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All Journal Dental Journal (Majalah Kedokteran Gigi) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Wahyu Setyarini
Institute Of Tropical Disease, Universitas Airlangga, Surabaya
Agriculture, Biological Sciences & Forestry Dentistry Earth & Planetary Sciences Education Energy Environmental Science

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The distribution of Streptococcus mutans and Streptococcus sobrinus in children with dental caries severity level Nur Dianawati; Wahyu Setyarini; Ira Widjiastuti; Rini Devijanti Ridwan; K. Kuntaman
Dental Journal (Majalah Kedokteran Gigi) Vol. 53 No. 1 (2020): March 2020
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.v53.i1.p36-39

Abstract

Background: The prevalence of dental caries is high worldwide and specifically in Indonesia, especially in children. Cariogenic bacteria are the major cause of dental caries. Streptococcus mutans (S. mutans) is one of the bacteria often associated with caries, due to its ability in producing acid and forming the biofilm for bacterial colonisation on the surface of oral cavities. In addition to S. mutans, Streptococcus sobrinus (S. sobrinus) bacteria are also thought to play an important role in the process of caries. Purpose: This study aims to analyse the distribution of S. mutans and S. sobrinus in children with seriously high dental caries levels. Methods: This study was an observational analytical study. Bacterial isolation was conducted in carious lesions of 50 paediatric patients 6-12 years old with superficial dental caries. Samples of caries lesions were put directly into a tube containing the Brain Heart Infusion Broth (BHI-B) and incubated at 37o C for 24 hours. The samples were sub-cultured on selective tryptone yeast cystine sucrose bacitracin (TYCSBHimedia) agar, and then incubated for two days. Bacterial identification was then performed using the polymerase chain reaction (PCR) Multiplex method. Statistical analysis with Chi-square. Results: The total number of children with dental caries included in this study was 50. Among these, 94% showed positive for S. mutans and 30% positive for S. sobrinus. The analysis of the prevalence of bacterial colonisation (S. mutans and S. sobrinus) based on caries severity and the Simplified Oral Hygiene Index (OHI-S), showed there was no significant difference (p> 0.05). Conclusion: This study showed that among 50 caries noted in the children, 94% were colonised S. mutans and 30% S. sobrinus. There was no significant difference between the colonisation of S. mutans and S. sobrinus among children from the severe to mild decayed exfoliated filling teeth (DEFT) category, and between bad and good OHI-S.
The Shelf-Life Prediction of Black Garlic Chili Sauce and “Cahyo” Garlic Chili Sauce with Accelerated Shelf-Life Testing (ASLT) Method Based on The Arrhenius Model Afridho Laksono Indra Purnama; Ratna Yulistiani; Luqman Agung Wicaksono; Wahyu Setyarini; Radita Yuniar Arizandy; Nadya Dwi Putri Febrianti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1505.035 KB) | DOI: 10.29165/ajarcde.v7i1.227

Abstract

Sambal is often found in various menu variants served in the Indonesian food industry; this is a supporting factor for creating bottled chili sauce. In this research, fermented black garlic chili sauce was made with black garlic as raw material to provide added value in the form of antibacterial and antioxidant compounds, as well as giving a novelty value to the product as well as a differentiator in the elements of color, aroma, consistency, and taste of the product. The final product consumers receive is compared to "Cahyo" garlic chili sauce produced by PT. Deltasari Indah Restaurant. Sambal contains oil/fat, which is quickly rancid, thus affecting the element of consumer acceptance. Therefore, it is necessary to predict the shelf life of bottled chili products. This research aims to predict the shelf life of the black garlic chili sauce and “Cahyo” garlic chili sauce products in bottles produced by PT. Deltasari Indah Restaurant with the ASLT method, the Arrhenius model approach; Knowing the difference in the shelf life of bottled chili products stored at different temperature conditions; and determining the proper temperature and storage conditions to get the maximum shelf life for packaged chili products. This study uses the Accelerated Shelf-Life Testing method with the Arrhenius model. Based on the pH value parameter, the shelf life of black garlic chili sauce was 33 days, and “Cahyo” garlic chili sauce was 45 days. These two results are the results of the shelf life obtained from calculations at 20˚C and 25˚C then the average value is taken.
Co-Authors Afridho Laksono Indra Purnama Eko Budi Koendhori, Eko Budi Ira Widjiastuti Kuntaman Kuntaman Marinda Dwi Puspitarini Nadya Dwi Putri Febrianti Nur Dianawati Radita Yuniar Arizandy Rakhmatul Binti Sulistya Ratna Yulistiani Rini Devijanti Ridwan Terza Aflika Happy Usman Hadi