Effects of Addition Waste Food as Filler on the Tensile Strength, Modulus of Elasticity and Compression Strength of PMMA Composite Based on Taguchi Method

Abstract

In recent years, concerns about the environment linked forneeds of financial, in addition to that the adoption policies of smart, for example bio-economy and circular economy, are widely debated. Natural resource management is also resulting in the development of new types of materials. In this context, interestin polymer composites containing natural-organic fillers is increasing. Thus, selection of a material that succeed when using it in denture base, should be acceptable to be employed by the dental surgeon, the dental who is a technician and most important than that, to the patient. To fulfill all of the aforementioned needs, the material must have (stable, physical, aesthetic, mechanical, biological) properties. So that, in this study, mechanical effect of adding three types of waste food as a filler particles (eggshells powder , Musselshell powder, walnut shells powder)to PMMA composite was investigated. By using hand lay-up technique, all samples were prepared, the optimum process parameters with its significant factor was determined by using ANOVA analysis and experimental design L9 by Taguchi (MINITAB 18) under four factors: Eggshells weight fraction, weight fraction of Musselshell powder, weight fraction of walnut shells powder and grain size) with three levels for each factor to create L9 (34) orthogonal array. The mechanical experiments were carried out, and the result indicate the optimal parameter combinations and values for higher (Tensile strength, Modulus of Elasticity and Compression Strength). Musselshell has a greatest impact on mechanical qualities, ranging for 16.42 to 68.01%, following by eggshellfiller.