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All Journal Padjadjaran Journal of Dentistry JURNAL PENDIDIKAN TAMBUSAI B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah
Kurnia, Puji
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Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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Differences in enamel surface hardness in soaking carbonated drinks and application of duck eggshell paste remineralization material Mona, Deli; Hamidah, Izzati; Kurnia, Puji; Abdullah, Khatijah Lim
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.vol35no2.47073

Abstract

ABSTRACTIntroduction: Demineralization can cause the enamel’s surface hardness to decrease. Carbonated drinks are acidic drinks that can lower the pH of the oral cavity and cause damage to the enamel. Lost tooth minerals can be restored with remineralizing materials, one of which contains calcium. One of the natural materials that can help remineralize is calcium carbonate (CaCO3), which can be found in several animal shells, such as marine materials, pearl snails, and eggshells. Duck eggshell is one of the household wastes that is high in calcium and consists of 94% calcium carbonate. The purpose of this study is to analyze differences in enamel surface hardness in soaking carbonated drinks and the application of duck eggshell paste remineralization material. Methods: This research employed a true experimental laboratory with a pretest-posttest research design with a control group design. The study sample      consisted of eight post-extraction premolars that matched the inclusion criteria. The samples were divided into two groups, which were previously soaked in carbonated drinks for 15 minutes. Group I: duck eggshell paste; and Group II: pasta without duck eggshell (control), which was applied for 3 minutes twice a day for 14 days. Hardness measurement using a Vickers hardness tester. Results: Based on data analysis using a paired t-test, enamel surface hardness after immersion in carbonated drinks revealed a mean value of 327.50, SD=23.33. Whereas the enamel surface hardness increased after application of duck eggshell paste (mean=467.50, SD=14.15) p=0.001. The control group also increased after the application of pasta without duck eggshell (mean=429.40 SD=29.01) p=0.002. Conclusion: There is a difference in the hardness of the enamel surface after being soaked in carbonated drinks and after the application of duck eggshell paste. These findings could give potential natural source implications for protecting the teeth.KEYWORDSDemineralization, enamel surface hardness, carbonated drinks, duck eggshell paste, remineralization.
Antibacterial Effect of Averrhoa bilimbi Extract on Lactobacillus acidophilus ATCC 4356 Sovira, Gita Dwi Jiwanda; Rahmawati, Fitri; Nofika, Reni; Fitri, Haria; Khairani Aulia, Rahmi; Kurnia, Puji; Ladyventini, Yona
B-Dent: Jurnal Kedokteran Gigi Universitas Baiturrahmah Vol 12, No 1 (2025): Vol 12 No 1 (Juni 2025)
Publisher : Universitas Baiturrahmah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33854/jbd.v12i1.1842

Abstract

Introduction: Lactobacillus acidophilus is one of the dominant bacteria that plays a significant role in the development of dental caries. This bacterium produces extracellular polysaccharides that facilitate bacterial adhesion to dental plaque. One of the approaches to preventing dental caries is the use of antibacterial agents to inhibit bacterial growth in dental plaque. Averrhoa bilimbi (cucumber tree fruit) leaves have the potential to act as antibacterial agents due to the presence of active compounds that can inhibit bacterial growth. Aim: To determine the effect of Averrhoa bilimbi (cucumber tree fruit) leaf extract on inhibiting the growth of Lactobacillus acidophilus ATCC 4356. Methods: This study was an experimental laboratory with a post-test only control group design. The concentrations of Averrhoa bilimbi leaf extract used were 6.25%, 12.5%, 25%, and 50%, and a negative control of aquadest (sterile water). Results: The analysis with One Way ANNOVA showed p-value < 0.05, indicating a significant effect of Averrhoa bilimbi leaf extract in inhibiting the growth of Lactobacillus acidophilus ATCC 4356. Conclusion: Averrhoa bilimbi (cucumber tree fruit) leaf extract has an effect on inhibiting the growth of Lactobacillus acidophilus ATCC 4356. These findings suggest the potential of Averrhoa bilimbi leaf extract as a natural antibacterial agent
Penerapan Pendekatan Pembelajaran Teaching at the Right Level (TaRL) terhadap Respon Siswa MTs Al-Mustaqim Kurnia, Puji; Nurdiana, Riyanti; Fitriana, Ika Sari
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i2.31315

Abstract

Tujuan penelitian ini adalah untuk mendeskripsikan penerapan pendekatan Teaching at the Right Level (TaRL) dalam meningkatkan respons siswa dalam pembelajaran matematika siswa kelas IX MTs Al-Mustaqim. Pendekatan TaRL dipilih untuk mengatasi masalah rendahnya respons siswa terhadap pembelajaran matematika, di mana hanya 18-24% siswa yang aktif merespon pertanyaan guru pada saat pembelajaran berlangsung. Penelitian ini menggunakan metode kuantitatif dengan jenis penelitian deskriptif. Sampel penelitian terdiri dari 17 siswa kelas IX yang dipilih melalui teknik purposive sampling. Hasil penelitian menunjukkan bahwa penerapan TaRL terlaksana dengan sangat baik, dengan persentase pelaksanaan pembelajaran mencapai 91,5%. Analisis data angket respons siswa menunjukkan peningkatan signifikan pada resposns siswa terhadap pembelajaran matematika. Indikator respons siswa bertanya, menjawab pertanyaan dan mengemukakan pendapat semua berada di atas 94,00% dengan rata rata persentase respons siswa 94,76%. Pengelompokan siswa berdasarkan tingkat kemampuan dan pemberian materi yang sesuai terbukti efektif dalam meningkatkan respons siswa secara individual.
Co-Authors Abdullah, Khatijah Lim Fitri Rahmawati Fitri, Haria Fitriana, Ika Sari Gita Dwi Jiwanda Sovira Hamidah, Izzati Khairani Aulia, Rahmi Mona, Deli Nofika, Reni Nurdiana, Riyanti Yona Ladyventini