PERBEDAAN KEKERASAN PERMUKAAN GIGI AKIBAT LAMA PERENDAMAN DENGAN JUS JERUK (Citrus sinensis. Osb) SECARA IN VITRO

Aizar Agi Syahrial, Priyawan Rahmadi, Deby Kania Tri Putri

Abstract


ABSTRACK
Background: Acidic drinks that cause erosion of the teeth. If the acid continue sticking to the teeth it will decrease the surface hardness of tooth. The demineralization of the tooth surface cause the formation of porosity. Purpose: This study aimed to determine the differences in  urface hardness of tooth due to duration of immersion with orange juice in vitro. Methods: This research design was a true experimental research postest only with control group design. The sample was consisted of 4 treatment groups, one group of teeth that was not immersedwith orange juice as a positive control group and 3 another groups teeth immersedwith orange juice for 30, 60 and 120 minutes. Each tooth surface hardness was measured using the Micro Vicker Hardness Tester. Result: The average hardness of the tooth surface that was not immersed orange juice 372.8 VHN, immersedin orange juice for 30 minutes 323.7 VHN, 60 minutes 292.5 VHN, 120 minutes 259.1 VHN. One way ANOVA test showed significant differences in the surface hardness of the tooth between 2 groups.

Conclusion: The longer of immersed time may effect in enamel surface hardness decreases.

 

ABSTRAK
Latar Belakang: Jenis minuman yang bersifat asam dapat menyebabkan erosi pada gigi. Jika asam terus menempel pada gigi maka akan mengakibatkan penurunan kekerasan permukaan gigi, ini dikarenakan demineralisasi pada permukaan gigi sehingga menyebabkan terbentuknya porositas pada enamel. Tujuan: Penelitian ini bertujuan untuk mengetahui perbedaan kekerasan permukaan gigi akibat lama perendaman dengan jus jeruk secara invitro. Metode: Jenis penelitian ini adalah penelitian eksperimental murni dengan rancangan penelitian postest only with control group design, menggunakan rancangan acak sederhana, sampel terdiri dari 4
kelompok perlakuan, yaitu 1 kelompok gigi yang tidak direndam jus jeruk sebagai kontrol positif dan 3 kelompok gigi yang direndam jus jeruk selama 30, 60 dan 120 menit. Kekerasan permukaan gigi masing – masing diukur kekerasannya menggunakan Micro Vicker Hardness Tester. Hasil: Rata - rata kekerasan permukaan gigi yang tidak direndam jus jeruk 372,8 VHN, direndam jus jeruk selama 30 menit 323,7 VHN, 60 menit 292,5 VHN dan 120 menit 259,1 VHN. Uji one way anova menunjukkan perbedaan bermakna antara kekerasan permukaan gigi yang tidak direndam dan direndam selama 30, 60 dan 120 menit jus jeruk.

Kesimpulan: Semakin lama waktu perendaman dapat mengakibatkan kekerasan permukaan enamel semakin menurun.


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DOI: http://dx.doi.org/10.20527/dentino.v1i1.406

DOI (PDF): http://dx.doi.org/10.20527/dentino.v1i1.406.g330

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