Background: Food consumption pattern influences salivary acidity and can directly cause dental health problems. Sugar and acid containing beverages will alter the salivary pH and make the teeth susceptible to caries and dental erosion. Objective: The aim of this study is to understand the effect of consuming carbonated and orange drinks on subjects’ salivary pH. Methods: Experimental method is used in this study, using pre and posttest control group design comprised 27 subjects divided into 3 groups (A, B and C). Test beverages were carbonated drink, orange drink and plain water as control. Measurement of salivary pH was done before and after intervention at 0 minutes, 5 minutes and 10 minutes. Results: Collected data were analyzed using One-Way ANOVA and Post Hoc tests. There were significant differences of mean salivary pH among these 3 groups at 0 minutes, 5 minutes and 10 minutes (p<0,05). Conclusion: It was concluded that mean value of subjects’ baseline salivary pH was 7,20 – 7,36. Mean value of salivary pH after carbonated drink consumption was found lowest at 0 minutes which was 6,67 and after orange drink consumption also found lowest at 0 minutes which was 6,83.
Background: Loss of teeth when entering the phase of elderly is the impact of the aging process and can be overcome by using denture. Denture users must have attention of hygiene to prevent adverse impacts that might result from the use of the denture that would be affected by health behavior. Health behavior can be measured from the knowledge, attitudes or responses, as well as the actions of a person. Objective: The objective of study is to understand the level of behavior and associated factors towards the level of the acrylic denture hygiene maintenance behavior in elderly in Penatahan Village, Tabanan Regency, Bali. Methods: Descriptive study with cross sectional design was used as the study method. Sampling technique used was total sampling with total 58 samples. Data were obtained using a questionnaire consisting of 15 questions that were read directly to respondents. The level of denture hygiene maintenance behavior of good, less good, and not good were showed by the score of 56-75, 36-55, and <35, respectively. Correlation between sex, age, education level, and the manufacture of the denture towards the level of the denture hygiene maintenance behavior were also be studied. Results: The result of this research exhibited that respondents conducted good behavior were 6 respondents (10.3%), 24 respondents (41.4%) had less good behavior level, and 28 respondents (48.3%) had a level of not good behavior in maintaining the cleanliness of their dentures, and there is correlation between the level of denture hygiene maintenance behavior with sex, education level, and the manufacture of dentures. Conclusion: The level of the acrylic denture hygiene maintenance behavior in elderly in Penatahan Village, Tabanan Regency, Bali, mostly found is very poor, and there was no correlation between level of the acrylic denture hygiene maintenance behavior and age.
Dental procedure sometimes can cause injury to the oral mucosa either intentionally or unintentionally. Inflammation on mucosa of the mouth / stomatitis is an inflammation that occurs in the oral mucosa, usually form of a yellowish white spots. These patches can be single or multiple. Inflammation on the mucosa of the mouth can affect the mucous membranes of the inner cheek, inner lip, tongue, gums and palate in the oral cavity. This study uses an Experimental Randomized Post Test Only Control Group Design on 32 male rats that had been induced by H2O2, causing inflammation of the lower labial mucosa, Sample were divided into two treatment groups, each group of 16 rats. Control group get Povidone Iodine for 3 days, and the treatment group was given ethanol extract 50 % of fennel fruit for 3 days. On day 7 rats euthanized for taking the oral mucosal tissue and then made histology preparations with HE staining. Data were analyzed, with Shapiro-Wilk normality test and followed by independent T-test.The mean macrophages and neutrophils significantly different (p <0.05). It can be concluded that the ethanol extract of 50% fennel fruit, can reduce macrophages and neutrophils than Povidone Iodine, so the inflammatory process can be shorter and healing process more quickly.
Introduction: Satisfaction of patient is one of main indicators of health facility. The increase of healthcare quality must be done by the healthcare unit including Puskesmas (Public Health Center) in facing the globalization era. One of efforts in increasing the healthcare quality is by measuring the satisfaction level of the patient. The aim of the study is to describe the satisfaction level of BPJS participants dental patients and general dental patients with the services provided in Puskesmas IV South Denpasar. Method: This research is a descriptive study. Sample of research is the BPJS participants and general patients and patients that received services in Puskesmas IV South Denpasar as much 84 people with the details of 42 general patients and 42 BPJS participants patients. The collecting of data by using questionnaire. Results: The results showed that the general patients and BPJS participants patients expect get satisfactory service with a percentage of 100%. In fact the general patients and BPJS participants patient. who expressed his satisfaction based on five dimensions of service quality is: Reliability 88.10% for general patients and 92.86% for BPJS participants patient, Responsiveness 78.57% for general patients and 64.29% for BPJS participants patient, Assurance 66.67% for general patients and 59.52% for BPJS participants patient, Empathy for general patients amounted 76.19% and 35.71% for BPJS participants patient and Tangibles 78.57% for general patients, 95.24% for BPJS participants patient. Conclusion: Based on this study results, it can be concluded that the general level of patient satisfaction and BPJS participants patient amounted to 82.12%, as very satisfied with the services obtained in Puskesmas IV South Denpasar. The analizing result show the p score is 0,22 > 0,05. Which mean, there is no significant.
Introduction: Food consumption pattern influences salivary acidity and can directly cause dental health problems. Sugar and acid-containing beverages will alter the salivary pH and make the teeth susceptible to caries and dental erosion. The aim of this study is to understand the effect of consuming carbonated and orange drinks on subjects’ salivary pH. Method: Experimental method is used in this study, using pre and posttest control group design comprised 27 subjects divided into 3 groups (A, B and C). Test beverages were carbonated drink, orange drink and plain water as control. Measurement of salivary pH was done before and after intervention at 0 minutes, 5 minutes and 10 minutes. Collected data were analyzed using One-Way ANOVA and Post Hoc tests. Result: There were significant differences of mean salivary pH among these 3 groups at 0 minutes, 5 minutes and 10 minutes (p<0,05). Conclusion: It was concluded that mean value of subjects’ baseline salivary pH was 7,20 – 7,36. Mean value of salivary pH after carbonated drink consumption was found lowest at 0 minutes which was 6,67 and after orange drink consumption also found lowest at 0 minutes which was 6,83.
Background: The degree of salivary acidity was a major cause of caries, there were several factors that caused pH to be acidic such as salivary buffer capacity, circadian and circannual rhythms, and diet. Diet was the most influential factor on the occurrence of salivary pH decrease. The complex design of fixed orthodontic could also alter salivary pH, it could inhibit the process of cleaning the teeth and mouth. Probiotic milk / yogurt was a fermented product of milk containing lactic acid bacteria species, which in the oral cavity, probiotics were able to suppress the number of pathogenic bacteria that causing the decreased salivary pH. The aim of the study is to know the effect of probiotic in milk on salivary pH of student with fixed orthodontics appliance. Methods: This research used True Experimental Pre-Posttest Control Group Design. Sample of 32 student with fixed orthodontics appliance in Medical Faculty of Udayana University was selected with random sampling method. Result: The result of post-hoc test on probiotic milk group showed that there was an increased salivary pH at minute 22 equal to 0.46875 with p = 0.002 (p<0.05). Conclusions: The probiotic milk/yogurt could increase the salivary pH of student with fixed orthodontics appliance in Medical Faculty of Udayana University after consuming probiotic milk. Latar Belakang: Derajat keasaman saliva merupakan penyebab utama terjadinya karies, terdapat beberapa faktor yang menyebabkan pH menjadi asam seperti kapasitas buffer saliva, irama sirkadian dan sirkanual, dan diet. Diet atau pola makan merupakan faktor yang paling berpengaruh terhadap terjadinya penurunan pH saliva. Desain rumit ortodontik cekat yang dapat menghambat proses membersihkan gigi dan mulut juga dapat merubah pH saliva. Susu probiotik/yogurt merupakan produk fermentasi dari susu yang mengandung spesies Bakteri Asam Laktat (BAL), yang dalam rongga mulut probiotik mampu menekan jumlah bakteri patogen penyebab menurunnya pH saliva. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh probiotik pada susu terhadap pH saliva pada mahasiswa pengguna ortodontik cekat. Metode: Jenis penelitian ini adalah True Experimental dengan rancangan penelitian yaitu Pretest and Posttest Control Group Design, sampel dipilih dengan metode random sampling sebesar 32 orang mahasiswa pengguna ortodontik cekat di Fakultas Kedokteran Universitas Udayana. Hasil: Berdasarkan uji post-hoc, didapatkan hasil pada kelompok susu probiotik terdapat peningkatan pH saliva dari pH saliva awal pada menit ke 22 sebesar 0.46875 dengan p = 0.002 (p<0.05). Simpulan: Susu probiotik dapat meningkatkan pH saliva pada mahasiswa pengguna ortodontik cekat di Fakultas Kedokteran Universitas Udayana setelah mengkonsumsi susu probiotik.
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