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All Journal Interdental Jurnal Kedokteran Gigi (IJKG)
Astuti, Ni Putu Widani
Department Of Pedodontic Faculty Of Dentistry, Universitas Mahasaraswati Denpasar, Indonesia
Biochemistry, Genetics & Molecular Biology Dentistry Medicine & Pharmacology Public Health

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Minuman Ringan Berkarbonasi Dapat Meningkatkan Keasaman Rongga Mulut Astuti, Ni Putu Widani; Purnami, Tri; Putra, Cok Gede Agung Kusuma
Interdental: Jurnal Kedokteran Gigi Vol 14 No 1 (2018): Interdental Jurnal Kedokteran Gigi (IJKG)
Publisher : Faculty of Dentistry, Mahasaraswati Denpasar University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46862/interdental.v14i1.366

Abstract

Soft drinks are beverages that do not contain alcohol (non alcoholic). Soft drinks have a low pH (<5.5). Consuming carbonated soft drinks can cause increased acidity in the oral cavity. The acidity of the oral cavity occurs due to disruption of the saliva buffer system whose function is to resist the decrease in pH or increase the acidity of the oral cavity. The purpose of this study was to determine the effect of carbonated soft drinks on the acidity of the mouth. Type of research used in this study was quasi-experimental with a pre-test post-test design group approach. This study used a sample of 50 people by using random sampling techniques. All samples consisting of 50 people were asked to accommodate the saliva first and then measured with a pH meter. After that, all samples were instructed to drink soft drinks according to the specified dose (250ml). Five minutes later all samples were asked to collect the saliva again and then measure it. The results obtained from this study are based on a T-test where the level of significance produced is smaller than 0.05 which states that carbonated soft drinks have a significant effect on the acidity of the oral cavity. The conclusion is carbonated soft drinks can increase the acidity of the oral cavity.
Minuman Ringan Berkarbonasi Dapat Meningkatkan Keasaman Rongga Mulut Ni Putu Widani Astuti; Tri Purnami; Cok Gede Agung Kusuma Putra
Interdental: Jurnal Kedokteran Gigi Vol. 14 No. 1 (2018): Interdental Jurnal Kedokteran Gigi (IJKG)
Publisher : Faculty of Dentistry, Mahasaraswati Denpasar University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46862/interdental.v14i1.366

Abstract

Soft drinks are beverages that do not contain alcohol (non alcoholic). Soft drinks have a low pH (<5.5). Consuming carbonated soft drinks can cause increased acidity in the oral cavity. The acidity of the oral cavity occurs due to disruption of the saliva buffer system whose function is to resist the decrease in pH or increase the acidity of the oral cavity. The purpose of this study was to determine the effect of carbonated soft drinks on the acidity of the mouth. Type of research used in this study was quasi-experimental with a pre-test post-test design group approach. This study used a sample of 50 people by using random sampling techniques. All samples consisting of 50 people were asked to accommodate the saliva first and then measured with a pH meter. After that, all samples were instructed to drink soft drinks according to the specified dose (250ml). Five minutes later all samples were asked to collect the saliva again and then measure it. The results obtained from this study are based on a T-test where the level of significance produced is smaller than 0.05 which states that carbonated soft drinks have a significant effect on the acidity of the oral cavity. The conclusion is carbonated soft drinks can increase the acidity of the oral cavity.
THE EFFECT OF CHOCOLATE BISCUIT AND JELLY CANDY CONSUMPTION ON SALIVARY pH IN ELEMENTARY STUDENTS : Pengaruh Konsumsi Biskuit Coklat Dan Permen Jelly Terhadap pH Saliva Pada Siswa SD Putu Widani; Putu Yetty Nugraha; I Gede Andhika Wiguna Aryana
Interdental Jurnal Kedokteran Gigi (IJKG) Vol. 17 No. 2 (2021): Interdental Jurnal Kedokteran Gigi (IJKG)
Publisher : Fakultas Kedokteran Gigi, Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46862/interdental.v17i2.1386

Abstract

Introduction: Dental caries is a disease of hard dental tissue, namely enamel, dentin, and cementume caused by a microorganism in a carbohydrate that can be shared. Stimulus secretion of saliva consists of mechanical stimulation including talking, chewing, and gargling, while chemical stimulation in the form of the impression of taste. Chocolate biscuits and jelly candies are sweet, sticky, and chewy cariogenic foods that greatly affect changes in salivary pH. Children aged 9-10 years are more susceptible to dental disease because it is a critical age group, at that age there is a transition of tooth growth from baby teeth to permanen teeth. Purpose: This study aims to determine the differences in salivary pH between consuming chocolate biscuits and jelly candies in students aged 9-10 years. Materials and Methods: The research design used was a pre-experimental study with a pretest and posttest control group design. The number of subjects required was 32 respondents, by taking a Simple Random Sampling, which was divided into 2 groups, each group consisting of 16 people. Data analysis used the Wilcoxon test and One Way ANOVA. Result and Discussion: The result showed that, the mean value of saliva pH before chewing chocolate biscuits was 8.09, in minute to five was 3.96, in minute to ten was 6.50, then in minute to fifteen was 7.33. While the mean salivary pH before chewing jelly candy was 7.66, in minute to five was 5.17, in in minute to ten was 6.81, and in minute to fifteen was 7.50. Conclusion: The conclusion of this study was that chewing chocolate biscuits was more influential in lowering salivary pH than chewing jelly candies after 5 (five) minutes of mastication and there was no difference in mean increase in salivary pH between groups after 10-15 (ten-fifteen) minutes of chewing chocolate biscuits and jelly candies.
In Vitro Evaluation of Turmeric Extract (Curcuma domestica) Antibacterial Activity against Staphylococcus aureus Causing Dental Abscess Astuti, Ni Putu Widani; Pratama, I Wayan Agus Wirya; Yudistian, Ilma
Interdental Jurnal Kedokteran Gigi (IJKG) Vol. 21 No. 3 (2025): Interdental Jurnal Kedokteran Gigi (IJKG)
Publisher : Fakultas Kedokteran Gigi, Universitas Mahasaraswati Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46862/interdental.v21i3.12996

Abstract

Introduction: Dental abscess is a common odontogenic infection characterized by pus accumulation due to an inflammatory response to microorganism invasion. Staphylococcus aureus is a major opportunistic pathogen frequently found in periapical abscesses and endodontic infections. Increasing bacterial resistance to conventional antibiotics has become a global health concern. Turmeric (Curcuma domestica) possesses antibacterial activity attributed to curcumin and phenolic compounds. Materials and Methods: This experimental laboratory study with a post-test only control group design was conducted at the Microbiology Laboratory, Faculty of Dentistry, Airlangga University in October 2023. Turmeric extract at 50%, 75%, and 100% concentrations was tested against Staphylococcus aureus isolates using the disc diffusion method on Mueller-Hinton Agar. Data were analyzed using One-Way ANOVA and LSD post-hoc test (α = 0.05). Results and Discussion: Phytochemical screening detected six active compounds: saponins, phenols, steroids, alkaloids, flavonoids, and tannins. Turmeric extract at 100% produced the highest inhibition zone of 16.38 mm, compared to 23.20 mm for the positive control (0.2% chlorhexidine). ANOVA analysis showed significant differences among groups (F = 277.78; p < 0.05), with a positive correlation between increasing extract concentration and antibacterial effectiveness. Conclusion: Turmeric rhizome extract at 50%, 75%, and 100% concentrations demonstrates significant antibacterial activity against Staphylococcus aureus, with effectiveness increasing proportionally to concentration, showing potential as a natural antibacterial alternative therapy in dentistry, especially in instances of dental abscesses.
Co-Authors Cok Gede Agung Kusuma Putra I Gede Andhika Wiguna Aryana Pratama, I Wayan Agus Wirya Purnami, Tri Putra, Cok Gede Agung Kusuma Putu Yetty Nugraha Tri Purnami Yudistian, Ilma