Nanofiller resin composite is a material used for dental restoration which will be in oral cavity so that interacted with the saliva. Saliva pH changes influenced by several factors, including bacteria in the oral cavity, enzymes, hormones and diet. Acid saliva can cause degradation in the composite, this degradation affects the surface roughness of resin composite. The purpose of this study is to compare surface roughness of nanofiller resins composite for 7 and 10 days of immersion in acid saliva.The samples used in this study were cylindrical mould dimension of diameter 5mm x 2mm, then polymerized with a visible light curing unit for 20s. Specimens immersed in acid artificial saliva (pH ± 4) for 7 and 10 days(4 specimens each group)and then stored in incubator at the temperature of 37ºC. The instrument used to measure surface roughness of resin composite was Surface Roughness Measuring Instrument (Surfcom 120A) that expressed in units of µm.Data were   analyzedand the result obtainedwas p = 0.263 (p> 0.05), which mean there were no significant differences in the mean roughness of nanofillerresins compositesurface that were immersed in acidic pH for 7 and 10 days. The conclusion of this study was thatthe surface roughness of nanofiller resins composite immersed in acid saliva for 10 days is not rougher than which immersed for 7days.

Bay leaf is a herbal plant containing essential oil with antioxidant activity. Antioxidant effects give bay leaf essential oil ability as a toothpaste active agent. This research aim is to evaluate the chemical composition and antioxidant activity of bay leaf essential oil to find out the potential as toothpaste active agents. Bay leaf used in this research was taken from Lendah, Kulon Progo in the evening. Steam-hydrodistillation is conducted and chemical composition is analyzed using the GC-MS method. The Antioxidant activity test is conducted with DPPH and FRAP methods. Toothpastes were formulated with three concentrations of bay leaf essential oil (0.125%, 0.25%, 0.5%). Stain prevention test using formulated toothpastes, no active agent toothpaste (negative control), and commercial toothpaste (positive control) was conducted on 20 bovine teeth to obtain the value of colour change (ΔE) before and after the experiment, then analysed using one-way ANOVA parametric test (CI 95%). The chemical composition of bay leaf essential oil detected using GC-MS showed 29 compounds. The highest percentages are cis-4-decenal (37.87%), Decanal (16.73%), and octanal (16.63%). IC50 value from DPPH and FRAP method are 2.079µg/mL and 3.277µg/mL. One-way ANOVA test showed there was an effect from bay leaf essential oil as stain prevention toothpaste active agent. Bay leaf essential oils toothpastes have no significant difference in ΔE value to positive control toothpaste. The conclusion of this research is bay leaf essential oil contains aldehyde compounds in high percentage which provides a very high antioxidant effect. Bay leaf essential oil is the potential to be used as a toothpaste active agent.

Paraffin as main component of dental inlay wax is produced in Indonesia. The aim of this research was to investigate  the effect of compositions on thermal linier expansion (TLE) and residue of dental inlay waxes with local paraffin and beeswax. Five inlay wax compositions were repared of  paraffin, carnauba wax, and beeswax with ratio:   60:35:5 (K-60), 65:30:5 (K-65), 70:25:5 (K-70), 75:20:5 (K-75),  and 80:15:5 (K-80) in w/w %.  Specimens of TLE (267x6,35 x6,35 mm)  and residue (1g)  were prepared of  5 compositions, its  components, and commercial inlay wax  (n=4). The TLE and residue test were done based on  ANSI/ADA Specification no.4. Anova tests showed that composition  were influenced the LTE and residue of inlay waxes (p<0.05).  LSD results showed LTE  differences among K-75 and other groups, residue of K-75 and K-80 and other groups (p<0.05). Dental inlay waxes compositions with high local paraffin concentration showed high LTE and residue, but these properties were fulfilled the ANSI/ADA requirements for dental inlay waxes.

Th€ Influence oIHert Activation and Cu Addition on Zeolite lowards the Anlimicrobial EfT€ct on Stuphllococcus tureus, Zeolite is a pore mineral occupied by ions and water molecul€s Heat activalion of zeolite causes the release water molecules, ftom the pores and increases zeolite adsorbance caPacity Zeolite can he used as an anlimicrobial agent by shifting its cation with other cation that has antimicrobial effect The aim of this research is to determine the influence of heat activation and Cu addition on zeolite lowards its antimicrobial effect on Staphytococcus aureus. 'Illere were 5 groups for heat activation of zeolite experiment: 'oom tenp€rature (100"c, 200"c, 300'c, and 4000c) Using effective heat activation temPemture' the research was continued to determine the effect of Cu addition ot Staphvlococcus aureus giowth There were 4 goups of Cu concentration addition on zeolil€r 0.025 M, 0.05 M, 0.lM, and 0 2 M. Antimicrobial test ofCu-zeolite was determined by diffusion method. The dala wer€ analyzed by using Anova and LSD The r€suli showed that tbere was a significant diflerenc€ among various zeolite heat activation toward S/aphylococcus aurcus gtowrh (p<0.05). Th€ t€nperaor€ of 200"C bfcame the effective heat activation of zeolite against Staplrylo.occus mreus growth.It also showed a significant €ffect of various Cu concentration additions on zeolite towards Staphytococcui aweus gtowth (p<0.05). In conclusion, zeolite heat activation up lo 400"C and the addition of Co on zeolite up lo 0.2M influence the antimicrobial effe.t on Staphylococcus aweus lndonesian Jautnal of

Nanofilled composite resin is one of restorative materials with some weaknesses, such as changes of colour and surface roughness. These weaknesses are attributed to some factors, including frequent consumption some beverages, including yoghurt drinks. This study aims to determine the effect of long immersion of nanofilled composite resin in guava yogurt drink on discoloration and changes in surface roughness. Subjects of the study were nanofilled composite resin materials (3M Filtek Z350XT shade A3) in cylindrical shape with a diameter of 10 mm and 2 mm thickness. Study was conducted by immersing nanofilled resin composites in 10 mL of guava yogurt drink at 37 °C. Twelve specimens were divided into 3 groups with immersion duration of 12 hours, 24 hours, and 36 hours. Surface roughness measurements were carried out using a profilometer Starrett SR300 surface roughness tester, while the colour measurement parameters according to the system L * a * b * was measured using chromameter Konica Minolta CR-400 before and after treatment. Data of changes in surface roughness and colour changes data (ΔE) were calculated and analysed using one-way ANOVA. The results showed insignificant surface roughness changes but significant colour changes in nanofilled composite resin in the groups of 12 hours, 24 hours, and 36 hours. It is concluded that immersion duration in guava yoghurt drink significantly affects the colour of nanofilled composite resin.