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All Journal Jurnal Kedokteran Gigi Terpadu
Shafira Prana, Indira
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Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology

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Potensi brown anchovy dalam remineralisasi gigi: tinjauan terhadap kekerasan dan mikroporositas email Shafira Prana, Indira; Ratnasari, Dina; Elline; Elsa Prahasti, Anastasia; Ariwibowo, Taufiq; Pratiwi, Deviyanti
Jurnal Kedokteran Gigi Terpadu Vol. 7 No. 1 (2025): Jurnal Kedokteran Gigi Terpadu
Publisher : Fakultas Kedokteran Gigi Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/jkgt.v7i1.23790

Abstract

The process of dental demineralization can lead to the dissolution of minerals in hydroxyapatite crystals, increasing interprismatic spaces and decreasing enamel hardness. This demineralization can be inhibited through remineralization, supported by natural ingredients such as brown anchovy, which have potential as remineralizing agents. The remineralization process can be observed through changes in enamel microhardness and microporosity. Objectives: This article aims to provide information about the potential of brown anchovy and its effects on enamel microhardness and microporosity. Conclusion: There is potential of brown anchovy and its benefit in teeth remineralization.
Co-Authors Deviyanti Pratiwi Elline Elsa Prahasti, Anastasia Ratnasari, Dina Taufiq Ariwibowo