Pengaruh Lama Perendaman Anasir Gigi Tiruan Akrilik dalam Susu Fermentasi terhadap Kekasaran Permukaan

Abstract

Acrylic artificial teeth have the characteristic of absorbing water and can affect the roughness of the surface. One factor that influences surface roughness is the degree of acidity. One of the health drinks that is being widely consumed in various circles is fermented milk. Fermented milk has a pH of 3.8 to 4.6, including sour drinks. The aim of this study was to determine the effect of soaking acrylic artificial teeth in fermented milk on surface roughness. The acrylic artificial teeth used consist of 2 different types, namely conventional and intra homogeneous polymer. The design of this study is experimental. There were 40 samples for each test divided into 4 groups, each soaked in artificial saliva – control and fermented milk with 3 soaking times of 5, 15 and 30 hours. Surface roughness will be measured using a surface roughness tester and the measurement results will be analyzed using a univariant test to determine the average and standard deviation of surface roughness in each group, then a One-way ANOVA test to determine the effect of soaking acrylic artificial teeth in fermented milk on surface roughness and LSD test to see the difference in the effect of soaking acrylic artificial teeth in fermented milk on surface roughness. The results showed that there was an effect of soaking acrylic artificial teeth in fermented milk on surface roughness with each having a value of p=0.001. The results of this study show that the longer the acrylic artificial teeth are soaked in fermented milk, so that the surface roughness will increases.