Efek konsumsi minuman berkarbonasi dan minuman rasa jeruk terhadap pH saliva pada mahasiswa PSPDG Fakultas Kedokteran Universitas Udayana

Abstract

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.

CORRELATION OF SALIVARY FLOW RATE IN STUNTING CHILDREN TO DENTAL CARIES LEVEL The Overview of Elementary School Students in Sungai Tiung, Kecamatan Cempaka, Banjarbaru

“…If the pH of the oral cavity does not return to normal conditions, demineralization will continue to occur and increase the risk of caries. 25,26,27 Based on research that has been done about the connection of the salivary flow rate in stunting children and the dental caries level in Elementary School Students in Sungai Tiung River, Cempaka District, Banjarbaru, the Spearman Correlation Test results was obtained the negative correlation direction. This means the lower the salivary flow rate in stunting children, the higher the dental caries index.…”

PENGARUH MINUMAN JUS BUAH TERHADAP PERUBAHAN DERAJAT KEASAMAN (pH) SALIVA

“…Bila karbohidrat dicerna kembali menjadi monosakarida, maka enzim pencernaan dalam mulut (enzim ptialin) yang mengembalikan ion hidrogen dan hidroksil ke polisakarida, dengan demikian monosakarida dipisahkan satu sama lain sehingga proses ini disebut hidrolisis R"-R' + H2O R"OH + R'H hasil dari proses hidrolisis tersebut adalah monosakarida yang merupakan pendonor ion H + , sehingga saliva dapat bersifat asam (pH saliva turun). 21,22,23,24 Konsumsi karbohidrat padat maupun cair dapat menyebabkan terjadinya perubahan pH saliva dimana karbohidrat akan difermentasi oleh bakteri dan akan melekat di permukaan gigi. Faktor-faktor yang mempengaruhi laju aliran saliva yang distimulasi adalah stimulus alami, muntah, merokok, ukuran kelenjar, refleks muntah, stimulus unilateral, asupan makan dan status gizi.…”

“…Bila karbohidrat dicerna kembali menjadi monosakarida, maka enzim pencernaan dalam mulut (enzim ptialin) yang mengembalikan ion hidrogen dan hidroksil ke polisakarida, dengan demikian monosakarida dipisahkan satu sama lain sehingga proses ini disebut hidrolisis R"-R' + H2O R"OH + R'H hasil dari proses hidrolisis tersebut adalah monosakarida yang merupakan pendonor ion H + , sehingga saliva dapat bersifat asam (pH saliva turun). 23,24 Penelitian Ankit Pachor et al (2018) menyatakan bahwa mengkonsumsi jus buah dapat menyebabkan penurunan pH saliva. Penurunan langsung pH saliva dalam penelitian ini karena 9,10 keasaman intrinsik jus buah.…”