea for consecutively 1, 4, and 20 days. The transverse strength was tested using the three-point bending method with the Universal Testing Machine. The results of the transverse strength measurement were then analyzed statistically by the One-way ANOVA test and Holm’s sequential Bonferroni posthoc test as an advanced test. Results: The results of the statistical test showed that p<0.05 (p=0.000) which means that the six groups have a significant difference in the average value of the transverse strength. Conclusion: The conclusion of this research was the black tea immersion duration was affecting the transverse strength differences of the heat-polymerized acrylic resin.
Effect of black tea on the transverse strength of heat-polymerized acrylic resin Rahmi, Eni; Agus, Zulkarnain; Putri, Riezka Hanafiah
Padjadjaran Journal of Dentistry Vol 29, No 3 (2017): November 2017
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.804 KB) | DOI: 10.24198/pjd.vol29no3.14469

Abstract

Introduction: Heat-polymerized acrylic resin is the most basic denture material used. One of the mechanical properties of an acrylic resin is its transverse strength. The transverse strength test provides an overview of the material’s durability in accepting the load at mastication. Consumption of tea, especially black tea in the world placed the second most consumed. The purpose of this study was to determine the effect of black tea on the transverse strength of heat-polymerized acrylic resin. Methods: This research was an experimental laboratory with 24 samples of heat-polymerized acrylic resin plate with the size of 65x10x2.5 mm. The sample was divided into 6 groups, each consisted of 4 samples. The first, second, and the third groups were immersed in aquadest for consecutively 1, 4, and 20 days. The fourth, fifth, and sixth groups were immersed in the black tea for consecutively 1, 4, and 20 days. The transverse strength was tested using the three-point bending method with the Universal Testing Machine. The results of the transverse strength measurement were then analyzed statistically by the One-way ANOVA test and Holm’s sequential Bonferroni posthoc test as an advanced test. Results: The results of the statistical test showed that p<0.05 (p=0.000) which means that the six groups have a significant difference in the average value of the transverse strength. Conclusion: The conclusion of this research was the black tea immersion duration was affecting the transverse strength differences of the heat-polymerized acrylic resin.
Uji Organoleptik dan Zat Gizi Formula Bareh Randang dengan Penambahan Dadih Terhadap Penurunan Hiperkolesterolemia Asrya, Lastrie; Diana, Fivi Melva; Agus, Zulkarnain
Majalah Kedokteran Andalas Vol. 48 No. 1 (2025): MKA January 2025
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v48.i1.p13-28.2025

Abstract

Tujuan: Penelitian ini bertujuan untuk mengetahui uji organoleptik dan kandungan zat gizi formula bareh randang dengan penambahan dadih terhadap penurunan hiperkolesterolemia. Metode: Jenis penelitian ini eksperimen dengan melakukan percobaan langsung menggunakan Rancangan Acak Lengkap (RAL) dengan empat taraf penambahan dadih yaitu 0 gr, 15 gr, 25 gr dan 35 gr per satu formula adonan yang dilakukan dengan dua kali pengulangan. Uji organoleptik dilakukan oleh 25 orang panelis. Data dianalisis dengan uji kruskal wallis dan Uji lanjut mann whitney. Uji laboratorium dilakukan uji kandungan zat gizi proksimat dan uji BAL. Hasil : Berdasarkan uji organoleptik formula terbaik didapatkan dengan penambahan dadih 25 gr. Dari hasil uji kruskal wallis menunjukkan adanya perbedaan nyata p<0,05 terhadap warna, rasa dan teksture sedangkan pada aroma tidak terdapat perbedaan nyata P>0,05. Dari pengujian kandungan BAL ditemukan bahwa pada produk bareh randang mengandung BAL 108CFU/g yang bermanfaat sebagai makanan probiotik. Kesimpulan: Dalam pembuatan produk bareh randang sebaiknya menggunakan penambahan dadih 25 gram.Kata kunci: hiperkolesterolemia; dadih; bareh randang; organoleptik; zat gizi
Co-Authors Eni Rahmi, Eni Fivi Melva Diana, Fivi Melva Lastrie Asrya Riezka Hanafiah Putri, Riezka Hanafiah