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All Journal Dentika Dental Journal JURNAL FARMASIMED (JFM) Bioscientia Medicina : Journal of Biomedicine and Translational Research Jurnal Prima Medika Sains Bioscientia Medicina : Journal of Biomedicine and Translational Research
Muttaqin, Zulfan
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Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Neuroscience Nursing Public Health

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The Comparison of Smile Aesthetic of Males and Females Based on Buccal Corridor and Smile Arc: Perbandingan Estetika Senyum Antara Laki-Laki dan Perempuan Berdasarkan Buccal Corridor dan Smile Arc Hadi, Lina; Br Sembiring, Puspa Maya; Muttaqin, Zulfan
Dentika: Dental Journal Vol. 23 No. 1 (2020): Dentika Dental Journal
Publisher : TALENTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/dentika.v23i1.3833

Abstract

In performing the orthodontic treatments, patients aim to improve their smile esthetical features which are influenced by the position, size, shape, and color of teeth. However, in recent decades, several aesthetical features that have been studied are buccal corridor, smile arc, incisor display, and gingival display. In this study, 32 subjects composed of 16 males and 16 females were photographed from the front-site by using a DSLR camera within smiling states. Smile arc and buccal corridor measurements were performed via Corel Draw 12 program. The extra broad and broad characteristics were found in male subjects which were 31.2% and 18.8% respectively, while the female subjects had a higher broad proportion of 43.7% and extra broad for 6.3%. The smile arc features in male subjects were found were straight smile (34.4%) and consonant smile (15.6%), in contrast, the percentage of the female students had a higher consonant smile (31.3%) than straight smile (18.8%). This study confirmed similar findings regarding the domination of the buccal corridor broad in the female population, whereas the extra broad is dominated by males. By contrast, the smile arc consonant is dominated by females, while the straight feature is dominated by males.
PERBEDAAN EFEK MINUMAN BERKARBONASI DENGAN MINUMAN PROBIOTIK TERHADAP PERUBAHAN GAYA Z-SPRING saragih, jean; Muttaqin, Zulfan; LINA HADI, LINA
Jurnal FARMASIMED (JFM) Vol 3 No 2 (2021): Jurnal Farmasimed (JFM)
Publisher : Fakultas Farmasi Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jfm.v3i2.596

Abstract

The effect of the drink can cause changes in the resilience of the wire which is usually due to carbonated drinks or probiotics Carbonated beverage is a daily drinks with carbonic acid and has pH of 2.32. Carbonated beverage with lower pH may cause the releasing of nickel (Ni) and chromium (Cr) ions on stainless steel orthodontic wire in oral cavity and result in alteration of resilience. Purpose: The aim of this research is to know the change of resilience of stainless steel removable orthodontic wire before and after immersion with ,probiotic,carbonated beverages and saline solution. Material and methods: This study is true experimental study using pre and post test with control group design, consist of 9 treatment groups and control groups were obtained from preliminary test, each group using stainless steel ortodontic wire with the diameter is 0.6 mm and given a scratch along the wire then perform the resilience before and after the immersion using a UTM. Each sample was immersed and put in an incubator at 37oC for the first 4 days then measured with a UTM device then soaked again for the next 4 days and measured again. Research result: The results showed that there were differences in the resilience of the wires on day 0 and day 4 when immersed in carbonated drinks (p = 0.047) compared to soaking saliva and probiotics. Then z-spring stainless steel orthodontic wire soaked in probiotic obtained p value = 0.038. This shows that there is a difference in the resilience of the 8th day compared to the 0th day.Conclusion: Results Soaking stainless steel orthodontic wire changes its resilience. There was a significant difference between day 4 and day 8 for the wire soaked in carbonated drinks (p = 0.001). there is no significant difference in the wire soaked with probiotic drinks.
Pengaruh pemakaian peranti ortodonti cekat terhadap status psikososial Muttaqin, Zulfan; Hadi, Lina; Naomi, Naomi
Jurnal Prima Medika Sains Vol. 3 No. 2 (2021): Desember
Publisher : Program Studi Magister Kesehatan Masyarakat Universitas Prima Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34012/jpms.v3i2.2160

Abstract

Penderita maloklusi sering mendapat respon buruk yang berdampak terhadap status psikososial individu. Hal ini mengakibatkan meningkatnya minat pemakaian peranti ortodonti cekat dari waktu ke waktu dikarenakan keinginan untuk memperbaiki estetika gigi. Penelitian ini bertujuan untuk mengetahui pengaruh pemakaian peranti ortodonti cekat terhadap status psikososial mahasiwa Fakultas Kedokteran Gigi Universitas Prima Indonesia. Jenis penelitian ini adalah survei analitik dengan desain cross sectional. Jumlah sampel dalam penelitian ini sebanyak 34 mahasiswa, terdiri dari 17 orang yang belum pernah memakai peranti ortodonti cekat dan 17 orang yang telah selesai pemakaian peranti ortodonti cekat. Teknik pengambilan sampel dengan purposive sampling. Status psikososial dikelompokkan menjadi status psikososial baik, sedang, dan buruk. Berdasarkan hasil penelitian didapatkan sebelum pemakaian peranti ortodonti cekat didominasi oleh status psikososial sedang sebanyak 13 orang (76,4%). Sedangkan setelah pemakaian peranti ortodonti cekat didominasi oleh status psikososial baik sebanyak 14 orang (82,4%). Uji Chi-Square (p value 0,000). Kesimpulan penelitian ini adalah terdapat pengaruh antara pemakaian peranti ortodonti cekat dengan status psikososial mahasiswa Fakultas Kedokteran Gigi Universitas Prima Indonesia.
Efficacy of Robusta Coffee Bean Extract (Coffea robusta) Against Bacterial Growth of Staphylococcus aureus Muttaqin, Zulfan; Lina Hadi; Zara Maghfirah
Bioscientia Medicina : Journal of Biomedicine and Translational Research Vol. 6 No. 4 (2022): Bioscientia Medicina: Journal of Biomedicine & Translational Research
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37275/bsm.v6i4.493

Abstract

Background. This research is a study that seeks to explore the potential of robusta coffee bean extract in inhibiting the growth of Staphylococcus aureus bacteria, where this bacterium is one of the bacteria that is often found in the oral cavity and often causes infections and dental and oral problems. Methods. This research is an experimental study in vitro. Robusta coffee extract was tested at levels of 25%, 12.5%, 6.25%, and 3.125%, where each test group was tested on 6 plates of Staphylococcus aureus bacteria. Data analysis was carried out with the help of SPSS 25 software. Results. There was a significant difference in the inhibitory power of Robusta coffee extract (Coffea robusta) at concentrations of 25%, 12.5%, 6.25%, 3.125% on the growth of Staphylococcus aureus bacteria. Significant differences in inhibition were found in group I and II (p=0.002; mean diff = -0.83), group I and III (p=0.000; mean diff = -1.32), group I and IV (p= 0.000; mean diff = -2.12), group II with III (p=0.050; mean diff = -0.48), group II with IV (p=0.000; mean diff = -1.28), and group III with IV (p=0.002; mean diff = -0.80). Conclusion. Robusta coffee bean extract (Coffea robusta) has antibacterial activity against the growth of Staphylococcus aureus bacteria.
Efficacy of Robusta Coffee Bean Extract (Coffea robusta) Against Bacterial Growth of Staphylococcus aureus Muttaqin, Zulfan; Lina Hadi; Zara Maghfirah
Bioscientia Medicina : Journal of Biomedicine and Translational Research Vol. 6 No. 4 (2022): Bioscientia Medicina: Journal of Biomedicine & Translational Research
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37275/bsm.v6i4.493

Abstract

Background. This research is a study that seeks to explore the potential of robusta coffee bean extract in inhibiting the growth of Staphylococcus aureus bacteria, where this bacterium is one of the bacteria that is often found in the oral cavity and often causes infections and dental and oral problems. Methods. This research is an experimental study in vitro. Robusta coffee extract was tested at levels of 25%, 12.5%, 6.25%, and 3.125%, where each test group was tested on 6 plates of Staphylococcus aureus bacteria. Data analysis was carried out with the help of SPSS 25 software. Results. There was a significant difference in the inhibitory power of Robusta coffee extract (Coffea robusta) at concentrations of 25%, 12.5%, 6.25%, 3.125% on the growth of Staphylococcus aureus bacteria. Significant differences in inhibition were found in group I and II (p=0.002; mean diff = -0.83), group I and III (p=0.000; mean diff = -1.32), group I and IV (p= 0.000; mean diff = -2.12), group II with III (p=0.050; mean diff = -0.48), group II with IV (p=0.000; mean diff = -1.28), and group III with IV (p=0.002; mean diff = -0.80). Conclusion. Robusta coffee bean extract (Coffea robusta) has antibacterial activity against the growth of Staphylococcus aureus bacteria.
Co-Authors Br Sembiring, Puspa Maya Hadi, Lina Lina Hadi LINA HADI, LINA Naomi, Naomi saragih, jean Zara Maghfirah