Pengaruh Penambahan Pati Beras Ketan Putih pada Bahan Cetak Alginat terhadap Stabilitas Dimensi Hasil Cetakan

Abstract

Widely used in dentistry, an alginate impression material frequently causes dimensional changes due to syneresis and imbibition processes, leading to inaccuracies in the impression results. To prevent dimensional changes, we added natural ingredients, such as white glutinous rice starch, to the alginate impression material. This study aims to analyze the differences in the effect of the addition of white glutinous rice starch concentrations of 40%, 50%, and 60% on the alginate impression material after 5, 10, and 15 minutes of impression on the dimensional stability of the impression results. This study employed an experimental laboratory design. The samples used were alginate impression results, which are filled with type III gypsum obtained from the split-metallic model with an inner diameter of 12.55 mm. The total number of samples used was 60, consisting of 12 groups. Samples were measured using digital calipers and then analyzed by a one-way ANOVA test, followed by a LSD test. The analysis results of the one-way ANOVA test showed that there was an effect (p<0,05) on the addition of white glutinous rice starch concentrations of 40, 50, and 60% after 5 minutes (A1, B1.1, B1.2, B1.3) with a p value of 0,043, after 10 minutes (A2, B2.1, B2.2, B2.3) with a p value of 0,0001, and after 15 minutes (A3, B3.1, B3.2, B3.3) with a p value of 0,011. The results of the LSD test showed that there was a significant difference in the effect of all groups with a value of p<0,05. The addition of white glutinous rice starch concentrations of 40, 50, and 60% to alginate impression material had an effect on the dimensional stability of the impression, and the addition of 50% white glutinous rice starch resulted in the best dimensional stability of the impression results.