PERBANDINGAN SUHU 37OC DAN 45OC TERHADAP DAYA LENTING KAWAT ORTODONTI STAINLESS STEEL - Nelma Yulita; Fajar Kusuma Dwi Kurniawan; Diana Wibowo (Universitas Lambung Mangkurat, 2017)
ABSTRACTBackground: Resilience is the ability of a wire that returned to the intial position when it is moved or deflected in a certain direction. Orthodontic stainless steel wire resilience is affected by several factors, one of them is the temperature. The change of oral temperature significantly while eating or drinking at high temperature, will affect the change of orthodontic stainless steel wire resilience. Purpose: To analyze comparison temperature by 37oC and 45oC to orthodontic stainless steel wire resilience. Method: The method of research is true eksperimental with post-test only with control group design. The subjects of this research consist of two groups, control group and treatment group. Control group is at 37°C and treatment group is at 45°C. Each group consists of five samples of stainless steel wire that are immersed in the water for a minute and then get a deflection by 2 mm. Result: This research shows the average amount of power required by the stainless steel wire, which is done in the control group is 64.6 gram/mm, while the average amount of power required by the stainless steel wire, which is done in the treatment group is 70.6 gram/mm. Based on the Mann Whitney test, it can be known that p value is 0,006 (p<0,05) so that the data show that there is a significant difference between temperature 37oC and 45oC to orthodontic stainless steel wire resilience. Conclusion: There is comparison temperature to the orthodontic stainless steel wire resilience by immersion at 37°C greater than the resilience of the wire by immersion at 45oC. Keywords: resilience, orthodontic stainless steel wire resilience ABSTRAKLatar belakang: Daya lenting adalah kemampuan suatu kawat dapat kembali ke posisi semula apabila digerakkan atau didefleksikan ke arah tertentu. Daya lenting kawat ortodonti stainless steel dipengaruhi oleh berbagai faktor, salah satunya adalah suhu. Perubahan temperatur mulut secara signifikan saat makan maupun minum terutama pada suhu panas mempengaruhi perubahan daya lenting kawat ortodonti stainless steel. Tujuan: Untuk menganalisis perbandingan suhu 37oC dan suhu 45oC terhadap daya lenting kawat ortodonti stainless steel. Metode: Penelitian menggunakan true eksperimental dengan post-test only with control group design. Subjek penelitian ini terdiri dari dua kelompok, yaitu kelompok kontrol dan kelompok perlakuan. Kelompok kontrol pada suhu 37oC dan kelompok perlakuan pada suhu 45oC. Masing-masing kelompok terdiri dari 5 sampel kawat stainless steel yang direndam dalam air selama 1 menit dan kemudian diberi defleksi sebesar 2 mm. Hasil: Penelitian menunjukkan bahwa rerata besarnya daya yang diperlukan kawat stainless steel yang dilakukan pada kelompok kontrol yaitu 64,6 gram/mm, sedangkan rerata besarnya daya yang diperlukan kawat stainless steel yang dilakukan pada kelompok perlakuan yaitu 70,6 gram/mm. Berdasarkan hasil uji mann whitney diketahui nilai p sebesar 0,006 (p<0,05) sehingga data tersebut menunjukkan bahwa terdapat perbedaan bermakna antara suhu 37oC dan suhu 45oC terhadap daya lenting kawat ortodonti stainless steel. Kesimpulan: Terdapat perbandingan suhu terhadap daya lenting kawat ortodonti berbahan dasar stainless steel dengan perendaman suhu 37oC lebih besar dibandingkan daya lenting kawat dengan perendaman suhu 45oC. Kata-kata kunci: daya lenting, kawat ortodonti stainless steel