Potensi Ekstrak Biji Kopi Robusta (Coffea canephora) dalam Menurunkan Kekasaran Permukaan Kawat Ortodonti Berbahan Dasar Stainless Steel

Abstract

Background: Corrosion on stainless steel orthodontic wires can increase surface roughness, which affects the efficiency of tooth movement in orthodontic treatment. Corrosion can also reduce the quality and durability of orthodontic wires. Therefore, an effective and environmentally friendly natural corrosion inhibitor is needed. Robusta coffee beans (Coffea canephora) are known to contain tannins, organic compounds with the potential to form protective layers that inhibit corrosion. Purpose: This study aims to evaluate the effectiveness of robusta coffee beans as a natural corrosion inhibitor in reducing the surface roughness of stainless steel orthodontic wires. Method: The study employed a laboratory experimental method with a post-test only control group design. Stainless steel orthodontic wire samples were divided into four groups: a control group (no treatment) and three treatment groups with varying concentrations of robusta coffee bean extract solution. Surface roughness measurements were conducted using a Surface Roughness Tester and data analysis was performed using a One Way ANOVA test. Result: The results show that robusta coffee bean extract significantly reduced the surface roughness of stainless steel orthodontic wires (p < 0.05), with the P-2 group having the lowest roughness compared to the other groups. Conclusion: Robusta coffee bean extract, which contains tannins, is effective as a natural corrosion inhibitor by forming a protective layer that inhibits the corrosion process and maintains the smoothness of stainless steel orthodontic wires.