PERBEDAAN PENGARUH PENGGUNAAN EKSTRAK KIWI EMAS (ACTINIDIA CHINENSIS) 100

Background: Tea contains tannins which can cause extrinsic discoloration and the treatment that needs are teeth whitening/bleaching techniques. The material used in the teeth whitening process is hydrogen peroxide which has the ability to damage the enamel surface and can cause surface roughness. The purpose of this study was to determine the difference between the use of 100% golden kiwi extract and 10% carbamide peroxide as a tooth whitening agent against changes in the surface roughness of discolored teeth. Methods: This type of research is an experimental laboratory in vitro with pretestposttest control group design. This research sample consisted of 27 premolars which were stained with black tea and then divided into three groups so that each consisted of 9 samples. Group 1 was immersed in carbamide peroxide 10%, group 2 was immersed in 100% gold kiwifruit extract and group 3 was immersed in artificial saliva. The samples were measured using profilometer Surfcoder SE 1700 and the result were tested by Shapiro Wilk, One Way Anova and Post Hoc. Results: The results of the normality test showed p-value>0,05 which means that the distribution of the data is normal. The results of the homogeneity test showed p-value>0,05, which means that the distribution of the data is homogeneous. One Way Anova test showed p-value<0,05, which means that there was no significant difference between the sample groups. Conclusion: There was no significant difference between the use of 100% golden kiwi extract (Actinidia chinensis) and 10% carbamide peroxide on tooth surface roughness.