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The role of yoghurt on dental erosion Zayadi, Alisa; Bikarindrasari, Rini; Anastasia, Danica
Padjadjaran Journal of Dentistry Vol 26, No 3 (2014): November
Publisher : Faculty of Dentistry Universitas Padjadjaran, Indonesia

Dental erosion is defined as irreversible loss of dental hard tissue, caused by acid condition in the oral cavity without bacterial involvement. One of the signs of dental erosion is calcium dissolution of the enamel. Yoghurt is a fermented beverage that has low pH level due to lactic acid. The aim of this study was to measure the solubility of calcium enamel after soaking in yoghurt for 12 and 18 hours. Twenty-four premolars were divided into 4 groups. Group A and B were soaked in milk for 12 and 18 hours; group C and D were soaked in yoghurt for 12 and 18 hours. Atomic Absorption Spectrophotometer (AAS) was used to measure the solubility of calcium from each sample. Data were analyzed using one-way ANOVA and LSD (p < 0.05). This study indicated that soaking premolars in yoghurt for 18 hours has greater enamel calcium dissolution than in yoghurt for 12 hours. It can be concluded that prolonged soaking premolars in yoghurt will increase the calcium enamel dissolution.

PENGARUH BERBAGAI KOMPOSISI CUKA PEMPEK TERHADAP KEKERASAN EMAIL Puspa Dewi, Siti Rusdiana; Hutami, Rizka Adianti; Bikarindrasari, Rini
E-Prodenta Journal of Dentistry Vol 4, No 1 (2020)
Publisher : Fakultas Kedokteran Gigi UB

Show Abstract | Download Original | Original Source | Check in Google Scholar

Erosi gigi merupakan hilangnya jaringan keras gigi akibat pelarutan secara kimiawi yang disebabkan oleh asam tanpa keterlibatan bakteri. Faktor ekstrinsik yang paling berpengaruh pada terjadinya erosi gigi, yaitu konsumsi bahan makanan yang bersifat asam, salah satunya adalah cuka pempek. Tujuan: untuk mengetahui pengaruh berbagai komposisi cuka pempek terhadap kekerasan email. Metode: 30 gigi mahkota gigi premolar satu dan dua maksila dan mandibula dibagi dalam lima kelompok; direndam dalam aquades (KI), bahan asam cuka (KII), bahan asam jawa (KIII), bahan asam cuka dengan tambahan ebi (KIV), dan bahan asam jawa dengan tambahan ebi (KV) selama 30 jam. Sampel gigi kemudian diukur kekerasan nya dengan Vickerâ€™s Hardness Tester. Evaluasi pengaruh berbagai komposisi cuka pempek terhadap kekerasan email dilakukan dengan uji One Way ANOVA dan Post Hoc Bonferroni. Hasil: nilai kekerasan email paling tinggi dijumpai pada KI sebesar 348,9 VHN, diikuti dengan KII, KIII, KIV, dan KV. Hasil uji One Way ANOVA didapat p< 0,05, yang menunjukkan bahwa terdapat perbedaan bermakna kekerasan email pada semua kelompok perendaman. Kesimpulan: Terdapat perbedaan berbagai komposisi cuka pempek terhadap kekerasan email. Penambahan ebi dalam cuka dapat mengurangi penurunan kekerasan email gigi.

PENGARUH PERMEN KUNYAH MENGANDUNG GAMBIR (Uncaria gambir [Roxb.]) TERHADAP PENURUNAN KOLONI BAKTERI DAN PEMBENTUKAN PLAK GIGI Puspa Dewi, Siti Rusdiana; Pambayun, Rindit; Santoso, Budi; Bikarindrasari, Rini
JPP JURNAL KESEHATAN POLTEKKES PALEMBANG Vol 18 No 1 (2023): JPP (Jurnal Kesehatan Poltekkes Palembang)
Publisher : Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jpp.v18i1.1554

Background. Dental and gum disease is a health problem faced by many countries around the world. Dental and gum diseases begin with the formation of plaque on the tooth surface, as a result of the activities of bacteria in the oral cavity. Elimination of the bacteria as caries causal has been done in many ways, one of them by using plant extracts which have anticariogenic activities, such as gambir (Uncaria Gambir [Roxb.]). The aim of this study was to determine the effect of chewing candy containing gambir on the decrease of bacterial colonies and dental plaque formation. Methods. A Pretest-Posttest Control Group Design had been conducted in SMPN 17 of Junior High School in Palembang and Province’s Health Laboratory of South Sumatera, Indonesia. The population consisted of 50 participants, divided into 5 groups. Each group was chewing with 5%, 7.5%, 10% extract-gambir candies, no chewing candies, and chewing sucrose’s candies. Data were analyzed by using SPSS vers 22. Result. The results showed that all candies containing gambir extract were able to reduce the formation of dental plaque and to decrease the bacterial colonies in saliva. The best effect of this study was 10% extract-gambir candies. Conclusion. It can be concluded that extract-gambir candies were effective in the decline of dental plaque formation and bacterial colonies.

The role of yoghurt on dental erosion Zayadi, Alisa; Bikarindrasari, Rini; Anastasia, Danica
Padjadjaran Journal of Dentistry Vol 26, No 3 (2014): November 2014
Publisher : Faculty of Dentistry Universitas Padjadjaran

Dental erosion is defined as irreversible loss of dental hard tissue, caused by acid condition in the oral cavity without bacterial involvement. One of the signs of dental erosion is calcium dissolution of the enamel. Yoghurt is a fermented beverage that has low pH level due to lactic acid. The aim of this study was to measure the solubility of calcium enamel after soaking in yoghurt for 12 and 18 hours. Twenty-four premolars were divided into 4 groups. Group A and B were soaked in milk for 12 and 18 hours; group C and D were soaked in yoghurt for 12 and 18 hours. Atomic Absorption Spectrophotometer (AAS) was used to measure the solubility of calcium from each sample. Data were analyzed using one-way ANOVA and LSD (p < 0.05). This study indicated that soaking premolars in yoghurt for 18 hours has greater enamel calcium dissolution than in yoghurt for 12 hours. It can be concluded that prolonged soaking premolars in yoghurt will increase the calcium enamel dissolution.

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