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The difference of Heterotrigona itama honey gel degradation rate based on crystallinity index: Study experimental
Abstract
ABSTRACT
Introduction: The application of dental topical agents is a preventive measure to protect dental surfaces, and one potential candidate is a Heterotrigona itama honey gel. Its thick and sticky characteristics allow for strong adhesion, making it less susceptible to degradation. The degradation rate of this gel can be analyzed through the crystallinity index value using FTIR. In addition, supporting components can be identified through functional group analysis. The purpose of this research was to analyze the difference degradation rate of Heterotrigona itama honey gel based on its crystallinity index and functional groups. Methods: The type of this research is a true experimental study utilizing FTIR–ATR Bruker Alpha II and origin software. A total of 25 teeth were divided into 5 groups with 10%, 12.5% and 15% Heterotrigona itama honey gels application, a dental topical application as the positive control and a 3,5% CMC Na gel as the negative control. The statistical analysis used was one way ANOVA and the Games Howell post hoc test. Results: The average crystallinity index values of 10%, 12.5% 15% Heterotrigona itama honey gels were 86,14%±2.91161, 86,60%±2.73380 and 87.88%±2.59568 respectively. The functional groups identified include O-H, C=O, C-H and C-O. Elucidation of chemical compounds showed the presence of carboxylic acid. The results of ANOVA showed significant differences (p<0.05). The statistical test between treatments showed a statistically significant difference between 10%, 12,5% and 15% Heterotrigona itama honey gels compared to the positive and negative controls. Conclusions: There is a difference in the degradation rate of Heterotrigona itama honey gel based on crystallinity index. The 15% Heterotrigona itama honey gel was less prone to degradation on the tooth surface compared to other treatment groups, as it had the highest crystallinity index.
KEY WORDS: Heterotrigona itama honey gel, FTIR, degradation rate, crystallinity index, functional groups
Perbedaan kecepatan degradasi gel berbasis madu Heterotrigona itama berdasarkan nilai indeks kristalinitas: Studi eksperimental
ABSTRAK
Pendahuluan: Pengaplikasiaan dental topical merupakan tindakan preventif guna mencegah kerusakan lapisan gigi dan salah satu kandidatnya adalah gel berbasis madu Heterotrigona itama. Karakteristiknya yang kental dan lengket dapat memberikan perlekatan yang erat sehingga tidak mudah terdegradasi. Kecepatan degradasi dari gel ini dapat dianalisis dari nilai indeks kristalinitas menggunakan FTIR. Selain itu, komponen pendukung dapat diketahui melalui gugus fungsi. Tujuan penelitian ini adalah untuk menganalisis perbedaan kecepatan degradasi gel berbasis madu Heterotrigona itama berdasarkan nilai indeks kristalinitas dan keberadaan gugus fungsi pendukung. Metode: Jenis penelitian berupa true experimental menggunakan FTIR-ATR Bruker Alpha II dan software origin. Sebanyak 25 gigi dikelompokkan menjadi 5 kelompok perlakuan berupa pengaplikasian gel berbasis madu Heterotrigona itama 10%, 12,5% dan 15%, dental topical application sebagai kontrol positif dan gel CMC Na 3,5% sebagai kontrol negatif. Analisis statistika yang digunakan, yaitu one way ANOVA dan post hoc test Games Howell. Hasil: Rerata nilai indeks kristalinitas gel berbasis madu Heterotrigona itama 10%, 12,5% dan 15% berurutan sebesar 86,14%±2.91161, 86,60%±273380, dan 87,88%±2.59568. Gugus fungsi pendukung meliputi O-H; C=O; C-H serta C-O. Elusidasi senyawa kimia, yaitu carboxylic acid. Hasil uji ANOVA menunjukkan adanya perbedaan signifikan (p<0,05), uji statistika antar kelompok perlakuan menunjukkan ada perbedaan signifikan secara nyata antara gel berbasis madu Heterotrigona itama 10%, 12,5% dan 15% terhadap kontrol positif dan kontrol negatif. Simpulan: Terdapat perbedaan kecepatan degradasi gel berbasis madu Heterotrigona itama berdasarkan nilai indeks kristalinitas. Gel berbasis madu Heterotrigona itama 15% tidak mudah mengalami degradasi pada permukaan gigi dibandingkan kelompok perlakuan lain dikarenakan memiliki nilai indeks kristalinitas tertinggi.
KATA KUNCI: Gel berbasis madu Heterotrigona itama, FTIR, kecepatan degradasi, indeks kristalinitas, gugus fungsi
Keywords
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DOI: https://doi.org/10.24198/pjdrs.v9i2.63110
DOI (PDF): https://doi.org/10.24198/pjdrs.v9i2.63110.g26201
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