Effect ulee kareng aceh coffee on surface hardness of acrylic denture base

Abstract

Hardness of a denture base a patient charge associated with the habit of consuming foods and beverages most commonly consumed. Ulee Kareng coffee was very popular, especially in the areas of Aceh. It was kind of Robusta coffee which contains acidic properties : pH of water mixed (5 grams of coffe in 120 ml of water) before = 3.00 and after = 5.74. 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 cylinder 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 coffee). Hardness was measured before and after immersion using Knoop Microhardness tester by Shimadzu. Data were analyzed statistically by Mann Whitney and Wilcoxon test. The results of the studied showed that there was a significant difference between groups. The surface hardness of acrylic denture base decreased after immersion for both group.
Keywords : acrylic denture base, Ulee Kareng Coffee, hardness.

Author : Rini Defika Putri, Viona Diansari, Iin Sundari.