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Journal : ODONTO Dental Journal

the effect of ozonated olive oil on the number of neutrophil cells in the gingiva of male Wistar rats experiencing periodontitis (in vivo) Anwaristi, Aprilia Yuanita; Cahyani, Cahyani; Faizah, Ariyani; Fauziyah, Nida Faradisa; Arifin, Dani Fajar; Hidayanti, Nur; Lestari, Cindy
Odonto : Dental Journal Vol 11, No 1 (2024): July 2024
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/odj.11.1.21-29

Abstract

Background: Periodontal tissue, comprising gingiva, periodontal ligament, cementum, and alveolar bone, supports and surrounds teeth. Periodontitis, an inflammation affecting these tissues, manifests through gingival inflammation, pocket formation, and loss of attachment and bone.Purpose: This research aims to investigate whether ozonated olive oil influences neutrophil cell levels in the gingiva of male Wistar rats with periodontitis.Method: Employing a posttest-only control group design, this laboratory study included 24 male Wistar rats with concentrated periodontitis divided into six groups based on the day of observation. Histological analysis was conducted on days 1, 3, and 5, with three control groups and treatment groups.Result: The hypothesis test revealed a significant difference in neutrophil cell count between the ozonated olive oil treatment group and the control group (p < 0.05). The treatment group exhibited superior outcomes compared to control and other treatment groups, as confirmed by the LSD Post Hoc Test (p < 0.05).Conclusion: Administration of ozonated olive oil can influence neutrophil cell involvement in periodontitis healing among male Wistar rats, suggesting its potential therapeutic efficacy
Antibacterial Effectiveness Of Green Shell Nanocitosan (Perna Viridis) On The Growth Of The Bacteria Prevotella Intermedia (In Vitro Study) Widyastuti, Noor Hafida; Cahyani, Cahyani
Odonto : Dental Journal Vol 12, No 3 (2025): December 2025
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/odj.12.3.251-257

Abstract

Background: Green mussel shell nanochitosan is a size modification of chitosan obtained from green mussel shells that have been processed with specific standards. Nanochitosan from green mussel shells has not been researched for its anti-bacterial properties against Prevotella intermedia  bacteriaPurpose: This study aims to determine the antibacterial effect on the growth of Prevotella intermedia bacteria. Method: This research is laboratory research using a posttest only control group design.Method: This research is laboratory research using a posttest only control group designResult: Nanochitosan with concentrations of 0.5%, 1%, 1.5% and 2% was able to inhibit the growth of Prevotella intermedia bacteria. The test results using the One Way ANOVA test obtained a value of p = 0.000 so that p < 0.5 and it was stated that there was a significant difference between treatment groups on the growth inhibition value of Prevotella intermedia bacteriaConclusion: There is an anti-bacterial effect and there is an inhibitory zone in the culture of Prevotella intermedia bacteria that has been incubated within 24 hours with 37°C. The greater the concentration used, the more effective the antibacterial agent is