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All Journal Agrikultura Zuriat ODONTO Dental Journal Jutis (Jurnal Teknik Informatika) Kumawula: Jurnal Pengabdian Kepada Masyarakat Odonto dental journal Jurnal Informatika Polinema (JIP) Composite: Jurnal Ilmu Pertanian
Ade Ismail
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Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Health Professions Library & Information Science Medicine & Pharmacology Social Sciences Veterinary

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Journal : ODONTO Dental Journal

 1 
PENGARUH BERKUMUR SARI BUAH ANGGUR MERAH BERBAGAI KONSENTRASI DAN CHLORHEXIDINE 0,12% TERHADAP INDEKS PLAK Henny Henny Eka Putri; Prima Agusmawanti; Ade Ismail
ODONTO : Dental Journal Vol 1, No 1 (2014): July 2014
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/odj.1.1.1-5

Abstract

Background: Plaque plays an important role in causing caries and periodontal problems. Plaque control should be done chemically in an effort to reduce the accumulation of plaque in the oral cavity. Juice of red grapes (Vitis vinifera) has a chemical compound as an antibacterial catechins and tannins . The purpose of this study is to determine the effect of rinsing with red grape juice with different concentrations of chlorhexidine and 0.12 % during the 7 day study of the reduction of plaque index. Method: This study is quasi-experimental study which was conducted on 25 students Aisyiyah Orphanage. After Scaling and toothbrush cleaning, each sample rinsed with 10 ml of solution 3 times a day has been accepted in accordance with the treatment without taking action toothbrush for 7 days. Result: The mean plaque index in the treatment group began to experience a gradual decline in the fourth day until the seventh day of the study. From the results of Mann Whitney test analysis found significant differences between the various groups of SBA and chlorhexidine 0.12 % concentration with distilled water on the fourth to the seventh day of the study. But betweenthe SBA 100 % with chlorhexidine 0.12 % there is no significant difference. Conclusion: This can be concluded that rinsing with red grape juice with a concentration of 50 % , 75 % 100 % and chlorhexidine 0.12 % has efficacy in reducing the plaque index. 100 % SBA group is a group of the most effective concentration.
PENGARUH KONSUMSI KEJU CHEDDAR 10 GRAM TERHADAP pH SALIVA - Studi terhadap Mahasiswa Fakultas Kedokteran Gigi Universitas Islam Sultan Agung Semarang Nadia Fitri Hapsari; Ade Ismail; Oedijono Santoso
ODONTO : Dental Journal Vol 1, No 1 (2014): July 2014
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/odj.1.1.34-38

Abstract

Background: Dental caries is the main problem of oral health in the world. The preventive is consumption cheddar cheese with caseinfosfoprotein and calcium. This study aimed to determine whether the consumption of 10 grams cheddar cheese can increase salivary pH. Method: The type of this research method is experimental with pre and post design. The samples in this research were 30 students FKG Unissula who inclusion criteria, 10 people the treatment group (consuming 10 grams of cheddar cheese), 10 people positive control group (consuming chocolate biscuits), and 10 people negative control group. The data analysis techniques using Paired T Test to determine the salivary pH before and after treatment. Furthermore, to know differences among the three groups using One Way Anova Test and Post Hoc Test . Result: Based Test Paired T Test showed that the treatment and negative group increased salivary pH. Positive control group decreased salivary pH. Based on One Way Anova test significant value 0.000 (p≤0.05), it means differences between 3 groups. Based on Post Hoc Test found significant value p≤0.05, it means differences between one group to another. Conclusion: From study result concluded that consumption 10 grams of cheddar cheese can raise the salivary pH.
Co-Authors Agung Karuniawan Ananta, Ahmadi Yuli Azkia Naila Rohmah Budian Sahala Dedi Ruswandi Elok Nur Hamdana Henny Henny Eka Putri Ichsan Nurul Bari Inez Nur Indrayani Meddy Rachmadi Moh Ali Abdullah Muhamad Khais Prayoga Murdaningsih H. Karmana Nadia Fitri Hapsari Noladhi Wicaksana Nono Carsono Oedijono Santoso Prima Agusmawanti Reza Dwiwardhana Sabilatul Jannah Sofyan Noor Arief Sri Nurlianti Tati Nurmala Tri Joko Santoso WARID ALI QOSIM Yani Maharani Yuyun Yuwariah