Potensi Ekstrak Biji Kopi Robusta (Coffea Canephora) dalam Menurunkan Kekasaran Permukaan Kawat Ortodonti Berbahan Dasar CuNiTi

Abstract

Background: Copper-Nickel-Titanium (CuNiTi) orthodontic wires are widely used in fixed treatments, but their surface roughness can increase due to corrosive environments, reducing efficiency and prolonging treatment. Robusta coffee, which contains active compounds such as flavonoids, tannins, and alkaloids, can reduce surface roughness. Purpose: This study aimed to assess the effect of robusta coffee extract at concentrations of 1.5 g/L, 2 g/L, and 2.5 g/L on the surface roughness of CuNiTi wires. Method: CuNiTi wires were divided into four groups: one control and three treated with robusta coffee extract (1.5 g/L, 2 g/L, and 2.5 g/L). Samples were immersed for 7 days, and surface roughness was measured. Data were analyzed using ANOVA and Post-Hoc LSD tests. Result: The group treated with 2 g/L robusta coffee extract showed significantly reduced surface roughness (p < 0.05), while 1.5 g/L and 2.5 g/L showed no significant differences from the control. Conclusion: Robusta coffee extract effectively reduces surface roughness in CuNiTi orthodontic wires by forming a protective layer through chemical adsorption. Robusta coffee extract at 2 g/L is optimal for reducing surface roughness in CuNiTi wires.