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All Journal ODONTO Dental Journal Odonto dental journal Journal Occupational Health Hygiene and Safety
Nadia Fitri Hapsari
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Health Professions Medicine & Pharmacology

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PENGARUH KONSUMSI KEJU CHEDDAR 10 GRAM TERHADAP pH SALIVA - Studi terhadap Mahasiswa Fakultas Kedokteran Gigi Universitas Islam Sultan Agung Semarang Nadia Fitri Hapsari; Ade Ismail; Oedijono Santoso
ODONTO : Dental Journal Vol 1, No 1 (2014): July 2014
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/odj.1.1.34-38

Abstract

Background: Dental caries is the main problem of oral health in the world. The preventive is consumption cheddar cheese with caseinfosfoprotein and calcium. This study aimed to determine whether the consumption of 10 grams cheddar cheese can increase salivary pH. Method: The type of this research method is experimental with pre and post design. The samples in this research were 30 students FKG Unissula who inclusion criteria, 10 people the treatment group (consuming 10 grams of cheddar cheese), 10 people positive control group (consuming chocolate biscuits), and 10 people negative control group. The data analysis techniques using Paired T Test to determine the salivary pH before and after treatment. Furthermore, to know differences among the three groups using One Way Anova Test and Post Hoc Test . Result: Based Test Paired T Test showed that the treatment and negative group increased salivary pH. Positive control group decreased salivary pH. Based on One Way Anova test significant value 0.000 (p≤0.05), it means differences between 3 groups. Based on Post Hoc Test found significant value p≤0.05, it means differences between one group to another. Conclusion: From study result concluded that consumption 10 grams of cheddar cheese can raise the salivary pH.
PENGARUH KONSUMSI KEJU CHEDDAR 10 GRAM TERHADAP pH SALIVA - Studi terhadap Mahasiswa Fakultas Kedokteran Gigi Universitas Islam Sultan Agung Semarang Nadia Fitri Hapsari; Ade Ismail; Oedijono Santoso
Odonto : Dental Journal Vol 1, No 1 (2014): July 2014
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (94.364 KB) | DOI: 10.30659/odj.1.1.34-38

Abstract

Background: Dental caries is the main problem of oral health in the world. The preventive is consumption cheddar cheese with caseinfosfoprotein and calcium. This study aimed to determine whether the consumption of 10 grams cheddar cheese can increase salivary pH. Method: The type of this research method is experimental with pre and post design. The samples in this research were 30 students FKG Unissula who inclusion criteria, 10 people the treatment group (consuming 10 grams of cheddar cheese), 10 people positive control group (consuming chocolate biscuits), and 10 people negative control group. The data analysis techniques using Paired T Test to determine the salivary pH before and after treatment. Furthermore, to know differences among the three groups using One Way Anova Test and Post Hoc Test . Result: Based Test Paired T Test showed that the treatment and negative group increased salivary pH. Positive control group decreased salivary pH. Based on One Way Anova test significant value 0.000 (p≤0.05), it means differences between 3 groups. Based on Post Hoc Test found significant value p≤0.05, it means differences between one group to another. Conclusion: From study result concluded that consumption 10 grams of cheddar cheese can raise the salivary pH.
Analisis Identifikasi Bahaya Dengan Metode HIRADC Dalam Meningkatkan Keselamatan & Kesehatan Kerja Di UPTD Puskesmas Miroto Kota Semarang Auliya Zahra; Nadia Fitri Hapsari
Journal Occupational Health Hygiene and Safety Vol. 2 No. 2 (2024): DESEMBER 2024
Publisher : Health Science Udinus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60074/johhs.v2i2.11775

Abstract

Keselamatan dan Kesehatan Kerja yaitu langkah dalam mewujudkan kondisi kerja yang tentram serta nyaman bagi pekerja, sehingga dapat meningkatkan produktivitas mereka di tempat kerja. Dalam rangka meningkatkan kualitas pelayanan, puskesmas harus melihat aspek kesehatan dan keselamatan pekerja guna mengurangi potensi insiden kerja dan penyakit serta melindungi semua pekerja, pasien, dan pengunjung puskesmas. Puskesmas Miroto adalah salah satu puskesmas non-rawat inap yang berada di Kecamatan Semarang Tengah. Penelitian ini bertujuan untuk mengidentifikasi potensi risiko K3 di Puskesmas Miroto dengan mengidentifikasi bahaya yang ada di ruang pelayanan puskesmas menggunakan metode HIRADC. Penelitian ini menggunakan pendekatan observasional deskriptif. Data dikumpulkan  dengan mengobservasi langsung di lapangan serta wawancara dengan tenaga kerja, yang mencakup pencatatan insiden K3, perilaku pekerja, serta pengamatan terhadap objek yang ada selama kegiatan pelayanan kesehatan masyarakat di Puskesmas Miroto. Proses identifikasi risiko dilakukan pada ruang poli gigi dan mulut, di mana potensi bahaya tertinggi yang teridentifikasi meliputi bahaya ergonomis, risiko penularan infeksi penyakit dari pasien, serta kemungkinan terjadinya pemadaman listrik. Pengendalian risiko perlu diterapkan untuk mencegah dan mengurangi kecelakaan di puskesmas
Co-Authors Ade Ismail Auliya Zahra Oedijono Santoso