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All Journal B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Yudiatna, Clara Cessa Putri
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Computer Science & IT Dentistry Engineering Medicine & Pharmacology Social Sciences Other

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The Difference of Plaque Acidity between Chewing Sucrose Dark Chocolate and Xylitol Dark Chocolate in Children aged 10-12 Years Yudiatna, Clara Cessa Putri; Kaswindiarti, Septriyani; Suparno, Nilasary Rochmanita; Karyadi, Edi
Proceeding ISETH (International Summit on Science, Technology, and Humanity) 2023: Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/iseth.4217

Abstract

Purpose: This study aims to determine the difference of plaque acidity between chewing sucrose dark chocolate and xylitol dark chocolate in children aged 10-12 years. Methodology: Quantitative research using by a quasi-experimental with a non-equivalent control group design. Twenty-one children had their plaque acidity measured before and after chewing sucrose dark chocolate and xylitol dark chocolate. Measurement of the plaque acidity before chewing sucrose and xylitol dark chocolate was carried out by taking plaque samples using an excavator on the buccal, palatal, or lingual, and proximal surfaces of the first permanent molars, then dissolving them in a test beaker containing 2.5 ml of deionized water. Measurement of the degree of plaque pH is carried out using a pH meter which is measured three times and the final result is obtained from the average. The same procedure was carried out to measure the degree of plaque acidity after 20 minutes of chewing sucrose and xylitol dark chocolate. The measurement results were analyzed using the independent t-test. Results: Data analysis was carried out using an independent t-test and tabulated using SPSS 22. There was a significant difference in plaque acidity between subjects who chewed sucrose dark chocolate (x̄ = 6.2794 ± 0.11425) and xylitol dark chocolate (x̄ = 6.4079 ± 0.10269). Applications/Originality/Value: The difference between this study and previous research is this study measured differences in the degree of plaque acidity in subjects who chewed sucrose dark chocolate and xylitol dark chocolate the measurement time was used as a variable.
PENURUNAN DERAJAT KEASAMAN SALIVA PADA ANAK USIA 10-12 TAHUN YANG MENGKONSUMSI COKELAT HITAM SUKROSA, XYLITOL, DAN STEVIA Kaswindiarti, Septriyani; Saputra, Muhammad Rhaufly Dwi Arga; Yudiatna, Clara Cessa Putri; Widianto, Shafwan Rafif; Muhammad, Dimas Rahadian Aji; Praseptiangga, Danar; Murdiyanto, Dendy; Sari, Nendika Dyah Ayu Murika; Mardiyati, Nur Lathifah
B-Dent: Jurnal Kedokteran Gigi Universitas Baiturrahmah Vol 11, No 2 (2024): Vol. 11,No 2 (Desember 2024)
Publisher : Universitas Baiturrahmah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33854/jbd.v11i2.1649

Abstract

Introduction: Chocolate is a widely consumed food, particularly by children. It is often considered a contributing factor to the development of dental caries due to its high sugar content, which can lead to the formation of dental caries. Aim: This study aimed to determine whether consuming dark chocolate sweetened with sucrose, xylitol, and stevia would reduce saliva acidity in children aged 10-12 years. Methods: Twenty-one children aged 10-12 years were given dark chocolate with three sweeteners: 30% sucrose, 30% xylitol, and 1% stevia. The subjects' saliva was collected 10 minutes after chewing chocolate with sucrose on day 1, chocolate with xylitol on day 2, and chocolate with stevia on day 3 for 30 seconds and then measured by a pH meter. The measurement was repeated thrice. Result: The difference in mean saliva pH before and after treatment with the three types of chocolate were analysed using the One-way ANOVA test.  A decline in pH was observed in all treatment groups; however, the most significant decrease was observed in the sucrose chocolate group (0.34 ± 0.12), followed by the stevia chocolate group (0.26 ± 0.09), and the least significant decrease was observed in the xylitol chocolate group (0.14 ± 0.07). Conclusion: A statistically significant difference was observed in the decrease in saliva acidity among children aged 10-12 years who consumed dark chocolate containing sucrose, xylitol, and stevia
Co-Authors Danar Praseptiangga Dendy Murdiyanto Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Edi Karyadi Mardiyati, Nur Lathifah Nendika Dyah Ayu Murika Sari Nilasary Rochmanita Suparno Saputra, Muhammad Rhaufly Dwi Arga Septriyani Kaswindiarti Widianto, Shafwan Rafif