Pengaruh Kuah Masam Keueng Terhadap Kekasaran Permukaan Basis Gigi Tiruan Resin Akrilik Heat Cured

Abstract

Masyarakat Aceh pada umumnya sering mengonsumsi makanan khas yang bersifat asam seperti kuah masam keueng. Makanan tersebut dapat mempengaruhi keadaan seluruh material yang terpapar olehnya seperti gigi tiruan resin akrilik heat cured. Bahan ini mampu menyerap kuah masam keueng sehingga menyebabkan perubahan kekasaran permukaan resin akrilik heat cured. Tujuan penelitian ini adalah untuk mengetahui pengaruh perendaman kuah masam keueng terhadap kekasaran permukaan basis gigi tiruan. Penelitian ini adalah penelitian eksperimental laboratoriks mengunakan analisis16 spesimen resin akrilik heat cured berbentuk persegi panjang (65x10x3mm). Spesimen direndam selama 24 jam di dalam akuades, kemudian diukur kekasaran permukaan awal (Ra1) menggunakan surface roughness tester. Setelah pengukuran awal, spesimen direndam dalam kuah masam keueng selama 2 hari kemudian spesimen dicuci dan diukur kembali kekasaran permukaannya (Ra2). Hasil yang diperoleh dianalisis dengan menggunakan uji t berpasangan (p<0,05). Hasil analisis menunjukkan ada perbedaan yang bermakna kekasaran permukaaan sebelum dan sesudah terpapar kuah masam keung. Kesimpulan dari penelitian ini adalah kuah masam keueng dapat menyebabkan peningkatan kekasaran permukaan resin akrilik heat cured.

The impact of soaking heat-cured acrylic resin’s surface roughness in turmeric tamarind solution

“…The research conducted by Sofya PA, et al (2016), is also in line with the research conducted by Sundari I, et al (2017), who conducted research on heat cured acrylic resin soaked in Ulee Kareng coffee. Sundari I, et al (2017) stated that H+ ions in the acids contained in coffee would cause degradation of the polymer bonds so that some bonds would break away, causing the polymer chains to be disrupted and separated [13].…”

“…These cracks cause surface irregularities and increase surface roughness. Research conducted by Dewi ZY, et al (2020), in her research on heat cured acrylic resin immersed in alkaline peroxide is in line with the research of Fadriyanti O, et al (2018), which states that acrylic resin has the property of absorbing liquids through a diffusion process, causing expansion on acrylic resins and can affect the polymer chain resulting in surface roughness [3,11,12].…”

“…It is believed that acidic broth exposure causes heat-cured acrylic resin to release the specimen's monomer more readily. Acidic sauce also contributes to the increase in surface roughness of acrylic resin that has undergone heat curing because it will infiltrate between the thick polymer chains, weakening the bonds between them [11].…”

“…This might happen because the non-packaged herbal turmeric solution has a lower pH. Packaged tamarind turmeric herbs have a pH value of 3.1 and non-packaged tamarind turmeric herbs show a pH value of 2.8 [4,6,11].…”

“…The tamarind in it gives the fresh flavor of this herb a sour flavor. However, it is believed that the tamarind turmeric herb's acidity level accelerates the polymer's erosion, which results in surface roughness [9,10,11,12].…”