Original Article

Pengaruh kopi Aceh ulee kareng terhadap kekerasan basis gigitiruan resin akrilik Effect of ulee kareng Aceh coffee the hardness of acrylic resin denture base

Rini Defika Putri , Viona Diansari, Iin Sundari

Rini Defika Putri
Mahasiswa Tahapan Profesi Fakultas Kedokteran Universitas Syiah Kuala Darussalam - Banda Aceh, Indonesia. Email: defika_putri@yahoo.com

Viona Diansari
Program Studi Kedokteran Gigi Fakultas Kedokteran Universitas Syiah Kuala Darussalam - Banda Aceh, Indonesia

Iin Sundari
Program Studi Kedokteran Gigi Fakultas Kedokteran Universitas Syiah Kuala Darussalam - Banda Aceh, Indonesia
Online First: October 30, 2011 | Cite this Article
Putri, R., Diansari, V., Sundari, I. 2011. Pengaruh kopi Aceh ulee kareng terhadap kekerasan basis gigitiruan resin akrilik Effect of ulee kareng Aceh coffee the hardness of acrylic resin denture base. Journal of Dentomaxillofacial Science 10(3): 135-139.


The hardness of denture base is influenced with the habit of most commonly consumed. Ulee Kareng Aceh coffee
was atype of robusta coffee which is acidic. The purpose of this study was to determine the change of surface
hardness of acrylic denture base after being immersed in ulee kareng coffee for 3 days. Twelve specimens (5 mm
diameter and 2 mm thickness)were randomly distributed in two groups: control (immersion in distilled water) and
experimental (immersion in Ulee Kareng Aceh coffee). Hardness was measured before and after immersion using
Knoop Microhardness tester (Shimadzu). Data were statistically analyzed by Mann Whitney and Wilcoxon test (α =
0.05). The results of the study showed a significant difference between the groups P < 0.05. The surface hardness of
acrylic denture base decreased after immersion for both group P < 0.05.

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