Articles
<![CDATA[Effects of Green Tea and Lemon Essential Oil Mouthwashes on Surface Roughness of Resin-Modified Glass Ionomer Cement ]]>
<![CDATA[Margaretta, Dewi Liliany]]>;
<![CDATA[Caroline, Caroline]]>
<![CDATA[ Journal of Indonesian Dental Association Vol 4 No 2 (2021): October ]]>
Publisher : <![CDATA[Indonesian Dental Association ]]>
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<![CDATA[Introduction: Resin-modified glass ionomer cement (RMGIC) is a restorative material developed with aim to overcome the weaknesses of GIC which has poor physical properties that can affect the surface roughness. A rough surface is a contributing factor to the accumulation of plaque and development of secondary caries. One of the factors that cause surface roughness is the use of mouthwash. Objective: To determine the effect of two essential oil mouthwashes on the surface roughness of RMGIC. Methods: Fifteen samples of RMGIC (cylindrical, 2 mm high and 10 mm in diameter) were divided into three treatment groups (n = 5 in each group). In group I, the samples were immersed in green tea essential oil mouthwash for 30 seconds. In group II, the samples were immersed in lemon essential oil mouthwash for 60 seconds. In group III, the samples were immersed in distilled water (control group). All the samples were immersed for 21 days at room temperature (37°C), with two repetitions. The surface roughness was then tested using a surface roughness tester (Taylor Hobson S100 Series; AMETEK Inc; United States of America). Results: The data were analyzed using one way ANOVA with Tukey’s Post Hoc test (p <0.05). Statistical analysis with One Way ANOVA test indicates a significant change in the value of surface roughness between the three groups. Tukey’s Post Hoc test with p=0.009 shows a significant difference in testing the effect of green tea essential oil mouthwash. Conclusion: Green tea essential oil mouthwash affected the surface roughness of RMGIC compared to lemon essential oil mouthwash. However, both did not have a significant difference with control groups.]]>
<![CDATA[Effect of Soft Drink on Surface Roughness of Preheated and Non-Preheated Nanohybrid Composite Resins ]]>
<![CDATA[Liliany, Dewi]]>;
<![CDATA[Violetta, Vanya]]>
<![CDATA[ Journal of Indonesian Dental Association Vol 3 No 2 (2020): October ]]>
Publisher : <![CDATA[Indonesian Dental Association ]]>
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<![CDATA[Introduction: Nanohybrid composite resins exhibit a smooth surface due to the presence of small filler particles. Surface roughness is affected by the low pH of soft drinks. A rough surface leads to bacterial adhesion and plaque accumulation, inducing secondary caries. Preheating involves the heating of the composite resin before application, which in turn enhances its properties. Objective: To analyze the difference in the surface roughness of preheated and non-preheated nanohybrid composite resins before and after immersion in soft drinks. Methods: Cylindrical samples of nanohybrid composite resin Filtek™ Z250 XT (10 mm in diameter and 2 mm in height) were prepared and divided into two groups: preheated and non-preheated. For samples in the preheated group, the composite resin was heated using a Micerium SpA heater. All samples were immersed in 10 mL of the soft drink for 2 h per day for 15 days. Surface roughness was measured before immersion and at 12 and 15 days of immersion using the Surface Roughness Tester Taylor Hobson S100 Series. Results: The surface roughness changed at every measurement in each group. Significant differences in the surface roughness of the non-preheated group of the preheated group after 12 days of immersion were not observed. However, a significant difference in the surface roughness of the preheated group after 15 days of immersion was observed. Conclusion: Soft drinks significantly affect the surface roughness of preheated nanohybrid composite resins after 15 days of immersion.]]>
<![CDATA[Effect of 4.77% and 4.7% Alcoholic Drinks on Surface Roughness of Resin-Modified Glass Ionomer Cement ]]>
<![CDATA[Margaretta, Dewi Liliany]]>;
<![CDATA[Adis, Zaldy Farhan]]>
<![CDATA[ Journal of Indonesian Dental Association Vol 4 No 2 (2021): October ]]>
Publisher : <![CDATA[Indonesian Dental Association ]]>
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<![CDATA[Introduction: Resin-modified glass ionomer cement (RMGIC) is a hybrid restorative material that combines resin and glass ionomer cement (GIC). The addition of hydroxyethyl methacrylate (HEMA) to RMGIC improves its physical properties, such as resistance to surface roughening. Food and drink often produce factors that trigger surface roughening. Beverages with alcohol contents of 4.77% and 4.7%, which are widely consumed by Indonesians, have acidic pH values. Rough surfaces promote bacterial adhesion and plaque accumulation, inducing secondary caries. Objective: The aim of the present study was to determine the difference in the surface roughness of RMGIC after immersion in beverages with alcohol contents of 4.77% and 4.7%. Methods: Twenty-two samples (diameter = 10 mm; height = 2 mm) were divided into three groups: Group I comprised eight samples of RMGIC soaked in a beverage with an alcohol content of 4.77%; Group II comprised eight samples of RMGIC soaked in a beverage with an alcohol content of 4.7%; and Group III comprised six samples of RMGIC soaked in distilled water as a control. Groups I and II were immersed for 34 min twice per day. The RMGIC was immersed in an incubator at 37°C for 21 days. The samples were then tested using Surface Roughness Tester S-100. Results: Each group had a different mean roughness value. One-way analysis of variance (ANOVA) and Tukey’s post hoc analysis test indicated a significance value of p = 0.021. Tukey’s post hoc analysis test revealed a significant difference in surface roughness between the RMGIC samples soaked in the beverage with an alcohol content of 4.77% and those soaked in distilled water. Conclusion: The beverage with an alcohol content of 4.77% produced a higher surface roughness value than the beverage with an alcohol content of 4.7% or the control over 21 days.]]>
<![CDATA[Effect of Pineapple Juice (Ananas comosus) on Surface Roughness of Preheated and Non-Preheated Nanohybrid Composite Resins ]]>
<![CDATA[Kamadi, Jason]]>;
<![CDATA[Liliany, Dewi]]>
<![CDATA[ Journal of Indonesian Dental Association Vol 5 No 1 (2022): April ]]>
Publisher : <![CDATA[Indonesian Dental Association ]]>
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<![CDATA[Introduction: Nanohybrid composite resins is a type of composite consisting 2 different filler sizes, where one filler ranges in nanoparticles 0.01-0.05µm. Pineapple juice (Ananas comosus) is a widely consumed drink by Indonesian with pH range 3.5-4.6. Surface roughness may be affected by extrinsic factors such as low pH from pineapple juice. Rough surface can cause bacterial adhesion and plaque accumulation on restorative material which cause secondary caries, gingivitis and staining. Preheating is a preparation method of composite which improve composite physical and mechanical properties. Objective: To analyze the difference in surface roughness of preheated and non-preheated nanohybrid composite resins after immersion in pineapple juice. Methods: This research was a laboratory experimental with post-test and control group design. Thirty-three cylindrical sample of nanohybrid composite resin Filtek Z250 XT A2 shade (3M ESPE) (10 mm x 2 mm) were divided into 3 groups: Preheated, Non-preheated and control. Preheated and non-preheated group were immersed in 10 mL pineapple juice for 2 hours for 12 days, control group were immersed in 10 mL distilled water for 24 hours for 12 days. Surface roughness was measured after immersion using surface roughness tester Taylor Hobson, Subtonic S-100 Series-S128) and analyzed using one way ANOVA followed by Post Hoc Tukey. Results: Statistical analyze with one way ANOVA test indicates significant differences between surface roughness in 3 groups with p = 0.034, average surface roughness of pre-heated group was calculated in 0.73 µm, non-preheated group in 0.81 µm and control group in 0.55µm. Tukey’s Post hoc with p = 0.03 shows significant difference in surface of non-preheated composite resin with control group. Conclusion: Pineapple juice increases surface roughness of nanohybrid composite resins after 2 hours immersion for 12 days in comparison with control group.]]>
<![CDATA[Pengaruh Suhu Ruangan Terhadap Distorsi Perubahan Dimensi Wax Selama 24 Jam ]]>
<![CDATA[Kurniawan, Florencia Livia]]>;
<![CDATA[Tjandrawinata, Rosalina]]>;
<![CDATA[Pratiwi, Deviyanti]]>;
<![CDATA[Margaretta, Dewi Liliany]]>;
<![CDATA[Octarina, Octarina]]>;
<![CDATA[Eddy, Eddy]]>;
<![CDATA[Putri, Tansza Setiana]]>
<![CDATA[ Jurnal Material Kedokteran Gigi Vol 11 No 2 (2022): JMKG Vol 11 No 2 September 2022 ]]>
Publisher : <![CDATA[Ikatan Peminat Ilmu Material dan Alat Kedokteran Gigi (IPAMAGI) ]]>
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DOI: 10.32793/jmkg.v11i2.1038
<![CDATA[Wax is a soft and flexible material obtained from plants and insects or made synthetically and composed of high molecular weight organic molecules. One of the properties of dental wax or wax is the property of distortion, namely the return of the modified form of dental wax or wax to its original shape. Wax patterns or wax models are used as wax patterns in the manufacture of orthodontic appliances, complete dentures, and other prostheses that use plastic construction. Base plate wax is a dental wax for denture patterns based on acrylic resin. To evaluate wax distortion that occurs at room temperature for 24 hours. Testing of 141 wax samples placed at room temperature 25°C for 24 hours. One-way ANOVA test revealed a significant difference (p<0.05) in storage of wax at room temperature for 24 hours. There is an effect of temperature and storage time on the amount of wax distortion that occurs.]]>
<![CDATA[Effect of Soft Drink on Surface Roughness of Preheated and Non-Preheated Nanohybrid Composite Resins ]]>
<![CDATA[Dewi Liliany]]>;
<![CDATA[Vanya Violetta]]>
<![CDATA[ Journal of Indonesian Dental Association Vol. 3 No. 2 (2020): October ]]>
Publisher : <![CDATA[Indonesian Dental Association ]]>
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DOI: 10.32793/jida.v3i2.500
<![CDATA[Introduction: Nanohybrid composite resins exhibit a smooth surface due to the presence of small filler particles. Surface roughness is affected by the low pH of soft drinks. A rough surface leads to bacterial adhesion and plaque accumulation, inducing secondary caries. Preheating involves the heating of the composite resin before application, which in turn enhances its properties. Objective: To analyze the difference in the surface roughness of preheated and non-preheated nanohybrid composite resins before and after immersion in soft drinks. Methods: Cylindrical samples of nanohybrid composite resin Filtekâ„¢ Z250 XT (10 mm in diameter and 2 mm in height) were prepared and divided into two groups: preheated and non-preheated. For samples in the preheated group, the composite resin was heated using a Micerium SpA heater. All samples were immersed in 10 mL of the soft drink for 2 h per day for 15 days. Surface roughness was measured before immersion and at 12 and 15 days of immersion using the Surface Roughness Tester Taylor Hobson S100 Series. Results: The surface roughness changed at every measurement in each group. Significant differences in the surface roughness of the non-preheated group of the preheated group after 12 days of immersion were not observed. However, a significant difference in the surface roughness of the preheated group after 15 days of immersion was observed. Conclusion: Soft drinks significantly affect the surface roughness of preheated nanohybrid composite resins after 15 days of immersion.]]>
<![CDATA[Effect of 4.77% and 4.7% Alcoholic Drinks on Surface Roughness of Resin-Modified Glass Ionomer Cement ]]>
<![CDATA[Dewi Liliany Margaretta]]>;
<![CDATA[Zaldy Farhan Adis]]>
<![CDATA[ Journal of Indonesian Dental Association Vol. 4 No. 2 (2021): October ]]>
Publisher : <![CDATA[Indonesian Dental Association ]]>
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DOI: 10.32793/jida.v4i2.686
<![CDATA[Introduction: Resin-modified glass ionomer cement (RMGIC) is a hybrid restorative material that combines resin and glass ionomer cement (GIC). The addition of hydroxyethyl methacrylate (HEMA) to RMGIC improves its physical properties, such as resistance to surface roughening. Food and drink often produce factors that trigger surface roughening. Beverages with alcohol contents of 4.77% and 4.7%, which are widely consumed by Indonesians, have acidic pH values. Rough surfaces promote bacterial adhesion and plaque accumulation, inducing secondary caries. Objective: The aim of the present study was to determine the difference in the surface roughness of RMGIC after immersion in beverages with alcohol contents of 4.77% and 4.7%. Methods: Twenty-two samples (diameter = 10 mm; height = 2 mm) were divided into three groups: Group I comprised eight samples of RMGIC soaked in a beverage with an alcohol content of 4.77%; Group II comprised eight samples of RMGIC soaked in a beverage with an alcohol content of 4.7%; and Group III comprised six samples of RMGIC soaked in distilled water as a control. Groups I and II were immersed for 34 min twice per day. The RMGIC was immersed in an incubator at 37°C for 21 days. The samples were then tested using Surface Roughness Tester S-100. Results: Each group had a different mean roughness value. One-way analysis of variance (ANOVA) and Tukey’s post hoc analysis test indicated a significance value of p = 0.021. Tukey’s post hoc analysis test revealed a significant difference in surface roughness between the RMGIC samples soaked in the beverage with an alcohol content of 4.77% and those soaked in distilled water. Conclusion: The beverage with an alcohol content of 4.77% produced a higher surface roughness value than the beverage with an alcohol content of 4.7% or the control over 21 days.]]>
<![CDATA[Effects of Green Tea and Lemon Essential Oil Mouthwashes on Surface Roughness of Resin-Modified Glass Ionomer Cement ]]>
<![CDATA[Dewi Liliany Margaretta]]>;
<![CDATA[Caroline Caroline]]>
<![CDATA[ Journal of Indonesian Dental Association Vol. 4 No. 2 (2021): October ]]>
Publisher : <![CDATA[Indonesian Dental Association ]]>
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DOI: 10.32793/jida.v4i2.722
<![CDATA[Introduction: Resin-modified glass ionomer cement (RMGIC) is a restorative material developed with aim to overcome the weaknesses of GIC which has poor physical properties that can affect the surface roughness. A rough surface is a contributing factor to the accumulation of plaque and development of secondary caries. One of the factors that cause surface roughness is the use of mouthwash. Objective: To determine the effect of two essential oil mouthwashes on the surface roughness of RMGIC. Methods: Fifteen samples of RMGIC (cylindrical, 2 mm high and 10 mm in diameter) were divided into three treatment groups (n = 5 in each group). In group I, the samples were immersed in green tea essential oil mouthwash for 30 seconds. In group II, the samples were immersed in lemon essential oil mouthwash for 60 seconds. In group III, the samples were immersed in distilled water (control group). All the samples were immersed for 21 days at room temperature (37°C), with two repetitions. The surface roughness was then tested using a surface roughness tester (Taylor Hobson S100 Series; AMETEK Inc; United States of America). Results: The data were analyzed using one way ANOVA with Tukey’s Post Hoc test (p <0.05). Statistical analysis with One Way ANOVA test indicates a significant change in the value of surface roughness between the three groups. Tukey’s Post Hoc test with p=0.009 shows a significant difference in testing the effect of green tea essential oil mouthwash. Conclusion: Green tea essential oil mouthwash affected the surface roughness of RMGIC compared to lemon essential oil mouthwash. However, both did not have a significant difference with control groups.]]>
<![CDATA[Effect of Pineapple Juice (Ananas comosus) on Surface Roughness of Preheated and Non-Preheated Nanohybrid Composite Resins ]]>
<![CDATA[Jason Kamadi]]>;
<![CDATA[Dewi Liliany]]>
<![CDATA[ Journal of Indonesian Dental Association Vol. 5 No. 1 (2022): April ]]>
Publisher : <![CDATA[Indonesian Dental Association ]]>
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DOI: 10.32793/jida.v5i1.757
<![CDATA[Introduction: Nanohybrid composite resins is a type of composite consisting 2 different filler sizes, where one filler ranges in nanoparticles 0.01-0.05µm. Pineapple juice (Ananas comosus) is a widely consumed drink by Indonesian with pH range 3.5-4.6. Surface roughness may be affected by extrinsic factors such as low pH from pineapple juice. Rough surface can cause bacterial adhesion and plaque accumulation on restorative material which cause secondary caries, gingivitis and staining. Preheating is a preparation method of composite which improve composite physical and mechanical properties. Objective: To analyze the difference in surface roughness of preheated and non-preheated nanohybrid composite resins after immersion in pineapple juice. Methods: This research was a laboratory experimental with post-test and control group design. Thirty-three cylindrical sample of nanohybrid composite resin Filtek Z250 XT A2 shade (3M ESPE) (10 mm x 2 mm) were divided into 3 groups: Preheated, Non-preheated and control. Preheated and non-preheated group were immersed in 10 mL pineapple juice for 2 hours for 12 days, control group were immersed in 10 mL distilled water for 24 hours for 12 days. Surface roughness was measured after immersion using surface roughness tester Taylor Hobson, Subtonic S-100 Series-S128) and analyzed using one way ANOVA followed by Post Hoc Tukey. Results: Statistical analyze with one way ANOVA test indicates significant differences between surface roughness in 3 groups with p = 0.034, average surface roughness of pre-heated group was calculated in 0.73 µm, non-preheated group in 0.81 µm and control group in 0.55µm. Tukey’s Post hoc with p = 0.03 shows significant difference in surface of non-preheated composite resin with control group. Conclusion: Pineapple juice increases surface roughness of nanohybrid composite resins after 2 hours immersion for 12 days in comparison with control group.]]>
<![CDATA[Enzymatic Activity of Bromelain Isolated Pineapple (Ananas comosus) Hump and Its Antibacterial Effect on Enterococcus faecalis ]]>
<![CDATA[Dewi Liliany]]>;
<![CDATA[Armelia Sari Widyarman]]>;
<![CDATA[Erni Erfan]]>;
<![CDATA[Janti Sudiono]]>;
<![CDATA[Melanie Sadono Djamil]]>
<![CDATA[ Scientific Dental Journal VOLUME 2, ISSUE 2, MAY 2018 ]]>
Publisher : <![CDATA[Faculty of Dentistry, Universitas Trisakti ]]>
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DOI: 10.25105/sdj.v2i2.2540
<![CDATA[Background: Enterococcus faecalis is the frequent cause of oral infections, such as periodontitis, infected root canals, and peri-radicular abscesses. Pineapple (Ananas comosus) fruit contains bromelain, one of proteolytic enzymes associated with several health benefits. Bromelain has been shown to promote healthy digestion, stimulate the immune system, improve cardiovascular conditions, and accelerate wound healing. Bromelain compounds possess anti-inflammatory and anticancer properties and exhibit antibacterial activity. Objective: To analyze the enzymatic activity of bromelain extracted from pineapple hump and investigate the antibacterial effect of bromelain against E. faecalis. Methods: Pineapple hump was dried and extracted with maceration technique. Further purification was obtained by ammonium sulfate fractionation, dialysis and ion exchange chromatography. Minimum inhibitory concentration (MIC) tests using diffusion and dilution techniques tested the antibacterial activity of the bromelain extract on E. faecalis. A one-way analysis of variance (ANOVA) test analyzed the significance of the differences in the E. faecalis inhibition zones after treatment with a range of bromelain extract concentrations. Differences were considered statistically significant if p < 0.05. Results: The specific activity of bromelain in the crude extract was 62.89 U/mg. Furthermore, bromelain activity using ammonium sulfate fractionation was 50.99 U/mg, dialysis was 54.59 U/mg, and ion exchange chromatography was 152.38 U/mg. The bromelain extract showed effective inhibitory and bactericidal activity against E. faecalis. The results of the inhibition test using a bromelain extract purified by ion exchange chromatography demonstrated that a concentration as small as 12.5% was effective in inhibiting the growth of E. faecalis (p < 0.05). Conclusion: The highest enzymatic activity of bromelain was found after purification with ion exchange chromatography. Bromelain exerted an antibacterial effect against a potent endodontic pathogen, but further studies are needed to explore this effect.]]>
