Pengaruh Penambahan Pengisi Nanopartikel Cangkang Telur Ayam Terhadap Sifat Sifat Mekanik Komposit Resin Akrilik Pada Basis Gigi Tiruan

Abstract

Tooth loss in Indonesia is increasing every year. Raw material manufacturing for denture base on the market mostly expensive. The potential of chicken egg shell is rarely optimized, considering the chicken egg shell contains high mineral then suitable for used as filler material. Chicken egg shells had strong structure is potentially a source of bio-fillers and efficiently to be used for nanocomposite products. The purpose of this study was to determine the effect of adding nanoparticle chicken eggshell as filler for mechanical properties of denture base. In this research, artificial denture base were prepared with polymethyl methacrylate (PMMA) as matrix and eggshell nanoparticles as fillers. Isolation process of chicken eggshell nanoparticles was traetment with sonication for 45 minutes and filtration using a dialysis membrane. Denture base product made with mix the nanoparticle eggshell with PMMA matrix consisting of powder and liquid. Powder and liquid are mixed with a weight ratio of 2 : 1. Matrix : filler used in this research are 100%: 0%, 90%: 10%, 80%: 20% and 70%; 30% (% weight). The dough mixture poured into the mold in the cuvette. The cuvette was boil at 75 °C for 90 minutes, and then the temperature was raised to 100 °C left for 30 minutes. After that the sample of denture base are removed from the mold (mold). Analyzed of the sample are include: TEM (Transmission Electron Microscope), SEM (Scanning Electron Microscope), XRD (X-Ray Diffraction), and FTIR (Fourier Transform Infrared). Tests of the sample are include the modulus of elastic (MOE) with the best results on the addition on 10% fillers addition with 2,571 GPa; modulus of raptured (MOR) with best result on 10% filler addition with 48,859 MPa and the best result of Impact Strength on 10% filler addition with 196,898 J/mm2.