Optimization of the mastication strength of hydroxyapatite as an eggshell-based tooth filler

Abstract

Indonesia is an abundant egg producing country. When the eggshell is not managed properly, the eggshell will become a medium for microbial growth and cause environmental pollution. Eggshell contain very high calcium carbonate which can be used as a precursor for hydroxyapatite formation. The biocompatibility and bioactivity of hard tissue in the natural tissues of bones and teeth, hydroxyapatite can be applied to the medical world as an ingredient to cure damaged bones and teeth. In the process of eating food, mastication occurs in the oral cavity where the strength of mastication depends on several factors. This study aims to find out as optimal as the factors that influence the process of mastication. The crystallite size obtained from phase identification by X-Ray Diffraction and the morphology of eggshell powder obtained from a Scanning Electron Microscope. The experimental design process used Taguchi method and statistical tool used analysis of variance (ANOVA). The parameters for experimental design are crystallite size of the eggshell powder and mastication amount. The result shows that the optimal condition that can increase the strength of mastication is the crystallite size of 107 nm with the amount of mastication 40 times. The parameter that most contributes to the increase in masticatory strength is the size of the crystal with a percentage of 97.11%.