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All Journal Jurnal Kedokteran Diponegoro
Nadia Hardini
Department of Dentistry, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
Medicine & Pharmacology

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IN VITRO ANTIMICROBIAL ACTIVITY OF COCONUT SHELL LIQUID SMOKE AGAINST Candida albicans AND Lactobacillus acidophilus ATTRIBUTING TO ENDODONTIC TREATMENT FAILURE Isniya Nosartika; Nadia Hardini; Tyas Prihatiningsih
JURNAL KEDOKTERAN DIPONEGORO (DIPONEGORO MEDICAL JOURNAL) Vol 10, No 1 (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.v10i1.29958

Abstract

L. acidophilus bacteria and C. albicans fungi are the most common microorganisms isolated from the oral cavity of patients suffering from post-treatment of root canal endodontic infections. Chlorophenol Camphor menthol (ChM) is one of the antimicrobials used for root canal sterilizer but it still has many flaws. Coconut shell liquid smoke (CS-LS) is a natural product that has an antimicrobial activity and non-toxic chemical compounds for humans. This study aims at determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of L. acidophilus bacteria and C. Albicans fungi and comparing the antimicrobial activity between CS-LC with commercial root canal sterilization. The MIC and MBC of CS-LS were measured using 10 different concentrations ranging from 10-100%. MIC was determined by the broth dilution method. All concentration was cultured on each agar media to determine its MBC. The data were analyzed using the comparative test of Kruskall-Wallis with post-hoc Mann-Whitney. MIC and MBC of C. albicans were 10% of CSLS. Meanwhile, L. acidophilus has the MIC with a 50% concentration of CSLS and MBC with a 60% concentration of CS-LS. No significant difference in CS-LS and ChKM was found. Thus, CS-LS has a potential for endodontic treatment failure. Further research should be conducted to know other potential uses of CS-LS in dentistry.
The Effect of Serving Temperature of Black Tea (Camellia sinensis) on the Hardness of Nanohybrid Composite Resin Garizqi Rindang Handayani; Muflihatul Muniroh; Nadia Hardini
Jurnal Kedokteran Diponegoro (Diponegoro Medical Journal) Vol 14, No 2 (2025): 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.v14i2.46636

Abstract

  Background: Nanohybrid composite resin is a restorative material in the field of dentistry that combines micro and nano-sized filler particles to enhance its mechanical hardness properties compared to its previous versions. Hardness can be influenced by several factors, including patients' beverage consumption patterns. A popular beverage among the Indonesian population is black tea (Camellia sinensis), which can be consumed both cold and hot. Objective: This study aims to determine the effect of beverage temperature on the hardness of nanohybrid composite resin. Methods: This study is a quasi-experimental laboratory study with a post-test only group design. The research sample consisted of 30 samples of nanohybrid composite resin with a diameter of 10 mm and a thickness of 2 mm, which were divided into three immersion groups: the control group using aquadest solution at 25±1°C, group I using black tea solution at 5±1°C, and group II using black tea solution at 50±1°C. The hardness of the samples was measured using a Vickers Hardness Tester. Data were analyzed using parametric One-Way ANOVA and Post Hoc LSD (Least Significant Difference) test. Results: The One-Way ANOVA analysis results showed a significant difference in the hardness values of nanohybrid composite resin after immersion in aquadest at 25±1°C, black tea at 5±1°C, and black tea at 50±1°C with a p<0.05. The Post Hoc LSD test results showed significant differences with a p<0.05 between the immersion groups. Conclusion: There is an effect of beverage temperature on the hardness of nanohybrid composite resin. 
Co-Authors Garizqi Rindang Handayani Isniya Nosartika Muflihatul Muniroh Tyas Prihatiningsih