Detail Article

Journal of Prosthodontic / Vol. 1. No. 2. 2010-11: -


Acrylic Resin’s Immersion Effect in Tapai Towards Impact Strength


Efek Pemeraman Lempeng Resin Akrilik Dalam Tape Singkong Terhadap Kekuatan Impak

  1. Arofi Kurniawan,
    Mahasiswa Si
    Fakultas Kedokteran Gigi
    Universitas Airlangga
  2. Adi Subianto,
    Staf Pengajar Departemen Prostodonsia
    Fakultas Kedokteran Gigi Universitas Airlangga
  3. M. Josef K. Kamadjaja
    Staf Pengajar Departemen Prostodonsia
    Fakultas Kedokteran Gigi Universitas Airlangga

Abstract

Background: Tapai (fermented cassava) is one kind of snack that made by fermented cassava. It’s traditional snack originally from Indonesia. Fermented food generally contain of alcohol. Tapai have approximately 5% alcohol from fermentation process. Alcohol can give effect to mechanical properties of acrylic resin. Purpose: The aim of this experimental laboratory study was to identify the impact strength of heat cured cross-linked acrylic resin after immersion in tapai as long as 4 days 8 hours and 6 days 12 hours. Method: We use acrylic resin sample of 65x10x2,5 mm. There were 24 samples, divided into 4 groups. Each group contain from 6 samples. 2 groups as control group. And 2 groups as treatment group. Test for impact strength was done using impact tester type KRY 28.5.1959 ITS modification. Resul:. The data were analyzed by independent sample t-test and the result was p>0,05, and showed there was no significant different impact strength between treatment and control group after 4 days 8 hours. But there was significant different after 6 days 12 hours.

Keyword: tapai, impact strength, alcohol, acrylic resin.,

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