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All Journal Dentika Dental Journal Journal of Saintech Transfer
Veronica Angelia
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Agriculture, Biological Sciences & Forestry Dentistry Other

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The Effect of Immersion Duration in Cinnamon Extract on Color Stability of Heat-Polymerized Acrylic Resin Denture Base Veronica Angelia; Eddy Dahar; Satriawan Jodi
Dentika: Dental Journal Vol. 27 No. 2 (2024): Dentika Dental Journal
Publisher : TALENTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/dentika.v27i2.11817

Abstract

Heat polymerized acrylic resin is a material that is often used as a denture base. Cinnamon extract (Cinnamomum burmannii) has the ability to inhibit the growth of Candida albicans. However, ideally, denture cleaning agents should not affect the color stability of heat polymerized acrylic resin. The aim of this study was to evaluated the effect of immersion duration in cinnamon extract simulating 1, 2, 3, 4, and 5 years of use on colour stability of heat-polymerized acrylic resin denture base. Thirty unit samples heat polymerized acrylic resin with measurment 20 x 3 mm divided into 2 groups, group A (Aquabidest) B (alkaline peroxide), and C (50% cinnamon extract). After measuring the pretest values, the samples were soaked for 5 minutes each day simulated 1, 2, 3, 4, and 5 years of use. Discoloration (∆E) was evaluated using a colorimeter according to CIELAB (Commision de l'ECLAIRAGE) standards. Data were analyzed using one-way ANOVA and LSD (Least Significant Difference) statistical tests. There is an effect of immersion duration of heat polymerized acrylic resin denture base in use for 1, 2, 3, 4, and 5 years in groups A and B on colour stability 0.0001 (p<0.05). The colour change in group B was greater than that in group A, the ∆E value of all samples in both groups continued to increase with the length of immersion duration. However, the colour change that occurred is still clinically acceptable.
Implementation of Fermented Food and Clean and Healthy Living Behavior (CHLB) Education for Elementary School Students a t Public Elementary School 068003 Medan City Karina Nola Sinamo; Ecia Meilonna Koka; Veronica Angelia; Nur Ulina W. Sebayang
Journal of Saintech Transfer Vol. 9 No. 1 (2026): Publication In Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v9i1.25559

Abstract

Improving public health, including among early childhood populations, is an essential component of national development that aims to enhance awareness, willingness, and capacity to adopt healthy lifestyles, thereby achieving optimal health and well-being. One practical approach to achieving this goal is through educational interventions in elementary schools. This community service activity at Medan 068003 Public Elementary School implemented an educational program introducing fermented foods and Clean and Healthy Living Behavior (CHLB) to strengthen student’s knowledge, awareness, and daily health practices. The program used educational methods such as animated video presentations, pre- and post-tests, and interactive discussions. Materials covered the benefits and preparation of fermented foods, as well as the importance of CHLB implementation within the school environment. Students practiced proper handwashing and toothbrushing techniques. Additionally, “little doctors” were trained wound cleaning, managing nosebleeds, and measuring body temperature and blood pressure. The community service team also donated School Health Unit (SHU) equipment, including a bed, weighing and height scales, a thermometer, first aid kits, and a sphygmomanometer. The outcomes showed an increase in students’ knowledge of fermented foods from 63.57% to 85.14% and CHLB from 63.95% to 89.07%, demonstrating the effectiveness of this educational intervention.
Co-Authors Ecia Meilonna Koka Eddy Dahar Karina Nola Sinamo Nur Ulina W. Sebayang Satriawan Jodi