Pengaruh Edible Coating Selulosa Kulit Markisa Ungu (Passiflora edulis) pada Basis Gigi Tiruan Resin Akrilik Polimerisasi Panas terhadap Kekerasan dan Kekasaran Permukaan

Abstract

Polymethylmethacrylate (PMMA) denture base is widely used, but it has low level of surface hardness therefore prone to abrasion and has high porosity. Edible coating could act as a barrier on the coated surface, namely inhibiting the process of water absorption. Purple passion fruit peel contains cellulose, which can be used as a basic material for making edible coatings. This study aimed to examine the effect of applying 1%, 2% and 3% cellulose edible coating from purple passion fruit peel on the hardness and roughness of PMMA surface. The design of this study is laboratory experimental with a pretest-posttest control group design. Samples of this study measuring 65 x 10 x 2.5 mm amounted to 30 samples which were divided into 3 groups: the group with 1%, 2% and 3% edible coating for measuring surface hardness and roughness. Samples were dipped in edible coating for 7 minutes. Each sample was tested with Vickers Hardness Tester to measure the value of Surface Hardness and Surface Roughness Tester to measure the value of Surface Roughness. Data were analyzed using univariate tests and ANOVA. The results showed that PMMA with 3% edible coating had the highest value of hardness (p<0.05). PMMA with 1% edible coating had roughness value smaller than 0.2 μm (p<0.05). The application of 1% cellulose edible coating from purple passion fruit peel on PMMA increase the surface hardness and surface roughness within clinically acceptable.