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Leliana Sandra Devi
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Health Professions

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THE EFFECT OF 50% EDAMAME BEAN (GLYCINE MAX L. MERRIL) EXTRACTS ON THE SURFACE ROUGHNESS OF HEAT-CURED ACRYLIC RESIN Lusi Hidayati; Yohana Maria Penga; Leliana Sandra Devi; Ayudia Yohanna Widya Kusumastuti
Journal of Vocational Health Studies Vol. 8 No. 3 (2025): March 2025 | JOURNAL OF VOCATIONAL HEALTH STUDIES
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jvhs.V8.I3.2025.200-205

Abstract

Background: Edamame bean (Glycine max L. Merril) extract is an alternative to denture cleanser because it contains antifungal and antibacterial compounds, such as flavonoids. However, flavonoids may increase the surface roughness of heat-cured acrylic resin. Purpose: This research aims to analyze the effect of 50% edamame bean extract as a denture cleanser on the surface roughness of heat-cured acrylic resin. Method: Twenty four square shaped heat-cured acrylic resin plates of 10 x 10 x 2 mm were divided into four groups: A1, A2, B1, and B2. Each group was immersed in distilled water (A1 for four days and A2 for 11 days) and 50% edamame bean extract (B1 for four days and B2 for 11 days). The surface roughness was measured using a surface roughness tester TR 220. The data were then analyzed using the Two Way ANOVA test followed by the Tukey HSD test with a significance value of p-value < 0.05. Result: The average surface roughness in heat-cured acrylic resin increased in 50% edamame extract immersion for four and 11 days. The highest increase was experienced in 50 % edamame extract immersion for 11 days with a value of 0.158 μm. In contrast, the distilled water immersion group noted the lowest surface roughness for four days and 11 days. Conclusion: Edamame extract significantly affects the surface roughness of heat-cured acrylic resin after immersion for four and 11 days.
THE POTENTIAL EFFECT OF AVOCADO SEED EXTRACT (PERSEA AMERICANA) AS A CORROSION INHIBITOR ON SURFACE CHARACTERISTIC OF ORTHODONTIC WIRES Leliana Sandra Devi; Rina Sutjiati; Dwi Prijatmoko; Herniyati; Rudy Joelijanto; Vanda Ramadhani
Journal of Vocational Health Studies Vol. 9 No. 1 (2025): July 2025 | JOURNAL OF VOCATIONAL HEALTH STUDIES
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jvhs.V9.I1.2025.47-53

Abstract

Background: The surface roughness of orthodontic arch wires is an essential factor that affects the effectiveness of arch-guided tooth movement. Metal wires exposed to the oral cavity environment are susceptible to corrosion. The corrosion process cannot be stopped but can be inhibited using natural inhibitors that contain antioxidant compounds, such as tannins found in avocado seeds. Tannins in avocado seed extract can act as a corrosion inhibitor through two working mechanisms, a passive layer and an adsorption process. Purpose: The aim of this study was to examine the viability of avocado seed extract as a corrosion inhibitor on the surface characteristic of orthodontic wires. Method: This research is an experimental laboratory research.  A total of 48 orthodontic wires (stainless steel, nickel titanium, and Titanium-Molybdenum Alloy (TMA)) were prepared and divided into control and treatment groups. The treatment groups were immersed in avocado seed extract at concentration of 1.5 g/L (T-1), 2 g//L (T-2) and 2.5 g/L (T-3) for 7 days with twice daily immersion of 1 minute each. A TR 220 surface roughness tester (ΔRa) was used to evaluate surface characteristic. The data was analyzed using the one-way ANOVA test followed by post hoc LSD test with a significance value of p-value < 0.05. Result: The average surface roughness increased in all control groups except for stainless steel wire which did not show a significant difference with p-value = 0.716. Furthermore, the difference test between groups on each wire showed different results. Conclusion: Avocado seed extract is effective as a corrosion inhibitor for orthodontic wires.
Co-Authors Ayudia Yohanna Widya Kusumastuti Dwi Prijatmoko Herniyati Lusi Hidayati Rina Sutjiati Rudy Joelijanto Vanda Ramadhani Yohana Maria Penga