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Dental Journal (Majalah Kedokteran Gigi)
Published by Universitas Airlangga
ISSN : 19783728     EISSN : 24429740     DOI : -
Core Subject : Health,
Dentistry
The Dental Journal (Majalah Kedokteran Gigi) (e-ISSN:2442-9740; p-ISSN:1978-3728) is published by the Faculty of Dental Medicine, Universitas Airlangga. Its diciplinary focus is dental science and dental hygiene. The Dental Journal (Majalah Kedokteran Gigi) is published in English on a quarterly basis with each 50-60 page edition containing between nine and eleven scientific articles on research, study literature and case studies. Contributors to the Dental Journal (Majalah Kedokteran Gigi) included: dental researchers, dental practitioners, lecturers, and students drawn from Indonesia and a wide range of other countries.
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Articles 11 Documents
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Search results for , issue "Vol. 52 No. 2 (2019): June 2019" : 11 Documents clear
Effects of glycerin application on the hardness of nanofilled composite immersed in tamarind soft drinks Titis Mustikaningsih Handayani; Raditya Nugroho; Lusi Hidayati; Dwi Warna Aju Fatmawati; Agus Sumono
Dental Journal (Majalah Kedokteran Gigi) Vol. 52 No. 2 (2019): June 2019
Publisher : Faculty of Dental Medicine, Universitas Airlangga https://fkg.unair.ac.id/en

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/j.djmkg.v52.i2.p95-99

Abstract

Background: Loss of tooth structure is a consideration in the performance of restorative treatment involving nanofilled composite resins. Material polymerization factors and water absorption can affect the hardness of composite resins. Imperfect polymerization producing an oxygen inhibited layer (OIL) and causing water absorption can even compromise the hardness of nanofilled composite resins. Tamarind soft drink, on the other hand, has an acidic pH that compromises the hardness of nanofilled composite resins. Purpose: This study aimed to reveal the effects of glycerin application on the hardness of nanofilled composite resins immersed in tamarind soft drinks. Methods: The research constituted a laboratory experiment using 24 nanofilled composite resin samples with diameters of 5mm or 2mm, divided into six groups, namely: Group G, Group G AS 60, Group G AS 120, Group TG, Group TG AS 60, and Group TG AS 120. Glycerin was applied to the surfaces of three groups before curing, while the other three groups were not treated with glycerin. Finishing was subsequently conducted on all samples using a highspeed handpiece and superfine finishing bur, before they were polished with a low speed handpiece. The samples were then divided into specific groups, namely: a group with a 120-minute immersion time, a group with a 60-minute immersion time, and a group which was not immersed and maintained at a temperature of 37oC. Each sample was tested at three points using a Vickers hardness tester (VHT). Results: The results showed that the groups with glycerin had a higher hardness level than those groups. In addition, the non-immersed groups had a higher hardness level than those groups which were immersed. The one-way ANOVA test results confirmed that there was a statistically significant difference (p<0.05) between all groups. Conclusion: The application of glycerin to nanofilled composite resins immersed in tamarind soft drinks can increase their hardness levels.

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