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Journal : e-GIGI

Pengaruh suhu air terhadap setting time dari bahan cetak alginat Tansza S. Putri; Deviyanti Pratiwi; Eddy; Rosalina Tjandrawinata; Dewi L. Margaretta; Florencia L. Kurniawan; Octarina
e-GiGi Vol. 12 No. 1 (2024): e-GiGi
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35790/eg.v12i1.47105

Abstract

Abstract: Irreversible hydrocolloid impression materials or alginate is commonly used in dental practice. Its setting time range is 1–4.5 minutes. The setting time is affected by several factors such as water temperature mixed with the alginate powder. There are previous studies evaluated the effect of water temperature on the alginate’s setting time, however, the collected data is still minimal. Therefore, this study aimed to evaluate the effect of water temperature on alginate’s setting time on larger scale. There were total of 423 samples divided into three groups: cold, moderate, and warm temperature of water mixed with alginate; each group consisted of 141 samples. Differences in setting times of the qroups were analyzed with the Kruskal-Wallis test and the Tukey’s HSD. Alginate powder used in this study was the normal-set type. Mixing the alginate powder with water was performed as the factory instruction, and then the mixture was poured into molds and the setting times were measured. The results showed that the setting times of the three groups were significantly different. Group I (cold) had the highest setting time (211 seconds), followed by Group II (room temperature) which was 147 seconds, and Group III (warm) had a setting time of 106 seconds.  In conclusion, water temperature has an effect on setting time, that is, the higher the temperature, the faster the setting time, and vice versa. Keywords: alginate; irreversible hydrocolloid; setting time; water temperature   Abstrak: Bahan cetak hidrokoloid ireversibel atau alginat merupakan bahan umum yang digunakan di praktek kedokteran gigi, dan memiliki setting time antara 1–4,5 menit. Setting time ditentukan oleh beberapa faktor di antaranya suhu air yang digunakan dalam mencampur bahan cetak tersebut. Terdapat penelitian-penelitian terdahulu yang mengevaluasi efek suhu terhadap setting time, namun data yang dikumpulkan masih minimal. Penelitian ini bertujuan untuk mengetahui efek suhu terhadap setting time bahan cetak alginat dalam skala besar. Terdapat tiga kelompok penelitian yaitu menggunakan suhu air yang dicampurkan dengan alginat dingin, sedang (suhu ruang), dan hangat. Besar sampel penelitian ini ialah 141 sampel per kelompok, sehingga total sampel ialah 423 sampel. Perbandingan setting time dari tiga kelompok kemudian dianalisis secara statistik menggunakan uji Kruskal-Wallis dan Tukey’s HSD untuk mengetahui ada tidaknya perbedaan bermakna dari kelompok-kelompok tersebut. Bubuk alginat yang digunakan merupakan alginat tipe normal. Pencampuran bubuk alginat dengan air dilakukan sesuai dengan instruksi pabrik. Adonan yang telah diaduk dituang ke dalam cetakan dan dilakukan pengukuran setting time. Hasil penelitian mendapatkan setting time dari ketiga kelompok berbeda secara bermakna. Kelompok I (dingin) memiliki setting time tertinggi yaitu selama 211 detik, diikuti kelompok II (sedang) selama 147 detik, dan kelompok III (hangat) selama 106 detik. Simpulan penelitian ini ialah suhu air memiliki efek terhadap setting time, yaitu semakin tinggi suhu air maka semakin singkat setting time, demikian pula sebaliknya. Kata kunci: alginat; hidrokoloid ireversibel; setting time; suhu air
Antimicrobial Effects of Cassava Peel and Leaves against Oral Pathogens Florencia L. Kurniawan; Octarina Octarina; Astri Rinanti; Komariah Komariah; Mark L. Lauw; Ilman N. Maulana
e-GiGi Vol. 14 No. 2 (2026): e-GiGi
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35790/eg.v14i2.65511

Abstract

Abstract: Cassava peel and leaves (Manihot esculenta Crantz) are agro-waste materials rich in secondary metabolites with potential antimicrobial properties. Research exploring their effects against oral pathogens remains limited. This study aimed to evaluate the antibacterial and antifungal activity of cassava peel and leaf extracts against Staphylococcus aureus, Streptococcus mutans, and Candida albicans. This was a laboratory and experimental study. Samples of cassava leaves, outer and inner young peel (six months), outer and inner mature peel (10 months) were dried, powdered, and subjected to ethanol maceration. Phytochemical screening assessed flavonoids, alkaloids, saponins, tannins, quinones, steroids, and triterpenoids. Antimicrobial activity was tested using the microdiffusion well method, and inhibition zones were measured in millimeters. Positive controls were chloramphenicol (for bacteria) and nystatin (for fungi). Negative control was sterile aquadest. The results showed that leaf extract produced inhibition zones of 8.90 mm (S. aureus), 6.00 mm (S. mutans and C. albicans). Peel extracts showed varying activity, with outer young peel (6 months) yielding 7.25 mm (S. aureus), 6 mm (S. mutans and C. albicans)  and inner young peel (6 months) yielding 8.74 mm (S. aureus), 35.27 mm (S. mutans), 6 mm (C. albicans)  while outer mature peel (10 months) yielding 6.13 mm (S. aureus), 6.00 mm (S. mutans and C. albicans) and inner mature peel (10 months) yielding 10.44 mm (S. aureus), 55.36 mm (S. mutans), 6 mm (C. albicans). Phytochemical screening confirmed the presence of flavonoids, tannins, and saponins in most of cassava peel and leave samples. In conclusion, cassava peel and leaf extracts exhibit antimicrobial activity against major oral pathogens, with inner mature peels (10 months) showing the strongest effect against Streptococcus mutans. These results support their potential use as natural antimicrobial agents in herbal oral care formulations. Keywords: antibacterial; cassava peel; cassava leaves; oral pathogens; phytochemicals