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Abstrak :
Tujuan: Penelitian ini bertujuan untuk menganalisis pengaruh gel acidulated phosphate fluoride (APF) terhadap kerentanan perubahan warna resin komposit bulk-fill flowable dalam larutan teh hitam. Metode penelitian: Dua puluh spesimen dengan diameter 6mm dan tebal 2mm dibagi menjadi dua kelompok. Salah satu kelompok diaplikasikan gel APF selama 30 menit kemudian kedua kelompok direndam dalam larutan teh hitam selama 7 hari. Seluruh spesimen dibersihkan menggunakkan ultrasonic cleaner sebelum pengukuran warna. Pengukuran warna dilakukan dengan colorimeter kemudian dilakukan perhitungan perubahan warna. Hasil: Analisis data hasil penelitian menunjukkan bahwa tidak terdapat perbedaan perubahan warna yang bermakna berdasarkan uji independent t-test (p>0,05) antara kelompok yang sebelumnya diaplikasikan gel APF dan tidak diaplikasikan gel APF. Kesimpulan: Aplikasi APF tidak memiliki pengaruh terhadap perubahan warna resin komposit bulk-fill flowable dalam larutan teh hitam. ......Objective: This study aims to analyze the influence of acidulated phosphate fluoride gel on bulk-fill composite resin discoloration by black tea solution. Research method: Twenty specimen 2 mm in thickness and 6 mm in diameter divided into two groups. APF gel applied on one of the group for 30 minutes, then each group was immersed in black tea solutions for 7 days. The specimens were then cleaned with ultrasonic cleaner for 3 minutes. The color measured using colorimeter then color differences were calculated. Result: The result showed that there were statistically insignificant color change differences (p>0.05) between two groups. Conclusion: APF application had no effect on the discoloration of the bulk-fill composite resin in black tea solution.

Abstrak :
ABSTRAK
Penelitian pada 30 sediaan resin komposit mikrofil yang dicelupkan ke dalam teh dengan tujuan untuk mengetahui perubahan warna yang ditimbulkan. Pengaruh perlekatan teh dilihat pada permukaan resin komposit yang memakai matriks strip plastik tanpa pemolesan dan dengan pemolesan. Tiga puluh sediaan dengan ukuran 6 x 6 mm dan tebal 2 mm dibagi menjadi 3 kelompok, tidak dipoles, langsung dipoles, dan dipoles setelah 24 jam masing-masing 10 buah. Lima sediaan dari tiap-tiap kelompok direndam dengan larutan teh dan air selama 5 menit setiap hari dalam jangka waktu 7, 14, dan 28 hari. Pemeriksaan perubahan warna permukaan resin komposit dilakukan dengan TLC Scanner.

Hasil penelitian dengan tes anova menunjukkan ada perbedaan perubahan warna namun tidak bermakna setelah perendaman teh selama 7, 14, dan 28 hari baik pada sediaan tidak dipoles, yang langsung dipoles, maupun yang dipoles setelah 24 jam (P > 0.05). Secara tes t memperlihatkan perubahan warna yang bermakna pada kelompok yang direndam teh dibandingkan dengan kelompok kontrol (P < 0.05).

Abstrak :
Telah dilakukan penelitian mengenai pengaruh 4,4'-Diaminostilben-2,2'-Asam Disulfonat (DSD) terhadap peristiwa penguningan tert-polimer emulsi (vinil asetat-ko-butil akrilat-ko-asam akrilat). Proses pembuatan tert-polimer emulsi dilakukan melalui polimerisasi radikal bebas secara kontinyu dengan menggunakan vinil asetat (75% berat total monomer) dan butil akrilat (25% berat total monomer) sebagai monomer utama, amonium persulfat sebagai inisiator natrium bikarbonat sebagai penyangga, perlankrol RN 75 sebagai surfaktan dan air demin sebagai pelarut. Proses polimerisasi dilakukan pada temperatur 70 °C selama 6 jam dengan proses post-polimerisasi pada temperatur 80°C selama 15 jam. Tahap pertama penelitian adalah menentukan jumlah asam akrilat yang optimum dan tahap kedua adaIah mempelajari pengaruh DSD terhadap derajat kekuningan, ukuran partikel, berat molekul, temperatur transisi gelas, stabilitas emulsi dan degradasi termal dari tert-polimer emulsi (vinil asetaf-ko-butil akrilat-ko-asam akrilat). Hasil penelitian menunjukkan bahwa persentase optimum asam akrilat adalah 0,5% dari total berat monomer, DSD harus ditambahkan pada akhir proses polimerisasi untuk mencegah, destabilisasi partikal polimer, penambahan DSD menyebabkan semakin besarnya ukuran partikel akibat dari proses swelling, menurunkan temperatur transisi gelas, meningkatkan berat molekul dan stabilitas termal serta menurunkan derajat kekuningan (yellowness index) dari tert-polimer emulsi. Analisa dengan menggunakan FTIR dan UV/VIS spektroskopis menunjukkan bahwa DSD tidak terikat secara kovalen pada rantai polimer walaupun demikian tert-polimer emulsi dengan DSD membentuk emulsi yang stabil. ......It has been conducted a research to investigate the effect of 4,4'-Diaminostilbene-2,2'-Disulfonic Acid (DSD) that is a fluorescent whitening agent to the yellowing discoloration of tert-polymer emulsion (vinyl acetate-co-butyl acrylate-co-acrylic acid). Tert-polymer emulsion is synthesized through free radical continuous emulsion polymerization by using vinyl acetate (75% w/w total monomer) and butyl acrylate (25% w/W total monomer) as main monomers, ammonium persulfate as an initiaton sodium bicarbonate as a buffer, penlankrol RN 75 as a surfactant and delonized water as a solvent. Polymerization ran at temperature 70 ºC for 6 hours and then continued to post-polymerization at 80 ºC for 15 hours. Firstly we studied the optimum concentration of acrylic acid that has to be added to the copolymer and afterwards we investigated the effect of DSD to the particle size, molecular weight, glass transition temperature, yellowness index, emulsion stability and thermal degradation of tert-polymer emulsion (vinyl acetate-co-butyl acrylate-co-acrylic acid). From the research resulted, the optimum concentration of acrylic acid is 0, 5% of the weight total of monomen DSD has to be added at the end of polymerization to avoid destabilization of polymer particles as well as inhibition. By increasing the concentration of DSD, the paiticle size distribution of tert-polymer emulsion will be more coarse caused by swelling process, glass transition temperature of polymer will be decreased, molecular weight and thermal stability will be increased and the yellowness index is decreased. By means of FT-lR and UV/VlS spectroscopies it was found that the DSD is not covalently bond to the polymer chain, however the tert-polimer emulsion with a presence of DSD formed a stable emulsion.

Abstrak :
Kopi menyebabkan diskolorasi gigi. Asam oksalat daun bayam dan kalsium susu membentuk kristal kalsium oksalat. Untuk menganalisis pengaruh larutan ekstrak daun bayam dan susu terhadap tingkat diskolorasi gigi akibat kopi, spesimen yang terdiri atas kontrol serta kelompok yang direndam larutan ekstrak daun bayam 10%, 20%, dan 30% yang dicampur susu, kemudian dipapar kopi. Perubahan warna gigi diuji. ΔL berbeda bermakna pada Uji Kruskal-Wallis. T-Test dan uji Wilcoxon memperlihatkan perbedaan bermakna perubahan warna kelompok uji dan kontrol. Uji korelasi Pearson tidak menunjukkan korelasi bermakna konsentrasi dan perubahan warna. Larutan ekstrak daun bayam dan susu dapat mengurangi tingkat diskolorasi gigi akibat kopi.

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Coffee causes teeth discoloration. Spinach leaves oxalic acid and milk calcium form calcium oxalate crystal. To analyze level of tooth discoloration due to coffee, specimens consisted of control and groups immersed in 10%, 20%, and 30% spinach leaves extract plus milk were immersed in coffee. Teeth color change were measured. Kruskal-Wallis test showed significant difference of ΔL*. T-Test and Wilcoxon Test showed significant teeth color change between immersion group and control. Pearson Corelation Test showed no significant corelation between extract concentration and tooth color change. Spinach leaves extract solution and milk can decrease level of tooth discoloration due to coffee.

Abstrak :
Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyangraian biji kopi terhadap perubahan warna gigi. Delapan belas gigi premolar manusia direndam selama 30 jam, 45 jam, atau 60 jam dalam minuman kopi dengan biji kopi yang disangrai 10 menit, 15 menit, atau 20 menit pada suhu 210oC. Pengukuran warna dilakukan dengan alat Vita Easy Shade. Hasil menunjukkan terdapat perubahan warna gigi yang berbeda tidak bermakna antar kelompok waktu penyangraian biji kopi dan terdapat perubahan warna gigi yang berbeda bermakna pada perendaman dalam minuman kopi selama 60 jam. Disimpulkan bahwa tidak ada pengaruh waktu penyangraian biji kopi terhadap perubahan warna gigi. ......The aim of this study was to determine the effect of coffee beans roasting time on tooth discoloration. Eighteen human premolar teeth were immersed for 30 hours, 45 hours, or 60 hours in the coffee beverage at which the beans were roasted at 210oC for 10 minutes, 15 minutes, or 20 minutes. The color value was measured using the Vita Easy Shade. There was no significant color change between the coffee beans roasting time. There were significant tooths color change which immersed in the coffee beverage after 60 hours. In conclusion, there was no effect of coffee beans roasting time on tooth discoloration.

Abstrak :
Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyangraian biji kopi terhadap perubahan warna gigi. Dilakukan menggunakan delapan belas gigi premolar post-ekstraksi yang direndam selama 30 jam, 45 jam, dan 60 jam dalam minuman kopi yang biji kopinya disangrai pada suhu 210⁰C, 230⁰C, dan 250⁰C selama 20 menit. Perubahan warna gigi dihitung berdasarkan CIEL*a*b*. Dihasilkan perubahan warna gigi yang berbeda bermakna antar suhu penyangraian biji kopi dan terdapat perubahan warna gigi yang berbeda bermakna pada kelompok suhu penyangraian 250⁰C dalam perendaman selama 60 jam. Disimpulkan terjadi perubahan warna pada gigi dalam perendaman minuman kopi meskipun dengan pengaturan suhu penyangraian yang berbeda. ......The aim of the research was to analyze the effect of coffee roasting temperature on tooth discoloration. Eighteen post-extracted premolar teeth were immersed in coffee beverage,at which the beans were roasted at 210⁰C, 230⁰C or 250⁰C, for 20 minutes. The color value was measured using CIE L*a*b* system. There were significant changes in tooth color due to different coffee roasting temperatures. There were significant tooth color changes which immersed for 60 hours in the coffee beverage at which the beans were roasted at 250⁰C. In conclusion, there were changes in tooth color after immersing in coffee solution despite different coffee roasting temperature.

Abstrak :
ABSTRAK
Pemutihan gigi sudah menjadi kebutuhan banyak orang untuk menunjang penampilan estetika. Pada prosedur pemutihan gigi, biasanya menggunakan bahan-bahan pemutih seperti hidrogen peroksida, karbamid peroksida, dan karbopol. Namun bahan-bahan pemutih gigi tersebut dapat menimbulkan efek samping seperti sensitifitas gigi paska tindakan serta iritasi pada rongga mulut dan mukosa saluran cerna bila tertelan. Buah alpukat, apel, mangga, nanas, dan pisang adalah jenis buah yang diketahui mengandung hidrogen peroksida. Penelitian ini bertujuan untuk mengetahui efek pada jus buah alpukat, apel, mangga, nanas, dan pisang dalam memutihkan gigi yang mengalami diskolorisasi ekstrinsik. Gigi premolar post-ekstraksi yang telah diskolorisasi teh dan diskolorisasi kopi diberi perlakuan jus buah selama 14 hari. Hasil uji menunjukkan bahwa terjadi perubahan rata-rata skala warna pada kelompok teh dengan perlakuan jus buah alpukat, apel, mangga, nanas, dan pisang dari skala 12 menjadi rata-rata sebesar 5,4 ± 0,51; 4,4 ± 1,07; 4,9 ± 1,07; 4,5 ± 0,97 dan 4,8 ± 1,13. Sedangkan pada kelompok kopi dengan perlakuan jus buah alpukat, apel, mangga, nanas, dan pisang dari skala 9 menjadi rata-rata sebesar 1,6 ± 0,69; 2,2 ± 1,54; 2,2 ± 1,31; 1,5 ± 1,84; 1,37 ± 1,06.

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ABSTRACT
Teeth whitening has become a need for many people to support the aesthetic appearance. In the teeth whitening procedure, usually using bleaching ingredients such as hydrogen peroxide, carbamide peroxide, and carbopol. However the ingredients of teeth whitening can cause side effect such as tooth sensitivity and irritation after the action in the oral cavity and gastrointestinal mucosa if ingested. Avocado, apple, mango, pineapple, and bananas are the types of fruit are known to contain hydrogen peroxide. This study aims to determine the effect on fruit juice avocado, apple, mango, pineapple, and banana in the teeth whitening experience extrinsic discoloration. Post-extraction of premolars that had discoloration of tea and coffee discoloration of the treated fruit juice for 14 days. The test results showed that the average changes color scale on tea group treatment with avocado fruit juices, apple, mango, pineapple, and banana of the scale of 12 to an average of 5.4 ± 0.51; 4.4 ± 1.07; 4.9 ± 1.07; 4.5 ± 0.97 and 4.8 ± 1.13. Whereas in the coffee group treated fruit juice with avocado, apple, mango, pineapple, and banana of the scale of 9 to an average of 1.6±0.69; 2.2 ± 1.54; 2.2 ± 1.31, 1.5 ± 1.84; 1.37 ± 1.06.

Abstrak :
Indonesian Journal of Dentistry 2006; Special Edition KPPIKG XIV: 368-373 Tooth bleaching has become a popular treatment for esthetic improvement in dentistry. There are several 10% carbamide peroxide bleaching agents that are available in Indonesia which contained potasium nitrate-flouride or without potasium nitrate-flouride. However, there was no clinical report about these products in Indonesia. This study was conducted to compare the effectiveness of two bleaching and sensitivity of tooth and gingiva. Sixty-four participants were divided into 2 groups. The first group was treated with bleaching agent that contained potasium nitrate-flouride (Opalescence PF, Ultradent) and the second group with bleaching agent without potasium nitrate-flouride (Vivastyle, Ivoclar Vivadent). Bleaching treatment was done for 6-8 hours per night over a 2 week-period. Evaluations were performed at baseline and at 3, 7, 14 day afterwards. Color change was measured using a value-ordered Vita classic shade guide; tooth and gingival sensivity were examined using Electric Pulp Tester, Gingival Index and a patient log. The results showed that there were no statistical difference in degree of color change between the two products. The mean color change after 2 weeks was 7-8 tabs lighter than baseline. Also there was no statistical difference in tooth and gingival sensitivity between the products. It can be concluded that 10% carbamide peroxide containing potasium nitrate-flouride has the same effectiveness compared to other agent without potasium nitrate-flouride for tooth color change and tooth and gingival sensitivity.