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All Journal Dentika Dental Journal Padjadjaran Journal of Dentistry Medika Kartika : Jurnal Kedokteran dan Kesehatan Cakradonya Dental Journal Jurnal of Syiah Kuala Dentistry Society
Rachmi Fanani Hakim
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Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

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PERBEDAAN KADAR GULA DARAH SEWAKTU SEBELUM DAN SETELAH PENCABUTAN GIGI PADA PASIEN DI INSTALASI GIGI DAN MULUT RSUDZA BANDA ACEH Fakhrurrazi .; Rachmi Fanani Hakim; Laina Ulfa
Cakradonya Dental Journal Vol 9, No 2 (2017): Desember 2017
Publisher : FKG Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/cdj.v9i2.9746

Abstract

Pencabutan gigi merupakan suatu prosedur bedah untuk mengeluarkan gigi dari dalam soket tulang alveolar. Pencabutan gigi dapat menimbulkan respon stres. Respon stres akan meningkatkan sirkulasi katekolamin dan glukokortikoid. Hormon-hormon ini akan menyebabkan peningkatan glukoneogenesis dan penurunan uptake glukosa di dalam sel dan jaringan. Hal ini akan menyebabkan terjadinya peningkatan kadar gula darah. Tujuan penelitian ini untuk mengetahui perbedaan kadar gula darah sewaktu sebelum dan setelah pencabutan gigi pada pasien di Instalasi Gigi dan Mulut RSUDZA Banda Aceh. Metode penelitian ini adalah eksperimental klinis dengan rancangan one group pretest and posttest. Subjek penelitian berjumlah 23 orang yang diambil dengan teknik purposive sampling. Hasil penelitian menunjukkan kadar gula darah sewaktu rata-rata sebelum pencabutan gigi adalah 107,35 mg/dl dan rata-rata kadar gula darah sewaktu setelah pencabutan gigi adalah 122,96 mg/dl. Analisis statistik dengan menggunakan uji t berpasangan menghasilkan nilai p=0,000 (p0,05). Hasil analisis ini menunjukkan terdapat perbedaan kadar gula darah sewaktu yang bermakna antara sebelum dan setelah pencabutan gigi pada pasien di Instalasi Gigi dan Mulut RSUDZA Banda Aceh.Kata kunci: Gula darah sewaktu, pencabutan gigi
PENGARUH AIR PERASAN JERUK NIPIS (Citrus aurantifolia) TERHADAP PERTUMBUHAN BAKTERI Lactobacillus acidophilus Rachmi Fanani Hakim; Fakhrurazi .; Anisa Editia
Journal of Syiah Kuala Dentistry Society Vol 3, No 1 (2018): JANUARY
Publisher : Dentistry Faculty

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Abstract

Lactobacillus acidophilus is bacteria that has a role play in the caries process. Efforts to controlLactobacillus acidophilus are using antibacterial agents from nature, one of these is lime juice (Citrus aurantifolia). Lime juice has citric acid, flavonoids, saponins, fenols, tannins, alkaloids, and vitamin C thathave different antimicrobial action. The purpose of this study was to determine the effect of lime juice ongrowth of Lactobacillus acidophilus. The research is a laboratory experimental. Antibacterial activity testwas performed using disc diffusion method consisted of 6 treatments and 3 times repetition. MRS-A ispoured into a petri dish and inoculated suspension of Lactobacillus acidophilus, then 6 paper disc that hassoaked into the lime juice concentration of 12.5, 25, 50, 100%, positive control, and negative control placed on an agar medium has cooled. Then the plates were incubated at 37C for 24 hours. Inhibitionzone of microbial growth were measured and recorded after incubation period. These results showed thatlime juice producing growth inhibition zone against Lactobacillus acidophilus on concentration 12,5% is2,2 mm, concentration 25% is 2,3 mm, concentration 50% is 2,4 mm, and concentration 100% is 3,3mm.The statistic calculation result by using One Way ANOVA is p=0,000 with significance p0,05 Theconclusion of this study is the lime juice has weak inhibitory effect on the growth of Lactobacillusacidophilus.Keywords: Lime juice, caries, Lactobacillus acidophilus, disc diffusion method.
PENGARUH DAUN ASAM JAWA (Tamarindus Indica Linn) TERHADAP PERTUMBUHAN CANDIDA ALBICANS Fakhrurrazi Fakhrurrazi; Rachmi Fanani Hakim; Cut Nyak Keumala
Journal of Syiah Kuala Dentistry Society Vol 1, No 1 (2016): JANUARY
Publisher : Dentistry Faculty

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Abstract

Oral candidiasis is a fungi infection disease in oral cavity caused by overgrowth of Candida albicans. Tamarind leaf (Tamarindus indica Linn) is herbal plant contains flavonoid, saponin, tanin, alkaloid, and triterpenoid that could be use as alternatif medicine for candidiasis theraphy. This study aimed to assay effect of tamarind leaf on Candida albicans growth. Tamarind leaf was extracted using soxhletasion methode. Antifungal activity of tamarind leaf on growth of Candida albicans was assay by counting colony in different consentration of tamarind leaf using Concentration (10%-100%). Statistic result of ANAVA using data showed that tamarind leaf had effect on Candida albicans growth.Keywords: Candidiasis, Candida albicans, Tamarind leaf
PENGARUH AIR REBUSAN DAUN SALAM (Eugenia polyantha wight) TERHADAP PERTUMBUHAN Enterococcus faecalis Rachmi Fanani Hakim; Fakhrurrazi Fakhrurrazi; Wahyuda Ferisa
Journal of Syiah Kuala Dentistry Society Vol 1, No 1 (2016): JANUARY
Publisher : Dentistry Faculty

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Abstract

Entrerococcus faecalisis one of oral normal flora that has the ability to invaded into the tubules dentin and able to survive in acidic and alkaline environments within the root canal.Bay leaves is one kind of medicine antimicrobial plant that have chemical constituents such as tannins, flavonoids, essential oils, steroids, saponins and alkaloids.The purpose of this study was to determine the effect of water stewed of leaves at the concentration of 50%, 75% and 100% of the bacteria Entrerococcus faecalis. Entrerococcus faecalis that have been cultured in CHROM VRE Base Vorcomicyn was incubated at 37C anaerobically. Entrerococcus faecalis that have been cultured and identified exposed to the bay leavesstew water by standard plate count method on MHA. The results of statistical analysis using one-way ANOVA available the value of p = 0,000 (p 0,05), so can be concluded that stew water bay leaves has effect on Entrerococcus faecalis growth. The effect of Stewed Water Bay Leaves on Enterococcus faecalis was increased, by increasing itsconsentration 50%, 75%, and 100% in a row.Keyword: Antibacterial, Entrerococcus Faecalis, Stew Of Bay Leaves
The difference between calcium ion levels in saliva before and after consuming red dragon fruit (Hylocereus polyrhizus) Fakhrurrazi, Fakhrurrazi; Hakim, Rachmi Fanani; Reghina, Ayu Anisah
Padjadjaran Journal of Dentistry Vol 32, No 3 (2020): November 2020
Publisher : Faculty of Dentistry Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjd.vol32no3.27087

Abstract

Introduction: Saliva is a complex oral fluid that is secreted by the major and minor salivary glands which have a vital role in sustaining oral hard and soft tissues. The calcium ion is one of the inorganic components of saliva, which plays a vital role in maintaining the tooth enamel integrity through the remineralisation process. The compliance of calcium intake for the body and the enhancement of calcium ions in saliva can be affected by consumption of fruits that comprise lots of calcium. Consumption of fruit containing high calcium can increase buffer capacity, support remineralisation and prevent demineralisation. One of the fruits with rich calcium is red dragon fruit (Hylocereus polyrhizus). The purpose of this study was to analyse the difference between the salivary calcium ion level before and after consumption of red dragon fruit (Hylocereus polyrhizus) on the students of Faculty of Dentistry Syiah Kuala University batch 2017. Methods: This study was pre-experimental with one group pretest-posttest design. The number of subjects in this study was 32 people with one group pretest-posttest design. Saliva was collected by spitting method five times. Results: The average salivary calcium ion before consumption of red dragon fruit (Hylocereus polyrhizus) was 1.972, and the average value of salivary calcium ion after consumption of red dragon fruit (Hylocereus polyrhizus) was 2.378. Results of the statistical test using the paired t-test showed a significant difference of the salivary calcium ion before and after consumption of red dragon fruit (Hylocereus polyrhizus) with the p-value = 0.000 (p < 0.05). Conclusion: There is a difference of the salivary calcium ion level before and after consumption of red dragon fruit (Hylocereus polyrhizus).
PERSEPSI TERHADAP SENYUM ESTETIK (STUDI PADA MAHASISWI PREKLINIK KEDOKTERAN GIGI UNIVERSITAS SYIAH KUALA) Hakim, Rachmi Fanani; Azizi, Wita Dwi; Hidatullah, Taufiqi; Fakhrurrazi, Fakhrurrazi
Cakradonya Dental Journal Vol 12, No 2 (2020): Agustus 2020
Publisher : FKG Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/cdj.v12i2.17829

Abstract

Kepercayaan diri dalam interaksi sosial dan karakteristik psikologis individu dapat dipengaruhi oleh senyum yang estetik. Seseorang dapat dianggap ramah, populer, mudah bergaul, dan cerdas serta lebih menunjukkan perilaku yang positif bila memiliki senyum estetik. Seseorang yang memiliki senyum estetik akan lebih dapat diterima dalam masyarakat. Senyum yang estetik dapat dijadikan sebagai indikator evaluasi pasca perawatan. Penilaian terhadap senyum biasanya bersifat subjektif dan dipengaruhi oleh persepsi individu. Persepsi setiap individu dapat dipengaruhi oleh faktor usia, jenis kelamin dan pendidikan. Penelitian ini bertujuan untuk melihat persepsi terhadap senyum estetik. Penelitian dilakukan terhadap mahasiswi kedokteran gigi Universitas Syiah Kuala angkatan 2015-2016. Subjek dipilih sesuai kriteria inklusi, yang terdiri dari 58 orang yang dikelompokkan menjadi 6 kelompok. Subjek diminta mengisi kuesioner yang berisikan 7 pertanyaan. Masing-masing pertanyaan menampilkan 3 foto. Jawaban yang dipilih subjek dihitung menggunakan perhitungan Landis dan Koch. Hasil penelitian menunjukkan 86,2% subjek memiliki persepsi sangat baik dan baik, 13,8% subjek memiliki persepsi sedang sampai buruk. Kesimpulan penelitian ini adalah persepsi mahasiswi Kedokteran Gigi angkatan 2015-2016 Universitas Syiah Kuala terhadap senyum estetik adalah baik.
The Effect of -Chitosan from Litopenaeus vannamei on Fibroblast in the Oral Mucosal Wound Healing Process Fakhrurrazi, Fakhrurrazi; Hakim, Rachmi Fanani; Rachman, salwa salsabila
Cakradonya Dental Journal Vol 17, No 2 (2025): Agustus 2025
Publisher : FKG Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/cdj.v17i2.46591

Abstract

The wound healing process consists of four main phases: hemostasis, inflammation, proliferation, and remodeling. The proliferative stage in wound healing is characterized by the formation of new tissue and the presence of fibroblast cells that migrate to the wound area to close it. Vaname shrimp (Litopenaeus vannamei) chitosan is known as a material that is non-toxic and has biocompatibility, biodegradation ability, polyelectrolyte properties, and has been shown to have antimicrobial and accelerated wound healing. The purpose of this study was to observe the effect of Vaname shrimp chitosan gel on wound healing by examining the histological changes on the 14th day. This study was a laboratory experimental study on rats. Fifteen rats were divided into three groups: K+, K-, and KP. Wound surface areas were applied with chitosan from Vaname, commercial chitosan gel, and distilled water gel. Vaname shrimp chitosan gel was applied topically on wound surfaces in the treatment group twice a day and in the control group with distilled water gel. Fourteen days after treatment, all wounds were observed for their healing progress histologically, and Hematoxylin-Eosin staining was used. The results showed that the number of fibroblast cells in the Vaname shrimp chitosan group showed a significant difference between the control group, which had an average of 100.3, the negative control had an average of 110.2, and the Vaname group had an average of 90.2. The study can be concluded that there is an effect of -Kitosan from Vaname shrimp on wound healing (p=0.000).
Co-Authors - Fakhrurrazi Alwi, Fadli Andini, Yulia Rizky Anisa Editia Azizi, Wita Dwi Cut Nyak Keumala Cut Nyak Savira Endang Winiati Bachtiar Fakhrurazi . Fakhrurrazi FAKHRURRAZI . Fakhrurrazi Fakhrurrazi Hidatullah, Taufiqi Kemala Hayati Laina Ulfa Masnaini Masnaini Miftahul Jannah E Nurtami Soedarsono Nurul Hafidhah Rachman, salwa salsabila Raidha Putri Ananda Reghina, Ayu Anisah Risa Rahma Putri Rizki Rifani Sri Rezeki Suzanna Sungkar, Suzanna Taufiqi Hidatullah Wahyuda Ferisa Wita Dwi Azizi