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All Journal Jurnal Kesmas dan Gizi (JKG) Bioscientia Medicina : Journal of Biomedicine and Translational Research Jurnal Prima Medika Sains Prima JODS Bioscientia Medicina : Journal of Biomedicine and Translational Research Journal of Health and Dental Sciences Buletin Kedokteran dan Kesehatan Prima
Erawati, Suci
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Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Neuroscience Nursing Public Health

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The effect of avocado consumption on salivary pH among students with halitosis Maria, Vonny; Annisa, Yinka Mutiara; Erawati, Suci; Daryono, Daryono
Buletin Kedokteran & Kesehatan Prima Vol. 4 No. 2 (2025): September
Publisher : Fakultas Kedokteran, Kedokteran Gigi, dan Ilmu Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34012/bkkp.v4i2.7826

Abstract

Halitosis is an oral health problem frequently associated with salivary condition, particularly its degree of acidity (pH). Acidic salivary pH supports the growth of anaerobic bacteria which produce volatile sulphur compounds, the primary cause of oral malodour. A non-pharmacological approach with the potential to neutralise salivary pH is the use of natural substances, such as avocado fruit (Persea americana), which contains bioactive compounds with antibacterial and acid-buffering effects. This study aimed to determine the effect of avocado consumption on salivary pH in students with halitosis. A quasi-experimental design with a one-group pretest-posttest model was employed. The sample consisted of 38 students meeting the inclusion criteria of having acidic salivary pH and halitosis. Salivary pH was measured before intervention, and at 30 and 60 minutes after subjects chewed 10 grams of avocado 32 times. Data were analysed using the Friedman and Wilcoxon tests with a significance level of 5%. The results demonstrated a significant increase in salivary pH 30 minutes after avocado consumption, from an acidic towards a neutral state (p < 0.05). However, at the 60-minute measurement, salivary pH returned to baseline and showed no significant difference compared to pre-intervention values (p > 0.05). This indicates that the effect of avocado consumption on increasing salivary pH is transient. In conclusion, consuming avocado fruit can significantly increase salivary pH in the short term and may help reduce halitosis, although regular consumption coupled with diligent oral hygiene practices is necessary to maintain this effect.
DIFFERENCES IN MICROHARDNESS OF MICROHYBRID COMPOSITE RESIN AFTER EXPOSURE TO ALCOHOL-BASED, ALCOHOL-FREE, AND HERBAL MOUTHWASHES: AN IN VITRO STUDY Reni Purba, Member; Erawati, Suci; Surta Simbolon, Winda
Journal of Health and Dental Sciences Vol. 5 No. 3 (2026): Journal of Health and Dental Sciences
Publisher : Fakultas Kedokteran Gigi Unjani

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Composite resin is one of the most widely used restorative materials in dentistry due to its aesthetic properties, mechanical strength, and ease of manipulation. However, the long-term mechanical stability of composite resins can be affected by chemical exposure, such as from mouthwash solutions used in daily oral hygiene routines. This study aimed to determine the difference in microhardness of microhybrid composite resin after immersion in mouthwash containing alcohol, alcohol-free mouthwash, and herbal mouthwash. This was an experimental laboratory study with a pre-test and post-test group design. A total of 30 samples of microhybrid composite resin (Solare X) were divided into three groups, each immersed for 48 hours at 36°C in Listerine Multi Protect Zero (alcohol-containing), MeToo Mouthwash Probiotic (alcohol-free), and Amodent Gargle with Cardamom Essential Oil (herbal). The microhardness values were measured using a Vickers Hardness Tester, and the data were analyzed using One Way ANOVA followed by Post Hoc Bonferroni tests. The results showed a significant increase in surface hardness after immersion in all groups, with the highest mean value in the alcohol-containing mouthwash group (32.85 VHN), followed by the herbal mouthwash (29.23 VHN), and the alcohol-free mouthwash (24.05 VHN) (p < 0.05). It can be concluded that all types of mouthwash have a significant effect on the surface hardness of microhybrid composite resin. The increase in hardness is likely due to the high filler content, strong silane coupling, and post-cure polymerization process occurring during immersion DOI : 10.54052/jhds.v5n3.p321-330
Co-Authors Adriana, Shirley Annisa, Yinka Mutiara Aritonang, Barita Daryono Daryono, Daryono Fitwy Inka Teresha Br. Silaban Gusbakti Rusip Hutagalung, Mangatas Halomoan Parluhutan Lumbansiantar, Ruben Tutamana Maria, Vonny Molek Molek, Molek nababan, idamawati Nur Mala Sari Purba, Member Reni Reni Purba, Member RR. Ella Evrita Hestiandari Savant, Andika Marcho Sinamo, Sopan Sinurat, Ariel Oertega Sitepu, Rahmadani Surta Simbolon, Winda Susanto, Chandra Wibowo, Angga Arjuno Yanti, Rahma