INTISARI
Resin komposit nanofiller memiliki filler berukuran 1-100 nm, sehingga menghasilkan permukaan yang halus. Namun, paparan terhadap minuman asam, seperti kopi-lemon, dapat memengaruhi kekasaran permukaannya. Penelitian ini bertujuan mengetahui pengaruh lama kontak resin komposit nanofiller dalam minuman kopi-lemon terhadap kekasaran permukaan.
Penelitian menggunakan resin komposit nanofiller jenis Filtek Z350 XT, kopi arabika, dan sari lemon. Sampel berbentuk balok 5x5x2 mm (24 buah) direndam dalam akuades steril di inkubator suhu 37? selama 24 jam, lalu direndam dalam kopi-lemon dengan pH 4,30 selama 0, 3, 5, 7 hari. Minuman diganti setiap harinya dan kekasaran permukaan diukur menggunakan alat surface soughness measurement (?m). Data dialanisis dengan ANAVA satu jalur dan uji LSD (?=0,05).
Hasil penelitian menunjukkan peningkatan rerata kekasaran permukaan seiring bertambahnya lama perendaman: 0 hari (0,210±0,058 ?m), 3 hari (0,222±0,028 ?m), 5 hari (0,243±0,046 ?m), dan 7 hari (0,307±0,076 ?m). Analisis ANAVA satu jalur menunjukkan pengaruh yang bermakna pengaruh variasi lama kontak resin komposit nanofiller dalam minuman kopi-lemon terhadap kekasaran permukaan (p<0>nanofiller dalam minuman kopi-lemon berpengaruh terhadap peningkatan kekasaran permukaan.
ABSTRACT
Nanofiller composite resin contains fillers sized 1-100 nm, resulting in a smooth surface. However, exposure to acidic beverage such as coffee-lemon can affect its surface roughness. This study aims to determine the effect of contact duration of nanofiller composite resin in coffee-lemon on surface roughness.
The research utilized Filtek Z350 XT nanofiller composite resin, arabica coffee, and lemon juice. Twenty four rectangular samples (5x5x2 mm) were immersed in sterile distilled water in an incubator at 37? for 24 hours, followed by immersion in coffee-lemon with a pH of 4.30 for 0, 3, 5, and 7 days. The solution was replaced daily, and surface roughness was measured using a surface roughness measurement tool (?m). Data were analyzed using one-way ANOVA and LSD test (?=0,05).
The results showed an increase in mean surface roughness with longer immersion times: 0 days (0,210±0,058 ?m), 3 days (0,222±0,028 ?m), 5 days (0,243±0,046 ?m), and 7 days (0,307±0,076 ?m). One-way ANOVA revealed a significant effect of contact duration on surface roughness (p<0>(p<0> In conclusion, the contact duration of nanofiller composite resin in coffee-lemon significantly influences the increase in surface roughness.
Kata Kunci : Kata kunci: Resin komposit nanofiller, kopi-lemon, lama kontak, kekasaran permukaan. / Key words: Nanofiller composite resin, coffee-lemon, contact duration, surface roughness.
