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All Journal Medali Jurnal : Media Dental Intelektual
Isa Anshori Muchaeroni
Sultan Agung Islamic University
Dentistry Health Professions Public Health

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Differences In Surface Hardness of Nanohybrid Composite Resin after Immersion In Variant Of Yakult Probiotic Drink Fatati Nurinaya; Benni Benyamin; Anggun Feranisa; Isa Anshori Muchaeroni
Media Dental Intelektual Vol. 6 No. 2 (2024): Media Dental Intelektual September 2024
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/medali.6.2.91-96

Abstract

Background: A probiotic drink is an acidic drink. Each type of probiotic drink has different contents. Differences in the surface hardness of composite resin can be caused by the content and pH which damages the bonds of the composite resin which causes a decrease in the hardness of the composite resin. This study aims to determine the difference in surface hardness of nanohybrid composite resin after soaking in the Original and Light Yakult probiotic drinksMethod: The type of the study was laboratory experimental study with post-test design with 2 treatment group. The samples used in this study were FiltexTM Z250 XT nanohybrid composite resin with 32 specimens with a length of 12 mm, width of 2 mm, and thickness of 2 mm. Samples were divided into 2 groups, group A soaked in the Original variant of Yakult and group B soaked in Light variant of Yakult. Samples were soaked for 24 hours in the incubator. Surface hardness of the samples was measued after treatment using Micro Vickers Hardness TesterResult: The results of soaking according to Vickers measurement were tested statistically using the Independent-T Test. The results of the study showed the difference in surface hardness of nanohybrid composite resin after soaking in the Original variant of Yakult and Light variant of Yakult (P<0,05) with an average hardness of 45.81 in Original variant of Yakult and 50.43 in Light variant of YakultConclusion: it can be concluded that soaking in the Original Yakult probiotic drink reduces the surface hardness of composite resin compared to Light Yakult.
The Effect Of Aloe Vera And Manuka Honey On IL-1 Level In Periodontitis Rats Isa Anshori Muchaeroni; Rahmawati Sri Praptiningsih; Anggun Feranisa Feranisa; Brahmadhia Satrio Aziz
Media Dental Intelektual Vol. 7 No. 2 (2025): Media Dental Intelektual August 2025
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/medali.7.2.109-114

Abstract

Background: Periodontitis is a chronic inflammatory disease that occurs as a result of the immune system's response to bacterial infection of the gums and surrounding tissues. This condition is caused by chronic inflammation and increased levels of proinflammatory mediators associated with chronic infectious conditions. Periodontitis can trigger inflammation by increasing the level of interleukin-1 (IL-1), which plays a role in the inflammatory response. Aloe vera (Aloe vera) and manuka honey are known to have anti-inflammatory properties and inhibits the production of pro-inflammatory cytokines, including IL-1. Purpose of this research to determine the effect of Aloe Vera and Manuka Honey on IL-1 level in periodontitis rats..Method: 30 rats were randomly divided into four groups; control group, Aloe vera groups, Madu manuka group, combination of Aloe Vera and Manuka Honey group. Aloe vera and Manuka Honey were injected at doses 150 uL in the gingival. At the 5th day after treatment, all rats were terminated and Elisa from gingival tissue was performed to identify the level of IL-1.Result: The results a significant decrease of IL-1 in combination of manuka honey and Aloe Vera group(p<0.000) compared to control groupConclusion: The combination of Aloe Vera and manuka honey significantly decreased on IL-1 level.
Combined Effects Of Aloe Vera And Manuka Honey On IL-6 Level In Periodontitis-Induced Rats Isa Anshori Muchaeroni; Recita Indraswary; Anggun Feranisa; Rahmawati Sri Praptiningsih; Eko Hadianto; Irma Dewi Ratnawati; Nindi Rahmawati Santoso
Media Dental Intelektual Vol. 8 No. 1 (2026): Media Dental Intelektual February 2026
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/medali.8.1.25-31

Abstract

ABSTRACTBackground: Periodontitis is a multifactorial inflammatory condition that progressively damages the tooth-supporting structures, including the alveolar bone and periodontal ligament. This process involves a rise in pro-inflammatory cytokines, such as IL-6, which are essential agents in the inflammation and tissue destruction. Aloe vera (Aloe vera) and manuka honey are recognized for their ability to reduce inflammation and suppress the release of pro-inflammatory signaling molecules, such as IL-6. This study aims to evaluate the effectiveness of the combination of Aloe vera and Manuka honey in reducing IL-6 level in periodontitis rats.Method: Thirty rats were randomly assigned to four experimental groups: a control group, Aloe vera group, Manuka Honey group, and a group receiving a combination of Aloe vera and Manuka Honey. The Aloe vera and Manuka Honey treatments were administered via a gingival injection at a dose of 150 uL. After five days treatment, the rats were euthanized. An ELISA (Enzyme-Linked Immunosorbent Assay) was  conducted on the gingival tissue to measure the concentration of Interleukin-6 (IL-6).Result: The combination of Manuka honey and Aloe Vera significantly reduced IL-6 levels compared to the control group (p=0.000).Conclusion: The combination of Aloe Vera and manuka honey are effectively and  significantly reduced on IL-6 level.
The Effect Of Betel Chewing Duration On Salivary Calcium Level Laura Widya Safitri; Isa Anshori Muchaeroni; Rizki Amalina; R. Rama Putranto
Media Dental Intelektual Vol. 8 No. 2 (2026): Media Dental Intelektual : August 2026
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/medali.8.2.114-119

Abstract

Background: Betel chewing remains a common practice in many regions of Indonesia and is claimed to improve dental health. Calcium is a key component of saliva and plays a crucial role in maintaining oral health and facilitating enamel remineralization. Its concentration may be influenced by betel chewing habits. The effects of prolonged betel chewing on salivary calcium levels continues to be controversial. The purpose of this study was to analyze the influence of betel chewing duration on salivary calcium levels.Method: Thirty respondents were selected using a non-probability sampling method and divided into three groups based on their duration of betel chewing: five to ten years, ten to fifteen years, and more than fifteen years. UV-Vis spectrophotometry was used to measure calcium levels in unstimulated saliva samples obtained by spitting.Result: The results showed that the average calcium level in saliva increased significantly with increasing duration of betel chewing. The group with a betel chewing history exceeding 15 years demonstrated the highest average salivary calcium concentration (117.85 mg/L), while the other group showed lower salivary calcium concentration. Statistic analysis showed that the three groups differed significantly (p < 0.00).Conclusion: Longer duration of betel chewing habit has been linked to elevated calcium concentrations in saliva.
Co-Authors Anggun Feranisa Anggun Feranisa Feranisa Benni Benyamin Brahmadhia Satrio Aziz Eko Hadianto Fatati Nurinaya Laura Widya Safitri Nindi Rahmawati Santoso R. Rama Putranto Rahmawati Sri Praptiningsih Ratnawati, Irma Dewi Recita Indraswary Rizki Amalina