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All Journal Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya Sriwijaya Journal of Dentistry
Shanty Chairani
Dentistry Program, Faculty of Medicine, Sriwijaya University, Palembang, Indonesia
Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Public Health

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Antibacterial Effect Of Ethanolic Extract Of Duku Seed (Lansium Domesticum) Against M. Reza Eka Chandra; Shanty Chairani; Listia Eka Merdekawati
Sriwijaya Journal of Dentistry Vol. 2 No. 1 (2021): Sriwijaya Journal of Dentistry
Publisher : Dentistry Study Program, Faculty of Medicine Universitas Sriwijaya 

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (295.96 KB) | DOI: 10.32539/sjd.v2i1.270

Abstract

Introduction: Caries is a major oral health disease in Indonesia. Streptococcus mutans (S. mutans) is the main microorganism causes caries. Caries prevention can be done by mechanical or chemical methods. Plants can be used as an alternative for antibacterial chemical agent, one of which is duku seed. Ethanolic extract of duku seed showed the presence of alkaloids, flavonoids, saponins, and tannins that have antibacterial effect. Purpose: The purpose of this study was to evaluate the antibacterial effect of ethanolic extract of duku seed against S. mutans. Method: Present study was an in vitro laboratory study using post-test only control group design. Duku seed extracted by maceration with ethanol 96%. Antibacterial effect was carried out using microdilution method for MIC and MBC90 by ethanolic extract of duku seed with concentration of 0,19-100%. Inhibition zone was evaluated using disc diffusion method by ethanolic extract of duku seed with concentration of 1,56-12,5%, chlorhexidine gluconate 0,2% (positive control), and aquadest (negative control). Results were analyzed using one way ANOVA and Tukey’s LSD post-hoc. Result: The results showed that MIC and MBC90 were 0,19% and 3,12%, respectively. Ethanolic extract of duku seed at concentration of 3,12% showed the maximum inhibition zone of 4,50 mm, but still lower than chlorhexidine gluconate 0,2%. Conclusion: Ethanolic extract of duku seed has antibacterial effect against S. mutans, so it can be used as an alternative plant for dental caries prevention.
DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY Alifia Salsabila; Shanty Chairani; Irfannuddin; Pudji Handayani; Nursiah Nasution
Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya Vol. 10 No. 2 (2023): Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Univers
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/jkk.v10i2.351

Abstract

The most consumed and cultivated coffee in Indonesia is robusta and arabica coffee. Robusta and arabica coffee have different characteristics such as morphology, contents, and taste. Coffee consumption could cause alteration in taste sensitivity, especially sweet taste. Those could affect daily sugar consumption. The present study aimed to determine the differences of short-term consumption of semendo robusta and arabica coffee towards sweet taste sensitivity. This study used experimental study with a cross-over design approach that involved 21 students from the Faculty of Medicine Sriwijaya University. Semendo robusta and arabica coffee are used in this study. Sweet taste sensitivity was tested using the whole mouth test method by rinsed with sucrose solution at a concentration of 0,16, 0,32, 0,64, and 1,28 mol/l, which was given from the lowest concentration. Sweet taste sensitivity scores were rated at baseline and after the consumption of semendo robusta and arabica coffee which took place on different days. The lowest sucrose concentration that was correctly interpreted by the subject was noted as a taste sensitivity score. Data were analyzed using the Chi-square test. The chi-square test showed that the decrease in sweet taste sensitivity was more frequently happening after semendo arabica coffee consumption than semendo robusta coffee consumption (p<0,05). Short-term consumption of semendo arabica coffee has significantly increased the risk of sweet taste sensitivity reduction 4 times greater than semendo robusta coffee. There were differences in sweet taste sensitivity between short-term consumption of semendo robusta and arabica coffee.
Co-Authors Alifia Salsabila Irfannuddin Listia Eka Merdekawati M. Reza Eka Chandra Nursiah Nasution Pudji Handayani