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All Journal Jurnal Arbitrer Dental Journal (Majalah Kedokteran Gigi) Jurnal Kedokteran Gigi Universitas Padjadjaran Padjadjaran Journal of Dentistry MDJ (Makassar Dental Journal) Andalas Dental Journal

Yohana, Nelvi

Fakultas Kedokteran Gigi Universitas Andalas

Author-ID : 6094546

Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health

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The changing of occlusal plane inclination in Class II malocclusion Nelvi Yohana; Siti Bahirrah; N. Nazruddin
Dental Journal (Majalah Kedokteran Gigi) Vol. 53 No. 3 (2020): September 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.i3.p133-139

Background: Camouflage treatment of skeletal Class II malocclusion can be performed using extraction or non-extraction techniques. These treatments can cause changes in occlusal plane. Steep occlusal plane during corrective treatment generally relapses after active orthodontic treatment, resulting in unstable interdigitation. Purpose: This study aims to determine and evaluate changes in occlusal plane inclination in skeletal Class II malocclusion cases using extraction or non-extraction techniques of the permanent maxillary first premolar. Methods: The samples consisted of initial and final cephalometry of 40 adult patients with skeletal Class II malocclusion divided into two groups, namely extraction of the permanent maxillary first premolar and non-extraction group. The inclination of occlusal planes in both groups was measured using the ImageJ software, then the factors associated with these changes were observed. Furthermore, the occlusal plane inclination was compared between the extraction and non-extraction groups by using t-test. Results: The occlusal plane inclination in the non-extraction group increased slightly, while the inclination in the extraction group increased significantly (p = 0.017, p-value < 0.05). However, there was no correlation found in the occlusal plane inclination between the extraction and non-extraction groups (p = 0.07, p-value < 0.05). Conclusion: Class II malocclusion correction with either extraction or non-extraction of the maxillary first premolar increased the inclination of the occlusal plane. This study indicated that control of the occlusal plane inclination is highly essential.

PERBANDINGAN EFEKTIVITAS DAYA HAMBAT INFUSUM DAUN SIRIH (PIPERBETIE L) DAN DAUN MENGKUDU (MORINDA CITROFILIA L) TERHADAP PERTUMBUHAN JAMUR CANDIDA ALBICANS Shara Lutfiyona Ikhsan; Detty Iryani; Nelvi Yohana
Andalas Dental Journal Vol 2 No 2 (2014): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

Many people tend to consider using plants for medicine. Beatle’s leaves are contained of some active substance such as kavikol,kavibetol and eugenol while mengkudu’s leave have active substance such as Scalopoetin ,antrhakuinon and saponin that known as antifungi. One of fungi as the main agent of Candidiasis diseases in mouth is Candida albicans. The purpose of study is to compairing the difference inhibitions activity of infusion beatle’s Leaves (Piper beatle L) and infusion mengkudu’s leaves (Morinda citrofilia L) against Candida albicans growth. The Study use dilution method to determine of Minimun Inhibitory Concentration (MIC). This research using 32 sample of infusion beatle’s leaves and infusion mengkudu’s leaves and mixing with Candida albicans and then incubation with Sabouroud Dextrose Broth media. The result is concentration 80% of infusion beatle’s leaves had an inhibitions power against Candida albicans growth. Concentration 100% infusion mengkudu’s leaves had an inhibitions power against Candida albicans growth.The Conclusion of the study is concentration needed of infusion beatle’s leaves low than infusion mengkudu’s leaves for inhibition against Candida albicans growth.

Perbandingan Efektivitas Daya Hambat Antibakteri Ekstrak Rimpang Jahe Merah (Zingiber officinale var rubrum) dengan Formula Obat Kumur Lidah Buaya Terhadap Pertumbuhan Bakteri Staphylococcus aureus Nadia Amatul Khayum; Rima Semiarti; Nelvi Yohana
Andalas Dental Journal Vol 7 No 1 (2019): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

Red Ginger extract and Aloe vera mouthwash formulae have an antibacterial properties. The Red Ginger extract contains of gingerol, essential oil, terpenoid, fenol, flavonoid, and the Aloe vera mouthwash formulae contains of aloe berbadensis. This compound can be used in inhibition against the growth of Staphylococcus aureus that cause infections. The method of this research is a laboratory experimental. The Red Ginger extract prepared by maceration method with 96% ethanol solvent. The Aloe vera mouthwash formulae is the ready stock. Discs soaked into two groups solution for 15 minutes, then placed on MHA media contain Staphylococcus aureus to see the inhibition power. The result showed that the Red Ginger extract and Aloe vera mouthwash formulae show the inhibiting power with a strong category. The average diameter inhibiting power of Red Ginger extract is 10,75 mm and Aloe vera mouthwash formulae is 12,82 mm. Independent Sample T-test showed the significance value is 0,00 (p<0,05). The conclusion of this reasearch is that the Aloe vera mouthwash formulae is more effective than Red Ginger extract in inhibiting the growth of Staphylococcus aureus.

Efektifitas Penggunaan Inverted Labial Bow pada Maloklusi Kelas III Skeletal (Laporan Kasus) Nelvi Yohana; Siti Bahirrah
Andalas Dental Journal Vol 8 No 1 (2020): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

The prevalence of Class III malocclusion in the Asian population is between 9% to 19%. Early treatment for Class III malocclusion can be done with some modified intervention on the growth stage. The inverted labial bow appliance was applied on Class III malocclusion patient in growth period show an effective result. The study showed the effectiveness of inverted labial bow appliance on Class III malocclusion. A 9 years 4 months old girl patient came with unaesthetic problem. Lateral cephalometric examination revealed a skeletal Class III malocclusion (ANB -1°, Wits appraisal -8 mm). Removable orthodontic appliance with inverted labial bow and expansion screw was applied on the maxilla of this patient. The treatment was carried out for 9 months. The result of this treatment was skeletal Class I (ANB 2°, Wits appraisal -4 mm). This procedure was simple and effective to correct the skeletal Class III malocclusion on growth stage patient.

Speech Production and Malocclusion: A Review Handoko Handoko; Nelvi Yohana
JURNAL ARBITRER Vol. 10 No. 1 (2023)
Publisher : Masyarakat Linguistik Indonesia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/ar.10.1.107-115.2023

The article focuses on speech production in relation to malocclusion. It investigates how malocclusion could affect sound production and articulating clearly. The article also discusses how orthodontists could fix malocclusion and improve the sound production. Speech production is a complicated process involving several speech organs, including the mouth cavity. Malocclusion can have an adverse effect on pronunciation, especially on specific speech sounds. It can also cause compensatory articulation problems, which can affect pronunciation further. Certain speech sounds, such as /s/, /z/, /t/, /d/, /l/, /r/, / θ /, and /t/, can be affected by malocclusion. Different types and levels of malocclusions may have different effects on pronunciation. It is necessary to speak with an orthodontist to determine the most appropriate therapy for malocclusion. Proper diagnosis and treatment can assist in reducing the impact on pronunciation. Additionally, speech and language therapy may help in the development of speech. The article concludes with an overview of the available treatments for speech production, the potential impacts of malocclusion can be minimized.

Pengaruh Minuman Probiotik Lactobacillus casei shirota strain Terhadap Pelepasan Ion Nikel Braket Stainless Steel Meli Oktafiani; Aria Fransiska; Nelvi Yohana
Andalas Dental Journal Vol 11 No 1 (2023): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/adj.v11i1.228

The stainless steel bracket is the most commonly used fixed orthodontic component in orthodontic treatment. The brackets in the oral cavity for a long time can cause the release of metal ions, one of which is nickel ions. Food and beverages can change the pH of the oral environment, such as probiotic beverages. The probiotic beverage with Lactobacillus casei shirota strain has a pH of around 3 – 4,5. Low pH can increase nickel ion release and allow hypersensitivity reactions to occur. The purpose of this study was to determine the effect of Lactobacillus casei shirota strain probiotic beverage on the release of nickel ions from stainless steel brackets. This research was a laboratory experimental study with a post-test-only control group design with 10 samples. Each stainless-steel bracket sample was immersed in 50 ml of artificial saliva as a control group and 50 ml of Lactobacillus casei shirota strain probiotic beverage as a treatment group. Samples were immersed for 18 hours and 15 minutes in an incubator at 37˚C. The release of nickel ions was tested using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES). The results were analyzed by a parametric Independent t-test. The average release of nickel ions in the treatment group was 9,69 ppm and the control group was 9,22 ppm. Independent t-test showed a significant difference (p<0,05) in the mean of the artificial saliva and the Lactobacillus casei shirota strain probiotic beverage. The release of nickel ions from stainless steel bracket in Lactobacillus casei shirota strain probiotic beverage was greater than artificial saliva.

Comparison of compressive strength of recycled type III gypsum and Portland Composite Cement mixtures with manufactured type III gypsum: Perbandingan kekuatan tekan campuran gipsum tipe III daur ulang dan Portland Composite Cement dengan gipsum tipe III pabrikan Anisa Permata Ermiyon; Aria Fransiska; Nelvi Yohana
Makassar Dental Journal Vol. 13 No. 2 (2024): Volume 13 Issue 2 Agustus 2024
Publisher : Makassar Dental Journal PDGI Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35856/mdj.v13i2.832

The study was conducted to compare the compressive strength of recycled type III gypsum and Portland Composite Cement (PCC) mixtures with manufactured type III gypsum in a laboratory experiment with post-test only control group design. A total of 20 samples were divided into 5 gypsum groups, namely type III manufactured, type III recycled, a mixture of type III recycled and PCC at 1%, 3%, and 5% respectively. The compressive strength test was conducted using Universal Testing Machine and ana-lysed using one-way Anova test. The highest compressive strength was obtained for the manufactured type III gypsum and the lowest compressive strength was obtained for the recycled type III gypsum; there was a significant difference in compressive strength (p<0.05) between the treatment groups. It was concluded that the addition of various concentrations of PCC to recycled type III gypsum increased the compressive strength of recycled type III gypsum, although it did not match that of manufactured type III gypsum.

Effect of Lactobacillus casei shirota strain probiotic beverage on the release of chromium ions in stainless steel brackets Fransiska, Aria; Yohana, Nelvi; oktafiani, Meli
Padjadjaran Journal of Dentistry Vol 35, No 2 (2023): July 2023
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjd.vol35no2.47029

AbstractIntroduction: Stainless steel brackets are often used in orthodontic treatment. Chromium is one of the stainless steel bracket elements that increases corrosion resistance. Chromium ions’ release can cause allergic reactions. Acidic pH due to food and drink consumption can cause corrosion and the release of ions. One of the most widely consumed acidic pH drinks is the Lactobacillus casei Shirota strain probiotic because it provides health benefits. The purpose of this study was to analyze the effect of the Lactobacillus casei Shirota strain probiotic beverage on the release of chromium ions in stainless steel brackets. Methods: This study was laboratory experimental research with a posttest only control group design. The number of samples was 10 for two groups. The bracket was immersed in artificial saliva as the control group and in the probiotic drink Lactobacillus casei Shirota strain as the treatment group. After 18 hours and 15 minutes of immersion, in an incubator at 37°C, the immersion solutions were tested using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) to determine the release of chromium ions. The results of the study were analyzed using an independent t-test. Results: The average chromium ion release in the control group was 7.63 ppm, while in the treatment group it was 7.87 ppm. The results of the independent t-test showed a significant difference (p<0.05). Conclusion: The probiotic beverage Lactobacillus casei Shirota strain increased the release of chromium ions in stainless steel brackets. It is greater than that immersed in artificial saliva. The value of chromium ion release obtained was still below the average daily intake of chromium.

Penggunaan Peranti Ortodonti Lepasan dalam Mengoreksi Diastema Anterior Rahang Atas dan Gigi Berjejal Rahang Bawah Nelvi Yohana; Aninda Putri Mulyani; Aria Fransiska
Andalas Dental Journal Vol 12 No 1 (2024): Andalas Dental Journal
Publisher : Faculty of Dentistry Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/adj.v12i1.296

Introduction: Malocclusion is one of the most common dental and oral health issues encountered in the community, with a prevalence of up to 80% of the population. Some patients prefer malocclusion treatment using devices that are removable by the patient, easy to clean, and relatively affordable. Removable orthodontic appliances have been proven effective in correcting simple dental malocclusions, resulting in well-aligned teeth, improved facial aesthetics, and stable long-term outcomes. Case Report: A 23-year-old male patient visited RSGM Unand to align his teeth. Clinical examination revealed anterior diastema in the upper jaw and crowding in the lower anterior jaw. He had a Class I Angle molar relationship and a Class I canine relationship with an overjet of 2.4 mm and an overbite of 2.3 mm. Management: The patient was treated with a removable orthodontic appliance with several active components, including a labial bow, T- springs, and Z-springs. Follow-up appointments were conducted once a week. After 11 follow-up sessions, the malocclusion was corrected. Conclusion: This case demonstrates the success of treatment using a removable orthodontic appliance, which improved the patient's stomatognathic function and aesthetics.

The effect of cassava starch and modified cassava starch on the setting time of alginate impression: a laboratory experiment Fransiska, Aria; Belia, Vinny Putri; Nofika, Reni; Yohana, Nelvi; Ramayanti, Sri
Padjadjaran Journal of Dentistry Vol 37, No 1 (2025): March 2025
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjd.vol37no1.59194

Introduction: Alginate is the most commonly used impression material in dentistry for creating accurate impressions of soft and hard tissues in the oral cavity. Its properties can be modified by adding starch, as both alginate and starch contain polysaccharides. This modification affects not only alginate's dimensional stability but also its setting time. This study aimed to analyze cassava starch and modifies cassava starch on the setting time of alginate. Method: This experimental laboratory study measured the setting time of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava. Analyze data using Anova and Post Hoc LSD Test. Results: The fastest setting time was observed in pure alginate (89±2,23 seconds), followed by alginate with 40% modified cassava starch (150±3,01 seconds), and alginate with 40% cassava starch exhibited the longest setting time (211±3,57 seconds). A one-way ANOVA test showed significant differences between the setting times of pure alginate, alginate with 40% cassava starch, and alginate with 40% modified cassava starch. The post hoc LSD test showed that there were significant differences in each treatment group. Conclusion: The addition of cassava starch and modified cassava starch affects the setting time of alginate. Pure alginate sets the fastest, followed by alginate with modified cassava starch, while alginate with cassava starch has the longest setting time. The addition of both natural and modified starch has a significant effect on the setting time of alginate with different effects between the two.

Co-Authors Aninda Putri Mulyani Anisa Permata Ermiyon Aria Fransiska Aria Fransiska Belia, Vinny Putri Cahyanto, Arief Detty Iryani Handoko Handoko Handoko Handoko Isnain, Zahrotus Shobah Meli Oktafiani Nadia Amatul Khayum Nazruddin Nazruddin Nofika, Reni oktafiani, Meli Rima Semiarti Shara Lutfiyona Ikhsan Siti Bahirrah Sri Ramayanti

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