The effect of cassava starch and modified cassava starch on the setting time of alginate impression: a laboratory experiment

Aria Fransiska; Vinny Putri Belia; Reni Nofika; Nelvi Yohana; Sri Ramayanti

doi:10.24198/pjd.vol37no1.59194

The effect of cassava starch and modified cassava starch on the setting time of alginate impression: a laboratory experiment

Aria Fransiska, Vinny Putri Belia, Reni Nofika, Nelvi Yohana, Sri Ramayanti

Abstract

Introduction: Alginate is the most commonly used impression material in dentistry for creating accurate impressions of soft and hard tissues in the oral cavity. Its properties can be modified by adding starch, as both alginate and starch contain polysaccharides. This modification affects not only alginate's dimensional stability but also its setting time. This study aimed to analyze cassava starch and modifies cassava starch on the setting time of alginate. Method: This experimental laboratory study measured the setting time of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava. Analyze data using Anova and Post Hoc LSD Test. Results: The fastest setting time was observed in pure alginate (89±2,23 seconds), followed by alginate with 40% modified cassava starch (150±3,01 seconds), and alginate with 40% cassava starch exhibited the longest setting time (211±3,57 seconds). A one-way ANOVA test showed significant differences between the setting times of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava starch. The post hoc LSD test showed that there were significant differences in each treatment group. Conclusion: The addition of cassava starch and modified cassava starch affects the setting time of alginate. Pure alginate sets the fastest, followed by alginate with modified cassava starch, while alginate with cassava starch has the longest setting time. The addition of both natural and modified starch has a significant effect on the setting time of alginate with different effects between the two.

Keywords

Alginate, modification, cassava starch, modified cassava starch, setting time

Full Text:

PDF

References

Krishnaa PK. Evaluation of Dimensional Stability of Different Solvents for Alginate. Biosci Biotechnol Res Commun. 2020;13(8):555-558. http://dx.doi.org/10.21786/bbrc/13.8/196

Alaghari S, Velagala S, Alla RK, AV R. Advances in alginate impression materials: a review. Int J of Dent Materials. 2019;01(02):55-59. https://doi.org/10.37983/IJDM.2019.1203

Kulkarni MM, Thombare RU. Dimensional changes of alginate dental impression materials-an invitro study. J of Clinical and Diagnostic Research. 2015;9(8).

https://doi.org/10.7860/JCDR/2015/13627.6407

Astuti NKA, Sumantri S, Nasir IA. The Effect of 25% Belt Leaves and 0.2% Chlorhexidine as Disinfectant Materials on The Dimensional Stability of Alginate Molds. Interdental J Kedokteran Gigi (IJKG). 2021;17(2):103-109. https://doi.org/10.46862/interdental.v17i2.2937

Madhavan S, Abirami. A review on hydrocolloids-agar and alginate. J of Pharmaceutical Sciences and Research. 2015;7(10).

Octarina, Raharja J. The effect of seal bag storage on dimensional stability of alginate impression material. Scientific Dental Journal. 2018;2(3):93. https://doi.org/10.26912/sdj.v2i3.3097

Santoso EDL, Widodo TT, Baehaqi Moh. Pengaruh Lama Perendaman Cetakan Alginat Di Dalam Larutan Desinfektan Glutaraldehid 2% Terhadap Stabilitas Dimensi. ODONTO Dent J. 2014;1(2). https://doi.org/10.30659/odj.1.2.35-39

Anas R, Syam S, Purnomo H. Increased dimensional stability of alginate impression by addition cassava starch and sago starch. Makassar Dent J. 2020;9(3):196-198.

https://doi.org/10.35856/mdj.v9i3.353

Murdiyanto D, Faizah A, Khalifa M. Potensi Penambahan Pati Jagung, Ubi Kayu, Beras Ketan dan Sagu pada Alginat Terhadap Perubahan Dimensi. Prosiding 14th Urecol: Seri Kesehatan. 2021;14.

Wang J, Liu S, Huang J, Ren K, Zhu Y, Yang S. Alginate: Microbial production, functionalization, and biomedical applications. Int J Biol Macromol. 2023;242.

https://doi.org/10.1016/j.ijbiomac.2023.125048

Akbar F, Anita Z, Harahap H. Pengaruh Waktu Simpan Film Plastik Biodegradasi dari Pati Kulit Singkong Terhadap Sifat Mekanikalnya. J Teknik Kimia USU. 2013;2(2). https://doi.org/10.32734/jtk.v2i2.1431

Bertoft E. Understanding starch structure: Recent progress. Agronomy. 2017;7(3).

https://doi.org/10.3390/agronomy7030056

Ikbal M, Habibie Mude A, Baiq Gadisha S, Putra Pradana A, Ilmu Material Teknologi Kedokteran Gigi D. Pengaruh penambahan pati beras ketan putih. Makassar Dent J. 2019;8(2).

https://doi.org/10.35856/mdj.v8i2.281

Lozano-Vazquez G, Alvarez-Ramirez J, et al. Characterization of Corn Starch-Calcium Alginate Xerogels by Microscopy, Thermal, XRD, and FTIR Analyses.. 2021;73(7-8).

https://doi.org/10.1002/star.202000282

Yustri Anita L, Agustiono P. The Effect Of Arrowroot Starch (Marantha Arundiceae L) Into Alginate Towards Alginate Impression Setting Time. 2012;1(2). https://doi.org/10.18196/di.v1i2.523

Anusavice KJ, Shen C, Rawls HR. Phillips’ Science of Dental Materials. 12th edn. Saunders Company; 2013; 171-172

Raolika YD, Wowor VNS, Siagian K V. Pengaruh Penambahan Pati Ubi Kayu (Manihot Utilisima) dalam Berbagai Konsentrasi Terhadap Stabilitas Dimensi Bahan Cetak Alginat. J Ilmiah Farmasi. 2016;5(3). https://doi.org/10.35799/pha.5.2016.12949

Febriani M. Pengaruh Penambahan Pati Ubi Kayu Pada Bahan Cetak Alginat Terhadap Stabilitas Dimensi. IDJ. 2012;1(1). https://doi.org/10.18196/di.v1i1.507

Sánchez T, Salcedo E, Ceballos H, et al. Screening of starch quality traits in cassava (Manihot esculenta Crantz). 2009;61(1). https://doi.org/10.1002/star.200800058

Zulkarnain M, Singh JK a/p H. Pengaruh penambahan pati ubi kayu pada bahan cetak alginat terhadap stabilitas dimenisi model gigi tiruan. JMKG. 2018;3(2).

Shittu TA, Alimi BA, Wahab B, et al. Cassava Flour and Starch: Processing Technology and Utilization. In: Tropical Roots and Tubers: Production, Processing and Technology; 2016. https://doi.org/10.1002/9781118992739.ch10a

Noerwijati K. Upaya Modifikasi Pati Ubi Kayu Melalui Pemuliaan Tanaman. Buletin Palawija. 2015;13(1). https://dx.doi.org/10.21082/bul%20palawija.v13n1.2015.p92-100

Diniyah N, Subagio A, Nur R, et al. Sifat Fisikokimia dan Fungsional Pati dari Mocaf (Modified Cassava Flour) Varietas Kaspro dan Cimanggu. Jurnal Penelitian Pascapanen Pertanian. 2018;15(2):80-90. https://doi.org/10.21082/jpasca.v15n2.2018.80-90

Akpa J, Dagde KK, Gunorubon J, Kekpugile K. Modification of Cassava Starch for Industrial Uses. Int J of Engineering and Technology. 2012;2(6).

Apriliani, A. L. & Mulyadi, A. H. (2022). Analysis of Characteristics of Mocaf (Modified Cassava Flour) with Variations of Fermentation Time and Bread Yeast Concentration (Saccharomyces cerevisiae). Research in Chemical Engineering (RiCE), 1(2), 59–63.

https://doi.org/10.30595/rice.v1i2.26

Diniyah N, Subagio A, Nur Lutfian Sari R, Gita Vindy P, Ainur Rofiah A. Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF). Indonesian J of Pharmaceutical Science and Technology. 2018;5(2). https://doi.org/10.24198/ijpst.v5i3.15094

Belia VP, Fransiska A, Suprianto K. The Effect of Cassava Starch and Modified Cassava Starch on Dimension Stability of Alginate Impression. Insisiva Dent J: Majalah Kedokteran Gigi Insisiva. 2024;13(1):16-22. https://doi.org/10.18196/di.v13i1.20797

Nurliyani RP, Fajrin FN, Fransiska A. Pengaruh Konsentrasi Larutan Natrium Hipoklorit Terhadap Stabilitas Dimensi Cetakan Alginat. Vol 10.; 2022. https://doi.org/10.25077/adj.v10i2.219

Fransiska A, Nurliyani RP, Nofika R. Effect of Spraying Time of Sodium Hypochlorite Solution on the Dimensional Stability of Alginate. J of International Dent and Medical Research. 2024;17(1).

Pratiwi D, Handayaningrum CP. Pengaruh Kondisi Penyimpanan Terhadap Setting Time Bahan Cetak Alginat. J Ked Gigi Terpadu. 2019;1(1). https://doi.org/10.25105/jkgt.v1i1.5140

Sakaguchi RL, Ferracane JL, Powers JM. Craig’s Restorative Dental Materials. Vol 9th edn.; 2019; 233-237

Utami SS, Asfirizal V, Munir M. Pengaruh Penambahan Tepung Beras (Oryza Sativa L.) Terhadap Setting Time Bahan Cetak Alginat. Mulawarman Dental J. 2022;2(1).

http://dx.doi.org/10.30872/mul.%20dent.%20j.v2i1.5339

Zafeiri I, Beri A, Linter B, Norton I. Mechanical properties of starch-filled alginate gel particles. Carbohydr Polym. 2021;255. https://doi.org/10.1016/j.carbpol.2020.117373

Risti Y, Rahayuni A. Pengaruh Penambahan Telur Terhadap Kadar Protein, Serat, Tingkat Kekenyalan dan Penerimaan Mie Basah Bebas Gluten Berbahan Baku Tepung Komposit. (Tepung Komposit : Tepung Mocaf, Tapioka dan Maizena). J of Nutrition College. 2013;2(4). https://doi.org/10.14710/jnc.v2i4.3833

Mustafa A. Analisis Proses Pembuatan Pati Ubi Kayu (Tapioka) Berbasis Neraca Massa. AGROINTEK. 2016;9(2). https://doi.org/10.21107/agrointek.v9i2.2143

Edam M. Aplikasi Bakteri Asam Laktat Untuk Memodifikasi Tepung Singkong Secara Fermentasi. J Penelitian Teknologi Industri. 2017;9(1). https://doi.org/10.33749/jpti.v9i1.3205

DOI: https://doi.org/10.24198/pjd.vol37no1.59194