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All Journal ODONTO Dental Journal Jurnal Kesehatan Gigi Padjadjaran Journal of Dentistry Journal of Indonesian Dental Association JITEKGI Jurnal Ilmiah dan Teknologi Kedokteran Gigi Jurnal Material Kedokteran Gigi ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat Cakradonya Dental Journal Odonto dental journal
Ibrahim, Irsan
Department Of Dental Material, Faculty Of Dentistry, Universitas Prof. Dr. Moestopo (Beragama), Jakarta, Indonesia
Humanities Biochemistry, Genetics & Molecular Biology Dentistry Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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The Effect of Soaking in Lemon Water and Packaged Lemon Water on Changes in Surface Roughness of Nanofiller Composite Resin. Irsan Ibrahim; Tuti Alawiyah; Narulita N
Journal of Indonesian Dental Association Vol. 9 No. 1 (2026): April
Publisher : Indonesian Dental Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32793/jida.v9i1.1178

Abstract

Introduction: Composite resin is currently one of the most commonly used restorative materials in dentistry due to its excellent esthetic properties and its ability to closely resemble the natural color of teeth. Exposure to acidic beverages, such as fresh lemon juice and commercially packaged lemon drinks (You-C 1000), may influence the surface characteristics of composite resin restorations, particularly surface roughness, depending on the duration of immersion. Objective: This study aimed to evaluate the effect of immersion in fresh lemon juice and packaged lemon beverage on the surface roughness of nanofiller composite resin. Methods: This study was an in vitro laboratory experimental study using a pre-test and post-test control group design. Nanofiller composite resin specimens were immersed in lemon juice solution (pH = 3.14) and packaged lemon beverage solution (pH = 3.67) for 3 hours. Surface roughness measurements were performed before and after immersion. Results: Surface roughness increased from 0.061 ± SD µm to 0.086 ± SD µm in the lemon juice group, from 0.065 ± SD µm to 0.072 ± SD µm in the packaged lemon beverage group, and from 0.055 ± SD µm to 0.059 µm in the distilled water group. The differences among groups were statistically significant (p < 0.05).. Conclusion: Immersion in fresh lemon juice and packaged lemon beverage significantly affected the surface roughness of nanofiller composite resin.
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

Abstract

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

Abstract

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.
Co-Authors Amelia, Herlin Aryani, Widuri Julia Chici Karina Dahayu Maheswari, Naura Dinis Purnamaning Ayu Izzati Drajat Handika Pakci Eddy Eddy Febriani, Mirna Rifky Ferry Jaya Herlin Amelia Lisbeth Aswan Luthfia, Prima Mirna Febriani Muhammad Reggy Akbar Narulita N Nurhasanah, Fuji Prima Luthfia Prima Luthfia Tuti Alawiyah Tuti Alawiyah Tuti Alawiyah