Diah Ajeng Purbaningrum
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THE EFFECT OF THE ACIDITY OF FERMENTED MILK AGAINST THE HARDNESS OF NANOHYBRID COMPOSITE RESIN Hanny Tiara A Sinaga; Diah Ajeng Purbaningrum; Ariosta Ariosta; Dwi Retnoningrum
DIPONEGORO MEDICAL JOURNAL (JURNAL KEDOKTERAN DIPONEGORO) Vol 9, No 6 (2020): DIPONEGORO MEDICAL JOURNAL (Jurnal Kedokteran Diponegoro)
Publisher : Faculty of Medicine, Diponegoro University, Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/dmj.v9i6.29336

Abstract

Background : The hardness of nanohybrid composite resin can decrease due to the acidic condition of the oral cavity. The acidic condition of the oral cavity can cause continuous degradation in composite resin. Fermented milk is a beverage that is widely sold in the market and is good for consumption however this beverage has the acid potential of hydrogen (pH) which can reduce the composite resin toughness. Aim : To determine the acidity effect of fermented milk on the hardness of nanohybrid composite resin. Method: Experimental study with a post test control group design. There were 27 samples of nanohybrid composite resin. One time immersion for three seconds in each group of beverages namely Milk, Cimory, and Yakult. After 15 days, a composite resin hardness test was performed using a Micro Vickers Hardness Tester with a load of 100 grams for 10 seconds. Statistical tests using One Way ANOVA. Results: The nanohybrid composite resin exhibited significant reduction in hardness between three beverage groups. Post hoc LSD test showed that there were significant differences between Milk with Yakult (p = 0.006) and Cimory with Yakult (p = 0.008) while Milk with Cimory (p = 0.907) did not have significant. Conclusions : There is a effect of fermented milk influences the hardness. There is a significant difference between Milk and Yakult and between Cimory and Yakult and there is no significant difference between Milk and Cimory.
The Effect of Espresso and Drip Brewing Coffee Methode to The Hardness of Bulk-Fill Composite Resin Rahmadani Widya Atmani; Diah Ajeng Purbaningrum; Faizah Fulyani; Lusiana Batubara
JURNAL KEDOKTERAN DIPONEGORO (DIPONEGORO MEDICAL JOURNAL) Vol 11, No 2 (2022): JURNAL KEDOKTERAN DIPONEGORO (DIPONEGORO MEDICAL JOURNAL)
Publisher : Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/dmj.v11i2.31162

Abstract

Background: The most restoration material used currently in dentistry was composite resin. The newest generation of composite resin was bulk-fill composite resin. The bulk-fill composite resin had advantages of lower polymerization contraction and a more straightforward and faster restoration technique. One of the factors which could affect the hardness of composite resin was the consumption of acidic drinks. The acidic beverage that people often consumed is coffee. A few coffee brewing methods were espresso and drip brewing.Objective: This research aimed to identify the effects of coffee soaking through espresso and drip brewing methods on bulk-fill composite resin's hardness.Methods: his research was experimental research, with a post-test control group design and a total sample of 27 samples. The soaking process was taken for seven days at a temperature of 37˚C on artificial saliva, espresso, and drip brewing coffee methods. The hardness of bulk-fill composite resin was measured after seven days by using Vickers hardness. The statistic test exerted One-Way ANOVA.Results: This research found a significant difference in bulk-fill composite resin's hardness among all groups, p-value = 0.00 (p<0.05). The result of the post-hoc LSD test showed a significant difference in the change of bulk-fill composite resin hardness between the artificial saliva group and espresso group (p=0,00) and no significant difference found between the artificial saliva group and drip brewing group (p=0.85).Conclusion: Soaking with espresso coffee has the smallest hardness value compared to soaking with drip brewing coffee and artificial saliva, so soaking with espresso coffee is the most influential on the hardness of the bulk fill composite resin.
THE EFFECT OF CARBONATED, ISOTONIC AND YOGHURT DRINKS IMMERSION ON THE ROUGHNESS OF BULK-FILL COMPOSITE RESIN Ayu Khoirun Nisa; Diah Ajeng Purbaningrum; Lusiana Batubara; Faizah Fulyani
JURNAL KEDOKTERAN DIPONEGORO (DIPONEGORO MEDICAL JOURNAL) Vol 10, No 5 (2021): JURNAL KEDOKTERAN DIPONEGORO (DIPONEGORO MEDICAL JOURNAL)
Publisher : Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/dmj.v10i5.30521

Abstract

Background: Composite resins are dental restorative materials that are widely used and have high aesthetic value compared to other materials. However, acidic environmental conditions can degrade the composite resins, resulting in increased surface roughness of the resin, and consequently lead to an increased risk of caries.Objective: the purpose of this study was to evaluate the effect of immersion in acidic drinks on the surface roughness of composite resins,Method: In this study 24 samples of bulk fillTM  composite resins were used. Samples were divided into four groups. Each sample was immersed for 5 seconds in either artificial saliva (control), carbonated beverage, isotonic, or yogurt, and followed by 5 seconds immersion in saliva. This cycle was repeated for 20 times for 14 consecutive days. The roughness of composite resin before and after 14 days immersion was measured by using a profilometer. Microscopic structures were analyzed by Scanning electron Microscope (SEM). Statistical analysis was used paired t-test, Anova and Post Hoc LSD.Results: Data from each sample group was normally distributed- with p > 0.05. The paired t-test for each group showed a p-value < 0.05, which indicates there was a significant difference between surface roughness before and after immersion. ANOVA analysis revealed that there was a difference in the surface roughness between groups LSD test, showed that there was difference in the surface roughness between artificial saliva with carbonated drink, isotonic drink with carbonated drink, yoghurt drink with carbonated drink (p<0.0001), between artificial saliva group with yoghurt drink, yoghurt drink with carbonated drink, yoghurt drink with isotonic drink (p <0.05) which means there was a significant difference between group. Meanwhile, the isotonic drinks with artificial saliva obtained results (p>0.05), which means there is no significant difference.Conclusion: Exposure of carbonated drinks, yoghurt drinks, and isotonic drinks can significantly increase the roughness of the surface Bulk Fill resin composite compared to exposure of artificial saliva.Keywords: Composite resin, Bulk Fill, Surface Roughness, Acid