Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah
Muhammad Taufik
Universitas Andalas
Dentistry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH PENAMBAHAN PATI SAGU (METROXYLON SAGO) TERHADAP STABILITAS DIMENSI BAHAN CETAK ALGINAT SEBAGAI BAHAN CETAK PADA PRAKTIK KEDOKTERAN GIGI Gita Dwi Jiwanda Sovira; Lendrawati Lendrawati; Muhammad Taufik
B-Dent: Jurnal Kedokteran Gigi Universitas Baiturrahmah Vol 10, No 1 (2023): Vol 10 No 1, Juni 2023
Publisher : Universitas Baiturrahmah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33854/jbd.v10i1.1233

Abstract

Introduction: Impression material is a material used to obtain negative impressions of teeth and oral tissues. Alginate impressions have deficiencies in dimensional stability, thus affecting the accuracy of the impression. The imbibition and syneresis processes affect the dimensional stability of the alginate. To overcome the change in dimensional stability, modification of alginate with sago starch was carried out. Purpose: The aim of this study was to determine the effect of adding sago starch (Metroxylon sago) at concentrations of 32.5%, 37.5%,   and    42.5%    on    the    dimensional    stability    of alginate. Methods: In this study, a comparison of the dimensional stability of pure alginate and alginate-added sago starch will be observed. The method used was an experimental laboratory study with a pre-and post-test control group design. Results: The mean difference in the dimensional measurements of the two treatments in group A was 0.0110; group B was -0.0021; group C was -0.0006; and group D was -0.0016. Statistically, there was no significant difference (p>0.05) between filling for 0 minutes and 30 minutes in the alginate group with the addition of sago starch. Conclusion: There was a change in the dimensional stability of the gypsum impressions of pure alginate groups with the addition of 32.5%, 37.5%, and 42.5% sago starch. The alginate group, with the addition of 37.5% sago starch, experienced the smallest dimensional changes.
Co-Authors Gita Dwi Jiwanda Sovira Lendrawati Lendrawati