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All Journal LINK Jurnal Riset Kesehatan The Indonesian Journal of Dental Research Jurnal Kesehatan Gigi The Journal of Educational Development JURNAL EKSBIS Journal of Applied Health Management and Technology Journal of Industrial Engineering & Management Research (JIEMAR) Riwayat: Educational Journal of History and Humanities
Sadimin Sadimin
Poltekkes Kemenkes Semarang
Humanities Dentistry Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Social Sciences

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PERBEDAAN pH SALIVA ANTARA BERKUMUR INFUSED WATER LEMON DAN INFUSED WATER STROBERI PADA PENGHUNI ASRAMA GRIYA BHAKTI HUSADA SEMARANG Sadimin Sadimin; Irmanita Wiradona
Jurnal Kesehatan Gigi Vol 3, No 2 (2016): Desember 2016
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v3i2.3761

Abstract

     ABSTRACT       The degree of acidity of pH saliva is a way to measure the degree of acid or alkaline of the saliva liquid. Gargling is the simple way to maintain the cleanliness of the teeth and the mouth.the fruits which contain of sour taste are chosen, strawberry and lemon fruits are chosen than any other fruits because they contain sour taste and produce fresh taste. They can use to make infused water. The objectives of this research are to determine the alteration of pH saliva before and after given treatment or gargling using strawberry and lemon infused water.       The researcher used Quasi Experimental or Experimental Pseudo Method. The researcher used pretest and posttest in the research design. The researcher divided two group designs. Both of them were given the same treatment by measuring the pH saliva before and after giving treatment. The sample of lemon infused water are 40 and the strawberry are also 40, so the total of the sample are 80 responden. Data analysis uses independent frequency and statistical distribusi of t-test.       The result of the research are about the difference of pH saliva before and after given the treatment using lemon and strawberry infused water. The difference of average of pH saliva before anf after given the treatment using lemon infused water is 0,3. Then, the difference of average of pH saliva before and after given the treatment using strawberry infused water is 0,4. In conclusion, both of them are equally can recude pH saliva, but using strawberry infused water work much better than lemon. The need to do more of this research is using different fruit, such as grape, kiwi, and star fruit.Keywords : The degree of acidity of PH saliva, Lemon and Strawberry infused water
PELATIHAN KADER DENGAN METODE BELAJAR TERHADAP PEMAHAMAN UKGMD DALAM KEGIATAN POSYANDU Sadimin Sadimin; Prasko Prasko; Sariyem Sariyem; Sukini Sukini
Jurnal Kesehatan Gigi Vol 7, No 2 (2020): Desember 2020
Publisher : Jurusan Kesehatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v7i2.6537

Abstract

Cadre Training With Learning Methods on Understanding UKGMD in Posyandu ActivitiesABSTRAK            Pemberdayaan masyarakat bidang kesehatan gigi dan mulut, merupakan cara untuk mendukung pelaksanaan pembangunan kesehatan, salah satu diantaranya dengan pemberdayaan kader kesehatan melalui program usaha kesehatan gigi masyarakat desa (UKGMD). Melalui posyandu, program UKGMD dilaksanakan oleh petugas kesehatan gigi yang berada pada puskesmas wilayah desa tertentu yang dibantu kader yang telah diberikan pembekalan tentang kesehatan gigi dan mulut. Pelatihan terhadap kader dapat memberi hasil yang efektif dalam meningkatkan pengetahuan sehingga kader mampu memberikan penyuluhan dan motivasi kepada masyarakat untuk hidup bersih dan sehat khususnya kesehatan gigi dan mulut. Tujuan dari penelitian ini adalah untuk mengetahui efektifitas pelatihan kader dengan metode belajar terhadap pemahaman UKGMD dalam kegiatan Posyandu.            Jenis penelitian ini merupakan quasi experimental yaitu menggunakan pre test dan post test. Untuk mengetahui sejauh mana pemahaman kader tentang UKGMD sebelum dan sesudah diberikan pelatihan kader. Populasi dalam penelitian ini sebanyak 38 responden yang diambil dengan random sampling dari total keseluruhan populasi. Metode pengumpulan data menggunakan kuesioner. Analisis data menggunakan komputer dengan bantuan SPSS dengan uji wilxocon.            Berdasarkan hasil uji efektivitas menggunakan wilxocon didapatkan nilai  P-value 0,000 yang berarti P0,05, dapat disimpulkan bahwa pelatihan kader efektif meningkatkan pemahaman kader tentang UKGMD .  
PENDIDIKAN KESEHATAN GIGI TERHADAP PENGETAHUAN TENTANG PHBS CARA MENJAGA KEBERSIHAN GIGI DAN MULUT DI PANTI ASUHAN TARBIYATUL HASANAH GEDAWANG, BANYUMANIK, KOTA SEMARANG Sadimin Sadimin; Prasko Prasko; Sariyem Sariyem; Sukini Sukini
Jurnal Kesehatan Gigi Vol 8, No 1: Juni 2021
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v8i1.6538

Abstract

Abstrak PHBS adalah sebuah rekayasa sosial yang bertujuan menjadikan sebanyak mungkin anggota masyarakat sebagai agen perubahan agar mampu meningkatkan kualitas perilaku sehari-hari dengan tujuan hidup bersih dan sehat. Manfaat PHBS yang paling utama adalah terciptanya masyarakat yang sadar kesehatan dan memiliki bekal pengetahuan dan kesadaran untuk menjalani perilaku hidup yang menjaga kebersihan dan memenuhi standar kesehatan, termasuk diantaranya menjaga kebersihan gigi dan mulut. Tujuan penelitian ini Penerapan Pola Hidup Bersih dan Sehat (PHBS) cara Menjaga Kebersihan Gigi dan Mulut dalam Mencegah Penyebaran Covid-19 di Panti Asuhan Tarbiyatul Hasanah Gedawang, Banyumanik, Kota Semarang Jenis penelitian adalah kuantitatif dengan rancangan penelitian quasi-experimental dengan pendekatan one group pretest posttest design, Subyek penelitian dalam penelitian ini adalah santri di Panti Asuhan Tarbiyatul Hasanah Gedawang, Banyumanik, Kota Semarang sebanyak 30 siswa. Instrumen yang digunakan dalam penelitian ini adalah kuisioner. Analisis data dengan menghitung distribusi frekuensi dan uji statistik Wilcoxon Test dengan bantuan program SPSSTingkat pengetahuan responden sebelum diberikan pendidikan kesehatan gigi mayoritas berada pada kategori cukup 18 responden (60%), sesudah diberikan pendidikan kesehatan gigi mayoritas berada pada kategori baik 27 responden (90%). Hasil uji statistik menggunakan wilcoxon didapatkan nilai P-value 0,000 yang berarti P0,05 artinya pendidikan kesehatan gigi dengan menggunakan video efektif meningkatkan pengetahuan santri tentang PHBS cara menjaga kebersihan gigi dan mulut
FAKTOR-FAKTOR PENYEBAB RAMPAN KARIES PADA SISWA TK PERTIWI JEMBUNGAN I KABUPATEN BOYOLALI Sadimin Sadimin; Tri Wiyatini; Hermien Nugraheni; Bedjo Santoso
Jurnal Kesehatan Gigi Vol 4, No 1 (2017): Juni 2017
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v4i1.2714

Abstract

TITLEThe etiology of rampant caries in pre-school children in TK Pertiwi Jembungan I BoyolaliABSTRACTBaby bottle caries is a dental disease that begins from a tooth and concerns the multi-surface and spreads rapidly to other teeth due to persistent exposure to factors of cause. This study aims to determine the factors that cause rampan caries in students TK Pertiwi Jembungan I Boyolali District.The type of this research is quantitative descriptive with case study research method. The data were collected by examination of caries trajectory, saliva pH and PHP-M index, and questionnaires for time and questionnaire variables based on Bloom's approach theory covering environmental factors, behavior, health service and heredity. Priority problem using odd ratio data analysis test result obtained that the most dominant cause factor is practice (OR value = 16,25), attitude (OR value = 15,00) and knowledge (OR value = 9,3).The results showed that salivary pH value of all respondents was acid (pH 7.0) and 57% of respondents had bad category plaque index value. Time factor showed 57% of respondents were bad category. 48% of respondents who have knowledge of bad category. 61% of respondents already have a good attitude. 100% of respondents did not brush their teeth before bedtime. 83% of respondents have a habit of brushing their teeth only when bathing. Health care factors, 100% of respondents have never treated dental cavities and have not received dental health education, 52% of respondents have fragile teeth and 26% of respondents have a dental structure of crowding. Keywords : Caries rampan, kindergarten students
DETERMINAN PERILAKU PENCEGAHAN KARIES GIGI SISWA SEKOLAH DASAR DI KOTA SEMARANG Hermien Nugraheni; Sadimin Sadimin; Sukini Sukini
Jurnal Kesehatan Gigi Vol 6, No 1 (2019): Juni 2019
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v6i1.4404

Abstract

The results of the  Riskesdas 2018 state that 93% of children in the age range of 5-6 years get cavities. This can affect the nutritional status of children because cavities make children refuse to eat. The cause of Indonesian child cavities can be triggered by various things related to the dental caries preventive behavior. The purpose of this study is to determine the determinants of dental caries preventive behavior in school-aged children.This study was an observational study with a cross-sectional analytic design to see the influence of the habit of brushing teeth, cariogenic food eating habits, the habit of changing toothbrush regularly, routine dental check-up to dental caries in elementary school students.The results of the bivariate analysis revealed that variable habit of brushing teeth with dental caries had an OR of 1.3, variable of how to brush teeth with dental caries had an OR of 1.5, the variable cariogenic food eating habits with dental caries had an OR of 1.2 and variable of cleanliness teeth and mouth with dental caries has an OR of 1.7. There is no significant relationship between the variables studied with dental caries where the value of p 0.05. Based on the results of these studies it is recommended that information and education be provided to elementary school students regarding the correct habits and ways of brushing their teeth and the dangers of eating cariogenic foods.
EFEKTIFITAS EKSTRAK DAUN SUKUN HASIL PEREBUSAN TERHADAP PERTUMBUHAN KOLONI BAKTERI STREPTOCOCCUS MUTANS Sariyem Sariyem; Sadimin Sadimin; Lanny Sunarjo; Makhyatun Haniyati
Jurnal Kesehatan Gigi Vol 2, No 2 (2015): Desember 2015
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v2i02.3298

Abstract

TITLEEffectiveness of breadfruit leaf extract water stew to colony growth of Streptococcus mutansABSTRACTBreadfruit leaf flavonoid compounds useful as antimicrobial function kill or inhibit the growth of microorganisms. Breadfruit leaves also contain other compounds, namely saponins, polyphenols, tannins, hydrocyanic acid, acetylcholine, riboflavin, and phenols The aim of research was effectiveness results boiling breadfruit leaf extract on growth colony of bacteria Streptococcus mutans.This type of research used experimental method or experimental. In this research study is the growth of Streptococcus mutans bacteria colony before and after given the results boiling breadfruit leaf extract at a concentration of 10%, 20%, 40%, 60%. The design of the research is a pre-test-post-test with control group. In  this research used two repetitions.The results of the research show that breadfruit leaf extract effectively inhibits the growth of bacterial colonies of Streptococcus mutans. Results boiling breadfruit leaf extract at a concentration of 60% of the most effective at inhibiting the growth of Streptococcus mutans bacteria colony than the concentration of 10%, 20%, 40%.  Chemical compounds contained in the leaves of breadfruit namely polyphenols which have properties as an antimicrobial against bacteria and fungi. Not only that, the breadfruit leaf also contains flavonoids that have powerful antimicrobial properties. An antimicrobial agent serves to kill or inhibit the growth of microorganisms.  Flavonoids are polyphenolic compounds that have chemical properties that are slightly acidic phenols that can be dissolved in alkaline. Flavonoids are also contains hydroxyl groups that are generally soluble in polar solvents such as ethanol, methanol, butanol, acetone, and water. Key words : Breadfruit Leaf Extract, Streptococcus  mutans
DAYA HAMBAT GETAH LIDAH BUAYA (ALOE VERA) TERHADAP PERTUMBUHAN BAKTERI STREPTOCOCCUS MUTANS Ayu D P; Sadimin Sadimin; Sariyem Sariyem; Hermien Nugraheni
Jurnal Kesehatan Gigi Vol 2, No 1 (2015): Juni 2015
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v2i01.1136

Abstract

TITLEInhibitory effect of aloe vera mucilage to Streptococcus mutans growthABSTRACT Aloe vera contains various components of compounds, one of which is aloin and saponin (5.9%), which has an antibacterial effect so as to inhibit the growth of Streptococcus mutans bacteria. Streptococcus mutans is known as a bacterium that can cause dental caries. The purpose of this study was to determine the inhibition of aloe sap to the bacteria Streptococcus mutans.This study uses a quasi-experimental methods. Research subjects used was Streptococcus mutans bacteria. The design of this study to make aloe vera sap solution with a concentration of 50%, 75% and 100%, then make a suspension of bacteria Streptococcus mutans. After the treatment, carried incubation for 1 X 24 hours in an incubator, the results do observation and measurement (post-test) of the diameter of the inhibition area Streptococcus mutans bacteria growth by using a ruler (mm). Data were analyzed using quantitative descriptive analysis method.Based on the research results, the sap of aloe vera with a concentration of 50% has to Streptococcus mutans inhibition of 10.15mm, the concentration of 75% amounting to 10.26mm, the concentration of 100% inhibition against Streptococcus mutans bacteria by 20.7mm. So it can be concluded that there is a difference in the concentration of aloe vera sap as inhibiting the growth of bacteria Streptococcus mutans that the higher the concentration used, the greater the inhibition of the growth of Streptococcus mutans bacteria. Keywords : AloeVera, Streptococcus mutans.
MENGKONSUMSI MINUMAN TEH BERSODA DAN TEH TIDAK BERSODA TERHADAP PH SALIVA Irmanita Wiradona; Sadimin ,; Silvy Herlina Fitri
Jurnal Kesehatan Gigi Vol 4, No 2 (2017): Desember 2017
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v4i2.3201

Abstract

TITLEEFFECT OF SODA AND NON SODA CONTAINED TEA TO ACIDITY (pH) OF SALIVAABSTRACTThe saliva pH is the acidity of saliva. Carbonated tea beverage is tea drink mixed with soda. Carbonated beverages are tea not drink tea without soda mixture. In carbonated tea beverages containing sugar, CO2 (carbondioxide), ascorbic acid and citric acid and the carbonated drink tea does not contain sugar. From the contain of both these drinks can affect the pH of saliva. The purpose of this study is to determine differences in the pH of saliva between carbonated tea drinks and tea drinks are not fizzy.This study is conducted by quasi-experiment with a design. Pretest-posttest study population as many as 212 students of Department of Dental Nursing taken 20% in order to get a sample of 42 people, the technique decision-purposive sampling. The data obtained is  pH of saliva before and after drinking tea and tea carbonated ale. Analysis of the data used to see difference Saliva pH between tea and tea carbonated fizzy not done with the Mann-Whitney. The results showed that the differences in the average pH of saliva before and after tea sparkling is 0.9 and the average value of the difference before and after drinking tea are not sparkling is 0.4. The conclusion of this study is the change in no difference the pH Saliva between drinking carbonated tea and tea drinking ale in Dental Nursing student.
DAYA HAMBAT EKSTRAK BIJI MENGKUDU TERHADAP PERTUMBUHAN BAKTERI STREPTOCOCCUS MUTANS Wawan Ariyanto; Sadimin Sadimin; Sariyem Sariyem
Jurnal Kesehatan Gigi Vol 3, No 1 (2016): Juni 2016
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v3i01.986

Abstract

TITLEInhibitory effect of mengkudu seeds extract against the growth of Streptococcus mutansABSTRACTOne of the problems in the oral cavity are dental caries. Dental caries is caused by bacteria Streptococcus mutans. Mengkudu seed is one of the herbs that have antibacterial effects that is composedof linoleic acid and essential fatty acids, alkaloids, saponins, tannins and cardiac glycosides. The purpose of this study was to determine the inhibitory Mengkudu seed extract on the growth of Streptococcus mutans.This research uses descriptive method. The study design is experimental. This study uses a concentration of 100% and 8 repetitions. Using a control group Sodium Physiological 0.9%. Research subjects in this study is the bacteria Streptococcus Mutans. In this study, bacteria were grown on PCA media by paper disc which had previously been dipped in water 100% noni seed extract, then take a paper disk back Sodium Physiological dipped 0.9% as a control group and in place on the media PCA, then incubated for 1 x 24 hours. Once it is done in the area oligodinamik measurements with calipers (mm). Analysis of the data used is descriptive kuantiatif.The results showed that noni seed extract can inhibit the growth of bacteria Streptococcus mutans. While having inhibitory still relatively very weak which is an average of 8 times the experiment is 8.32mm and it is hoped this research can be developed again with another method, in order to get results in maximum. Keywords : Dental caries, Streptococcus mutans, noni seed extract
PENGARUH MENGKONSUMSI LARUTAN PROPOLIS TERHADAP PH SALIVA Sariyem ,; Sadimin ,; Rufaida Poppy Yuwana
Jurnal Kesehatan Gigi Vol 1, No 1 (2014): Desember 2014
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v1i01.3304

Abstract

ABSTRACT Rinsing solution of propolis is one of the traditional treatment efforts, to preserve and maintain oral health. Propolis contains flavonoids that have a bitter taste. Bitter taste indicates if propolis propolis has alkaline and can neutralize the acid. The purpose of this study was to determine the effect of consuming solution of  propolis on salivary pH.This type of research was quasi-experimental. The research design was a pretest-posttest used the Control Group Design. The population in this study were all first year students of Nursing Department of Dental Health Polytechnic Semarang some 148 people. And large samples taken using the formula Federer, from the formulas obtained a sample of 20 students who were divided into two groups: the experimental group consumed a solution of propolis treatment and control group with distilled water consuming treatment. How to study the samples are given instruction brushing and diet foods one hour before treatment. Taking the pH of saliva before and after treatment. This study used a paired samples t-test and independent samplet-testusingSPSS.The results showed that an increase in the pH of saliva after eating propolis solution at 0.44 and there is also an increase in the pH of saliva after consuming distilled water at 0.62. Based on the paired samples t-test with a confidence level of 95%, the results obtained in the control group with p = 0.001, for p 0.05 means that there is the influence of consuming distilled water to a pH of saliva. And also the results obtained in the experimental group with p = 0.021, for p 0.05, then Ho is rejected and Ha accepted, meaning that there is a solution to consume the influence of propolis on the pH of saliva. However, from the results of independent t-test trials showed no difference consume propolis solution and distilled water to a pH of saliva. Key words : Propolis solution,the pH of saliva
Co-Authors Achmad Slamet Amiruddin Amiruddin Anggono, Ignatius Wahyu Ani Subekti, Ani Arsanta, I Made Wira Hadi Ayu D P Bambang Sutomo Bambang Sutomo Bedjo Santoso Diyah Fatmasari Eksa Sinta Endah Aryati Eko Ningtyas Endang Sulastri Erna Setyawati, Erna Fitri Ihsan Setyowati Hermien Nugraheni Iman Supardan Irma Haida Yuliana Siregar Irmanita Wiradona Irmanita Wiradona Irmanita Wiradona Irmanita Wiradona Irmanita Wiradona Irmanita Wiradona Jayamahe, Jales Jamca Latifah, Rose Asni Makhyatun Haniyati Mutiara, Herlina Nanang Qosim Prasko Prasko Prasko Prasko Prasko Prasko Prasko Prasko Ratnawati Hendari Renata, Agnes Lia Rufaida Poppy Yuwana Salikun Salikun, Salikun Sariyem , Sariyem sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem Sariyem SATISPI, EVI Sibarani , Marlin Milian Silvy Herlina Fitri Subekti, Ani Subekti Sukini, Sukini Sulur Joyo Sukendro Sulur Joyo Sukendro Sunardjo, Lanny Supriyadi Supriyana Supriyana Suwarsono Suwarsono Tri Wiyatini Verdianto, Joan Wahyu Hardyanto Wahyu Jati Dyah Utami Wawan Ariyanto Yaya Widyatmoko Yodong Yodong Yodong Yodong