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Effect of soft drink towards heat cured acrylic resin denture base surface roughness Sofya, Pocut Aya; Rahmayani, Liana; Purnama, Rico Riski Candra
Padjadjaran Journal of Dentistry Vol 29, No 1 (2017): March
Publisher : Faculty of Dentistry Universitas Padjadjaran, Indonesia

Introduction: The absorption of fluid in the heat cured acrylic resin is able to cause the increase in surface roughness. Absorption of acidic fluid such as soft drinks can cause even higher increase of surface roughness. The objective of this study was to determined the effect of soft drinks towards heat cured acrylic resin denture base surface roughness. Methods: Specimens of this study were 32 pieces of specimen with the size of 12Ã12Ã3 mm. Sixteen pieces of specimens were kept in aquadest as a control group and 16 pieces of specimens were immersed in the soft drinks as the treatment group. Initial surface roughness was measured using surface roughness tester. The specimens were then immersed in both immersion media for 2 days. After immersion, the surface roughness of specimens were measured again. Results: Data obtained on the roughness measurements were analyzed using paired t test with the results of the analysis showed a significant difference (p<0.05). Conclusion: It was concluded that there was increased in heat cured acrylic resin denture base surface roughness after immersed in soft drinks solvent.

PENGARUH KUAH MASAM KEUENG TERHADAP KEKASARAN PERMUKAAN BASIS GIGI TIRUAN RESIN AKRILIK HEAT CURED Sofya, Pocut Aya; Ningsih, Diana Setya; Octaviani, Yuni
Dentika: Dental Journal Vol. 19 No. 1 (2016): Dentika Dental Journal
Publisher : TALENTA

Masyarakat Aceh pada umumnya sering mengonsumsi makanan khas yang bersifat asam seperti kuah masam keueng. Makanan tersebut dapat mempengaruhi keadaan seluruh material yang terpapar olehnya seperti gigi tiruan resin akrilik heat cured. Bahan ini mampu menyerap kuah masam keueng sehingga menyebabkan perubahan kekasaran permukaan resin akrilik heat cured. Tujuan penelitian ini adalah untuk mengetahui pengaruh perendaman kuah masam keueng terhadap kekasaran permukaan basis gigi tiruan. Penelitian ini adalah penelitian eksperimental laboratoriks mengunakan analisis16 spesimen resin akrilik heat cured berbentuk persegi panjang (65x10x3mm). Spesimen direndam selama 24 jam di dalam akuades, kemudian diukur kekasaran permukaan awal (Ra1) menggunakan surface roughness tester. Setelah pengukuran awal, spesimen direndam dalam kuah masam keueng selama 2 hari kemudian spesimen dicuci dan diukur kembali kekasaran permukaannya (Ra2). Hasil yang diperoleh dianalisis dengan menggunakan uji t berpasangan (p<0,05). Hasil analisis menunjukkan ada perbedaan yang bermakna kekasaran permukaaan sebelum dan sesudah terpapar kuah masam keung. Kesimpulan dari penelitian ini adalah kuah masam keueng dapat menyebabkan peningkatan kekasaran permukaan resin akrilik heat cured.

Effect of soft drink towards heat cured acrylic resin denture base surface roughness Sofya, Pocut Aya; Rahmayani, Liana; Purnama, Rico Riski Candra
Padjadjaran Journal of Dentistry Vol 29, No 1 (2017): March 2017
Publisher : Universitas Padjadjaran

Introduction: The absorption of fluid in the heat cured acrylic resin is able to cause the increase in surface roughness. Absorption of acidic fluid such as soft drinks can cause even higher increase of surface roughness. The objective of this study was to determined the effect of soft drinks towards heat cured acrylic resin denture base surface roughness. Methods: Specimens of this study were 32 pieces of specimen with the size of 12×12×3 mm. Sixteen pieces of specimens were kept in aquadest as a control group and 16 pieces of specimens were immersed in the soft drinks as the treatment group. Initial surface roughness was measured using surface roughness tester. The specimens were then immersed in both immersion media for 2 days. After immersion, the surface roughness of specimens were measured again. Results: Data obtained on the roughness measurements were analyzed using paired t test with the results of the analysis showed a significant difference (p<0.05). Conclusion: It was concluded that there was increased in heat cured acrylic resin denture base surface roughness after immersed in soft drinks solvent.

Patient Satisfaction with Dental and Oral Health Services: A Cross-Sectional Study at Universitas Syiah Kuala Dental Hospital Andriany, Poppy; Novita, Cut Fera; Mulkhairul, Ilham; Rahmayani, Liana; Sofya, Pocut Aya; Ilham, Mohd
Journal of Syiah Kuala Dentistry Society Vol 10, No 1 (2025): June
Publisher : Dentistry Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jds.v10i1.48038

Background: Patient satisfaction refers to the degree of positive feelings experienced by patients as a result of the healthcare services received, particularly when these services meet or exceed their expectations. Assessing patient satisfaction is essential for evaluating the quality of healthcare services, including dental and oral care. Objective: This study aimed to assess the level of patient satisfaction with dental and oral health services at Universitas Syiah Kuala Dental Hospital. Methods: A descriptive study with a cross-sectional design was conducted from September to October 2024. A total of 100 patients who had completed treatment at Universitas Syiah Kuala Dental Hospital were selected using purposive sampling. Data were collected through a structured questionnaire based on five dimensions of service quality: responsiveness, tangibles, reliability, assurance, and empathy. Results: The results showed a high level of patient satisfaction across all dimensions: responsiveness (97%), tangibles (88%), reliability (99%), assurance (98%), and empathy (99%). Conclusion: The overall level of patient satisfaction with dental and oral health services at Universitas Syiah Kuala Dental Hospital was found to be high, indicating that the hospital provides quality services aligned with patient expectations.

Pola Asupan Nutrisi Pada Pasien yang Kehilangan Gigi Sebagian di Poli Gigi dan Mulut RSUDZA Banda Aceh Rahmayani, Liana; Sofya, Pocut Aya; Sartika, Nadia
Cakradonya Dental Journal Vol 8, No 1 (2016): Juni 2016
Publisher : FKG Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/cdj.v8i1.10460

Kehilangan gigi sebagian maupun seluruhnya memiliki dampak, yaitu dampak emosional, sistemik, dan fungsional. Terganggunya proses pengunyahan akibat kehilangan gigi dapat mempengaruhi pemilihan makanan sehingga terjadi perubahan pada asupan nutrisi. Perubahan pada gambaran asupan nutrisi memiliki dampak bagi tubuh, seperti terjadinya penyakit kronis, penurunan kemampuan fungsional, dan peningkatan kejadian infeksi sehingga dapat mempengaruhi kualitas hidup pasien. Tujuan penelitian ini adalah untuk mengetahui gambaran asupan nutrisi akibat kehilangan gigi sebagian berdasarkan jumlah gigi yang hilang pada pasien di Poli Gigi dan Mulut Rumah Sakit Umum Daerah Zainal Abidin (RSUDZA) Banda Aceh yang berkunjung pada bulan JuniJuli 2010. Penelitian ini adalah penelitian Non Eksperimental dan bersifat deskriptif analitik melalui wawancarasecara langsung menggunakan kuesioner dengan skala Likert. Teknik sampling yang digunakan adalah teknik penarikan sampel nonpropabiliti secara purposive, dengan jumlah sampel 120 orang yang terdiri dari 53 orang laki-laki (44,17%) dan 67 orang perempuan (55,83%). Sampel yang digunakan adalah pasien dengan kriteria berusia lebih dari 20 tahun, yang kehilangan gigi sebagian dan belum pernah menggunakan gigi tiruan. Pengolahan data dilakukan secara statistik dengan Program SPSS menggunakan uji Chi-Square dan Kruskal-Wallis. Hasil penelitian menunjukkan pola asupan nutrisi akibat kehilangan gigi sebagian pada pasien dirasakan berubah lebih dari setengah jumlah pasien dengan persentase tertinggi pada perasaan kesulitan memakan makanan yang mengandung protein dan lemak, sedangkan persentase terendah pada perasaan kesulitan memakan makanan yang mengandung vitamin C. Pola asupan nutrisi akibat kehilangan gigi sebagian pada pasien berdasarkan jumlah gigi yang hilang secara keseluruhan dirasakan berubah paling tinggi tingkat kesulitannya pada kelompok jumlah gigi yang hilang 2228 gigi (76,2%) dan terendah yang merasa kesulitan pada kelompok jumlah gigi yang hilang 17 gigi (46,8%).

Effect of Soaking Duration of Thermoplastic Nylon Denture Base in Arabica Coffee Solution (Coffea Arabica) on Color Changes Sofya, Pocut Aya; Andriany, Poppy; Rahmayani, Liana; Ifwandi, Ifwandi; Namira, Adinda Sitti
Journal of Syiah Kuala Dentistry Society Vol 9, No 2 (2024): December 2024
Publisher : Dentistry Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jds.v9i2.43939

Background: Thermoplastic nylon is the denture base that dentists choose today. Thermoplastic nylon has a more aesthetic appearance in terms of color and does not use wire as a support. This thermoplastic nylon belongs to the polyimide class. This research aims to determine the effect of Arabica coffee drinks on changes in the base color of thermoplastic nylon dentures. Method: This type of research is laboratory experimental. The number of samples consisted of 24 samples divided into four treatment groups, two control groups in distilled water, and two immersion groups in Arabica coffee. The samples were immersed in the solution for 7 days and 14 days. The research data did not show changes in hue values, but there were changes in value and chroma values. The results: measuring value and chroma using the Kruskal-Wallis analysis test showed a significant color change of P = 0.00 (P 0.05). The results of the data analysis show that immersing thermoplastic nylon in an arabica coffee (Coffea arabica) environment on the value and chroma affects the color change of thermoplastic nylon denture elements. The conclusion: this study shows that there is an effect of changing the base color of thermoplastic nylon dentures when soaked in arabica coffee (Coffea arabica) solution.

Perbandingan Jarak Chanthus Mata dan Subnation-Menton untuk Penentuan Dimensi Vertikal Oklusal pada Populasi Suku Aceh Sofya, Pocut Aya; Rahmayani, Liana; Andriany, Poppy; Novita, Cut Fera; Maulana, Diva
Jurnal Ilmiah dan Teknologi Kedokteran Gigi (JITEKGI) Vol 21, No 2 (2025): November 2025
Publisher : Fakultas Kedokteran Gigi Universitas Prof. Dr. Moestopo (Beragama)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32509/jitekgi.v21i2.6167

Latar Belakang: Salah satu prosedur penting dalam pembuatan gigi tiruan adalah menentukan Dimensi Vertikal Oklusal (DVO). DVO adalah jarak vertikal antara dua titik anatomi di rahang atas dan rahang bawah ketika gigi berkontak saat posisi oklusi sentrik. Dimensi vertikal adalah faktor utama perawatan gigi tiruan, sehingga dapat mengembalikan fungsi estetika, fungsi berbicara, dan fungsi pengunyahan yang optimal. Kesalahan dalam penentuan dimensi vertikal akan berdampak negatif pada pasien seperti adanya kontak prematur pada gigi, penurunan efisiensi pengunyahan, wajah terlihat lebih tua dan gangguan sendi temporomandibular. Penelitian ini akan mengukur salah satu dari parameter antropometri wajah yaitu, jarak chantus bagian luar mata kanan-chantus bagian dalam mata kiri pada mahasiswa FKG USK suku Aceh. Metode: Penelitian ini menggunakan teknik purposive sampling yang melibatkan 46 subyek. Kedua jarak diukur dengan menggunakan vernier caliper digital dengan resolusi 0,01. Saat pengukuran pasien dalam posisi duduk tegak. Setiap jarak diukur sebanyak tiga kali dan dirata-ratakan Hasil: Hasil analisis dengan uji Independent T-test menunjukkan p-value=0,001 (p0,05) yang berarti terdapat perbedaan nilai rata-rata yang signifikan antara kedua jarak yang diukur. Kesimpulan: Jarak chantus bagian luar mata kanan hingga chantus bagian dalam mata kiri tidak dapat digunakan sebagai metode penentuan DVO pada populasi mahasiswa FKG USK suku Aceh.

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