Porositas email gigi sebelum dan sesudah aplikasi pasta cangkang telur ayam negeri  Enamel porosity before and after the application of domestic chicken eggshell paste

Any Setyawati; Farokhah Waladiyah

doi:10.24198/jkg.v31i3.25413

Porositas email gigi sebelum dan sesudah aplikasi pasta cangkang telur ayam negeri
Enamel porosity before and after the application of domestic chicken eggshell paste

Any Setyawati, Farokhah Waladiyah

Abstract

Pendahuluan: Email sebagai jaringan terkeras tubuh manusia tersusun dari jutaan prisma email yang berisi hidroksiapatit. Adanya produk asam mikrobial dapat menyebabkan hidroksiapatit berkurang yang ditandai dengan terbentuknya porositas pada email gigi. Porositas ini dapat diperbaiki menggunakan bahan yang mengandung kalsium dan fosfat. Salah satu bahan alam yang tinggi akan kalsium adalah cangkang telur ayam negeri, yaitu mengandung kalsium karbonat sebanyak 97%. Tujuan penelitian ini adalah untuk menganalisis porositas email gigi sebelum dan sesudah aplikasi pasta cangkang telur ayam negeri. Metode: Penelitian eksperimental laboratoris melibatkan subjek penelitian berupa 5 buah gigi premolar yang diaplikasikan asam fosfat 37% selama 60 detik dilanjutkan dengan pengamatan menggunakan scanning electron microscope (SEM) untuk menganalisisis porositas email. Selanjutnya sampel diaplikasikan pasta cangkang telur ayam selama 30 menit dalam waktu 4 minggu berturut-turut dan diamati kembali menggunakan SEM dengan perbesaran 2000x untuk memperoleh hasil perbedaan porositas sebelum dan sesudah pengaplikasian pasta cangkang telur ayam negeri. Hasil: Tedapat perbedaan porositas email sebelum dan sesudah aplikasi pasta cangkang telur ayam negeri, dengan terlihatnya perubahan permukaan email yang awalnya terlihat kasar dan porus menjadi terlihat lebih halus. Porositas terlihat menghilang dengan pola etsa tipe I (4 sampel) dan tipe II (1 sampel). Simpulan: Terdapat perbedaan porositas sebelum dan sesudah aplikasi pasta cangkang telur ayam negeri.

Kata kunci: Porositas email, pasta cangkang telur ayam negeri.

ABSTRACT

Introduction: Tooth enamel is the hardest tissue of the human body, composed of millions of enamel prisms that contain hydroxyapatite. The presence of microbial acid products causes reduction of hydroxyapatite, characterised by the formation of porosity in tooth enamel. The porosity can be repaired using materials containing calcium and phosphate. One of natural-ingredients with high calcium is domestic chicken eggshells, which contain 97% of calcium carbonate. The purpose of this study was to analyse the porosity of tooth enamel before and after the application of domestic chicken eggshell paste. Methods: An experimental laboratory study involving research subjects in the form of 5 premolar teeth applied with 37% phosphoric acid for 60 seconds followed by observations using a scanning electron microscope (SEM) to analyse enamel porosity. The sample was then applied with chicken egg-shell paste for 30 minutes in 4 consecutive weeks. Afterwards, being observed again using the SEM with a magnification of 2000x to obtain the results of porosity differences before and after the application of domestic chicken eggshell paste. Results: There were differences in the porosity of enamel be-fore and after the application of domestic chicken eggshell paste, with visible changes in the enamel surface which initially looked rough and porous became noticeably smoother. Porosity seemed to dis-appear with etching patterns of type I (4 samples) and type II (1 sample). Conclusion: There are differences in the enamel porosity before and after the application of domestic chicken eggshell paste.

Keywords: Enamel porosity, domestic chicken eggshell paste.

Keywords

Porositas email, pasta cangkang telur ayam negeri, enamel porosity, domestic chicken eggshell paste.

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DOI: https://doi.org/10.24198/jkg.v31i3.25413