Perubahan Kekasaran Gigi Diskolorasi Kopi Setelah Aplikasi Pasta Berbasis Gas Ozon yang Diozonisasi pada Minyak Biji Kakao 15%

Abstract

Coffee is a beverage with a low pH that can cause an increase in enamel surface roughness due to its acidic properties and chromogenic compounds. The combination of ozone gas and cocoa seed oil has the potential to reduce surface roughness by increasing permeability and facilitating the remineralization process. This study aims to analyze changes in coffee-discolored enamel surface roughness after the application of a 15% ozonized cacao seed oil-based paste with varying ozone gas concentrations. The study samples were 24 human premolar teeth divided into four groups (n=6), namely, ozone concentrations of 15 μg/mL (I), 20 μg/mL (II), 25 μg/mL (III), and without ozone (IV). The samples were sectioned mesiodistally at the crown and the tooth roots were removed, then the samples were mounted using self-cure acrylic resin. The samples were immersed in a robusta coffee solution at 70°C for seven days and replaced daily. Then, the initial surface roughness was measured using a profilometer with Ra (µm) parameters. Cacao seed oil was extracted using the soxhletation method and ozonized according to the concentration of the groups. The preparation was then formulated into a paste. The paste was applied to the buccal and palatal/lingual surfaces of the samples and then wrapped for 7 hours/day for 14 days at 37°C. Then, the enamel surface roughness was measured again. The results showed the highest roughness change value in Group III (0.341 ± 0.07 µm), followed by Group II (0.213 ± 0.077 µm), I (0.109 ± 0.039 µm), and IV (0.106 ± 0.026 µm). Based on the results of the ANOVA test, there was a significant difference in roughness changes between treatment groups (p <0.05). It can be concluded that 15% ozonated cacao seed oil can reduce the roughness of teeth that have coffee discoloration, the higher the ozone concentration, the smoother the tooth surface.