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All Journal Sriwijaya Journal of Dentistry
Sri Wahyuningsih Rais
Prosthodontic Department, Dentistry Study Program, Faculty of Medicine, Universitas Sriwijaya, Palembang, Indonesia
Dentistry Health Professions Immunology & microbiology Materials Science & Nanotechnology Public Health

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The Effect of Acid Types in Cuka Pempek on The Surface Roughness of Acrylic Resin Denture Base Khairina Labaika; Sri Wahyuningsih Rais; Febriani
Sriwijaya Journal of Dentistry Vol. 6 No. 1 (2025): Sriwijaya Journal of Dentistry
Publisher : Dentistry Study Program, Faculty of Medicine Universitas Sriwijaya 

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/sjd.v6i1.72

Abstract

Introduction: Cuka pempek is a typical Palembang food that contains acid as one of its ingredients. Continuous consumption of cuka pempek can affect the surface roughness of hot polymerized acrylic resin denture bases due to its ability to absorb liquids. Purpose: To determine the effect of acid types in cuka pempek on the surface roughness of hot polymerized acrylic resin denture bases. Methods: Thirty plates of hot polymerized acrylic resin measuring 65mm x 10mm x 2,5mm were divided into 3 groups. The initial surface roughness value (pretest) was calculated using a surface roughness tester. Soaking was carried out on group I (tamarind-based cuka pempek), group II (vinegar acid-based cuka pempek), and group III (control) with distilled water. Soaking was carried out for 30 hours in an incubator at 37°C. Measurement of the final surface roughness (post-test) was carried out. Results: The results of the normality test with the Shapiro-Wilk and the Levene test homogeneity test showed that the data were found to be normally distributed and homogenous. The paired t-test showed significant differences in all groups. The results of the one-way ANOVA test showed a significant difference. The results of the Bonferroni post hoc test showed a significant difference between tamarind-based and vinegar acid-based cuka pempek against distilled water, while there was no significant difference between tamarind-based and vinegar acid-based cuka pempek. Conclusion: There is an effect of the type of acid in cuka pempek on the surface roughness of the hot polymerized acrylic resin denture base.
Occlusion Concept for Fabricating Complete Denture (Literature Review) Cherryl Sania Mahira; Jihan Aribah; Hafizh Naufal Aldhito; Sri Wahyuningsih Rais; Febriani
Sriwijaya Journal of Dentistry Vol. 5 No. 1 (2024): Sriwijaya Journal of Dentistry
Publisher : Dentistry Study Program, Faculty of Medicine Universitas Sriwijaya 

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Introduction: Patients with full edentulism experience difficulties in chewing food, thus requiring complete dentures aiming to restore the missing teeth, other structures, and the patient's masticatory efficiency. Complete denture fabrication requires retention, stability and support of the remaining tissues. This is influenced by the selection of a good occlusion concept. There are several types of occlusion concepts such as Bilateral Balanced Occlusion (BBO), Lingualized Occlusion (LO) and Canine Guided Occlusion (CGO). Purpose: The aim of this literature review was to determine the use of the ideal occlusion concept in complete dentures according to the patient's condition. Methods: Literature was selected using the databases PubMed, Science Direct, Wiley Online Library, Elsevier, and Google Scholar from January 2007 to December 2022. Articles that met the inclusion and exclusion criteria were assessed using the Cochrane Collaboration Tool for bias assessment and summarized to obtain data on occlusion concept for fabricating full denture. Results: Fourteen randomized controlled trial journals discussing about three occlusion concepts that are BBO, LO and CGO were included in this literature review. Occlusal concept should be used according to the indication and condition of the patient. Conclusion: Occlusion concepts give positive impact if chosen wisely according to the patient's condition.
Co-Authors Cherryl Sania Mahira Febriani Hafizh Naufal Aldhito Jihan Aribah Khairina Labaika