Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 6

Search results for: Febriani

6 The Comparison of Chromium Ions Release for Stainless Steel between Artificial Saliva and Breadfruit Leaf Extracts

Authors: Mirna Febriani

Abstract:

The use of stainless steel wires in the field of dentistry is widely used, especially for orthodontic and prosthodontic treatment using stainless steel wire. The oral cavity is the ideal environment for corrosion, which can be caused by saliva. Prevention of corrosion on stainless steel wires can be done by using an organic or non-organic corrosion inhibitor. One of the organic inhibitors that can be used to prevent corrosion is the leaves of breadfruit. The method used for this research using Atomic Absorption Spectrophotometric test. The results showed that the difference of chromium ion releases on soaking in saliva and breadfruit leaf extracts on days 1, 3, 7 and 14. Statically calculation with independent T-test with p < 0,05 showed the significant difference. The conclusion of this study shows that breadfruit leaf extract can inhibit the corrosion rate of stainless steel wires.

Keywords: chromium ion, stainless steel, artificial saliva, breadfruit leaf

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5 Water Sorption of Self Cured Resin Acrylic Soaked in Clover Solution

Authors: Hermanto J. M, Mirna Febriani

Abstract:

Resin acrylic, which is widely used, has the physical properties that can absorb liquids. This can lead to a change in the dimensions of the acrylic resin material. If repeated immersions were done, its strength would be affected. Disinfectant solutions have been widely used to reduce microorganisms both inside and outside the patient's mouth. One of the disinfecting materials that can be used is a clover solution. The purpose of this research is to find the ratio of water absorption of the acrylic resin material of self-cured type, soaked in clover solution for 10 minutes. The results showed that the average value obtained before soaked in clover solution was 0.0692 mg/cm3 and after soaked, in clover solution, the value was 0.090 mg/cm3. The conclusion of this research shows that the values of water sorption of acrylic resin before and after soaked in clover solution is still in ISO standard 1567/2001. Differences in water sorption value of self-cured acrylic resin before and after the immersion are caused by the process of liquid diffusion into the acrylic resin.

Keywords: absorption of fluid, self-cured acrylic resin, soaked, clover solution

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4 The Effect of Cassava Starch on Compressive Strength and Tear Strength of Alginate Impression Material

Authors: Mirna Febriani

Abstract:

Statement of problem. Alginate impression material is an imported material and a dentist always used this material to make impression of teeth and oral cavity tissues. Purpose. The aim of this study was to compare about compressive strength and tear strength of alginate impression material and alginate impression material combined with cassava. Material and methods.Property measured included compressive strength and tear strength. Results.The compressive strength and tear strength of the impression materials tested of a comparable ANSI/ADA standard no.18.The compressive strength and tear strength alginate impression material combined with cassava have lower than the compressive strength and tear strength alginate impression material. The alginate impression material combined with cassava has more water and silica content more decrease than alginate impression material. Conclusions.We concluded that compressive strength and tear strength of alginate impression material combined with cassava has lower than alginate impression material without cassava starch.

Keywords: compressive strength, tear strength, Cassava starch, alginate

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3 Effect the Use of Steel Fibers (Dramix) on Reinforced Concrete Slab

Authors: Faisal Ananda, Junaidi Al-Husein, Oni Febriani, Juli Ardita, N. Indra, Syaari Al-Husein, A. Bukri

Abstract:

Currently, concrete technology continues to grow and continue to innovate one of them using fibers. Fiber concrete has advantages over non-fiber concrete, among others, strong against the effect of shrinkage, ability to reduce crack, fire resistance, etc. In this study, concrete mix design using the procedures listed on SNI 03-2834-2000. The sample used is a cylinder with a height of 30 cm and a width of 15cm in diameter, which is used for compression and tensile testing, while the slab is 400cm x 100cm x 15cm. The fiber used is steel fiber (dramix), with the addition of 2/3 of the thickness of the slabs. The charging is done using a two-point loading. From the result of the research, it is found that the loading of non-fiber slab (0%) of the initial crack is the maximum crack that has passed the maximum crack allowed with a crack width of 1.3 mm with a loading of 1160 kg. The initial crack with the largest load is found on the 1% fiber mixed slab, with the initial crack also being a maximum crack of 0.5mm which also has exceeded the required maximum crack. In the 4% slab the initial crack of 0.1 mm is a minimal initial crack with a load greater than the load of a non-fiber (0%) slab by load1200 kg. While the maximum load on the maximum crack according to the applicable maximum crack conditions, on the 5% fiber mixed slab with a crack width of 0.32mm by loading 1250 kg.

Keywords: crack, dramix, fiber, load, slab

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2 The Comparison of Chromium Ions Release Stainless Steel 18-8 between Artificial Saliva and Black Tea Leaves Extracts

Authors: Nety Trisnawaty, Mirna Febriani

Abstract:

The use of stainless steel wires in the field of dentistry is widely used, especially for orthodontic and prosthodontic treatment using stainless steel wire. The oral cavity is the ideal environment for corrosion, which can be caused by saliva. Prevention of corrosion on stainless steel wires can be done by using an organic or non-organic corrosion inhibitor. One of the organic inhibitors that can be used to prevent corrosion is black tea leaves extracts. To explain the comparison of chromium ions release for stainlees steel between artificial saliva and black tea leaves extracts. In this research we used artificial saliva, black tea leaves extracts, stainless steel wire and using Atomic Absorption Spectrophometric testing machine. The samples were soaked for 1, 3, 7 and 14 days in the artificial saliva and black tea leaves extracts. The results showed the difference of chromium ion release soaked in artificial saliva and black tea leaves extracts on days 1, 3, 7 and 14. Statistically, calculation with independent T-test with p < 0,05 showed a significant difference. The longer the duration of days, the more ion chromium were released. The conclusion of this study shows that black tea leaves extracts can inhibit the corrosion rate of stainless steel wires.

Keywords: chromium ion, stainless steel, artificial saliva, black tea leaves extracts

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1 Exploration Study of Civet Coffee: Amino Acids Composition and Cup Quality

Authors: Murna Muzaifa, Dian Hasni, Febriani, Anshar Patria, Amhar Abubakar

Abstract:

Coffee flavour is influenced by many factors such as processing techniques. Civet coffee is known as one of premium coffee due to its unique processing technique and its superior cupping quality. The desirable aroma of coffee is foremost formed during roasting step at a high temperature from precursors that are present in the green bean. Sugars, proteins, acids and trigonelline are the principal flavor precursors compounds in green coffee bean. It is now widely accepted that amino acids act as precursors of the Maillard reaction during which the colour and aroma are formed. To investigate amino acids on civet coffee, concentration of 20 amino acids (L-Isoleucine, L-Valine, L-Proline, L-Phenylalanine, L-Arginine, L-Asparagine, L-Threonine, L-Tryptophan, L-Leucine, L-Serine, L-Glutamine, L-Methionine, L-Histidine, Aspartic acid, L-Tyrosine, L-Lysine, L-Glutamic acid, and L-Cysteine, L-Alanine and Glycine) were determined in green and roasted bean of civet coffee by LCMS analysis. The cup quality of civet coffee performed using professional Q-grader followed SCAA standard method. The measured parameters were fragrance/aroma, flavor, acidity, body, uniformity, clean up, aftertaste, balance, sweetness and overall. The work has been done by collecting samples of civet coffee from six locations in Gayo Higland, Aceh-Indonesia. The results showed that 18 amino acids were detected in green bean of civet coffee (L-Isoleucine, L-Valine, L-Proline, L-Phenylalanine, L-Arginine, L-Asparagine, L-Threonine, L-Tryptophan, L-Leucine, L-Serine, L-Glutamine, L-Methionine, L-Histidine, Aspartic acid, L-Tyrosine, L-Lysine, L-Glutamic acid, and L-Cysteine) and 2 amino acids were not detected (L-Alanine and Glycine). On the other hand, L-Tyrosine and Glycine were not detected in roasted been of civet coffee. Glutamic acid is the amino acid with highest concentration in both green and roasted bean (21,02 mg/g and 24,60 mg/g), followed by L- Valine (19,98 mg/g and 20,22 mg/g) and Aspartic acid (14,93 mg/g and 18,58 mg/g). Civet coffee has a fairly high cupping value (cup quality), ranging from 83.75 to 84.75, categorized as speciality coffee. Moreover, civet coffee noted to have nutty, chocolaty, fishy, herby and watery.

Keywords: amino acids, civet coffee, cupping quality, luwak

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