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All Journal Dentika Dental Journal Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya Jurnal Kesehatan Gigi dan Mulut (JKGM) Cakradonya Dental Journal

Shanty Chairani

Unknown Affiliation

Author-ID : 1157297

Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Medicine & Pharmacology Neuroscience Nursing Public Health

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Articles

PERBEDAAN SENSITIVITAS PENGECAPAN PADA MASA OVULASI, MENSTRUASI, DAN PASCAMENOPAUSE: DIFFERENCES OF TASTE SENSITIVITY IN OVULATION, MENSTRUAL, AND POSTMENOPAUSAL PHASE Shanty Chairani; Agista Putri; Siti Rusdiana
Dentika: Dental Journal Vol. 17 No. 3 (2013): Dentika Dental Journal
Publisher : TALENTA

Sensitivitas pengecapan dipengaruhi oleh banyak faktor, salah satunya adalah faktor hormonal. Estrogen merupakan hormon steroid yang kadarnya mengalami fluktuasi pada masa tertentu dalam kehidupan wanita. Kadar estrogen berada pada level tertinggi sesaat sebelum fase ovulasi, mengalami penurunan pada fase menstruasi, dan berhenti produksinya pada masa pascamenopause. Penelitian ini bertujuan untuk mengetahui perbedaan sensitivitas pengecapan wanita pada masa ovulasi, menstruasi, dan pascamenopause. Subyek penelitian terdiri atas 36 wanita yang dibagi menjadi 3 kelompok, yaitu kelompok wanita masa ovulasi, kelompok wanita masa menstruasi, dan kelompok wanita masa pascamenopause. Pengujian dilakukan dengan menggunakan empat jenis larutan rasa, yaitu rasa manis, asin, asam, dan pahit dengan berbagai konsentrasi. Larutan rasa diaplikasikan pada lidah subjek dengan menggunakan cotton buds. Total skor sensitifitas pengecapan dihitung pada ketiga kelompok untuk tiap rasa dan keseluruhan rasa. Hasil penelitian menunjukkan terdapat perbedaan sensitivitas pengecapan yang signifikan antara kelompok wanita pada masa ovulasi dan menstruasi dan kelompok wanita pada masa ovulasi dan pascamenopause (p< 0,05). Sementara antara kelompok wanita pada masa menstruasi dan pascamenopause tidak ditemukan perbedaan sensitivitas pengecapan yang signifikan (p> 0,05). Sebagai kesimpulan, wanita pada masa ovulasi memiliki sensitivitas rasa yang lebih tinggi dibandingkan wanita pada masa menstuasi dan pascamenopause.

EFFECT OF CHITOSAN ON PROTEIN CONTENT IN THE MEDIUM CULTURE OF OSTEOBLASTS EXPOSED TO OXIDATIVE STRESS: EFEK KITOSAN TERHADAP KANDUNGAN PROTEIN DALAM KULTUR MEDIUM OSTEOBLAS YANG DIPAPAR DENGAN STRES OKSIDATIF Shanty Chairani; Sri Utami; Dewi Fatma Suniarti
Dentika: Dental Journal Vol. 16 No. 1 (2011): Dentika Dental Journal
Publisher : TALENTA

Chitosan is a derivative of chitin which has potential for use in bone regeneration and has been reported can stimulate bone formation. Oxidative stress as one cause of bone damage, was found increased in osteoporosis, periodontitis and arthritis. One of the species oxygen reactive (ROS), hydrogen peroxide, has been reported can inhibit osteoblast proliferation. This study was aimed to investigate the effect of various chitosan concentrations on protein content in the culture medium of human osteoblast-like cell line, MG 63, which was exposed to hydrogen peroxide. MG 63 cells were exposed to various chitosan concentrations (% w/v) 0.1, 0.2, 0.4, and 1.6%. Culture cells without chitosan were used as a control. Cells were growth with Î±-MEM medium (37ÂºC, 5% CO2) until they became confluent, then they were exposed to hydrogen peroxide for 4 hours. The protein content in the culture medium was measured by using Bradford protein assay at 655 nm wavelength. The result showed that hydrogen peroxide decreased protein concentration in the medium culture compared with group without hydrogen peroxide. Treatment group with chitosan concentration 0.4% and 1.6% exhibited a significant increasing of protein concentration in osteoblast culture medium compared with control. In conclusion, in osteoblast culture medium chitosan can inhibit the decreasing of total protein concentration which was caused by oxidative stress.

PERBANDINGAN GEL EKSTRAK TEMU KUNCI DAN TRIAMSINOLON ASETONID TERHADAP PENYEMBUHAN STOMATITIS AFTOSA REKUREN Alviani Tiku Rante; Shanty Chairani; Tyas Hestiningsih
Jurnal Kesehatan Gigi dan Mulut (JKGM) Vol 1 No 1 (2019): Jurnal Kesehatan Gigi dan Mulut (JKGM)
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (352.844 KB)

Recurrent apthous stomatitis (RAS) is a condition with painful recurrent ulcer in the oral mucosa. Manytherapeutic options in the treatment of RAS indicate there is no definitive therapy. The aim of this study was todetermine the effect of fingerroot extract gel on healing of RAS by measuring ulcer size and pain level of RAS.This experimental study used pretest-posttest control group design consisted on 38 female students of DentistryStudy Program Medical Faculty of Sriwijaya University with minor RAS. Sample were divided into 2 groups andinstructed to apply the fingerroot gel (treatment group) or triamcinolone acetonide (control group) 3 times a dayfor 7 days. Ulcer size was measured by using a dental probe and pain level was evaluated by visual analog scale(VAS) at the initial day (day-0), day-3, day-5, and day-7. The results showed that ulcer size and pain level inboth groups at day-3 lower than day-0, size decreased on day-5, and eliminated completely on day-7, while thepain had disappeared on day-5. No significant difference in size between the two groups at day-3, but at day-5ulcer size in triamcinolone acetonide group was smaller significantly than fingerroot group (p<0.05). There wasno significant difference of pain level between the two groups. Fingerroot have efficacy for reducing size andpain level of the RAS lesion so it can be used as an alternative in the treatment of RAS.

PENGARUH EKSTRAK IKAN GABUS (Channa striata) TERHADAP PENYEMBUHAN STOMATITIS AFTOSA REKUREN PADA MAHASISWI PSKG FK UNSRI Leo Saputra; Shanty Chairani; Tyas Hestiningsih
Cakradonya Dental Journal Vol 11, No 2 (2019): Agustus 2019
Publisher : FKG Unsyiah

Stomatitis aftosa rekuren (SAR) merupakan salah satu penyakit mukosa mulut yang sering ditemui.SAR dapat menganggu dan menurunkan kualitas hidup sehingga diperlukan perawatan yang adekuatsehingga dapat mempercepat penyembuhan dan mengurangi rasa nyeri. Tujuan penelitian ini adalahuntuk mengetahui pengaruh ekstrak ikan gabus terhadap durasi penyembuhan dan pengurangan rasanyeri dari SAR. Penelitian eksperimental dengan rancangan pretest-posttest with control groupmelibatkan 38 mahasiswi PSKG FK UNSRI dengan SAR minor yang dibagi menjadi dua kelompokyaitu kelompok perlakuan yang diberi ekstrak ikan gabus dan kelompok kontrol yang diberi akuades.Subjek tiap kelompok diinstruksikan untuk mengaplikasikan ekstrak ikan gabus atau akuadessebanyak 3 kali sehari. Durasi penyembuhan SAR diamati sampai sembuh dan rasa nyeri SAR diukurmenggunakan visual analog scale (VAS) pada baseline dan hari ketiga. Hasil penelitian menunjukkanbahwa durasi penyembuhan SAR pada kelompok ekstrak ikan gabus lebih cepat secara signifikan darikelompok akuades (P0.05). Terdapat perbedaan yang signifikan dari perbandingan skor VASbaseline dengan hari ketiga pada kedua kelompok (P0.05). Kelompok ekstrak ikan gabusmenunjukkan pengurangan rasa nyeri yang signifikan dibandingkan kelompok akuades (P0.05).Berdasarkan hasil penelitian dapat disimpulkan bahwa penggunaan ekstrak ikan gabus (Channastriata) dapat mempercepat durasi penyembuhan SAR dan dapat mengurangi rasa nyeri dari SAR.Kata kunci: Stomatitis aftosa rekuren, Ikan gabus, Penyembuhan

DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY Pudi Handayani; Irfannuddin Irfannuddin; Alifia Salsabila; Shanty Chairani; Nursiah Nasution
JURNAL KEDOKTERAN DAN KESEHATAN Vol 10, No 2 (2023)
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/JKK.V10I2.20924

The most consumed and cultivated coffee in Indonesia is robusta and arabica coffee. Robusta and arabica coffee have different characteristics such as morphology, contents, and taste. Coffee consumption could cause alteration in taste sensitivity, especially sweet taste. Those could affect daily sugar consumption. The present study aimed to determine the differences of short-term consumption of semendo robusta and arabica coffee towards sweet taste sensitivity. This study used experimental study with a cross-over design approach that involved 21 students from the Faculty of Medicine Sriwijaya University. Semendo robusta and arabica coffee are used in this study. Sweet taste sensitivity was tested using the whole mouth test method by rinsed with sucrose solution at a concentration of 0,16, 0,32, 0,64, and 1,28 mol/l, which was given from the lowest concentration. Sweet taste sensitivity scores were rated at baseline and after the consumption of semendo robusta and arabica coffee which took place on different days. The lowest sucrose concentration that was correctly interpreted by the subject was noted as a taste sensitivity score. Data were analyzed using the Chi-square test. The chi-square test showed that the decrease in sweet taste sensitivity was more frequently happening after semendo arabica coffee consumption than semendo robusta coffee consumption (p<0,05). Short-term consumption of semendo arabica coffee has significantly increased the risk of sweet taste sensitivity reduction 4 times greater than semendo robusta coffee. There were differences in sweet taste sensitivity between short-term consumption of semendo robusta and arabica coffee.

Co-Authors Agista Putri Alifia Salsabila Alviani Tiku Rante Dewi Fatma Suniarti Irfannuddin Irfannuddin Leo Saputra Nursiah Nasution Pudi Handayani Ratna Wardani Sri Utami Tyas Hestiningsih

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