ADDITION OF RICE HUSK NANOCELLULOSE TO THE IMPACT STRENGTH OF  RESIN BASE HEAT CURED

Muhammad Aditya Ramadhan Hasran; Dian Noviyanti Agus Imam; Bambang Sunendar

doi:10.20473/jvhs.V4.I3.2021.119-124

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Muhammad Aditya Ramadhan Hasran
madityarh18@gmail.com
Student of Dental Medicine, Faculty of Medicine, Jenderal Soedirman University, Indonesia https://orcid.org/0000-0001-9527-7739
Dian Noviyanti Agus Imam Department of Orthodontic, Faculty of Medicine, Jenderal Soedirman University, Indonesia https://orcid.org/0000-0003-3877-8312
Bambang Sunendar Department of Engineering Physics, Faculty of Industrial Technology, Institute of Technology Bandung, Indonesia https://orcid.org/0000-0003-3548-1601

Vol. 4 No. 3 (2021): March 2021 | JOURNAL OF VOCATIONAL HEALTH STUDIES

Original Research Article

March 31, 2021

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Background: One of the materials for denture bases is heat-cured acrylic resin (PMMA). This material still lacks impact strength as a mechanical strength property. The addition of reinforcing material is known to increase the mechanical strength of PMMA. One of the reinforcing materials added to PMMA is nano cellulose from rice husks, one of the wastes from agricultural products. Purpose: This study aims to determine rice husk nano cellulose's addition to the PMMA denture base's impact strength. Method: The research sample consisted of six groups, each group consisting of 8 samples selected by simple random. The PI, P2, P3, P4, P5, and K groups were PMMA with 1%, 2%, 3%, 4%, 5% nano cellulose, and without nano cellulose. Result: Mean impact strength test results were 41.50 x 10^-3 ± 3.891 J / mm² for P1, 44.13 x 10^-3 ± 3,980 J / mm² for P2, 45.63 x 10^-3 ± 4,438 J / mm² for P3, 46.87 x 10^-3 ± 4,824 J / mm² for P4, 49.12 x 10^-3 ± 4.016 J / mm² for P5 and 36.25 x 10^-3 ± 1.982 J / mm² for K. One way Anova test results with p-value of 0.000 indicates differences in the six groups (p<0.05). Conclusion: This study concludes that the impact strength value of PMMA with the addition of rice husk nano cellulose has increased compared to the control group without the addition of rice husk nano cellulose.

Hasran, M. A. R., Imam, D. N. A., & Sunendar, B. (2021). ADDITION OF RICE HUSK NANOCELLULOSE TO THE IMPACT STRENGTH OF RESIN BASE HEAT CURED. Journal of Vocational Health Studies, 4(3), 119–124. https://doi.org/10.20473/jvhs.V4.I3.2021.119-124

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