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"Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyangraian biji kopi terhadap perubahan warna gigi. Delapan belas gigi premolar manusia direndam selama 30 jam, 45 jam, atau 60 jam dalam minuman kopi dengan biji kopi yang disangrai 10 menit, 15 menit, atau 20 menit pada suhu 210oC. Pengukuran warna dilakukan dengan alat Vita Easy Shade. Hasil menunjukkan terdapat perubahan warna gigi yang berbeda tidak bermakna antar kelompok waktu penyangraian biji kopi dan terdapat perubahan warna gigi yang berbeda bermakna pada perendaman dalam minuman kopi selama 60 jam. Disimpulkan bahwa tidak ada pengaruh waktu penyangraian biji kopi terhadap perubahan warna gigi.

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The aim of this study was to determine the effect of coffee beans roasting time on tooth discoloration. Eighteen human premolar teeth were immersed for 30 hours, 45 hours, or 60 hours in the coffee beverage at which the beans were roasted at 210oC for 10 minutes, 15 minutes, or 20 minutes. The color value was measured using the Vita Easy Shade. There was no significant color change between the coffee beans roasting time. There were significant tooths color change which immersed in the coffee beverage after 60 hours. In conclusion, there was no effect of coffee beans roasting time on tooth discoloration."

"Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyangraian biji kopi terhadap perubahan warna gigi. Dilakukan menggunakan delapan belas gigi premolar post-ekstraksi yang direndam selama 30 jam, 45 jam, dan 60 jam dalam minuman kopi yang biji kopinya disangrai pada suhu 210⁰C, 230⁰C, dan 250⁰C selama 20 menit. Perubahan warna gigi dihitung berdasarkan CIEL*a*b*. Dihasilkan perubahan warna gigi yang berbeda bermakna antar suhu penyangraian biji kopi dan terdapat perubahan warna gigi yang berbeda bermakna pada kelompok suhu penyangraian 250⁰C dalam perendaman selama 60 jam. Disimpulkan terjadi perubahan warna pada gigi dalam perendaman minuman kopi meskipun dengan pengaturan suhu penyangraian yang berbeda.

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The aim of the research was to analyze the effect of coffee roasting temperature on tooth discoloration. Eighteen post-extracted premolar teeth were immersed in coffee beverage,at which the beans were roasted at 210⁰C, 230⁰C or 250⁰C, for 20 minutes. The color value was measured using CIE L*a*b* system. There were significant changes in tooth color due to different coffee roasting temperatures. There were significant tooth color changes which immersed for 60 hours in the coffee beverage at which the beans were roasted at 250⁰C. In conclusion, there were changes in tooth color after immersing in coffee solution despite different coffee roasting temperature. "

"Kopi menyebabkan diskolorasi gigi. Asam oksalat daun bayam dan kalsium susu membentuk kristal kalsium oksalat. Untuk menganalisis pengaruh larutan ekstrak daun bayam dan susu terhadap tingkat diskolorasi gigi akibat kopi, spesimen yang terdiri atas kontrol serta kelompok yang direndam larutan ekstrak daun bayam 10%, 20%, dan 30% yang dicampur susu, kemudian dipapar kopi. Perubahan warna gigi diuji. ΔL berbeda bermakna pada Uji Kruskal-Wallis. T-Test dan uji Wilcoxon memperlihatkan perbedaan bermakna perubahan warna kelompok uji dan kontrol. Uji korelasi Pearson tidak menunjukkan korelasi bermakna konsentrasi dan perubahan warna. Larutan ekstrak daun bayam dan susu dapat mengurangi tingkat diskolorasi gigi akibat kopi.

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Coffee causes teeth discoloration. Spinach leaves oxalic acid and milk calcium form calcium oxalate crystal. To analyze level of tooth discoloration due to coffee, specimens consisted of control and groups immersed in 10%, 20%, and 30% spinach leaves extract plus milk were immersed in coffee. Teeth color change were measured. Kruskal-Wallis test showed significant difference of ΔL*. T-Test and Wilcoxon Test showed significant teeth color change between immersion group and control. Pearson Corelation Test showed no significant corelation between extract concentration and tooth color change. Spinach leaves extract solution and milk can decrease level of tooth discoloration due to coffee."

"Asam klorogenat di dalam kopi dapat menyebabkan diskolorasi eksternal pada gigi. Untuk mengetahui pengaruh metode buangan asap penyangraian biji kopi terhadap perubahan warna gigi, 18 spesimen gigi direndam di dalam larutan kopi dengan metode: tanpa buangan asap, buangan asap separuh, dan buangan asap penuh selama 30 jam, 45 jam, atau 60 jam. Perubahan warna diperoleh melalui alat uji Vita Easyshade dan dihitung berdasarkan rumus CIE L*, a*, b*. Hasil menunjukkan nilai ∆E* yang tidak signifikan (p>0,05). Disimpulkan bahwa variasi buangan asap penyangraian biji kopi tidak mempengaruhi perubahan warna gigi.

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Chlorogenic acid in coffee cause external discoloration of the teeth. To know the effect of various exiles smoke roasting of coffee bean method to tooth discoloration, eighteen tooth specimens were immersed in coffee solution with roasting method without exiles smoke, half exiles smoke, and full exiles smoke for 30 hours, 45 hours, or 60 hours. The color alteration were calculated with CIE L*, a*, b* formula using Vita Easyshade machine. Before and after immersion showed differences ΔE* were not significant (p>0.05). Variations of exiles smoke roasting coffee method does not affect tooth discoloration."

"ABSTRAKPemutihan gigi sudah menjadi kebutuhan banyak orang untuk menunjangpenampilan estetika. Pada prosedur pemutihan gigi, biasanya menggunakanbahan-bahan pemutih seperti hidrogen peroksida, karbamid peroksida, dankarbopol. Namun bahan-bahan pemutih gigi tersebut dapat menimbulkan efeksamping seperti sensitifitas gigi paska tindakan serta iritasi pada rongga mulut danmukosa saluran cerna bila tertelan. Buah alpukat, apel, mangga, nanas, dan pisangadalah jenis buah yang diketahui mengandung hidrogen peroksida. Penelitian inibertujuan untuk mengetahui efek pada jus buah alpukat, apel, mangga, nanas, danpisang dalam memutihkan gigi yang mengalami diskolorisasi ekstrinsik. Gigipremolar post-ekstraksi yang telah diskolorisasi teh dan diskolorisasi kopi diberiperlakuan jus buah selama 14 hari. Hasil uji menunjukkan bahwa terjadiperubahan rata-rata skala warna pada kelompok teh dengan perlakuan jus buahalpukat, apel, mangga, nanas, dan pisang dari skala 12 menjadi rata-rata sebesar5,4 ± 0,51; 4,4 ± 1,07; 4,9 ± 1,07; 4,5 ± 0,97 dan 4,8 ± 1,13. Sedangkan padakelompok kopi dengan perlakuan jus buah alpukat, apel, mangga, nanas, danpisang dari skala 9 menjadi rata-rata sebesar 1,6 ± 0,69; 2,2 ± 1,54; 2,2 ± 1,31; 1,5± 1,84; 1,37 ± 1,06.

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ABSTRACTTeeth whitening has become a need for many people to support the aestheticappearance. In the teeth whitening procedure, usually using bleaching ingredientssuch as hydrogen peroxide, carbamide peroxide, and carbopol. However theingredients of teeth whitening can cause side effect such as tooth sensitivity andirritation after the action in the oral cavity and gastrointestinal mucosa if ingested.Avocado, apple, mango, pineapple, and bananas are the types of fruit are knownto contain hydrogen peroxide. This study aims to determine the effect on fruitjuice avocado, apple, mango, pineapple, and banana in the teeth whiteningexperience extrinsic discoloration. Post-extraction of premolars that haddiscoloration of tea and coffee discoloration of the treated fruit juice for 14 days.The test results showed that the average changes color scale on tea grouptreatment with avocado fruit juices, apple, mango, pineapple, and banana of thescale of 12 to an average of 5.4 ± 0.51; 4.4 ± 1.07; 4.9 ± 1.07; 4.5 ± 0.97 and 4.8 ±1.13. Whereas in the coffee group treated fruit juice with avocado, apple, mango,pineapple, and banana of the scale of 9 to an average of 1.6±0.69; 2.2 ± 1.54; 2.2± 1.31, 1.5 ± 1.84; 1.37 ± 1.06."

"Indonesian Journal of Dentistry 2006; Special Edition KPPIKG XIV: 368-373Tooth bleaching has become a popular treatment for esthetic improvement in dentistry. There are several 10% carbamide peroxide bleaching agents that are available in Indonesia which contained potasium nitrate-flouride or without potasium nitrate-flouride. However, there was no clinical report about these products in Indonesia. This study was conducted to compare the effectiveness of two bleaching and sensitivity of tooth and gingiva. Sixty-four participants were divided into 2 groups. The first group was treated with bleaching agent that contained potasium nitrate-flouride (Opalescence PF, Ultradent) and the second group with bleaching agent without potasium nitrate-flouride (Vivastyle, Ivoclar Vivadent). Bleaching treatment was done for 6-8 hours per night over a 2 week-period. Evaluations were performed at baseline and at 3, 7, 14 day afterwards. Color change was measured using a value-ordered Vita classic shade guide; tooth and gingival sensivity were examined using Electric Pulp Tester, Gingival Index and a patient log. The results showed that there were no statistical difference in degree of color change between the two products. The mean color change after 2 weeks was 7-8 tabs lighter than baseline. Also there was no statistical difference in tooth and gingival sensitivity between the products. It can be concluded that 10% carbamide peroxide containing potasium nitrate-flouride has the same effectiveness compared to other agent without potasium nitrate-flouride for tooth color change and tooth and gingival sensitivity."

"ABSTRAKDiskolorasi gigi dapat diterapi dengan dental bleaching, namun dapat merusak enamel dan jaringan gingiva. Asam elagat dalam daun stroberi mampu menciptakan reaksi redoks sehingga dapat memutihkan gigi. Tujuan: Mengetahui pemutihan warna permukaan gigi pasca aplikasi dan sistem ruang warna yang paling sesuai menilai warna permukaan gigi. Metode: Ekstrak fenol daun stroberi diaplikasikan ke tiga gigi dengan konsentrasi 15 gigi kesatu, 30 gigi kedua dan 15 lalu 30 gigi ketiga. Analisis menggunakan software Adobe Photoshop. Hasil: Permukaan gigi menjadi lebih gelap. Kesimpulan: Ekstrak fenol daun stroberi tidak memutihkan enamel dan sistem ruang warna yang paling sesuai adalah RGB.

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ABSTRAKBackground Teeth discoloration can be treated with dental bleaching but it damages the enamel and gingival tissue. Ellagic acid in strawberry leaf ables to create redox reaction that can whiten teeth. Objective Determine whitening tooth surface after application and determine most appropriate color space system to assess tooth surface color. Methods Strawberry leaf phenolic extract was applied to three teeth with concentration of 15 , 30 and 15 to 30 . Analyze use Adobe Photoshop software. Results Surface color of teeth become darker. Conclusion Strawberry leaf phenolic extract doesn 39 t whiten the enamel and most appropriate color space system is RGB."

"Tujuan: Penelitian ini bertujuan untuk menganalisis pengaruh gel acidulated phosphate fluoride (APF) terhadap kerentanan perubahan warna resin komposit bulk-fill flowable dalam larutan teh hitam. Metode penelitian: Dua puluh spesimen dengan diameter 6mm dan tebal 2mm dibagi menjadi dua kelompok. Salah satu kelompok diaplikasikan gel APF selama 30 menit kemudian kedua kelompok direndam dalam larutan teh hitam selama 7 hari. Seluruh spesimen dibersihkan menggunakkan ultrasonic cleaner sebelum pengukuran warna. Pengukuran warna dilakukan dengan colorimeter kemudian dilakukan perhitungan perubahan warna. Hasil: Analisis data hasil penelitian menunjukkan bahwa tidak terdapat perbedaan perubahan warna yang bermakna berdasarkan uji independent t-test (p>0,05) antara kelompok yang sebelumnya diaplikasikan gel APF dan tidak diaplikasikan gel APF.Kesimpulan: Aplikasi APF tidak memiliki pengaruh terhadap perubahan warna resin komposit bulk-fill flowable dalam larutan teh hitam.

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Objective: This study aims to analyze the influence of acidulated phosphate fluoride gel on bulk-fill composite resin discoloration by black tea solution.

Research method: Twenty specimen 2 mm in thickness and 6 mm in diameter divided into two groups. APF gel applied on one of the group for 30 minutes, then each group was immersed in black tea solutions for 7 days. The specimens were then cleaned with ultrasonic cleaner for 3 minutes. The color measured using colorimeter then color differences were calculated.

Result: The result showed that there were statistically insignificant color change differences (p>0.05) between two groups.

Conclusion: APF application had no effect on the discoloration of the bulk-fill composite resin in black tea solution."

"Latar Belakang: Ekstrak etanol temulawak (Curcuma xanthorrhiza Roxb.) telah terbukti secara in vitro memiliki khasiat sebagai anti Candida albicans (C.albicans). Dalam upaya pengembangan tanaman obat tersebut sebagai obat herbal terstandar anti C.albicans, ekstrak etanol temulawak telah diformulasikan menjadi obat tetes oromukosa. Temulawak mengandung kurkumin yang merupakan senyawa polifenolik berwarna kuning yang dapat menyebabkan diskolorasi gigi. Tujuan: Mengetahui pengaruh paparan obat tetes ekstrak etanol temulawak terhadap warna email gigi. Metode: Gigi premolar tanpa karies dan defek struktural dicelupkan dalam obat tetes ekstrak etanol temulawak, CHX 0,2%, dan akuades selama 1 menit kemudian dibilas dan direndam dalam akuades selama 10 menit pada suhu 37oC. Tahapan dilakukan sebanyak 42 siklus (simulasi penggunaan 2 minggu) dan 63 siklus (simulasi penggunaan 3 minggu). Analisis warna dilakukan menggunakan colorimeter pada 3 tahap waktu yaitu sebelum paparan, setelah paparan, dan setelah penyikatan gigi. Nilai yang didapatkan berupa ΔE yang menunjukkan selisih nilai pengukuran warna email sebelum dan setelah paparan obat serta sebelum dan setelah penyikatan. Hasil: Pada tahap waktu T1-T3 simulasi penggunaan 2 minggu dan 3 minggu, nilai ΔE>3.3 pada ketiga kelompok sehingga terlihat adanya perubahan warna yang signifikan antara warna gigi awal dan setelah penyikatan gigi. Terdapat perubahan warna gigi yang signifikan setelah dilakukan penyikatan dengan pasta gigi. Kesimpulan: Obat tetes ekstrak etanol temulawak mengakibatkan perubahan warna email gigi yang signifikan. Penyikatan gigi dapat mengurangi efek perubahan warna pada email gigi.

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Background: Javanese Turmeric (Curcuma xanthorrhiza Roxb.) ethanol extract is known to have antifungal properties against Candida albicans (C.albicans) based on in vitro studies. The next step in developing a standardised herbal medicine is by formulating Javanese Turmeric Ethanol Extract into oromucosal drops. Curcumin found in javanese turmeric is a yellowish polyphenolic compound that has the potential to cause staining on the enamel.

Objective: This study is aimed to evaluate the effect Javanese Turmeric ethanol extraxt oromucosal drops on discoloration of the dental enamel.

Method: Premolars with no caries and structural defects are immersed in the Javanese Turmeric ethanol extract oromucosal drops, a 0,2% CHX mouthwash, and distilled water for 1 minute. After rinsing, they are then immersed in distilled water for 10 minutes at 37oC. The method mentioned is repeated for 42 cycles (2-week simulation) and 63 cycles (3-week simulation). Color assessment is done using a colorimeter at three different time points: before immersion, after immersion, and after brushing. Results will be shown as ΔE which is the color difference of enamel before and after immersion, as well as before and after toothbrushing.

Result: At time point T1-T3 for the 2-week and 3-week simulation, the ΔE score is greater than 3.3 on all three groups indicating a significant color difference before immersion and after toothbrushing. A significant color difference is observed after toothbrushing with toothpaste.

Conclusion: Javanese Turmeric ethanol extract oromucosal drops cause a significant tooth discoloration. Brushing had significant effect on removal of induced stains."

"Latar Belakang: Perawatan untuk perubahan warna gigi yang banyak dipilih masyarakat saat ini ialah tooth bleaching atau pemutihan gigi. Teknik home bleaching kerap menjadi pilihan masyarakat karena lebih murah serta tidak menimbulkan efek hipersensitivitas yang tinggi. Penggunaan bahan alami seperti buah-buahan dapat dimanfaatkan pada bidang kesehatan dan kecantikan termasuk untuk tooth bleaching. Buah tomat dapat dimanfaatkan sebagai agen pemutih tambahan untuk produk home bleaching karena mengandung agen pengoksidasi yang dapat mempercepat proses pemutihan gigi. Tujuan: Membuat material home bleaching hidrogen peroksida 3% dengan penambahan jus buah tomat dan mengetahui perbedaan warna gigi setelah aplikasi bahan bleaching. Metode: Dua puluh empat gigi premolar pasca ekstrasi diberi paparan bahan home bleaching. Sampel dibagi menjadi 4 kelompok dengan masing-masing terdiri dari 6 sampel. Kelompok A dipaparkan bahan bleaching hidrogen peroksida 3%, kelompok B hidrogen peroksida 3% dengan tambahan jus tomat 30%, kelompok C hidrogen peroksida 3% dengan tambahan jus tomat 75%, dan kelompok D dipaparkan bahan home bleaching komersial opalescence whitening gel PF 10%. Setiap kelompok dipaparkan 8 jam/hari selama 7 hari. Perubahan warna diukur sebelum dan sesudah paparan menggunakan kolorimeter dengan metode CIEL*a*b. Analisis data dengan uji statistik One-Way ANOVA dan Post Hoc Bonferroni. Hasil: Penelitian menunjukkan bahwa keempat kelompok dapat memutihkan gigi. Hasil perubahan warna ∆E*ab kelompok dengan hidrogen peroksida 3% 5,89, hasil ∆E*ab kelompok hidrogen peroksida 3% dengan tambahan jus tomat 30% 27,93, hasil ∆E*ab kelompok hidrogen peroksida 3% dengan tambahan jus tomat 75% 23,27, hasil ∆E*ab kelompok opalescence whitening gel PF 10% 10,67. Hasil ∆E*ab penambahan jus tomat lebih tinggi dibandingkan bahan hidrogen peroksida 3% dan bahan home bleaching komersial opalescence whitening gel PF 10%. Hasil ∆E*ab setiap kelompok terdapat perbedaan bermakna (p<0,05). Kesimpulan: Terdapat pengaruh penambahan jus buah tomat pada bahan bleaching hidrogen peroksida 3% terhadap perubahan warna gigi yang lebih cerah.

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Background: Tooth bleaching is one of the treatment that many people choose in the management for tooth discoloration. Home bleaching technique often chosen because cheaper and do not cause high hypersensitivity effects. The use of natural ingredients such as fruits can be utilized in the health and beauty sector, including for tooth bleaching. Fruits, such as tomato can be used as an additional whitening agent for home bleaching products because it contains an oxidizing agent which can speed up the teeth whitening process. Objective: To make 3% hydrogen peroxide bleaching at home with the addition of tomato juice and find the difference in tooth colour after application of the bleaching agent. Methods: Twenty four post-extraction premolars were exposed to home bleaching agents. The sample was divided into 4 groups with 6 samples each. Group A was exposed to 3% hydrogen peroxide bleaching agent, group B was exposed to 3% hydrogen peroxide with the addition of 30% tomato juice, group C was exposed to 3% hydrogen peroxide with the addition of 75% tomato juice, and group D was exposed to commercial home bleaching agent opalescence whitening gel PF 10% . Each group was exposed 8 hours/day for 7 days. Colour changes were measured before and after exposure using a colorimeter with the CIEL*a*b method. Data analysis with One-Way ANOVA and Post Hoc Bonferroni statistical tests. Results: Research shows that all four groups can whiten teeth. Color change results in hydrogen peroksida 3% ∆E*ab 5,89, ∆E*ab % hydrogen peroxide with the addition of 30% tomato juice 27,93, ∆E*ab % hydrogen peroxide with the addition of 75% tomato juice 23,27, and ∆E*ab opalescence whitening gel PF 10% 10,67. The results of the discoloration of the ∆E*ab group with 3% hydrogen peroxide and the addition of tomato juice were higher than those of 3% hydrogen peroxide without addition of tomato juice and exposed to commercial home bleaching agents, opalescence whitening gel PF 10%. Color change results between groups significantly different (p<0,05). Conclusion: There is an effect of adding tomato juice to 3% hydrogen peroxide bleaching agent on teeth discoloration that is brighter."