PENGARUH JENIS YOGHURT TERHADAP KEKERASAN RESIN KOMPOSIT

APRIONASISTA, MAISY and Bikarindrasari, Rini and Dewi, Siti Rusdiana Puspa (2014) PENGARUH JENIS YOGHURT TERHADAP KEKERASAN RESIN KOMPOSIT. Undergraduate thesis, Sriwijaya University.

	Text RAMA_12201_04101004004.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (39MB) | Request a copy
	Text RAMA_12201_04101004004_0007036601_0002128004_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (11MB)
	Text RAMA_12201_04101004004_0007036601_0002128004_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (8MB) | Request a copy
	Text RAMA_12201_04101004004_0007036601_0002128004_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
	Text RAMA_12201_04101004004_0007036601_0002128004_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_12201_04101004004_0007036601_0002128004_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (291kB) | Request a copy
	Text RAMA_12201_04101004004_0007036601_0002128004_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_12201_04101004004_0007036601_0002128004_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (12MB) | Request a copy

Abstract

Introduction: Composite resin as a restorative material in the mouth is always exposed to water, saliva, and the fluid from food and beverages consumed daily, including yoghurt. Currently, commercially available yoghurt consists of a variety of consistency, there is a cream and liquid. The aim of this study was evaluate the influence of variety yoghurt on the hardness of composite resin. Material and Methods: The subject of this study was cylindrical nanofiller composite resin (3MFiltek Z350) with 7mm in diameter, 2mm in thickness, and light cure for 20 seconds. The thirty specimens were devided into three groups with ten specimens for each groups. Each specimens were immersed with aguabidest for 24 hours to make same dampness. Then, each specimen were immersed with artificial saliva. as a control, cream yoghurt, and liquid yoghurt on 24 hours. The specimens were measured the hardness by Micro Vickers Hardnes Tester LECO-M400HI with lKg of burden. The data were analyzed by one wayANOVA and Post-Hoc LSDojs. Result: The result of hardness value at artificial saliva with pH 6,9 (51,11+2,461), cream yoghurt with pH 4,46 (40,09±1,964), and liquid yoghurt with pH 3,81 (31,41 ±1,334) showed the highest value of hardness was at artificial saliva and the lowest was at liquid yoghurt. The result of ANOVA showing a significant the influence of variety yoghurt on the hardness of composite resin (p<0,05). Conlusion: This study shows that liquid yoghurt more lower hardness of composite resin compared yoghurt cream.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	composite resin, yoghurt, pH, hardness.
Subjects:	R Medicine > RK Dentistry > RK1-715 Dentistry
Divisions:	04-Faculty of Medicine > 12201-Dentistry (S1)
Depositing User:	Mrs Furika Furika
Date Deposited:	10 Mar 2023 03:41
Last Modified:	10 Mar 2023 03:41
URI:	http://repository.unsri.ac.id/id/eprint/90454

Actions (login required)

View Item