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All Journal Dental Journal (Majalah Kedokteran Gigi) Journal of Rural and Urban Community Empowerment
Alni, Azzahra Dwi
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Agriculture, Biological Sciences & Forestry Humanities Dentistry Earth & Planetary Sciences Education Energy Environmental Science

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Bacterial profile and antibiotic sensitivity in silk sutures following odontectomy Endriani, Rita; Rafni, Elita; Prakoso, Agung; Prima, Wahyu; Hadi, Farhan; Alni, Azzahra Dwi; Dwideta, Vezi Adina
Dental Journal (Majalah Kedokteran Gigi) Vol. 58 No. 2 (2025): June
Publisher : Faculty of Dental Medicine, Universitas Airlangga https://fkg.unair.ac.id/en

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/j.djmkg.v58.i2.p128-134

Abstract

Background: Impacted teeth, hindered from erupting normally due to space constraints, obstruction by neighboring teeth, or an abnormal eruption pathway, often necessitate surgical intervention known as odontectomy. Silk sutures are commonly used in this procedure, yet they may serve as sites for bacterial colonization, potentially leading to infection. Following odontectomy, antibiotics are typically prescribed. Purpose: This study aims to identify the bacterial profile adhering to silk sutures and analyze antibiotic sensitivity patterns in patients undergoing odontectomy. Methods: A descriptive study employing consecutive sampling of patients after odontectomy was conducted between May and November 2021 at Arifin Achmad General Hospital, Riau Province, Indonesia. Sutures were removed within 14 days of surgery, after which the silk was identified and subjected to antibiotic sensitivity testing using the Kirby–Bauer method. Results: Of the bacteria detected in the silk sutures, 53.7% were Gram positive, including Streptococcus sp. (33.3%) and Staphylococcus aureus (13%), and 46.3% were Gram negative, such as Enterobacter sp. (20.4%) and Klebsiella sp. (16.7%). Among the multi-resistant strains, methicillin-resistant S. aureus (MRSA) accounted for 57.1%. The Gram-positive bacteria exhibited the highest sensitivity to levofloxacin, whereas the Gram-negative bacteria showed sensitivity to ceftazidime, levofloxacin, and meropenem. Conclusion: The most dominant Gram-positive bacteria were Streptococcus sp. and S. aureus, whereas the most dominant Gram-negative bacteria were Enterobacter sp. and Klebsiella sp. Levofloxacin, ceftazidime, and meropenem emerged as the most effective antibiotics following odontectomy. Multidrug-resistant bacteria, exemplified by MRSA, were identified within the oral cavity.
DENDENG HEALTHY” OLAHAN VEGETARIAN DAUN SINGKONG OLEH MAHASISWA KUKERTA DESA LIPATKAIN SELATAN Azrin, Mifta; Alfaruqi, Ahmad; Rahman, Akmal Taufiki; Amalia, Dina Indika; Alni, Azzahra Dwi; Junia, Ellara Dwi; Fadillah, Guntur Haryo Imran; Arwandi, Putri; Yurbi, Lia; Khairani, Novera Mawaddah; Pradita, Tri Sausan
Journal of Rural and Urban Community Empowerment Vol. 3 No. 1 (2021): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

Vegetarian adalah istilah untuk orang yang makan sayur setiap hari. Orang vegetarian tidak dianjurkan untuk mengkonsumsi berbagai jenis daging. Namun, kenikmatan dendeng sapi tetap bisa mereka rasakan dengan mengolah daun singkong menjadi dendeng dari sayuran sehat. Daun singkong (Manihot utilisssima) memiliki banyak kandungan gizi mulai dari mikro dan makro. Makronutrien dalam daun singkong antara lain karbohidrat, protein, dan serat. Zat gizi mikro yang terkandung dalam daun singkong adalah vitamin A, vitamin B1, vitamin C, fosfor, kalsium, zat besi, kalium, tembaga, seng, magnesium, dan mangan. Penderita hipertensi juga bisa mengonsumsi dendeng sehat ini karena kandungan nutrisi dalam daun singkong dapat mencegah naiknya tekanan darah tinggi. Tujuan dari penelitian ini adalah agar masyarakat mampu memahami cara membuat Dendeng Sehat. Metode dalam penelitian ini menggunakan metode observasi, penulis mengumpulkan data dengan melakukan observasi langsung pada pembuatan dendeng sehat dari daun singkong. Hasil penelitian ini menemukan bahwa daun singkong dapat diolah menjadi dendeng yang sehat dan enak tanpa mengurangi khasiat dari daun singkong tersebut.
Co-Authors Agung Prakoso Alfaruqi, Ahmad Amalia, Dina Indika Arwandi, Putri Azrin, Mifta Dwideta, Vezi Adina Elita Rafni, Elita Fadillah, Guntur haryo Imran Hadi, Farhan Junia, Ellara Dwi Khairani, Novera Mawaddah Pradita, Tri Sausan Prima, Wahyu Rahman, Akmal Taufiki Rita Endriani Yurbi, Lia