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Irmanita Wiradona
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Dentistry

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PENGARUH PERASAN MENGKUDU TERHADAP PERTUMBUHAN BAKTERI STAPHYLOCOCCUS AUREUS Irmanita Wiradona; Suwarsono Suwarsono; Lanny Sunarjo; Hermien Rimbyastuti
Jurnal Kesehatan Gigi Vol 2, No 1 (2015): Juni 2015
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v2i01.1137

Abstract

TITLEThe effect of mengkudu squeeze toward growth of Staphylococcus aureusABSTRACT Staphylococcus aureus is a bacterium causes of dental and oral diseases, especially periodontal disease. Efforts to prevent one of them with natural ingredients that Noni. Noni (Morinda citrifolia Linn) contains anthraquinone is used as an antibacterial. The purpose of this study was to determine the effect of concentration of noni (Morinda citrifolia Linn) on the inhibition of the growth of Staphylococcus aureus bacteria.This is  a quasi-experimental study. Research subjects bacterium Staphylococcus aureus. The study was conducted using a concentration of 40%, 60% and 80% respectively – each concentration done 3x treatment. The data was analyzed with deskriptif kuantitatif.The results showed a large area of inhibition of the average noni solution with a 40% concentration of 9.34, a 60% concentration of 9.74, and the concentration of 80% by 10.74 mm.  The conclusion of this study is the average total diameter of inhibitation, most notably at a concentration of 80%. Keywords: Noni Juice, Staphylococcus aureus
REBUSAN LOBAK (RAPHANUS SATIVUS L) TERHADAP PLAK GIGI Irmanita Wiradona; Bambang Sutomo; Prasko Prasko
Jurnal Kesehatan Gigi Vol 4, No 1 (2017): Juni 2017
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v4i1.2713

Abstract

TITLELobak stew (Raphanus sativus L) to dental plaqueABSTRACTStreptococcus mutans, Lactobacillus spp. and Candida albicans are the dominant microorganisms found in dental plaque, acidogenic and acidophilic in nature and have the ability to convert carbohydrate to acid. Plaque control is an effort to remove and prevent plaque buildup on tooth surfaces that can be done mechanically or chemically. Radish extract can inhibit the growth of Streptococcus mutans in biofilm formation in vitro. The purpose of this study is to determine the effect of stewed water rinse of radish (Raphanus sativus L) to the formation of dental plaque.This study is a quasi-experimental research with Pre-and Post-test Group design. The sample in this study is the students of grade V and VI SDN Kadirejo 03 Semarang regency, amounting to 34 students. The samples were divided into two groups, the first group was given 50% concentration of stewed waterof radish and the second group was given 100% concentration of stewed waterof radish each for 30 seconds followed by index plaque measurement by PHP (Personal Hygiene Performance) method. The data obtained were analyzed using statistical Independent t-test.The results showed that 100% concentration of stewed waterof radish can decrease the index plaque by 0.34 while 50% concentration of stewed waterof radish can decrease the index plaque by 0.28. But statistics show no difference of stewed water rinse of radish of 100% concentration and 50% concentration. From the research results can be recommended to conduct research by material extraction methods that do not damage the active substance of the material. Keywords : Stewed of radish (Raphanus sativus L), dental plaque
HUBUNGAN KONSENTRASI LARUTAN BERKUMUR AIR REBUSAN BUAH MANGGIS DENGAN PERUBAHAN PH SALIVA Bambang Sutomo; Bedjo Santoso; Irmanita Wiradona; Riski Riski
Jurnal Kesehatan Gigi Vol 3, No 1 (2016): Juni 2016
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v3i01.1119

Abstract

TITLEThe relationship between concentration of mangosteen water stew as gargle and pH salivaABSTRACTCaries prevalence of people is 72.1%, with active caries prevalence of 46.5%. The incidence of dental caries due to the activity of microorganisms that leaven carbohydrates (substrate) to form acids that condition oral pH decreased to below 5. In order to maintain the pH of saliva can be done with traditional medicine, one of the mangosteen fruit. In the mangosteen fruit there is the content of alpha-mangostin and gamma-mangostin, which works as an anti-microbial. The study aims to determine the relationship between the concentration of the solution in boiling water to rinse the mangosteen fruit with changes in salivary pH.This type of research is a quasy experimental, with a design pretest-posttest design experiment. The subject of research conducted on the population that met the inclusion criteriawhich have no more than two carious tooth element and does not have gingivitis. The data analysis method is descriptive quantitative and correlation with Chi Square test.The results showed pH saliva in concentrations of 50%, before rinsing average salivary pH of 7.12 to 7.6. At a concentration of 75%, initial salivary pH was 7.2 and then changed to 8.0. Salivary pH changes after rinsing into acids derived from a concentration of 50%, whereas the increase tend to base is obtained from the concentration of 75%. The test results with the Chi square statistic obtained p.value = 0,142, and the interpretation was no relationship of the use of boiled water concentration of mangosteen to changes in salivary pH. Suggestions research results as a reference for the development of further research by conducting a more varied concentration of the solution formula to determine the right dose.  Key words : concentration mangosteen fruit stew
MENGKONSUMSI MINUMAN TEH BERSODA DAN TEH TIDAK BERSODA TERHADAP PH SALIVA Irmanita Wiradona; Sadimin ,; Silvy Herlina Fitri
Jurnal Kesehatan Gigi Vol 4, No 2 (2017): Desember 2017
Publisher : Jurusan Keperawatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v4i2.3201

Abstract

TITLEEFFECT OF SODA AND NON SODA CONTAINED TEA TO ACIDITY (pH) OF SALIVAABSTRACTThe saliva pH is the acidity of saliva. Carbonated tea beverage is tea drink mixed with soda. Carbonated beverages are tea not drink tea without soda mixture. In carbonated tea beverages containing sugar, CO2 (carbondioxide), ascorbic acid and citric acid and the carbonated drink tea does not contain sugar. From the contain of both these drinks can affect the pH of saliva. The purpose of this study is to determine differences in the pH of saliva between carbonated tea drinks and tea drinks are not fizzy.This study is conducted by quasi-experiment with a design. Pretest-posttest study population as many as 212 students of Department of Dental Nursing taken 20% in order to get a sample of 42 people, the technique decision-purposive sampling. The data obtained is  pH of saliva before and after drinking tea and tea carbonated ale. Analysis of the data used to see difference Saliva pH between tea and tea carbonated fizzy not done with the Mann-Whitney. The results showed that the differences in the average pH of saliva before and after tea sparkling is 0.9 and the average value of the difference before and after drinking tea are not sparkling is 0.4. The conclusion of this study is the change in no difference the pH Saliva between drinking carbonated tea and tea drinking ale in Dental Nursing student.
Co-Authors Bambang Sutomo Bedjo Santoso Hermien Rimbyastuti Prasko Prasko Riski Riski Sadimin Sadimin Silvy Herlina Fitri Suwarsono Suwarsono