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All Journal Jurnal Arbitrer Dental Journal (Majalah Kedokteran Gigi) Jurnal Kedokteran Gigi Universitas Padjadjaran Padjadjaran Journal of Dentistry MDJ (Makassar Dental Journal) Andalas Dental Journal
Yohana, Nelvi
Fakultas Kedokteran Gigi Universitas Andalas
Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health

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Understanding of Speech Production in Cleft Lip/Palate: A Review Yohana, Nelvi; Handoko, Handoko
Jurnal Arbitrer Vol. 10 No. 4 (2023)
Publisher : Masyarakat Linguistik Indonesia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/ar.10.4.437-446.2023

Abstract

A cleft lip is a disorder caused by the incomplete joining of the lips or palate during fetal development. This condition can result in a variety of physical impairments, speech impairments, and even psychological impairments that can affect a person’s life. Patients with cleft lip usually suffer from dental problems, speech problems, and breathing and hearing problems. This condition can certainly lead to emotional and social problems that require attention from various parties, including surgeons, dentists, speech therapists, and psychologists, essential. Patients with cleft disorders usually have an inability to produce speech sounds due to the insufficient amount of air pressure passing through the oral cavity. The severity of the disorder depends on various factors such as the intensity of the cleft, age at the surgery, and hearing loss. Early support and treatment can greatly improve patients’ quality of life. It is necessary to conduct comprehensive research to address the different issues associated with cleft lip/palate. This involves not only healthcare professionals, such as speech-language pathologists, surgeons, orthodontists, and pediatric dentists, but also communication experts, such as linguists, to develop effective treatments and strategies. This review article discusses the relationship between clefts and speech production, as well as the factors that play a role in improving the quality of life of patients with cleft. The article aims to provide a comprehensive overview of clefts, serving as a reference for dentists, surgeons, linguists, and other professionals who work with cleft patients.
Effect of adding durian seed flour (Durio zibethinus Murr.) on the setting time of alginate impression material: an experimental laboratory study Fransiska, Aria; Isnain, Zahrotus Shobah; Ramayanti, Sri; Yohana, Nelvi; Cahyanto, Arief
Jurnal Kedokteran Gigi Universitas Padjadjaran Vol 37, No 3 (2025): Desember 2025
Publisher : Fakultas Kedokteran Gigi Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jkg.v37i3.62817

Abstract

Introduction: Alginate is one of the most commonly used impression materials in dentistry to obtain a negative reproduction of teeth and surrounding tissues. To achieve an accurate impression, alginate must have an adequate setting time. However, its tendency to set too quickly is one of the material’s main weaknesses in clinical use. Modification of alginate with durian seed flour (Durio zibethinus Murr.), which contains amylose and amylopectin, may alter its setting time. This study aimed to analyze the effect of adding durian seed flour on the setting time of alginate impression material. Methods: This was an experimental laboratory study using a post-test only control group design. The samples consisted of pure alginate and alginate mixed with 20% and 40% durian seed flour, for a total of 30 samples. The setting time was measured using a cylinder rod tip and recorded with a stopwatch. Data were analyzed using One-way ANOVA followed by Post Hoc LSD tests. Results: The mean setting times of pure alginate, alginate 80% + durian seed flour 20%, and alginate 60% + durian seed flour 40% were 132.2 ± 3.495 s; 212.3 ± 3.742 s; and 266.8±3.369 s, respectively. The addition of durian seed flour significantly affected the setting time of alginate impression material (p<0.05). Conclusion: Alginate with 40% durian seed flour addition exhibited the longest setting time compared with other sample groups. However, alginate with 20% and 40% durian seed flour additions still met the American Dental Association (ADA) Specification No. 18 for acceptable setting time.Pengaruh penambahan tepung biji durian (Durio zibethinus Murr.) terhadap setting time bahan cetak alginat: eksperimental laboratorisPendahuluan: Bahan cetak alginat merupakan bahan cetak yang paling sering digunakan di kedokteran gigi untuk mendapatkan reproduksi negatif gigi dan jaringan disekitarnya. Alginat harus memiliki setting time yang cukup agar dapat menghasilkan cetakan yang baik. Setting time yang cenderung terlalu cepat menjadi salah satu kelemahan alginat dalam keadaan klinis. Modifikasi alginate dengan penambahan tepung biji durian yang memiliki kandungan amilosa dan amilopektin dapat mempengaruhi setting time alginat. Tujuan menganalisis pengaruh penambahan tepung biji durian (Durio zibethinus Murr.) terhadap setting time bahan cetak alginat. Metode: Penelitian ini menggunakan jenis penelitian experimental laboratory dengan desain penelitian post-test only control group design. Sampel yang digunakan dalam penelitian ini adalah bahan cetak alginat murni serta alginat dengan penambahan tepung biji durian 20% dan 40%. Total sampel keseluruhan sebanyak 30 sampel. Setting time diukur dengan ujung batang silinder dan dihitung menggunakan stopwatch. Data hasil penelitian dianalisis menggunakan uji One Way ANOVA dan Post Hoc LSD. Hasil: Rata-rata hasil pengukuran setting time alginat murni, alginat 80%+tepung biji durian 20%, alginat 60%+tepung biji durian 40% berturut-turut adalah: 132,2±3,495; 212,3±3,742; 266,8±3,369. Penelitian ini menunjukkan bahwa penambahan tepung biji durian berpengaruh terhadap setting time bahan cetak alginat (p<0,05). Kesimpulan: Alginat dengan penambahan tepung biji durian 40% memiliki setting time yang paling lama dibandingkan dengan kelompok sampel lainnya pada penelitian ini. Alginat dengan penambahan tepung biji durian 20% dan 40% memiliki setting time yang masih sesuai dengan standar American Dental Association (ADA) No. 18.
Co-Authors Aninda Putri Mulyani Anisa Permata Ermiyon Aria Fransiska Aria Fransiska Belia, Vinny Putri Cahyanto, Arief Detty Iryani Handoko Handoko Handoko Handoko Isnain, Zahrotus Shobah Meli Oktafiani Nadia Amatul Khayum Nazruddin Nazruddin Nofika, Reni oktafiani, Meli Rima Semiarti Shara Lutfiyona Ikhsan Siti Bahirrah Sri Ramayanti