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Hidayati Hidayati

Staf Dosen Kedokteran Gigi Unand

Author-ID : 4166276

Dentistry

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PERBEDAAN PH SALIVA ANTARA BERKUMUR DAN TANPA BERKUMUR AIR PUTIH SETELAH MENGUNYAH MAKANAN BERKARBOHIDRAT SEDERHANA Miftahul Jannah; Hidayati Hidayati; Afriwardi Afriwardi
Andalas Dental Journal Vol 6 No 1 (2018): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

The Difference Of Salivary pH Between Rinsing and without Rinsing with Drinking Water After Chewing Simple Carbohydrate. Salivary pH is one of indicator in oral health. One factor that influences salivary pH is diet. Diet simple carbohydrates decrease salivary pH. Rinsing with drinking water suspected that can increase salivary pH. to know how the difference of salivary pH between rinsing and without rinsing with drinking water after chewing simple carbohydrates. Quasi experimental used with pre test and post test design on 40 students as samples. The measurement of salivary pH was done by digital pH meter “Pen Type pH tester”. The test which was used was paired T-test. The result Showed that Salivary pH the rinsing group after chewing was 6.96 ± 0.52 and 7.02 ±0,50 without rinsing. Salivary pH after rinsing minutes to 5 was 6.94 ± 0.52 and 6.79 ±0.52 without rinse. The pH of saliva rinsing the 20th minute was 7.12 ± 0.49 and 6.89 ± 0.50 without rinsing. The results of Paired t-test showed the significant difference from the salivary pH to 5th minute after rinsing and without rinsing with chewing simple carbohydrate foods with p <0.05 (p = 0.009) but, there was no significant difference of salivary pH in the 20th minute and 5 minutes after rinsing and without rinsing with p> 0.05 (p = 0.140). rinsing by using drinking water can increase the salivary pH after chewing simple carbohydrate foods. Keywords: Rinsing drinking water, Simple Carbohydrates, Salivary pH

THE RELATIONSHIP BETWEEN ECTTOMORPH SKELETAL SHAPE AND INCIDENCE OF ANGLE MALOCCLUSION TO 16 YEARS OLD STUDENTS AT SMAN 4 PADANG Feby Ramadhani; Fadil Oenzil; Hidayati Hidayati
Andalas Dental Journal Vol 3 No 2 (2015): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

Malocclusion is a deviation of normal occlusion in the growth process of the teeth caused by certain factors. Angle malocclusion is one of the existing malocclusion classifications by looking at the shape of the first molar relationship. One of the causes of malocclusion is the lack of nutrition. Adequate nutrition canbe seen from the shape of a person's skeletal, according to Sheldon classification it is divided into three, namely, ectomorph (skinny), mesomorphk (normal) and endomorph (fat). This study was conducted to determine the relationship between ectomorph skeletal shape and the incidence of Angle malocclusion to SMA Negeri 4 Padang students. The study was conducted with comparative cross-sectional design. The samples were divided into two groups: the ectomorph skeletal shape (thin) and mesomorph skeletal shape (normal), the number of respondents respectively 28. Group of skeletal shape was determined by using BMI (Body Mass Index) and direct malocclusion examination in the respondents’mouth using mouth glass by looking at the respondent first molar relationship in accordance with the concept of Angle malocclusion classification. Of the results on ectomorph and mesomorph respondents with the incidence of malocclusion, it is not found a significant relationship with the use of chi-square analysis (p>0.05). Conclusion of the study show that there is no relationship between ectomorph skeletal shape and Angle malocclusion. Ectomorph and mesomorph skeletal shape and do not have significant differences. Key words :malocclusion, BMI, skeletal shape

DIFFERENCES OF SALIVARY PH AFTER CONSUMING PACKAGED LIQUID COW’S MILK AND PACKAGED LIQUID SOY MILK IN THE FACULTY OF DENTISTRY, ANDALAS UNIVERSITY Hestia Warti; Nila Kasuma; Hidayati Hidayati
Andalas Dental Journal Vol 4 No 2 (2016): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

Saliva is a complex oral fluids. Normal salivary pH ranges from 6.4- 6.9. A diet rich in carbohydrates can cause changes in the pH of saliva. Milk is a food that contains almost all the nutrients such as carbohydrates, proteins, minerals and vitamins. The purpose of this research is to know the differences of salivary pH after consuming packaged liquid cow’s milk and packaged liquid soy milk. This study was an experimental study using pretest-posttest study design. The samples collected 22 people. Each sample drank 250 ml of packaged liquid cow’s milk and packaged liquid soy milk for 1 minute. There is no significant decrease in salivary pH (p>0,05) after consuming packaged liquid cow’s milk. There is significant decrease in salivary pH (p<0,05) in the 5 minutes after consuming packaged liquid soy milk.. Keywords : salivary pH, packaged liquid cow’s milk, packaged liquid soy milk

THE EFFECT OF MIXING SODIUM HYPOCHLORITE ON COMPRESSIVE STRENGTH OF TYPE III GYPSUM PRODUCT Rezy Kurnia; Hidayati Hidayati
Andalas Dental Journal Vol 4 No 2 (2016): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

Disinfection is needed to avoid transmission of infectious agents. One of disinfectant solution used is sodium hypochlorite. Disinfection should be done without changing the quality of gypsum models, so the technique of mixing a disinfectant solution on gypsum powder can be used as an alternative. The purpose of this study was to determined the effect of mixing sodium hypochlorite to the compressive strength of type III gypsum product. The study was conducted at the Laboratory of Materials and Structures, Faculty of Engineering, Andalas University using laboratory experimental method with 30 pieces of type III gypsum models as samples. Samples were divided into 5 groups, that were mixed using 0.5% sodium hypochlorite, 1% sodium hypochlorite, 2% sodium hypochlorite, 5% sodium hypochlorite and distilled water as a control group. Measurement of the compressive strength was performed with a Universal Testing Machine (UTM). The results showed that the models were mixed with 0.5% sodium hypochlorite, 1% sodium hypochlorite, 2% sodium hypochlorite and 5% sodium hypochlorite reduced the average of the compressive strength compared to the models that are mixed with distilled water. One Way ANOVA test showed that was significantly differences (p<0.05) among groups of 0.5% sodium hypochlorite, 1% sodium hypochlorite, 2% sodium hypochlorite, 5% sodium hypochlorite and distilled water as a control group. It was concluded that there were effect of mixing sodium hypochlorite to reduced the compressive strength of type III gypsum product. Keywords: type III gypsum, compressive strength, sodium hypochlorite

Co-Authors Afriwardi Afriwardi Fadil Oenzil Feby Ramadhani Hestia Warti Miftahul Jannah Nila Kasuma Rezy Kurnia

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