Made Shintya Danaswari, - (2017) Pemberian Ekstrak Biji Kakao (Theobroma cacao) Dalam Meningkatkan Microhardness Enamel Pada Pemakaian Dental Bleaching. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Background : Dental bleaching is the most common teeth whitening procedure. One of the side effects after bleaching on enamel is the decrease in enamel microhardness. Hydrogen peroxide penetrates the enamel by entering the interprismatic space, which is filled with enamel proteins. There is a micromorphological change of enamel through deproteinization, demineralization, and oxidation. Remineralization agents are needed to prevent demineralization. Theobromine in cocoa beans can be an alternative substance to replace fluorine as a remineralization agent. Purpose: Knowing the cocoa bean extract in improving the enamel microhardness after the bleaching process. Methods : Bovine incisive teeth are cut 5x5 mm and planted in a mold containing a type II gypsum with a labial surface facing upwards. Hardness of enamel is measured using Vickers Hardness Tester, then bleaching process for 15 minutes. Hardness of enamel was measured again, then applied cocoa bean extract for 5 minutes and measured its hardness. Result : There are differences in hardness between the bleaching and after being fed extracts of cocoa beans with repaired ANOVA p <0.05. Conclusion: Cocoa bean extract (Theobroma cacao) in 15%, 25%, and 35% concentration can increase the hardness of enamel after bleaching process. The difference in mean value of the best hardness of enamel is, in cocoa bean extract (Theobroma cacao) of 35% concentration of 59,34.

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