PENGARUH PENAMBAHAN PATI GARUT (Maranta arundinecea L) PADA ALGINAT TERHADAP STABILITAS DIMENSI HASIL CETAKAN

The number of dentist year after year will always increase. It will equal with the using of alginate. So that, the price of alginate probable become expensive more and more because of the ingredient of alginate become rare overtime. Polysaccharides in arrowroot starch have a similar characteristic with sodium alginate, which is the reason both of the material could be mixed. The characteristic of amylose and amylopectin of arrowroot starch could tight the water, so the dimensions of impression will stabile from shrinkage. These study determine the outcome of arrowroot starch influence dimension stability of alginate impression This study using 60 sample that divided into 4 groups (control, 45%, 50%, and 55% of added arrowroot starch). Outcome of this study are measured by electric sliding calipers 0,001mm for 0, 30, and 60 minute covered by wet cotton after incubated 25°C and humidity is 96% Arrowroot starch influence the diameter stability, but not for its height. Alginate : arrowroot starch = 50%: 50% is the group which has the best diniensional stability (diameter), because they have no much either shrinkage or imbibitions.