PERBEDAAN EFEKTIVITAS BEBERAPA VARIETAS TOMAT (Lycopersicum esculentum Mill) SEBAGAI BAHAN BLEACHING ALAMI DIBANDINGKAN DENGAN KARBAMID PEROKSIDA 10%
Abstract
Brighter and whiter teeth will make a person look more attractive, young, and healthy. Bleaching is one of the procedures in dentistry to whiten discoloured teeth. Bleaching with chemicals often causes tooth sensitivity and mucosal irritation so natural bleaching agents are needed. Tomatoes are known to have ingredients that are effective for whitening teeth. The purpose of this study was to determine whether there was a difference in the effectiveness of several varieties of tomatoes as a natural bleaching agent compared to 10% carbamide peroxide. This study included laboratory experiments with pre-test and post-test only design with control group. 24 samples of post-extraction permanent premolar teeth were divided into four soaking groups, namely with 100% vegetable tomato extract, 100% cherry tomato extract, 100% apple tomato extract, and 10% carbamide peroxide, the tooth samples were soaked for 2 days in an incubator. Tooth color measurements were taken before and after soaking using a colorimeter. The results of this study showed that 100% vegetable tomato extract, 100% cherry tomato extract, 100% apple tomato extract have the ability to whiten teeth (bleaching) but not better than 10% carbamide peroxide. In addition, 100% cherry tomato extract showed better ability than 100% vegetable tomato extract and 100% apple tomato extract. The author suggests further research on the negative effects (side effects) of using vegetable tomato extract, cherry tomato extract, and apple tomato extract as natural bleaching agents.
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