The effect of immersing the heat-cured acrylic resin plates into kitchen vinegar and star fruit (averrhoa bilimbi linn) solution to surface roughness base

Abstract

Objective: To discover the effect of kitchen vinegar and star fruit to surface roughness base. Material and Methods: This study was an experimental laboratory experiment with a pretest-posttest control group design. This study used 18 samples of heat-cured acrylic resin plates with size (30mm x 10mm x 2mm). They were divided into three groups; 1 control group (Group A) and 2 treatment group (Group B and C). Each group consists of 6 samples. Control group A soaked into aquades solution while treatment group B soaked into kitchen vinegar, and treatment Group C soaked into Star fruit. Each sample soaked for 24 hours. This study used Surface roughness Tester (SRT). Data analysis was done with one-way ANOVA and post hoc test analysis with 0,05 significant. Results: On one-way Anova showed p=0,676 (p>0,05), which means kitchen vinegar and star fruit has no significant effect on the surface roughness base of heat-cured acrylic resin.  Conclusion: Based on SPSS ANOVA data, kitchen vinegar, and star fruit solution have no significant effect on surface roughness (Ra), but if seen descriptively, the longer the heat-cured acrylic resin plates immersed in acidic solution, the higher the roughness of the denture surface (Ra).