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The quantity of neutrofil and makrophage after the application of red ginger on white rats with chronic periodontitis Andayani, Ridha; Chismirina, Santi; Pratiwi, Hessyi Amanda; Husni, Melati Hayatul
Padjadjaran Journal of Dentistry Vol 28, No 2 (2016): July
Publisher : Faculty of Dentistry Universitas Padjadjaran, Indonesia

Introduction: Chronic periodontitis is the most common form of periodontitis. The major etiology of periodontitis is gram-negative anaerobic bacteria, such as Aggregatibacter actinomycetemcomitans, Treponema denticola, Tannarela forsythia and Porphyromonas gingivalis which locally invade periodontal tissues and affect the immune system cells. Neutrophils and macrophage play central role in inflammation. The objective of this study was to evaluate the quantity of neutrophil and macrophage due to the application of red ginger (Zingiber officinale var rubrum) extract of rat chronic periodontitis. Methods: The type of this research was experimental laboratoris post test only control group. In order to induce experimental periodontitis, the mandibular insisivus was assigned to receive wire 0,008 inch in marginal gingival. Then, red ginger (Zingiber officinale var rubrum) extract that has bioactive compounds was topically administered to the rats. Results: This study showed there were no neutrophils in histopathologic of ratâs periodontal tissue, bu there were amount of macrophage. Then macrophage analyzed by one way ANOVA showed significant differrences in each group (P<0,05) and continued with LSD. Conclusions: there was no effect of red ginger (Zingiber officinale var rubrum) extract toward the quantity of neutrophils, but affected on the number of macrophage.

EFEK ANTIBAKTERIAL REBUSAN TEH HIJAU TERHADAP PERTUMBUHAN AGGREGATIBACTER ACTINOMYCETEMCOMITANS SEBAGAI PERIODONTOPATOGEN PERIODONTITIS AGRESIF: ANTIBACTERIAL EFFECT OF BREWED GREEN TEA ON THE GROWTH OF AGGREGATIBACTER ACTINOMYCETEMCOMITANS AS PERIODONTOPATHOGEN OF AGGRESIVE PERIODONTITIS Ridha Andayani; Santi Chismirina; Amalia Dwi Habdani
Dentika: Dental Journal Vol. 17 No. 2 (2012): Dentika Dental Journal
Publisher : TALENTA

Periodontitis agresif adalah penyakit inflamasi pada jaringan periodonsium yang mengakibatkan terjadinya kehilanganperlekatan dan resorpsi tulang dengan cepat. Terjadinya periodontitis agresif dihubungkan dengan dominannya bakteriAggregatibacter actinomycetemcomitans (A. actinomycetemcomitans) dalam plak gigi. Teh hijau (Camellia sinensis)merupakan minuman kesehatan yang memiliki efek antibakteri. Penelitian dengan desain eksperimental laboratoris inibertujuan untuk mengetahui efek antibakteri rebusan teh hijau terhadap pertumbuhan A. actinomycetemcomitans sebagaiagen penyebab periodontitis agresif. Aggregatibacter actinomycetemcomitans yang telah dikultur di media AaGM dandiinkubasi pada suhu 37oC dalam suasana anaerob dan penentuan kekeruhan bakteri dilakukan dengan spektrofotometri.Uji pengaruh rebusan teh hijau terhadap pertumbuhan A. actinomycetemcomitans dilakukan dengan metode difusi agar.Hasil penelitian menunjukkan rebusan teh hijau (Camellia sinensis var. sinensis) membentuk zona hambat terhadappertumbuhan A. Actinomycetemcomitans di sekitar kertas cakram dengan kemampuan daya hambat sedang. Sebagaikesimpulan, rebusan teh hijau memiliki pengaruh antibakteri terhadap pertumbuhan A. actinomycetemcomitans sebagaiagen penyebab periodontitis agresif

PENGARUH EKSTRAK KELOPAK BUNGA ROSELLA TERHADAP PERTUMBUHAN CANDIDA ALBICANS DI RONGGA MULUT: EFFECT OF HIBISCUS SABDARIFFA TO THE GROWTH OF CANDIDA ALBICANS IN THE MOUTH Poppy Andriany; Santi Chismirina; Faolyna
Dentika: Dental Journal Vol. 16 No. 2 (2011): Dentika Dental Journal
Publisher : TALENTA

The main composition of Rosella flower is flavonoid with gosipectin, anthocyanin and glucosid hibiskin as derivate of it. The pharmacologyc effect of these compounds are as anti fungus. The aim of this study was to explore a potential of Rosella calyx extract as anti fungus to Candida albicans. At first step of this study, prepared of Rosella calyx extract by using ethanol 96%, then this extract used for inhibited C. albicans by plate count control method. The result of study showed that the growth of C. albicans in 10% concentration only 16,66 CFU/ml compered to control which 150,00 CFU/ml. Meanwhile, there were not find the growth of C. albicans in 20%-100% concentrations. In conclusion, Rosella calyx extract have a potential to reduce the growth of C. albicans as candidiasis oral agent.

PENGARUH BAHAN ANTIKARIES BEBERAPA TANAMAN HERBAL YANG DIKOMBINASI DENGAN PASTA GIGI YANG MENGANDUNG FLUORIDE TERHADAP PERTUMBUHAN STREPTOCOCCUS MUTANS SECARA IN VITRO: ANTICARIES EFFECT OF SOME HERBAL PLANTS COMBINED WITH FLUORIDE TOOTH PASTE ON THE GROWTH OF STREPTOCOCCUS MUTANS Santi Chismirina; Sri Rezeki; Cut Reinilda Rischa
Dentika: Dental Journal Vol. 15 No. 2 (2010): Dentika Dental Journal
Publisher : TALENTA

Dental caries is the most commonly oral disease and the main bacterial cause of it is Streptococcus mutans (S. mutans). Fluoride, xylitol, betel leaf and siwak are the substances often found in toothpaste. The effect of them inhibits the growth of S. mutans. The purpose of this study was to determine the effect of herbal plants such as xylitol, betel leaf and siwak that combined with fluoride in toothpaste on the growth of S. mutans (in vitro). S. mutans laboratory strain was exposed to three toothpastes that contained combination of fluoride and each of herbal plants such as xylitol, siwak, and betel leaf. This study also used non herbal toothpaste as a control. The results of ANOVA test on S. mutans colonies growth in media TYS20B showed that there was significant difference (p<0.05) between the types of herbals contained of fluoride toothpaste in reducing the number of S. mutans colonies. Duncan test showed that combination of fluoride and siwak was significant difference from others. It showed that toothpaste containing fluoride and siwak with the average number of S. muntans colonies of 23.44 CFU/ml, 31 CFU/ml toothpaste containing fluoride and betel leaf. The smallest influence was found in toothpaste that contained fluoride and xylitol with the average number of colonies of S.mutans is 32.67 CFU/ml. It was concluded that combination of fluoride and siwak in toothpaste has a higher effect in decreasing S. mutans colonies growth. This is apparently due to the function of isothiocyanate, flavonoid and tannin in siwak as anti-microbial, besides the existence of fluoride in siwak is also suspected to increase the effectiveness of toothpastes containing fluoride. As conclusion, additional of herbal plants such as xylitol, betel leaf and siwak in toothpaste that contained combination of fluoride increase the effect of toothpaste inhibit S. mutans colonies growth compared to toothpaste that only contained fluoride.

EFEK EKSTRAK BUAH JAMBLANG TERHADAP PERTUMBUHAN STREPTOCOCCUS MUTANS SEBAGAI PENYABAB UTAMA KARIES: EFFECT OF JAMBLANG'S FRUIT EXTRACT TI STREPTOCOCCUS MUTANS GROWTH AS MAIN AGENT OF CARIES Santi Chismirina; Poppy Andriyani; Nopi Yanti Fitri
Dentika: Dental Journal Vol. 16 No. 2 (2011): Dentika Dental Journal
Publisher : TALENTA

Dental caries is a local infection disease and progressive on tooth. Streptococcus mutans (S. mutans). is one of causal factors of dental caries. Lactid acid that produced by S. mutans cause mineral on teeth become dissolve and this process is known as demineralization. Some studies done to find save material for dental caries therapy such as using natural things like jamblang fruit (Syzygium cumini). Jamblangâ€™s fruit (Syzygium cumini) has a big potential using to prevent dental caries because the pharmacologic effect of it as antibacterial. The purpose of this study was to determine the effect of jamblangâ€™s fruit extract to S. mutans growth. The method used in this study was by exposing S. mutans to 10-100% concentration of jamblangâ€™s fruit extract. Then, colony of S. mutans was counted by using colony counter. The results of this study showed that jamblangâ€™s fruit extract (Syzygium cumini) can reduce the growth of S. mutans colonies. The minimal concentration of it is 50% and the optimal concentration are 80%, 90%, and 100%. Atsiri oil, triterpenoid, phenol like flavonoid and tannin are suspected as main factors that caused inactivation of glucocyltransferase and fructocyltransferase of S. mutans. In conclusion, jamblangâ€™s fruit (Syzygium cumini) has an ability to inhibit the growth of S. mutans colonies.

The Antibacterial Effects of Syzygium Cumini Fruit Mouthwash Against Streptococcus mutans as an Agent of Dental Caries Chismirina, Santi; Andayani, Ridha; Sungkar, Suzanna
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

AbstractCaries is a disease of the oral cavity characterized by tooth decay due to the dissolution of minerals on the teeth by Streptococcus mutans (S. mutans) attached to the teeth surface. One way to prevent the bacteria from decaying the teeth is by gargling with a mouthwash containing antibacterial ingredients from herbs. The results of our previous research on the Syzygium cumini fruit showed that it was one of the natural ingredients with antibacterial compounds against S. mutans. This study aimed to determine the antibacterialeffects of the Syzygium cumini fruit which was formulated in the form of mouthwash against S. mutans. Syzygium cumini fruit was made into mouthwash preparations which were then tested for stability, including for the organoleptic and antibacterial tests. The results of the organoleptic test showed that the Syzigium cumini fruit mouthwash with formula 4 was the best choice for the mouthwash formula. Antibacterial test results showed that the Syzigium cumini fruit could inhibit the growth of S. mutans, characterized by the formation of a hallo zone with an average diameter of 8 mm. This diameter indicated that the Syzygium cumini fruit mouthwash had moderate inhibition against S. mutans.Keywords: Syzygium cumini, mouthwash, Streptococcus mutans, dental caries

The ability of IgY to recognize surface proteins of Streptococcus mutans Basri A. Gani; Santi Chismirina; Zinatul Hayati; Endang Winiati B; Boy M. Bachtiar; I. Wayan T. Wibawan
Dental Journal (Majalah Kedokteran Gigi) Vol. 42 No. 4 (2009): December 2009
Publisher : Faculty of Dental Medicine, Universitas Airlangga https://fkg.unair.ac.id/en

Background: Streptococcus mutans are gram positive bacteria classified into viridians group, and have a role in pathogenesis of dental caries. It’s adhesion to the tooth surface is mediated by cell surface proteins, which interact with specific receptor located in tooth pellicle. Glucan binding protein, Glukosyltransferase, and antigen I/II are basic proteins of S. mutans, which have a role in initiating the interaction. A previous study showed that chicken’s IgY can interfere the interaction. Purpose: The objective of this study was to assess the ability of IgY in recognizing the surface molecule of Streptococcus mutans expressed by various serotypes (c, d, e, f) and a strain derived from IPB, Bogor. Method: Western blot was used as a method to determine such capability. Result: The result showed that IgY has a potency to recognize antigen I/II, but not the other proteins on the cell surface of all bacteria tested. Conclusion: The ability of IgY to bind the surface protein, antigen I/II, indicates that this avian antibody could be used as a candidate for anti-adhesion in preventing dental caries.

The Antibacterial Effects of Syzygium Cumini Fruit Mouthwash Against Streptococcus mutans as an Agent of Dental Caries Santi Chismirina; Ridha Andayani; Suzanna Sungkar
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v3i1.2597

AbstractCaries is a disease of the oral cavity characterized by tooth decay due to the dissolution of minerals on the teeth by Streptococcus mutans (S. mutans) attached to the teeth surface. One way to prevent the bacteria from decaying the teeth is by gargling with a mouthwash containing antibacterial ingredients from herbs. The results of our previous research on the Syzygium cumini fruit showed that it was one of the natural ingredients with antibacterial compounds against S. mutans. This study aimed to determine the antibacterialeffects of the Syzygium cumini fruit which was formulated in the form of mouthwash against S. mutans. Syzygium cumini fruit was made into mouthwash preparations which were then tested for stability, including for the organoleptic and antibacterial tests. The results of the organoleptic test showed that the Syzigium cumini fruit mouthwash with formula 4 was the best choice for the mouthwash formula. Antibacterial test results showed that the Syzigium cumini fruit could inhibit the growth of S. mutans, characterized by the formation of a hallo zone with an average diameter of 8 mm. This diameter indicated that the Syzygium cumini fruit mouthwash had moderate inhibition against S. mutans.Keywords: Syzygium cumini, mouthwash, Streptococcus mutans, dental caries

Konsentrasi Hambat dan Bunuh Minimum Ekstrak Buah Jamblang (Syzygium Cumini) Terhadap Pertumbuhan Candida Albicans Santi Chismirina; Sri Rezeki; Zulfa Rusiwan
Cakradonya Dental Journal Vol 6, No 1 (2014): Juni 2014
Publisher : FKG Unsyiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (105.743 KB)

Kandidiasis oral merupakan suatu infeksi jamur di rongga mulut yang paling sering disebabkan oleh Candida albicans. Ada beberapa obat antijamur yang dapat digunakan untuk perawatan kandidiasis oral, namun harganya tergolong mahal dan berisiko terjadinya efek samping seperti mual, pusing, lesu, dan terjadinya resistensi obat antijamur. Alternatif lain yang sering digunakan oleh masyarakat untuk mengobati penyakit akibat infeksi mikroorganisme adalah obat-obat yang berasal dari tanaman herbal. Salah satu tanaman herbal yang memiliki khasiat antijamur adalah buah jamblang (Syzygium cumini). Penelitian ini menggunakan metode Standart Plate Count (SPC) untuk melihat KHM dan KBM ekstrak buah jamblang terhadap pertumbuhan Candida albicans. Buah jamblang diekstraksi dengan metode sokletasi dan dibuat pengenceran bervariasi yaitu 25, 50, 75, dan 100%. Candida albicans yang telah dikultur pada media SDA dipaparkan dengan ekstrak dan diinkubasi pada suhu 37 °C selama 48 jam. Hasil penelitian menggunakan uji analisis One-Way Anova menunjukkan bahwa ekstrak Syzygium cumini berpengaruh terhadap pertumbuhan C. albicans. Konsentrasi terkecil terjadinya penurunan pertumbuhan koloni C. albicans adalah pada ekstrak Syzygium cumini dengan konsentrasi 25%, sehingga dapat disimpulkan bahwa nilai KHM terdapat pada konsentrasi 25% dan KBM pada konsentrasi 100%.

PERUBAHAN pH SALIVA SEBELUM DAN SESUDAH MENGKONSUMSI BUAH PISANG AYAM (Musa acuminata Colla) PADA MAHASISWA FKG UNSYIAH ANGKATAN 2014 . Afrina; Santi Chismirina; Nura Shara Amirza
Cakradonya Dental Journal Vol 10, No 1 (2018): Februari 2018
Publisher : FKG Unsyiah

Saliva adalah cairan mulut yang kompleks yang merupakan gabungan dari berbagai cairan dan komponen yang diekskresikan ke dalam mulut. Potensial of hydrogen (pH) saliva merupakan derajat asam atau basanya suatu cairan tubuh yang dapat berubah karena kecepatan aliran saliva, mikroorganisme rongga mulut, dan kapasitas buffer saliva. Buah pisang ayam (Musa acuminata Colla) merupakan buah dengan kandungan karbohidrat tinggi yang dapat meningkatkan produksi asam oleh bakteri-bakteri rongga mulut sehingga rongga mulut menjadi asam. Keadaan ini menyebabkan demineralisasi permukaan gigi sehingga dapat terjadi proses pembentukan karies. Tujuan dari penelitian ini adalah untuk melihat perubahan pH saliva sebelum dan sesudah mengkonsumsi buah pisang ayam pada mahasiswa FKG Unsyiah angkatan 2014. Subjek penelitian ini berjumlah 39 orang yang diambil dengan metode purposive sampling dengan desain one-group pretest-posttest desaign. Pengambilan saliva dilakukan dengan metode spitting yang dilakukan sebelum dan sesudah mengkonsumsi buah pisang ayam. Pengukuran pH saliva mengunakan pH meter digital. Berdasarkan hasil uji T-test berpasangan, terbukti adanya penurunan pH saliva yang bermakna (p0,05) antara pH saliva sebelum dan sesudah mengkonsumsi buah pisang ayam, yang menunjukkan adanya penurunan pH saliva sesudah mengkonsumsi buah pisang ayam. Kesimpulan penelitian ini adalah adanya perubahan pH saliva sebelum dan pH saliva sesudah mengkonsumsi buah pisang ayam.

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