Perbedaan kekasaran permukaan basis nilon termoplastik menggunakan bahan pumis, cangkang telur, dan pasta gigi sebagai bahan poles

The difference in surface roughness of thermoplastic nylon bases with pumice, eggshell, and toothpaste as a polishing material

Wilda Ludika Simanjuntak, Syafrinani Syafrinani

Abstract


Pendahuluan: Penyelesaian akhir dan pemolesan basis nilon termoplastik merupakan tahapan yang penting dalam mencapai permukaan yang halus sehingga estetika dan kebersihan mulut serta kenyamanan pasien dalam menggunakan gigi tiruan dapat tercapai. Pemolesan mekanis umumnya dilakukan dengan menggunakan bahan abrasif, seperti pumis. Alternatif bahan abrasif lain yang dapat digunakan adalah cangkang telur dan pasta gigi. Cangkang telur memiliki kandungan calcite pada calcium carbonate sebanyak 94-97% sehingga memiliki sifat abrasif. Cangkang telur merupakan limbah dari masyarakat yang sangat bermanfaat yang dapat digunakan sebagai bahan poles. Selain itu alternatif, lain seperti pasta gigi memiliki sifat abrasif karena mengandung silika. Penelitian ini adalah untuk mengetahui nilai dan perbedaan nilai kekasaran permukaan basis nilon termoplastik setelah dipoles dengan bahan poles pumis, cangkang telur, dan pasta gigi. Metode: Penelitian ini merupakan penelitian eksperimental laboratoris terhadap 3 kelompok perlakuan: kelompok pumis, cangkang telur, dan pasta gigi. Pemolesan dilakukan dengan 30 gram bahan poles untuk setiap sampel. Pengukuran nilai kekasaran permukaan basis nilon termoplastik menggunakan profilometer kontak. Data dianalisis menggunakan uji one-way ANOVA (p<0,05) dilanjutkan dengan uji LSD. Hasil: Berdasarkan uji LSD terdapat perbedaan nilai kekasaran permukaan antara kelompok pumis  dengan cangkang telur (p=0,0001), kelompok cangkang telur dengan pasta gigi (p=0,001), tetapi tidak terdapat perbedaan antara kelompok pumis dengan pasta gigi (p=0,279). Simpulan: Nilai kekasaran permukaan nilon termoplastik yang dipoles menggunakan bubuk cangkang telur lebih kecil dibandingkan pumis dan pasta gigi.

Kata kunci: Cangkang telur, kekasaran permukaan, nilon termoplastik, pasta gigi, pumis.

 

ABSTRACT

  Introduction: The finishing and polishing of a thermoplastic nylon base is an important step in achieving a smooth surface to ensure the aesthetical aspect and oral hygiene; also meets the patient’s comfort in using dentures. Mechanical polishing is generally performed using abrasive materials, such as pumice. Another alternative abrasive that can be used are eggshells and toothpaste. Eggshells have as much as 94-97% calcite content of calcium carbonate, thus showing abrasive properties. The eggshell is a beneficial community waste that can be used as polishing material. Other materials like toothpaste have abrasive properties due to the silica component. This study was aimed to determine the value and differences in the surface roughness value of thermoplastic nylon bases after being polished with three different polishing materials, which were pumice, eggshells, and toothpaste. Methods: This study was an experimental laboratory conducted on 3 treatment groups: the pumice, eggshell, and toothpaste groups. The polishing was carried out with 30 grams of polishing material for each sample — thermoplastic nylon surface roughness measurement was performed using a contact profilometer. Data were analysed using one-way ANOVA test (p < 0.05) followed by LSD test. Results: The LSD test results showed that there were differences in the surface roughness values between the pumice and eggshell group (p = 0.0001), the eggshell with toothpaste group (p = 0.001), but there was no difference between the pumice and toothpaste group (p = 0.279). Conclusion: The surface roughness value of thermoplastic nylon polished using eggshell powder is smaller than pumice and toothpaste.

Keywords: Eggshell, surface roughness, thermoplastic nylon, toothpaste, pumice.


Keywords


Cangkang telur, kekasaran permukaan, nilon termoplastik, pasta gigi, pumis, eggshell, surface roughness, thermoplastic nylon, toothpaste, pumice.

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DOI: https://doi.org/10.24198/jkg.v31i3.18736

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