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All Journal Jurnal Kesehatan Gigi ABDIGI: Jurnal Pengabdian Masyarakat Kesehatan Gigi
Endah Aryati Ekoningtyas
Jurusan Kesehatan Gigi Poltekkes Kemenkes Semarang
Dentistry Social Sciences

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Relationship Raisin Between 60% Extract Solution And Saliva pH Benni Benyamin; Endah Aryati Ekoningtyas; Sulur Joyo Sukendro
Jurnal Kesehatan Gigi Vol 9, No 2 (2022): Desember 2022
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v9i2.9237

Abstract

Caries is a dental and oral disease with the highest percentage. One of the groups that are susceptible to caries is children. Caries is a dental and oral disease that has several causative factors, including the acid-base state of the oral cavity and also the status of oral hygiene. Prevention of caries can be done by controlling the pH of saliva by gargling a solution of raisins containing flavonoids, tannins, and triterpenoids which can control salivary pH. The purpose of this study was to determine the relationship between gargling 60% raisin solution on salivary pH in children aged 13-16 years. This type of research is analytic research, namely true experimental research. The sample consisted of 32 children, consisting of the intervention group (gargling with 60% raisin solution) and the control group (gargling with distilled water). Data analysis was performed using a dummy independent variable linear regression test. The results of statistical tests showed that there was a relationship between gargling 60% raisin solution on the pH of saliva with a unidirectional relationship and the strength of the relationship was sufficient with the R coefficient value of salivary pH = 0.384. Further research is needed on the effect or relationship of raisin varieties or other types on salivary pH with different target characteristics, as well as the manufacture of mouthwash preparations made from raisins.
EMPOWERING THE ROLE OF MOTHERS THROUGH SELF-SUFFICLENCY TRAINING IN PROCESSED ANCHOVY SAUSAGES (Stolephorus spp.) IN FAMILY COMMUNITIES WITH CHILDREN WITH SPECIAL NEEDS “KURNIA ILAHI” IN METESEH SEMARANG Endah Aryati Ekoningtyas; Ani Subekti; Muflihah Isnawati; Benni Benyamin
ABDIGI : JURNAL PENGABDIAN MASYARAKAT KESEHATAN GIGI Vol. 1 No. 1: April 2023
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/abdigi.v1i1.10354

Abstract

Physical limitations and intelligence of children with special needs (ABK) cause a lack of maintenance of oral health. Maintenance of dental and oral health that is less than optimal causes children with special needs to experience problems with their teeth and mouth (dental caries). The high prevalence of dental caries causes the masticatory function is not optimal. Dental caries can be prevented by sufficient calcium and fluoride in the teeth, such as the consumption of anchovies. So there is a need for training in the manufacture of processed anchovy sausages for mothers of children with special needs "Karunia Ilahi". This Community Service aims to help parents in processing seafood dishes in order to improve the dental and oral health of children with special needs. The method of implementing the activity begins with the 5- table PosKesGi activity followed by training on making anchovy sausages for 30 women from the “Karunia Ilahi” community. After that, the cadres will be monitored for their activities in PosKesGi activities for 1 month. The results obtained were an increase in ABK discipline in brushing teeth. After consuming anchovy sausage, 10% of participants (3 people) experienced itching on the surface of the oral mucosa. Consumption of anchovy as much as 50 grams per day is recommended to optimize bone growth and prevent dental caries
Co-Authors Ani Subekti Benni Benyamin Benni Benyamin Muflihah Isnawati Sulur Joyo Sukendro