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Martha Mozartha
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Sriwijaya Journal of Dentistry
Published by Universitas Sriwijaya
ISSN : -     EISSN : 27460592     DOI : https://doi.org/10.32539/sjd
Core Subject : Health, Science,
Dentistry Health Professions Immunology & microbiology Materials Science & Nanotechnology Public Health
The aim of this journal is to become the media for publishing original articles, case reports and latest literature reviews in dentistry and its related fields, with the interdisciplinary and multidisciplinary approach. This include: Cariology Conservative Dentistry Dental Biomaterial Esthetic Dentistry Endodontics Oral and Maxillofacial Surgery Oral Medicine Oral Radiology Oral Biosciences and Microbiology Orthodontics Pediatric Dentistry Periodontology Prosthodontics, and Community Dentistry and Oral Epidemiology
Arjuna Subject : Kedokteran - Kedokteran (Lain-Lain)
Articles 55 Documents
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Management of Gingival Hyperpigmentation by Scalpel Technique: A Case Report Salsabila, Gina Dhiya; Sulistiawati; Ifadah
Sriwijaya Journal of Dentistry Vol. 6 No. 1 (2025): Sriwijaya Journal of Dentistry
Publisher : Dentistry Study Program, Faculty of Medicine Universitas Sriwijaya 

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/sjd.v6i1.63

Abstract

Introduction: Gingiva is a mucous membrane that is closely attached to the periosteum of the jaw. The color of the gingiva varies, it ranges from pink to dark brown. Melanin is the most common natural pigment that contributes to endogenous gingival pigmentation. The degree of pigmentation depends on a few factors. This gingival hyperpigmentation is considered a normal variation, but the discoloration is aesthetically displeasing to some patients. Thus, surgical intervention may be necessary. Purpose: Report the procedure of gingival depigmentation using a scalpel in a 39-year-old woman with gingival hyperpigmentation.. Case presentation: A 39-year-old female visited the Hospital complaining that her upper front gums were dark brown since 1 year ago. Clinical examination showed brown discoloration of the anterior attached gingiva of the upper and lower jaws. Based on clinical and radiographic examinations, the patient was diagnosed with generalized chronic periodontitis accompanied by gingival hyperpigmentation in the anterior maxilla and mandible. In the nonsurgical phase, scaling was carried out, oral hygiene education was performed. After that, gingival depigmentation surgery was performed using the scrapping technique. Follow-up was carried out after surgery. Satisfactory results were obtained, marked by the clinical appearance, rapid healing and the patient felt comfortable with minimal pain during the healing process. Conclusion: Scalpel technique is one of the procedures performed in cases of gingival hyperpigmentation. This technique can restore the aesthetics of the patient's gingiva in a simple, safe and non-invasive way and shows satisfactory results and has a fast wound healing time. Keywords: Gingival hyperpigmentation; periodontal surgery; scalpel technique
Blood Glucose Fasting Increasing Levels Comparison After Consumption Stevia and Granulated Sugar in Healthy Individuals Dewi, Komang Krisna; Deviyanti, Sinta; Hayati, Nurani
Sriwijaya Journal of Dentistry Vol. 6 No. 1 (2025): Sriwijaya Journal of Dentistry
Publisher : Dentistry Study Program, Faculty of Medicine Universitas Sriwijaya 

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/sjd.v6i1.68

Abstract

Introduction: Increased blood glucose levels are caused by a lifestyle that involves excessive consumption of foods and drinks containing sweeteners. Stevia Rebaudiana Bertoni leaves are a natural ingredient that can be used as a natural sweetener because it contains stevioside and rebaudioside A with a sweet taste effect that is 200 to 300 times higher than the sucrose found in granulated sugar. However, there are still few studies reporting comparative data on fasting blood glucose levels after consuming natural Stevia and granulated sugar as a sweetener in healthy individuals. Objective: To compare the increase in fasting blood glucose levels after consuming Stevia and granulated sugar as sweeteners in healthy individuals. Method: Experimental research with a pretest-posttest with control group design carried out using purposive sampling, research subjects were 40 people aged 17-23 years who were asked to fast for 8-10 hours. Fasting blood glucose levels were measured before consuming powdered and liquid Stevia, granulated sugar and mineral water as a control and further measurements were carried out 45 minutes after treatment. Results: The highest increase in fasting blood glucose levels occurred in subjects who consumed granulated sugar solution, namely 15.8 mg/dL, followed by subjects who consumed liquid Stevia solution at 6.6 mg/dL, and the lowest in subjects who consumed powdered Stevia solution. Stevia solution is 5.6 mg/dL. Conclusion: There is a significant difference in blood glucose levels before and after the treatment of consuming powdered Stevia, liquid Stevia and granulated sugar sweetener. The increase in fasting blood glucose levels after consuming powdered or liquid Stevia sweetener was significantly lower than granulated sugar sweetener. Keywords: Stevia, Granulated Sugar, Blood Glucose Levels
Antibacterial Effectiveness of Mackerel (Rastrelliger sp) Fish Oil Emulgel against Staphylococcus aureus Bacteria using Well-Diffusion Method Isnandar; Rusdy, Hendry; Hanafiah, Olivia Avriyanti; Olivia Saragih, Yulita
Sriwijaya Journal of Dentistry Vol. 6 No. 1 (2025): Sriwijaya Journal of Dentistry
Publisher : Dentistry Study Program, Faculty of Medicine Universitas Sriwijaya 

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/sjd.v6i1.71

Abstract

Introduction: The oral cavity is one of the entry points for a wide variety of bacteria. Most of these bacterial species are normal flora. These bacteria can turn into pathogens in poor oral health. One of the common normal flora bacteria that cause infections in the oral cavity is Staphylococcus aureus. Purpose: To determine the effectiveness of mackerel oil emulgel (Rastrelliger sp) in inhibiting Staphylococcus aureus bacteria. Methods: This research is an experimental study with a Post Test Control Design, with the well-diffusion method. The research sample used mackerel oil emulgel with various concentrations (10%, 5%, 2.5%, 1.25%, 0.62%, and 0.31%), Clinium® as positive control, and gel base as negative control. Results: The study showed that mackerel fish oil emulgel has effectiveness in inhibiting Staphylococcus aureus bacteria with the resulting inhibition diameter of 10% (16.95 mm), 5% (14.73), 2.5% (9.97 mm), 1.25% (8.01 mm), 0.62% (6.71 mm), and 0.31% (6.10 mm). Conclusion: Mackerel (Rastrelliger sp) oil emulgel has an antibacterial effect against Staphylococcus aureus bacteria.
The Effect of Acid Types in Cuka Pempek on The Surface Roughness of Acrylic Resin Denture Base Labaika, Khairina; Rais, Sri Wahyuningsih; Febriani
Sriwijaya Journal of Dentistry Vol. 6 No. 1 (2025): Sriwijaya Journal of Dentistry
Publisher : Dentistry Study Program, Faculty of Medicine Universitas Sriwijaya 

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/sjd.v6i1.72

Abstract

Introduction: Cuka pempek is a typical Palembang food that contains acid as one of its ingredients. Continuous consumption of cuka pempek can affect the surface roughness of hot polymerized acrylic resin denture bases due to its ability to absorb liquids. Purpose: To determine the effect of acid types in cuka pempek on the surface roughness of hot polymerized acrylic resin denture bases. Methods: Thirty plates of hot polymerized acrylic resin measuring 65mm x 10mm x 2,5mm were divided into 3 groups. The initial surface roughness value (pretest) was calculated using a surface roughness tester. Soaking was carried out on group I (tamarind-based cuka pempek), group II (vinegar acid-based cuka pempek), and group III (control) with distilled water. Soaking was carried out for 30 hours in an incubator at 37°C. Measurement of the final surface roughness (post-test) was carried out. Results: The results of the normality test with the Shapiro-Wilk and the Levene test homogeneity test showed that the data were found to be normally distributed and homogenous. The paired t-test showed significant differences in all groups. The results of the one-way ANOVA test showed a significant difference. The results of the Bonferroni post hoc test showed a significant difference between tamarind-based and vinegar acid-based cuka pempek against distilled water, while there was no significant difference between tamarind-based and vinegar acid-based cuka pempek. Conclusion: There is an effect of the type of acid in cuka pempek on the surface roughness of the hot polymerized acrylic resin denture base.
The Effect of Gochujang Immersion on Color Change and Surface Roughness of Nanofilled Resin Composite Tjandrawinata, Rosalina; Iskandar, Gavin Benedict; Kurniawan, Florencia Livia; Margaretta, Dewi Liliany; Eddy, Eddy; Subrata, Aryadi
Sriwijaya Journal of Dentistry Vol. 6 No. 1 (2025): Sriwijaya Journal of Dentistry
Publisher : Dentistry Study Program, Faculty of Medicine Universitas Sriwijaya 

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/sjd.v6i1.77

Abstract

Background: Nanofilled resin composites are popular for their aesthetics but are vulnerable to discoloration and surface degradation, particularly in acidic environments. Gochujang, a Korean chili paste, is increasingly consumed and may affect dental restorations. Objectives: To evaluate the effect of gochujang sauce immersion on the color stability and surface roughness of nanofilled resin composite. Methods: Thirty-three Filtek™ Z350 XT A3 samples were divided into three groups (n=11): immediate control, distilled water control, and gochujang treatment. The treatment group was immersed daily in a 1:1 gochujang-distilled water solution (16 h) and distilled water (8 h) for four days at 37°C. Color change (ΔE) was measured with a VITA Easyshade V spectrophotometer; surface roughness (Ra) with a Taylor Hobson Surtonic S-100. Results: Gochujang immersion significantly increased color change (ΔE, p<0.001) and surface roughness (Ra, p=0.009) compared to controls between groups (p<0.05). Conclusion: Gochujang immersion adversely affects both color stability and surface roughness of nanofilled resin composites.

Page 6 of 6 | Total Record : 55

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