PENGARUH MODIFIKASI ALGINAT MENGGUNAKAN TEPUNG BERAS KETAN PUTIH (ORYZA SATIVA GLUTINOSA) TERHADAP WAKTU PENGERASAN

AFRIZA, RILLYA and Hudiyati, Maya and K, Trisnawaty (2015) PENGARUH MODIFIKASI ALGINAT MENGGUNAKAN TEPUNG BERAS KETAN PUTIH (ORYZA SATIVA GLUTINOSA) TERHADAP WAKTU PENGERASAN. Undergraduate thesis, Sriwijaya University.

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Abstract

Alginate is an impression material which is often used by dentists and dental students. Distribution of alginate to some areas and student’s needs of alginate in learning process increase the cost. Alginate modified with white glutinous rice flour (Oryza sativa glutinosa) was made to decrease the cost. White glutinous rice flour can be used as a modification material because it has same component with alginate which is polysaccharides. The aim of this study was to determine the effect of alginate modified with white glutinous rice flour on setting time. Forty cylindrical specimens with 16mm in height and 30mm in diameter were divided to four groups: which were alginate 100% (control) and alginate modified with white glutinous rice flour on ratios of 55%:45%, 52,5%:47,5%, 50%:50%. The setting time was measured by a stopwatch. The mean of setting time in control group was at 2 minutes 48 seconds ± 4,21 seconds and the groups of alginate modified with white glutinous rice flour were respectively at 3 minutes 12 seconds ± 4,21 seconds, 3 minutes 33 seconds ± 4,83 seconds, and 3 minutes 47 seconds ± 4,83 seconds. Data were analyzed with One Way ANOVA and Post Hoc LSD. The result of this study showed that there were significant differences among the groups. The conclusion of this study was alginate modified with white glutinous rice flour increased the setting time.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	alginate, white glutinous rice flour, setting time
Subjects:	R Medicine > RK Dentistry > RK1-715 Dentistry
Divisions:	04-Faculty of Medicine > 12201-Dentistry (S1)
Depositing User:	Mrs Furika Furika
Date Deposited:	11 Nov 2019 03:24
Last Modified:	11 Nov 2019 03:27
URI:	http://repository.unsri.ac.id/id/eprint/15613

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