Perbedaan Pengaruh Bahan Remineralisasi Yogurt dengan Casein Phosphopeptide Amorphous Calcium Phosphate (CPP-ACP) terhadap Kekerasan Permukaan Email (In Vitro)

Abstract

Casein Phosphopeptide-Amorphous Calcium Phosphate (CPP-ACP) is a remineralization material that is often used in the field of dentistry. The natural ingredient Yogurt is used as an alternative remineralization agent. This research aims to determine the difference in the effect of remineralization material Yogurt and CPP-ACP on enamel surface hardness. This study used 30 extracted human maxillary premolars. All samples were immersed in 1% citric acid solution for 30 minutes to cause the demineralization process to occur. After that, the samples were given the test material according to the group, namely, group I was smeared with Yogurt, group II was smeared with CPP-ACP paste, group III was soaked in artificial saliva as the control group which was not given the test material. The procedure was carried out for 30 minutes, then rinsed with distilled water. Furthermore, it was stored in an incubator with a temperature of 37oC. The procedure was repeated for 7 days in a row. Testing the enamel surface hardness using the Microvickers Hardness Tester was carried out 3 times, namely before treatment, after the demineralization process and after giving the test material. The data obtained were then analyzed using the T paired-test, Oneway ANOVA test and Post Hoc LSD Post Hoc test. From the results of the T-paired test, there was a decrease in the average surface hardness of tooth enamel in all groups after the demineralization process (p = 0.000 < 0.05). However, after administering the test material, there was a significant increase in the average value of enamel surface hardness in all groups (p = 0.00 < 0.05). From the results of the Oneway ANOVA test and Post Hoc LSD test, after administering the test material, there was a significant increase in the surface hardness of tooth enamel in all groups (p = 0.00 < 0.05) The conclusion of this study is that there is a significant difference between Yogurt, CPP-ACP and artificial saliva in increasing the surface hardness of tooth enamel. The greatest increase in the value of tooth enamel surface hardness was obtained by basting Yogurt.