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Impact of Fermented Milk Soaking on Microhybrid Composite Resin Surface Roughness Irsan Ibrahim; Tuti Alawiyah; Herlin Amelia; Drajat Handika Pakci
Odonto : Dental Journal Vol 13, No 1 (2026): April 2026
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/odj.13.1.51-60

Background: One type of restorative substance is composite resin, which also comes in microhybrid form. Surface roughness is one of the clinical characteristics that may serve as a predictor of the longevity of restorative materials. The habit of drinking low-pH beverages is one of the things that influences surface roughness. One of the most consumed beverages in society is a fermented milk beverage. Fermented milk is usually safe for consumption by those with sensitivity to dairy products since the bacteria in it can break down lactose into lactic acid. Lactic acid, which has a pH of 4.2–4.8, is found in fermented milk. The purpose of this research is to ascertain how soaking fermented milk affects the microhybrid composite resin's roughness. Methods: This study uses a pre-test post-test design methodology and is conducted in a laboratory setting. There are 27 samples of microhybrid composite resins that are conducted with fermented milk. Prior to and following immersion, the surface roughness of the microhybrid composite resin was measured using a surface roughness tester as part of this study. Results: On the first through the seventh day of immersion, there was a noticeable rise in the surface roughness of the Microhybrid composite resin submerged in fermented milk. Conclusion: After being immersed in a solution of fermented milk for one, four, and seven days, the nanohybrid composite resin is affected by its roughness.

Impact of Fermented Milk Soaking on Microhybrid Composite Resin Surface Roughness Irsan Ibrahim; Tuti Alawiyah; Herlin Amelia; Drajat Handika Pakci
Odonto : Dental Journal Vol 13, No 1 (2026): April 2026
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/odj.13.1.51-60

Background: One type of restorative substance is composite resin, which also comes in microhybrid form. Surface roughness is one of the clinical characteristics that may serve as a predictor of the longevity of restorative materials. The habit of drinking low-pH beverages is one of the things that influences surface roughness. One of the most consumed beverages in society is a fermented milk beverage. Fermented milk is usually safe for consumption by those with sensitivity to dairy products since the bacteria in it can break down lactose into lactic acid. Lactic acid, which has a pH of 4.2–4.8, is found in fermented milk. The purpose of this research is to ascertain how soaking fermented milk affects the microhybrid composite resin's roughness. Methods: This study uses a pre-test post-test design methodology and is conducted in a laboratory setting. There are 27 samples of microhybrid composite resins that are conducted with fermented milk. Prior to and following immersion, the surface roughness of the microhybrid composite resin was measured using a surface roughness tester as part of this study. Results: On the first through the seventh day of immersion, there was a noticeable rise in the surface roughness of the Microhybrid composite resin submerged in fermented milk. Conclusion: After being immersed in a solution of fermented milk for one, four, and seven days, the nanohybrid composite resin is affected by its roughness.

Efek Perendaman Ekstrak Kayu Manis (Cinnamomum burmanii) terhadap Warna Permukaan Resin Akrilik Heat-Cured: Studi Eksperimental Irsan Ibrahim; Mirna Febriani; Tuti Alawiyah; Fuji Nurhasanah
Jurnal Ilmiah dan Teknologi Kedokteran Gigi (JITEKGI) Vol 21, No 1 (2025): Mei 2025
Publisher : Fakultas Kedokteran Gigi Universitas Prof. Dr. Moestopo (Beragama)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32509/jitekgi.v21i1.4988

Latar Belakang: Resin akrilik merupakan bahan basis gigi tiruan yang sampai saat ini masih digunakan dalam bidang kedokteran gigi karena memiliki kelebihan tidak mengiritasi, tidak larut dan estetik baik. Kekurangan dari resin akrilik yaitu perubahan warna. Kayu manis merupakan bahan alami yang dapat digunakan untuk pengobatan, bumbu masakan dan minuman. Kayu manis ini memiliki kandungan tanin dan memiliki pigmen warna. Penelitian ini bertujuan untuk mengetahui pengaruh perendaman resin akrilik heat cured dalam ekstrak kayu manis terhadap perubahan warna. Bahan dan Metode: Penelitian ini adalah eksperimental laboratoris dengan metode pre-test and post-test control group design. Perlakuan tersebut diberikan untuk melihat perubahan warna pada permukaan resin akrilik, dengan total 27 spesimen berbentuk koin berukuran 15 x 2 mm, yang dibagi menjadi 3 kelompok perendaman selama 3, 5, dan 7 hari. Hasil dan Pembahasan: Hasil penelitian ini menunjukan adanya perbedaan perubahan warna hue yang signifikan (p=0,004) yang direndam dalam larutan ekstrak kayu manis selama 3, 5, dan 7 hari. Perendaman dalam larutan kayu manis selama 3, 5, dan 7 hari menunjukan penurunan pH, menyebabkan zat asam (H+) yang berikatan dengan CH3O-, terlepas dari gugus ester sehinggga mengakibatkan kekasaran permukaan resin akrilik heat-cured meningkat dan terjadinya perubahan warna karena peningkatan absorpsi zat tanin. Kesimpulan: Konsumsi kayu manis yang terus menerus dapat menimbulkan perubahan warna pada permukaan gigi tiruan resin akrilik heat-cured. Perubahan warna resin akrilik ini disebabkan oleh zat warna tanin yang diserap oleh resin akrilik yang bersifat asam melalui porositas dan menyebkan perubahan warna (kecoklatan).

Dampak Perendaman Ekstrak Jahe Merah Terhadap Kekasaran Permukaan Resin Akrilik Heat-Cured Irsan Ibrahim; Tuti Alawiyah; Mirna Febriani; Dean Alyssa Salsabila
Jurnal Ilmiah dan Teknologi Kedokteran Gigi (JITEKGI) Vol 22, No 1 (2026): Mei 2026
Publisher : Fakultas Kedokteran Gigi Universitas Prof. Dr. Moestopo (Beragama)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32509/jitekgi.v22i1.6491

Background: Dentures serve to substitute absent teeth, so reinstating both functionality and attractiveness. Riskesdas 2018 reported that tooth loss occurred in 30.6% of those aged 65 years and older. Heat-cured acrylic resin was the predominant material utilized for denture bases; nonetheless, it exhibited drawbacks, including porosity that could elevate surface roughness. Red ginger (Zingiber officinale var. rubrum) comprises phenolic chemicals, essential oils, and ascorbic acid, which are believed to influence the surface characteristics of acrylic resin via chemical interactions. This study sought to assess the impact of red ginger extract immersion on the surface roughness of heat-cured acrylic resin. Methods: This study employed a laboratory experimental design utilizing a pre-test and post-test group framework with 24 acrylic resin specimens measuring 10×10×2 mm. The samples were categorized into four groups according to immersion length (1, 3, 5, and 7 days). Surface roughness was assessed prior to and subsequent to immersion utilizing a surface roughness tester. Results: Surface roughness elevated following immersion in red ginger extract. Nonetheless, no substantial variations were seen across the various immersion durations. Conclusion: The immersion in red ginger extract did not markedly influence the surface roughness of heat-cured acrylic resin, despite a noted increase in roughness values.

Impact of Fermented Milk Soaking on Microhybrid Composite Resin Surface Roughness Irsan Ibrahim; Tuti Alawiyah; Herlin Amelia; Drajat Handika Pakci
Odonto : Dental Journal Vol. 13 No. 1 (2026): April 2026
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/odj.13.1.51-60

Background: One type of restorative substance is composite resin, which also comes in microhybrid form. Surface roughness is one of the clinical characteristics that may serve as a predictor of the longevity of restorative materials. The habit of drinking low-pH beverages is one of the things that influences surface roughness. One of the most consumed beverages in society is a fermented milk beverage. Fermented milk is usually safe for consumption by those with sensitivity to dairy products since the bacteria in it can break down lactose into lactic acid. Lactic acid, which has a pH of 4.2–4.8, is found in fermented milk. The purpose of this research is to ascertain how soaking fermented milk affects the microhybrid composite resin's roughness. Methods: This study uses a pre-test post-test design methodology and is conducted in a laboratory setting. There are 27 samples of microhybrid composite resins that are conducted with fermented milk. Prior to and following immersion, the surface roughness of the microhybrid composite resin was measured using a surface roughness tester as part of this study. Results: On the first through the seventh day of immersion, there was a noticeable rise in the surface roughness of the Microhybrid composite resin submerged in fermented milk. Conclusion: After being immersed in a solution of fermented milk for one, four, and seven days, the nanohybrid composite resin is affected by its roughness.

Impact of Fermented Milk Soaking on Microhybrid Composite Resin Surface Roughness Irsan Ibrahim; Tuti Alawiyah; Herlin Amelia; Drajat Handika Pakci
Odonto : Dental Journal Vol. 13 No. 1 (2026): April 2026
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/odj.13.1.51-60

Background: One type of restorative substance is composite resin, which also comes in microhybrid form. Surface roughness is one of the clinical characteristics that may serve as a predictor of the longevity of restorative materials. The habit of drinking low-pH beverages is one of the things that influences surface roughness. One of the most consumed beverages in society is a fermented milk beverage. Fermented milk is usually safe for consumption by those with sensitivity to dairy products since the bacteria in it can break down lactose into lactic acid. Lactic acid, which has a pH of 4.2–4.8, is found in fermented milk. The purpose of this research is to ascertain how soaking fermented milk affects the microhybrid composite resin's roughness. Methods: This study uses a pre-test post-test design methodology and is conducted in a laboratory setting. There are 27 samples of microhybrid composite resins that are conducted with fermented milk. Prior to and following immersion, the surface roughness of the microhybrid composite resin was measured using a surface roughness tester as part of this study. Results: On the first through the seventh day of immersion, there was a noticeable rise in the surface roughness of the Microhybrid composite resin submerged in fermented milk. Conclusion: After being immersed in a solution of fermented milk for one, four, and seven days, the nanohybrid composite resin is affected by its roughness.

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