The Effect of Black, Green, and Red Tea Brewing Oolong (Camellia sinensis) on Transverse Force of Denture Base Acrylic Resin Heat Cured
Background:. One of the important components in the manufacture of dentures is the denture base. 95% of the replica material is made of resin derived from the heat cured type. The denture base will always be in contact with the food and drink consumed by the denture user. This study used black, green, and oolong tea (Camellia Sinensis). Tea leaves have different polyphenols depending on the fermentation process, the higher the polyphenols in the tea, the more heat-cured the resin will be. Polyphenols in leaves are in the form of catechins, when the phenolic compounds in contact with the above resin can penetrate into the material and damage the polymer chain, resulting in a decrease in the mechanical properties of the resin, one of which is a decrease in transverse strength. Purpose: The purpose of this study was to determine the effect of transverse strength of heat-cured denture base from immersion in black tea, green tea, and oolong tea for 10 days and to examine the comparative effect of immersing heat-cured acrylic resin on black tea , green tea, and oolong tea for 10 days. Methods: This type of research is an experimental laboratory with the post test only control group design. The acrylic resin sample is in the form of a square measuring 65 x 10 x 2.5 mm. The sample was divided into 4 groups. Group A was soaked in distilled water for 10 days, group B was soaked in black tea for 10 days, group C was soaked in green tea for 10 days, group D was soaked in oolong tea for 10 days. Soaking 10 days is equivalent to 8 minutes of soaking per day for 5 years. Transverse strength test was carried out using tarno grocki/UPH-100kN. Results: The group that was treated with green tea steeping for 10 days had the lowest transverse strength value compared to the group that was soaked in distilled water, black tea and oolong tea. The group that was treated with black tea steeping for 10 days had the highest transverse strength value compared to other groups but was still below the transverse strength standard. Conclusion: The steeping of black tea, green tea, and oolong tea has an effect on decreasing the transverse strength of heat-cured acrylic resin with an immersion time of 10 days.
Keywords: steeping tea, arcylic resin, transverse strength
