Pengaruh Gel Ekstrak Batang Nanas (Ananas comosus L.Merr) terhadap Perubahan Warna dan Kekerasan Gigi (In- Vitro)

Abstract

Dental bleaching is an attempt to whiten or restore a brighter tooth color. The natural ingredients that have been studied to whiten teeth more safety are pineapples because they contain the enzyme bromelain. The bromelain enzyme is most abundant in pineapple stems. The purpose of this study is to determine the effect of applying pineapple stem extract gel on discoloration and tooth hardness at concentrations of 75%, 50% and 25. The research method was an experimental laboratory with a pretest posttest research design. Pineapple stem extract gel was prepared by maceration extraction method. 100% pineapple stem extract was converted into a gel by mixing the gel base to obtain a concentration of 75%, 50% and 25% and added triethanolamine so that the pH of the gel became 6. The smear was carried out for 8 hours on the entire surface of the teeth, then the teeth were stored in artificial saliva in an incubator temperature 37 C. The repetition of basting was carried out for 14 days. Data analysis was performed by testing data normality using the Shapiro-Wilk test. To see the difference in color change, the Kruskal Wallis test was carried out followed by the Mann-Whitney test. To see the difference in tooth hardness, a Paired sample T-Test was performed, followed by a one-way Kruskall Wallis test. The results showed that there was a significant change in tooth color after applying 75%, 50% and 25% pineapple stem extract gel compared to negative and positive controls (p<0.05). Tooth colourchange was greatest in the 75% concentration group. There was a significant change in tooth hardness values after applying 75%, 50% and 25% pineapple stem extract gel (p<0.05) without decreasing tooth hardness. It can be concluded that pineapple stem extract gel has the potential to whiten teeth