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

Janah, Disi Raudatul; Widodo, Widodo; Adhani, Rosihan

doi:10.20527/dentin.v5i3.4353

Cited by 2 publications

(2 citation statements)

References 10 publications

(21 reference statements)

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“…The acidity level of saliva also influences the occurrence of cavities or dental caries [32] . The more acidic, the easier caries to occur [33] . The caffeine content in black coffee has anti-bacterial abilities, so it will protect against bacteria that can cause tooth decay [34] .…”

Section: Discussionmentioning

confidence: 99%

Effect of black coffee and black tea consumption on pH, flow rate, and viscosity of saliva

Mardiati¹,

Wiradona²

2023

Int. J. Appl. Dent. Sci.

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Introduction: Saliva is a mixture of various fluids found in the oral cavity. Saliva is an essential factor that plays a role in preventing dental caries and tooth demineralization. This study aims to determine the effect before and after consuming black coffee and black tea. Methods:The type of research used is descriptive quantitative. The research method is quasiexperimental with a cross-sectional approach, where data collection on the affected and affected variables is carried out almost simultaneously. The design uses a pre-test and post-test design. This research was conducted on May 20, 2021, with 40 female respondents. The instruments used were pH check sheets, plastic pots, and pH strips. Results: Before the black coffee intervention, salivary pH showed a very alkaline condition with a value of 7.2, and then decreased to 6.8 after the black coffee intervention. Before the intervention of black tea, the salivary pH was 6.9, and after the intervention, the salivary pH increased to 7.2. The salivary flow rate before the intervention of black coffee was 1.82, and after consumption, it decreased to 0.60. Meanwhile, the salivary flow rate before the intervention of black tea was 0.85, and it increased after the intervention of black tea to 1.90. Before the intervention of black coffee, salivary viscosity was 4.03 and increased to 5.75 after the intervention of black coffee. At the same time, the salivary viscosity value before the intervention of black tea was 4.30 to 3.03 after the intervention of black tea. The results showed an influence between black coffee and black tea consumption on pH, salivary flow rate, and viscosity. Conclusion: Black coffee and black tea are proven to reduce pH and flow rate and increase salivary viscosity, while black tea can increase pH and flow rate and decrease salivary viscosity.

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Section: Discussionmentioning

confidence: 99%

Effect of black coffee and black tea consumption on pH, flow rate, and viscosity of saliva

Mardiati¹,

Wiradona²

2023

Int. J. Appl. Dent. Sci.

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“…Dental caries is a common oral health problem in the community, both in children, adults, and the elderly. Dental caries can damage the hard tissues of the teeth, including enamel, dentin, and cementum [1]. Caries is also caused by the dynamic demineralization of the decomposition of calcium and phosphate ions, as well as the fermentation of carbohydrates by microorganisms in the mouth which results in a decrease in salivary pH, resulting in erosion of the enamel caused by acidic conditions [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of consuming original yogurt on changes in saliva pH in the oral cavity

Kristanto¹,

Putri²,

Sumaryono³

et al. 2023

World J. Adv. Res. Rev.

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Background: Dental caries occur due to a dynamic demineralization process that happens when calcium and phosphate ions are dissolved and carbohydrates are fermented by microorganisms in the mouth, leading to a decrease in saliva pH. Saliva production occurs as a response to stimuli such as tasting and chewing food. Saliva contains oral cavity bacteria, cervical gingival fluid, and leftover food, known as whole saliva. Normally, saliva pH ranges from 6.8-7.2 and can decrease if someone consumes foods and drinks containing sucrose. One way to reduce the risk of dental caries is by consuming original yogurt. Yogurt contains probiotic bacteria, namely Lactobacillus bulgaricus and Streptococcus thermophilus, which act as inhibitors of cariogenic bacteria growth. The calcium content in yogurt helps in the tooth remineralization process. Purpose: This study aims to determine the effect of consuming original yogurt on changes in saliva pH in the oral cavity. Methods: This research is pre-experimental with pretest and posttest design. The research sample consisted of 30 dental students from the Faculty of Dentistry, Institute of Health Sciences Bhakti Wiyata Kediri in 2019, 2020, 2021 and 2022, who met the sample criteria. Results: Data were analyzed using the parametric Paired T-Test hypothesis test, with a significance value of 0.000. Conclusion: Original yogurt consumption has an impact on changes on salivary pH in the oral cavity.

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

Cited by 2 publications

References 10 publications

Effect of black coffee and black tea consumption on pH, flow rate, and viscosity of saliva

Effect of black coffee and black tea consumption on pH, flow rate, and viscosity of saliva

Effect of consuming original yogurt on changes in saliva pH in the oral cavity

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