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Effect of Bombyx mori silk-fiber volume on flexural strength of fiber-reinforced composite Aria Fransiska; Siti Sunarintyas; Rini Dharmastiti
Majalah Kedokteran Gigi Indonesia Vol 4, No 2 (2018): August
Publisher : Faculty of Dentistry, Universitas Gadjah Mada

Dental glass fiber is one of dental synthetic fibers that are widely used in dentistry as a dental resin reinforcement, such as in dentin replacement material. The availability of glass fiber is limited in Indonesia because it must be imported and relatively expensive. Bombyx mori silk-fiber is one of the strongest natural fiber derived from silkworm cocoon processing. Silk-fiber is used in medical applications as a post-surgical sutures, scaffolds for tissue engineering and drug delivery. The purpose of this study was to evaluate the effect of Bombyx mori silk-fiber volume on the flexural strength of fiber-reinforced composite (FRC). We used Bombyx mori silk-fiber (Perhutani Pati, Central Java, Indonesia) and flowable composite (Charmfil flow, Denkist, Korea) in this study. The FRC samples were divided into 4 groups consisting of fiber volumes of 0%, 5%, 10% and 15% (n = 4). Tests of flexural strength were performed according to ISO 4049. The results were analyzed using one way ANOVA (p<0.05). The study showed that the means of the flexural strength (MPa) of Bombyx mori silk-fiber FRC for volume of 0%, 5%, 10% and 15% were 149.2 ± 5.5; 127.6 ± 3.8; 110.9 ± 3.5; 71.2 ± 4.2. One-way ANOVA test showed that the means of FRC flexural strength on the four groups’ silk-fiber Bombyx mori volumetric were significantly different (p<0.05). This study concluded that Bombyx mori silk-fiber volumetric influences the flexural strength of fiber- reinforced composite. An increase in Bombyx mori silk-fiber volume decreases the flexural strength of FRC because there is a small gap due to the weak interfacial bonds between dental flowable composite and Bombyx mori silk-silk-fiber.

Pengaruh Konsentrasi Larutan Natrium Hipoklorit terhadap Stabilitas Dimensi Cetakan Alginat Resty Pratama Nurliyani; Fildzah Nurul Fajrin; Aria Fransiska
Andalas Dental Journal Vol 10 No 2 (2022): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/adj.v10i2.219

Alginate is one of the transmission media of cross infection, therefore disinfection is necessary before proceeding to the next step. One of the ways to disinfection alginate is by spraying sodium hypochlorite. The concentration of sodium hypochlorite solution that can be used as a disinfection solution according to the ADA are 0.5%, 1%, 2%, 5%, and 5.25%. The disinfection on alginate should not change dimensions. ADA states that impression materials should not change more that 0,5% from its original size. The purpose of this study was to determine the effect of sodium hypochlorite concentration on changes in alginate dimensions. The method of this study was an experimental laboratory with post test only control group design with 24 samples. The alginate was sprayed with aquadest solution as a control, sodium hypochlorite solution with concentrations of 0.5%, 1%, 2%, 5%, 5.25% then filled with gypsum. The dimensional stability was measured using a digital caliper. Data were analyzed by One Way Anova and then followed by Post Hoc LSD Test. The result of this study showed that the largest change in dimensional stability occurred in 0.5% sodium hypochlorite solution, while the smallest was in the 5.25%. One Way Anova test showed that there was a significant difference (p<0.05) between spraying with 0.5%, 1%, 2%, 5%, 5.25% sodium hypochlorite solution. The conclusion of this study was there is an effect of the concentration of sodium hypochlorite solution on the dimensional stability of the alginate impression.

Pengaruh Minuman Probiotik Lactobacillus casei shirota strain Terhadap Pelepasan Ion Nikel Braket Stainless Steel Meli Oktafiani; Aria Fransiska; Nelvi Yohana
Andalas Dental Journal Vol 11 No 1 (2023): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/adj.v11i1.228

The stainless steel bracket is the most commonly used fixed orthodontic component in orthodontic treatment. The brackets in the oral cavity for a long time can cause the release of metal ions, one of which is nickel ions. Food and beverages can change the pH of the oral environment, such as probiotic beverages. The probiotic beverage with Lactobacillus casei shirota strain has a pH of around 3 – 4,5. Low pH can increase nickel ion release and allow hypersensitivity reactions to occur. The purpose of this study was to determine the effect of Lactobacillus casei shirota strain probiotic beverage on the release of nickel ions from stainless steel brackets. This research was a laboratory experimental study with a post-test-only control group design with 10 samples. Each stainless-steel bracket sample was immersed in 50 ml of artificial saliva as a control group and 50 ml of Lactobacillus casei shirota strain probiotic beverage as a treatment group. Samples were immersed for 18 hours and 15 minutes in an incubator at 37˚C. The release of nickel ions was tested using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES). The results were analyzed by a parametric Independent t-test. The average release of nickel ions in the treatment group was 9,69 ppm and the control group was 9,22 ppm. Independent t-test showed a significant difference (p<0,05) in the mean of the artificial saliva and the Lactobacillus casei shirota strain probiotic beverage. The release of nickel ions from stainless steel bracket in Lactobacillus casei shirota strain probiotic beverage was greater than artificial saliva.

The Effect of Cassava Starch and Modified Cassava Starch on Dimension Stability of Alginate Impression Belia, Vinny Puti; Fransiska, Aria; Suprianto, Kosno
Insisiva Dental Journal: Majalah Kedokteran Gigi Insisiva Vol 13, No 1 (2024): May
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/di.v13i1.20797

Alginate is the most common impression material in dentistry. Alginate is a water-based material and thus has a lack of dimensional stability due to imbibition and syneresis. Dimensional changes in alginate can cause the impression to be less accurate. Dimensional changes can be resolved by modifying alginate, one of which is by adding cassava starch and modified cassava starch. This study aims to determine the effect of adding cassava starch and modified cassava starch on changes in the stability of alginate impression. This research was conducted in an experimental laboratory with a post-test-only control group design and 30 samples. The research was conducted by observing dimensional changes of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava starch at 0 minutes and 30 minutes of impression filling. The smallest dimensional change occurs in alginate with the addition of modified cassava starch 40%; as a result of 0.342% followed by alginate with the addition of natural cassava starch 40%; as a result of 0.592% and pure alginate with the largest dimensional change of as a result 0.85%. The One Way Anova test showed significant differences from the dimensional changes of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava starch. Alginate with the addition of 40% modified cassava starch is more stable than alginate with the addition of 40% cassava starch and pure alginate.

Comparison of compressive strength of recycled type III gypsum and Portland Composite Cement mixtures with manufactured type III gypsum: Perbandingan kekuatan tekan campuran gipsum tipe III daur ulang dan Portland Composite Cement dengan gipsum tipe III pabrikan Anisa Permata Ermiyon; Aria Fransiska; Nelvi Yohana
Makassar Dental Journal Vol. 13 No. 2 (2024): Volume 13 Issue 2 Agustus 2024
Publisher : Makassar Dental Journal PDGI Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35856/mdj.v13i2.832

The study was conducted to compare the compressive strength of recycled type III gypsum and Portland Composite Cement (PCC) mixtures with manufactured type III gypsum in a laboratory experiment with post-test only control group design. A total of 20 samples were divided into 5 gypsum groups, namely type III manufactured, type III recycled, a mixture of type III recycled and PCC at 1%, 3%, and 5% respectively. The compressive strength test was conducted using Universal Testing Machine and ana-lysed using one-way Anova test. The highest compressive strength was obtained for the manufactured type III gypsum and the lowest compressive strength was obtained for the recycled type III gypsum; there was a significant difference in compressive strength (p<0.05) between the treatment groups. It was concluded that the addition of various concentrations of PCC to recycled type III gypsum increased the compressive strength of recycled type III gypsum, although it did not match that of manufactured type III gypsum.

Effect of Lactobacillus casei shirota strain probiotic beverage on the release of chromium ions in stainless steel brackets Fransiska, Aria; Yohana, Nelvi; oktafiani, Meli
Padjadjaran Journal of Dentistry Vol 35, No 2 (2023): July 2023
Publisher : Faculty of Dentistry Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjd.vol35no2.47029

AbstractIntroduction: Stainless steel brackets are often used in orthodontic treatment. Chromium is one of the stainless steel bracket elements that increases corrosion resistance. Chromium ions’ release can cause allergic reactions. Acidic pH due to food and drink consumption can cause corrosion and the release of ions. One of the most widely consumed acidic pH drinks is the Lactobacillus casei Shirota strain probiotic because it provides health benefits. The purpose of this study was to analyze the effect of the Lactobacillus casei Shirota strain probiotic beverage on the release of chromium ions in stainless steel brackets. Methods: This study was laboratory experimental research with a posttest only control group design. The number of samples was 10 for two groups. The bracket was immersed in artificial saliva as the control group and in the probiotic drink Lactobacillus casei Shirota strain as the treatment group. After 18 hours and 15 minutes of immersion, in an incubator at 37°C, the immersion solutions were tested using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) to determine the release of chromium ions. The results of the study were analyzed using an independent t-test. Results: The average chromium ion release in the control group was 7.63 ppm, while in the treatment group it was 7.87 ppm. The results of the independent t-test showed a significant difference (p<0.05). Conclusion: The probiotic beverage Lactobacillus casei Shirota strain increased the release of chromium ions in stainless steel brackets. It is greater than that immersed in artificial saliva. The value of chromium ion release obtained was still below the average daily intake of chromium.

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

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.

The Effect of Durian Seed Flour (Durio zibethinus Murr.) addition on Dimensional Stability of Alginate Impression Results Zahrotus Shobah Isnaini; Aria Fransiska; Didin Kustantiningtyastuti
Interdental Jurnal Kedokteran Gigi (IJKG) Vol. 21 No. 1 (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.v21i1.9746

Introduction: Alginate is the most commonly used impression material in dentistry. Alginate impression materials have less dimensional stability if not immediately filled with gypsum. Durian seed flour has the potential to be mixed with alginate because it contains amylose and amylopectin, which play a role in mechanisms of syneresis and imbibition that can affect the dimensional stability of alginate. This research aimed to determine the effect of adding durian seed flour at concentrations of 20% and 40% on the dimensional stability of alginate impressions. Material and Methods: This study was a laboratory experimental research with a pre-and post-test control group design. The total sample was 30. The samples were type III gypsum models made from pure alginate and alginate mixed with durian seed flour, measured at filling times of 0 minutes and 30 minutes. The research data consists of the difference between measurement results of gypsum models at 0 minutes and 30 minutes, which were analyzed by One-way ANOVA and Post Hoc LSD tests. Results and Discussions: The percentage value of dimensional change of all sample groups showed a value below the standard limit of ANSI/ADA Specification No.18, which is 0.5%. One-way ANOVA test showed significant differences (p<0.05). Post Hoc LSD test indicated significant differences between all sample groups (p<0.05). Conclusion: Adding durian seed flour affects the dimensional stability of alginate impressions. Alginate with 40% durian seed flour maintains the dimensional stability of alginate better than pure alginate and alginate with 20% durian seed flour.

The Effect of Cassava Starch and Modified Cassava Starch on Dimension Stability of Alginate Impression Vinny Puti Belia; Aria Fransiska; Kosno Suprianto
Insisiva Dental Journal: Majalah Kedokteran Gigi Insisiva Vol. 13 No. 1 (2024): May
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/di.v13i1.20797

Alginate is the most common impression material in dentistry. Alginate is a water-based material and thus has a lack of dimensional stability due to imbibition and syneresis. Dimensional changes in alginate can cause the impression to be less accurate. Dimensional changes can be resolved by modifying alginate, one of which is by adding cassava starch and modified cassava starch. This study aims to determine the effect of adding cassava starch and modified cassava starch on changes in the stability of alginate impression. This research was conducted in an experimental laboratory with a post-test-only control group design and 30 samples. The research was conducted by observing dimensional changes of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava starch at 0 minutes and 30 minutes of impression filling. The smallest dimensional change occurs in alginate with the addition of modified cassava starch 40%; as a result of 0.342% followed by alginate with the addition of natural cassava starch 40%; as a result of 0.592% and pure alginate with the largest dimensional change of as a result 0.85%. The One Way Anova test showed significant differences from the dimensional changes of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava starch. Alginate with the addition of 40% modified cassava starch is more stable than alginate with the addition of 40% cassava starch and pure alginate.

Antibacterial Test of Ruku-Ruku Leaf Extract (Ocimum tenuiflorum L.) Against the Growth of A. actinomycetemcomitans Hanifah Ramadhanty; Aria Fransiska; Rahmi Khairani Aulia
Insisiva Dental Journal: Majalah Kedokteran Gigi Insisiva Vol. 14 No. 1 (2025): May
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/di.v14i1.23863

A. actinomycetemcomitans bacteria is the main pathogenic microorganism identified as the cause of aggressive periodontitis, with a prevalence of 90%. Periodontitis treatment is generally done mechanically by scaling root planning (SRP) and chemically by administering antibiotics as antibacterial agents. Specifically, ruku-ruku leaves contain several natural compounds with potential as antibacterials. This study, thus, aims to determine the potency of ruku-ruku leaf extract in inhibiting the growth of A. actinomycetemcomitans bacteria. This study employed a true experimental method in the form of a post-test-only control group design. Ruku-ruku leaf extract was prepared by a maceration method using 96% ethanol solvent and diluted with DMSO (Dimethyl Sulfoxide) to obtain concentrations of 10%, 20%, 40%, and 70%. The inhibition test was conducted using the Kirby-Bauer method, which utilized paper discs on Mueller Hinton Agar media. The zone of inhibition formed around the discs was measured. Data analysis was then performed using the One-Way ANOVA test, and the Post Hoc LSD (Least Significant Difference) test was continued. The results of this study revealed significant differences in inhibition from each treatment group. The concentration of 70% ruku-ruku leaf extract is more effective in inhibiting the growth of A. actinomycetemcomitans with an inhibition zone of 7.49 mm. Post Hoc LSD results uncovered p values of 0.001 and 0.003 (p<0.01). In conclusion, ruku-ruku leaf extract has potential antibacterial properties against the organization of A. actinomycetemcomitans.

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