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All Journal JURNAL ILMIAH KESEHATAN KEPERAWATAN MKGK (Majalah Kedokteran Gigi Klinik) (Clinical Dental Journal) UGM Padjadjaran Journal of Dentistry JIKG (Jurnal Ilmu Kedokteran Gigi) B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah Community Empowerment Proceeding ISETH (International Summit on Science, Technology, and Humanity) Indonesian Journal of Dentistry
Septriyani Kaswindiarti
Universitas Muhammadiyah Surakarta
Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Education Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Differences in Chewing Convenience Chocolate and Stevia Dark Chocolate on Plaque Index of Children Aged 10-12 Years Septriyani Kaswindiarti; Anisha Rizki Febrianti; Aprilia Yuanita Anwaristi; Mahmud Kholifa
Indonesian Journal of Dentistry Vol 6, No 1 (2026): February 2026
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/ijd.v6i1.18219

Abstract

Background: This study is based on children aged 10-12 years who chew chocolate-based snacks with high sweetener content, which can trigger dental caries. Chocolate is a type of food that contains carbohydrates, has a soft consistency, and easily sticks to the teeth. This makes residual chocolate difficult to clean, leading to dental plaque, a primary factor in caries. Stevia is an alternative sweetener with antibacterial properties.Objective: This study's objective is to determine the difference in plaque index among children aged 10-12 years after chewing convenience chocolate versus dark chocolate with stevia.Method: This study used a quasi-experimental quantitative research design with a non-equivalent control group design. The sample was selected using purposive sampling. Data collection involved measuring plaque indices after the research subjects were given two treatments: chewing convenience chocolate and chewing dark chocolate with stevia.Outcome: The results showed that the group that chewed convenience chocolate had a higher mean plaque index (25.81) compared to the group that chewed dark chocolate with stevia, which had a lower plaque index (12.94).Conclusion: This study revealed a significant difference in the mean plaque index between groups chewing convenience chocolate and dark chocolate with stevia. The mean plaque index after chewing dark chocolate with stevia was lower than after chewing convenience chocolate.
Co-Authors Anisha Rizki Febrianti Aprilia Yuanita Anwaristi Ariyani Faizah Asri Damayanti Busyro Hanun Nisa Damayanti, Asri Danar Praseptiangga Dendy Murdiyanto Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dita Noviyanti Dwi Kurniawati Dwi Kurniawati, Dwi Edi Karyadi Ferdian Ilham Khoirudin Fransisca, Alicia Putri Dhea Hartami, Candra Khasanah Sekar Ikmal Hafizi Juwita Raditya Ningsih Khoirudin, Ferdian Ilham Khotimah, Tafiana Husnul Kinanti, Sukma Ayu Lupianto, Della Kusumawati Mahmud Kholifa Morita Sari Nendika Dyah Ayu Murika Sari Nida Faradisa Fauziyah Nilasary Rochmanita Suparno Nisa, Busyro Hanun Nur Lathifah Mardiyati Saputra, Muhammad Rhaufly Dwi Arga Sari, Wahyuning Asri Pari Purnomo Setiawan, Irfan Maulana Aji Sugiharto, Tamara Al Kautsar Tafiana Husnul Khotimah Wahyuning Asri Pari Purnomo Sari Widayati, Anis Nur Widianto, Shafwan Rafif Yudiatna, Clara Cessa Putri