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All Journal Jurnal SOLMA Jurnal Terapis Gigi dan Mulut
Saparina, Saparina
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Dentistry Medicine & Pharmacology Other

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PERBEDAAN BERKUMUR – KUMUR LARUTAN TEH HIJAU DAN TEH HITAM TERHADAP PH SALIVA PADA SISWA KELAS IV DAN V DI SEKOLAH DASAR NEGERI JINGAH HABANG HILIR Saparina, Saparina; Said, Fahmi; Sari, Emilda
JURNAL TERAPIS GIGI DAN MULUT Vol. 5 No. 1 (2024): JURNAL TERAPIS GIGI DAN MULUT
Publisher : Poltekkes Kemenkes Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31964/jtgm.v5i1.102

Abstract

The degree of salivation is one of the important factors that can affect the process of demineralization on the tooth surface. Under normal circumstances, the pH of saliva ranges from 6.8 to 7.2. This study aims to determine the difference between gargling green tea and black tea solutions on salivary pH. This type of research is a quasi-experimental research design with one group pretest posttest. The population is 26 people taking the sample using purposive sampling technique. The results of the data obtained will be analyzed using the Independent Sample T-Test test. The results of this study were the average pH of saliva before gargling with green tea solution was 6.9 and black tea solution was 7.3. Meanwhile, the average pH of saliva before gargling with green tea solution was 7.3 and black tea was 7. Based on the Independent Sample T-Test, the significance value was less than (0.005 0.05) so Ho was rejected. The conclusion of this study is that there is a difference between gargling green tea and black tea solutions on saliva pH in fourth and fifth grade students at SDN Jingah Habang Hilir. It is recommended that students take care of their health and besides that, the correct way of teeth and good gargling is expected with a green tea solution to prevent caries.
Pemberdayaan Kelompok Tani di Lahan Gambut melalui Inovasi Nanas Berbasis Zero Waste dalam Mendukung Ketahanan Pangan, Meningkatkan Ekonomi dan Kesehatan Masyarakat Alang, Hasria; Syamsuri, Syamsuri; Jiu, Cau Kim; Novita, Ninda; Saparina, Saparina; Azzahra, Fasya
Jurnal SOLMA Vol. 14 No. 3 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i3.20352

Abstract

Background: Kegiatan PkM ini dilakukan di Desa Sungai Malaya Kabupaten Kubu Raya. Mitra adalah petani nanas dilahan gambut Desa Sungai Malaya. Rendahnya pengetahuan masyarakat menyebabkan nanas hanya dijual ataupun dikonsumsi dalam bentuk buah saja, tanpa adanya diversifikasi menjadi bentuk yang lebih inovatif. Tujuan kegiatan PkM ini yaitu mendorong kemandirian bangsa melalui swasembada pangan dengan cara meningkatkan pengetahuan dan keterampilan mitra dalam mengolah nanas berbasis zero waste yang bernilai ekonomi. Metode: Pendidikan masyarakat, difusi IPTEK, pelatihan dan Asset Based Community Development (ABCD). Hasil: Hasil PkM menunjukkan bahwa telah terjadi peningkatan pengetahuan mitra dari 56% menjadi 88%. Selain itu, mitra juga telah mampu membuat produk berbahan nanas yaitu Tepache dan stik nanas. Tepache adalah minuman fermentasi nanas berbahan kulit dan bonggol nanas, sedangkan stik nanas menggunakan daging buah nanas, sehingga nanas tidak menghasilkan sampah atau zero waste. Kesimpulan: Kegiatan ini telah berhasil meningkatkan dan keterampilan mitra. Kegiatan ini berjalan lancar karena adanya dukungan dari mitra dan pemerintah di Desa Sungai Malaya. Diharapkan setelah kegiatan ini, peserta PkM dapat membuka usaha berupa olahan nanas yang bernilai ekonomi sehingga dapat meningkatkan ekonomi keluarga.
Co-Authors Azzahra, Fasya Cau Kim Jiu Hasria Alang Novita, Ninda Said, Fahmi SATRIYAS ILYAS Syamsuri