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Tri Wiyatini
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Dentistry

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POTENSI KANDUNGAN KIMIAWI DARI UBI JALAR UNGU (IPOMOEA BATATAS L) SEBAGAI BAHAN IDENTIFIKASI KEBERADAAN PLAK PADA PERMUKAAN GIGI Endah Aryati Ekoningtyas; Tri Wiyatini; Fahrun Nisa
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.v3i01.1117

Abstract

TITLEThe potency of chemical composition of purple sweet potatoes (Ipomoea batatas L) as dental plaque identification agent on dental surfacesABSTRACTOn dental surface always been formed a transparent layer which firmly attached, known as dental plaque layer. Plaque on the tooth surface can be used as one indicator of oral hygiene. To determine the presence of plaque necessary dyes which can stain the surface of the plaque. Purple sweet potato has a natural dye that is anthocyanin. This study aims to determine the potential of the chemical content of purple sweet potato (ipomoea batatas l,) as the material identification of the presence of plaqueThis study research method was Experimental Research and Posttest Only Design as research approach. Sampling used with total Sampling methods and the number of respondents was 30 people. All respondents subjected twice treatment who gets purple sweet potato solution and hatching materials disclosing solution as a positive control at different times.Results showed  Purple sweet potato can be used as identification of the presence of plaque on the tooth surface and of the test statistic test Independent t test, obtained p 0.000 means there are differences of influence between the material of purple sweet potato with materials disclosing solution as the material identification of the presence of dental plaque. Further research is recommended in order to do the maximum staining on the surface of the plaque then seek to have the concentration of anthocyanin dyes are more concentrated. Keywords : purple sweet potato (ipomoea batatas l), identification ability, dental plaque
EFEKTIFTAS MENGUNYAH BUAH BERSERAT DAN BERAIR TERHADAP KUANTITAS BAKTERI STREPTOCOCCUS MUTANS PADA ANAK KEBUTUHAN KHUSUS Tri Wiyatini; Endah Aryati Ekoningtyas; Prasko Prasko
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.v3i01.1118

Abstract

TITLEThe effectiveness of chewing stringy and watery fruits against the quantity of Streptococcus mutans in children with special needsABSTRACTChildren who suffer from mental retardation associated with muscle coordination resulted in delays on the development of movement (motoric), speech, and limitations adjust to the environment. The disorder is also added to the difficulties of children to be able to maintain healthy teeth and mouth independently and are less active mouth muscles to get a good natural cleansing. The process of chewing fibrous foods will stimulate and increase saliva production. The apple is a fibrousfruit which can be obtained on the market. And apple has the ability to self-cleansing effect. This study aims to determine the effect of chewing an apple to the quantity of Streptococcus mutans bacteria in children with special needsThis type of research is descriptive. The method used in this study is a quasi experimental and design studies carried out by one group pretest and posttest. In this study, a sample calculation of the number of bacteria before and after chewing apples in saliva using Total Plate Count. Samples were 15 students from elementary classes I-VI mild mental retardation in special schools amounted foundation Widya Bhakti Semarang.The results showed statisticfrom  paired t-test that there are effective chew of fibrousand juicy fruit on the quantity of bacteria Streptococcus mutans in a special needs child, and from the analysis of the data showed a significant difference with the t value of 3,778 df (degrees of freedom) and p value = 0.002 (p 0.05). Keywords : fruit fibrous watery, streptococcus mutans quantity
Co-Authors Endah Aryati Ekoningtyas Fahrun Nisa Prasko Prasko