PENGARUH LAMA PEMAPARAN CUKA PEMPEK TERHADAP KEKUATAN FLEKSURAL BASIS GIGI TIRUAN NILON TERMOPLASTIK

AMALIA, ANNISA and Mozartha, Martha and Trysnawaty K., Trysnawaty K. (2012) PENGARUH LAMA PEMAPARAN CUKA PEMPEK TERHADAP KEKUATAN FLEKSURAL BASIS GIGI TIRUAN NILON TERMOPLASTIK. Undergraduate thesis, Sriwijaya University.

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Abstract

Flexural strength is one of important mechanical properties of denture base. Recently, thermoplastic nylon has been used as an alternative material to acrylic resin denture base. The immersion period of denture base in liquid may affect its strength. “Pempek” is one of traditional food in Palembang, it is served with black and acidic liquid called “cuka pempek”. The aim of this study was to identify the affect of immersion period of “cuka pempek” on the flexural strength of thermoplastic nylon. Thirty plat es (65x10x3 mm) of thermoplastic nylon were fabricated and divided into 5 groups: control group (without immersion), 2 groups immersed in aquadest for 8 and 15 days, and 2 groups immersed in “cuka pempek” for 8 and 15 days. The three-point bending tes t was conducted using the Universal Testing machine, and the flexural strength values were determined in MPa. The data were analyzed by One Way ANOVA and continued analyzed by Post Hoc LSD. The results of this study showed there were significant difference (p<0,05) between group t ha t immersed in “cuka pempek” for 8 and 15 days. It can be concluded that the duration of immersion in “cuka pempek” could decrease the flexural strength of thermoplastic nylon.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cuka pempek, thermoplastic nylon, denture base, flexural strength
Subjects:	R Medicine > RK Dentistry > RK1-715 Dentistry
Divisions:	04-Faculty of Medicine > 12201-Dentistry (S1)
Depositing User:	Mrs Furika Furika
Date Deposited:	07 Feb 2023 07:11
Last Modified:	07 Feb 2023 07:11
URI:	http://repository.unsri.ac.id/id/eprint/89318

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