Pengaruh Variasi Potential of Hydrogen (pH) dan Suhu Rongga Mulut Terhadap Kekuatan Lekat (Adhesion Strenght) Denture Adhesive 10% Ekstrak Biji Kopi Robusta

Abstract

Tooth loss in older adults may cause impairments in mastication, speech, and esthetics, thereby necessitating the use of removable dentures. To improve denture retention and stability, denture wearers often use denture adhesives. The development of a natural-based denture adhesive containing 10% robusta coffee bean extract offers a potential alternative due to its biocompatibility and antifungal activity against Candida albicans. However, the adhesive performance of this material may be influenced by oral environmental conditions, particularly salivary pH and oral cavity temperature. Therefore, this study aimed to evaluate the effects of salivary pH and oral cavity temperature variations on the adhesion strength of a denture adhesive containing 10% robusta coffee bean extract and to determine the optimal conditions for its use. Methods: This study was an experimental laboratory research using a post-test only control group design. Samples of denture adhesive containing 10% robusta coffee bean extract were compared with a commercial denture adhesive (Fittydent). Adhesion strength was tested under different artificial salivary pH conditions (pH 2, pH 7, and pH 10) and oral cavity temperatures (20°C, 37.5°C, and 40°C). Adhesion strength was measured using a UNILAB DLS-01 adhesion testing machine. Data were analyzed using the Shapiro–Wilk test, Levene’s test, Two-Way ANOVA, and the Least Significant Difference (LSD) post hoc test. Result: The results showed that variations in salivary pH and oral temperature significantly affected the adhesive strength of denture adhesives (p < 0.05). The best adhesive strength of denture adhesives containing 10% robusta coffee bean extract and commercial denture adhesives was obtained at pH 7 and oral temperature 37.5°C. Conclusion: It can be concluded that salivary pH and oral cavity temperature significantly influence the adhesion strength of denture adhesive containing 10% robusta coffee bean extract, with optimal performance achieved under neutral pH and normal oral temperature conditions.