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<![CDATA[THE EFFECT OF ETHANOLIC EXTRACT OF Syzygium cumini LEAVES ON THE GROWTH OF Streptococcus mutans: PENGARUH EKSTRAK ETANOLIK DAUN JAMBLANG (Syzygium cumini) TERHADAP PERTUMBUHAN Streptococcus mutans ]]>
<![CDATA[Sungkar, Suzanna]]>;
<![CDATA[Haniastuti, Tetiana]]>;
<![CDATA[Santoso, Al Supartinah]]>;
<![CDATA[Agustina, Dewi]]>
<![CDATA[ Dentika: Dental Journal Vol. 21 No. 2 (2018): Dentika Dental Journal ]]>
Publisher : <![CDATA[TALENTA ]]>
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DOI: 10.32734/dentika.v21i2.232
<![CDATA[Streptococcus mutans plays an important role in the pathogenesis of caries. This bacteria has virulence properties involve in the formation of bioï¬lm on tooth surface. Due to its antibacterial effect, Jamblang leaf may be used as an agent to prevent caries. Objective: This study aimed to elucidate the effects of ethanolic extract of Jamblang leaves on the growth of S. mutans. Methods: Analysis of active compounds was carried out using thin layer chromatography (TLC) and Liquid Chromatograph-Mass Spectrography (LC-MS). Samples of S. mutans were isolated from children’s carious deciduous molar teeth. Growth test was done by dilusion technique. Aquadest was used as a negative control. Results: TLC and LC-MS showed the presence of the flavonoid, tannin, and terpenoid Kruskall-Wallis test showed significant differences (p<0.05) among the groups, indicating that Jamblang leaves ethanolic extract decreased the growth of S.mutans. The higher concentrations of the extract, the less number of S.mutans colonies grown. No colony of S. mutans at 22.5% of extract’s concentration. Conclusion: Jamblang leaves ethanolic extract reduces the growth of S. mutans. Concentration of 22.5%Jamblang leaves ethanolic extracthas bacteriocid effect. Key words: Ethanolic extract of Jamblang (Syzygium cumini) leaves, growth, Streptococcus mutans]]>
<![CDATA[The Antibacterial Effects of Syzygium Cumini Fruit Mouthwash Against Streptococcus mutans as an Agent of Dental Caries ]]>
<![CDATA[Chismirina, Santi]]>;
<![CDATA[Andayani, Ridha]]>;
<![CDATA[Sungkar, Suzanna]]>
<![CDATA[ International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR ]]>
Publisher : <![CDATA[Universitas Serambi Mekkah ]]>
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DOI: 10.32672/pic-mr.v3i1.2597
<![CDATA[AbstractCaries is a disease of the oral cavity characterized by tooth decay due to the dissolution of minerals on the teeth by Streptococcus mutans (S. mutans) attached to the teeth surface. One way to prevent the bacteria from decaying the teeth is by gargling with a mouthwash containing antibacterial ingredients from herbs. The results of our previous research on the Syzygium cumini fruit showed that it was one of the natural ingredients with antibacterial compounds against S. mutans. This study aimed to determine the antibacterialeffects of the Syzygium cumini fruit which was formulated in the form of mouthwash against S. mutans. Syzygium cumini fruit was made into mouthwash preparations which were then tested for stability, including for the organoleptic and antibacterial tests. The results of the organoleptic test showed that the Syzigium cumini fruit mouthwash with formula 4 was the best choice for the mouthwash formula. Antibacterial test results showed that the Syzigium cumini fruit could inhibit the growth of S. mutans, characterized by the formation of a hallo zone with an average diameter of 8 mm. This diameter indicated that the Syzygium cumini fruit mouthwash had moderate inhibition against S. mutans.Keywords: Syzygium cumini, mouthwash, Streptococcus mutans, dental caries]]>
<![CDATA[Effect of ethanol extract of robusta coffee leaves (Coffea canephora var. robusta) against Streptococcus mutans growth ]]>
<![CDATA[Putri Rahmi Noviyandri]]>;
<![CDATA[Diotama Nuza]]>;
<![CDATA[Suzanna Sungkar]]>
<![CDATA[ Journal of Syiah Kuala Dentistry Society Vol 5, No 2 (2020): December 2020 ]]>
Publisher : <![CDATA[Dentistry Faculty ]]>
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DOI: 10.24815/jds.v5i2.20017
<![CDATA[The study to determine the inhibition capability of robusta coffee's (Coffea canephora var. robusta) leaf extract against S. mutans growth. Robusta coffee's (Coffea canephora var. robusta) leaf extract was made by maceration method using 96% ethanol. The antibacterial examination using well diffusion on Mueller Hinton Agar (MHA) media. The concentration of robusta coffee's (Coffea canephora var. robusta) leaf extract used in this study was 25%, 50%, and 75%. The study was analyzed using the One Way Analysis of Variance (ANOVA) test and continued with the Least Significant Difference (LSD) test. The results showed a value of p0.05, which proves that robusta coffee's (Coffea canephora var. robusta) leaf extract has an antibacterial effect on the growth of S. mutans with low inhibition potency]]>
<![CDATA[KEKERASAN PERMUKAAN EMAIL GIGI TETAP SETELAH PAPARAN MINUMAN RINGAN ASAM JAWA ]]>
<![CDATA[Suzanna Sungkar]]>;
<![CDATA[Sri Fitriyani]]>;
<![CDATA[Intan Yumanita]]>
<![CDATA[ Journal of Syiah Kuala Dentistry Society Vol 1, No 2 (2016): JULY ]]>
Publisher : <![CDATA[Dentistry Faculty ]]>
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<![CDATA[The aim of this study is to know about differences enamel surface hardness of permanent teeth after exposure of tamarind softdrink.This study is experimental laboratories study that use by 15maxillary premolars teeth. Specimen planted in acrylic mould and ground wet to achieve a flat enamel surface using silicon carbide paper, followed by polishing with microns alumina slurry. The surface hardness measurement was done before and after immersion using Knoop hardness tester(Shimadzu HMV 2).Measurement of hardness is done counted three times, that is before soaking with tamarind soft drink, after the first 100 seconds and after seconds soaking for 100 second (total 200 seconds).The achieved data were analyzed using paired t-test (p=0,05). The study showed decrease of hardness after exposure of tamarind soft drink at 100 and 200 seconds statistically shows having meaning deference. Keywords: Erosion, Surface Hardness, Tamarind Soft Drink]]>
<![CDATA[KEKERASAN PERMUKAAN EMAIL GIGI TETAP SETELAH PAPARAN MINUMAN RINGAN ASAM JAWA ]]>
<![CDATA[Suzanna Sungkar]]>;
<![CDATA[Sri Fitriyani]]>;
<![CDATA[Intan Yumanita]]>
<![CDATA[ Journal of Syiah Kuala Dentistry Society Vol 1, No 1 (2016): JANUARY ]]>
Publisher : <![CDATA[Dentistry Faculty ]]>
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<![CDATA[The aim of this study is to know about differences enamel surface hardness of permanent teeth after exposure of tamarind softdrink.This study is experimental laboratories study that use by 15maxillary premolars teeth. Specimen planted in acrylic mould and ground wet to achieve a flat enamel surface using silicon carbide paper, followed by polishing with microns alumina slurry. The surface hardness measurement was done before and after immersion using Knoop hardness tester(Shimadzu HMV 2).Measurement of hardness is done counted three times, that is before soaking with tamarind soft drink, after the first 100 seconds and after seconds soaking for 100 second (total 200 seconds).The achieved data were analyzed using paired t-test (p=0,05). The study showed decrease of hardness after exposure of tamarind soft drink at 100 and 200 seconds statistically shows having meaning deference. Keywords: Erosion, Surface Hardness, Tamarind Soft Drink]]>
<![CDATA[STUDI KEKASARAN PERMUKAAN RESIN KOMPOSIT NANOFILLER SETELAH PERENDAMAN DALAM SEDUHAN KOPI ARABIKA GAYO ]]>
<![CDATA[Viona Diansari]]>;
<![CDATA[Suzanna Sungkar]]>;
<![CDATA[Cut Rini Hardiyanti]]>
<![CDATA[ Journal of Syiah Kuala Dentistry Society Vol 4, No 2 (2019): DESEMBER ]]>
Publisher : <![CDATA[Dentistry Faculty ]]>
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<![CDATA[Nanofilled composite resin has a filler particles in the nanometer range, so that can improve physical properties and enhance esthetics. Surface roughness of nanofilled composite resin are measured fromthe condition of material that can absorp the solution. Water absorption is determined by solution ofimmersion. Gayo arabica coffee is one of immersion that can be absorbed by nanofilled composite resinand contain of acids. The aim of this study is to determine the surface roughness value of nanofilledcomposite resin after immersion in gayo arabica coffee. There were 10 specimens of nanofilledcomposite resin (merk Filtek Z350 XT) with cylinder size (d=10 mm; t=2 mm). Each specimen wasinitially immersed in distilled water at 37oC for 24 hours and its initial roughness was measured usingsurface roughness tester. Then, specimens were immersed in gayo arabica coffee at 55C for 4 days.After immersion, all specimens were measured using surface roughness tester to determine the finalroughness. The data was analyzed using paired t-test with significant value is p0.05. The resultshowed there was significant difference of surface roughness before and after immersion in gayoarabica coffee. The conclusion of this study there was increased in surface roughness nanofilledcomposite resin after immersion in gayo arabica coffee.Keywords : nanofilled composite resin, surface roughness, gayo arabica coffee.]]>
<![CDATA[Formula milk increases lactoferrin levels in 7–9 years old children ]]>
<![CDATA[L. Luthfiani]]>;
<![CDATA[Dwi Suryanto]]>;
<![CDATA[Suzanna Sungkar]]>
<![CDATA[ Dental Journal (Majalah Kedokteran Gigi) Vol. 54 No. 3 (2021): September 2021 ]]>
Publisher : <![CDATA[Faculty of Dental Medicine, Universitas Airlangga https://fkg.unair.ac.id/en ]]>
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DOI: 10.20473/j.djmkg.v54.i3.p113-118
<![CDATA[Background: Lactoferrin is known to have a bacteriostatic or bactericidal effect by binding ions in saliva to interfere with the survival of bacteria that need such ions, such as Streptococcus mutants. Lactoferrin is a whey protein and can be found in formula milk. Purpose: This study aimed to analyse lactoferrin levels before and after consuming formula milk and sterilized milk. Methods: This study was conducted on 22 students aged 7–9 years at Public Elementary School (SD Negeri) 060817 using purposive sampling, with 11 students consuming formula milk and 11 students consuming sterilized milk. Saliva was collected by the spitting method before and after consumption on the first and seventh days. Examination of lactoferrin levels was done using the Enzyme-Linked Immunosorbent Assays (ELISA). Differences in lactoferrin levels in each group before treatment on day one and day seven were analysed using the Friedman and analysis of variance (ANOVA) tests. Differences in lactoferrin levels between the formula milk and sterilized milk groups were analysed using the independent sample t-test and the Mann-Whitney test (p<0.05). Results: The average levels of lactoferrin before consuming formula milk was 0.212 ± 0.034 mg/100ml and increased to 0.222 ± 0.036 mg/100ml and 0.315 ± 0.026 mg/100ml. In the sterilized milk group, lactoferrin levels increased from 0.216 ± 0.033 mg/100ml to 0.225 ± 0.032 mg/100ml and 0.235 ± 0.027 mg/100ml. The increase in lactoferrin levels was more significant in the formula milk group on the seventh day (p=0.001, p<0.05). Conclusion: Formula milk, which contains whey protein, has a high potential in increasing lactoferrin levels.]]>
<![CDATA[The Antibacterial Effects of Syzygium Cumini Fruit Mouthwash Against Streptococcus mutans as an Agent of Dental Caries ]]>
<![CDATA[Santi Chismirina]]>;
<![CDATA[Ridha Andayani]]>;
<![CDATA[Suzanna Sungkar]]>
<![CDATA[ International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR ]]>
Publisher : <![CDATA[Universitas Serambi Mekkah ]]>
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DOI: 10.32672/pic-mr.v3i1.2597
<![CDATA[AbstractCaries is a disease of the oral cavity characterized by tooth decay due to the dissolution of minerals on the teeth by Streptococcus mutans (S. mutans) attached to the teeth surface. One way to prevent the bacteria from decaying the teeth is by gargling with a mouthwash containing antibacterial ingredients from herbs. The results of our previous research on the Syzygium cumini fruit showed that it was one of the natural ingredients with antibacterial compounds against S. mutans. This study aimed to determine the antibacterialeffects of the Syzygium cumini fruit which was formulated in the form of mouthwash against S. mutans. Syzygium cumini fruit was made into mouthwash preparations which were then tested for stability, including for the organoleptic and antibacterial tests. The results of the organoleptic test showed that the Syzigium cumini fruit mouthwash with formula 4 was the best choice for the mouthwash formula. Antibacterial test results showed that the Syzigium cumini fruit could inhibit the growth of S. mutans, characterized by the formation of a hallo zone with an average diameter of 8 mm. This diameter indicated that the Syzygium cumini fruit mouthwash had moderate inhibition against S. mutans.Keywords: Syzygium cumini, mouthwash, Streptococcus mutans, dental caries]]>
<![CDATA[Peran Kondisioner Pada Adhesi Bahan Restorasi Semen Ionomer Kaca Dengan Struktur Dentin (Tinjauan Pustaka) ]]>
<![CDATA[Suzanna Sungkar]]>
<![CDATA[ Cakradonya Dental Journal Vol 6, No 2 (2014): Desember 2014 ]]>
Publisher : <![CDATA[FKG Unsyiah ]]>
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<![CDATA[Glass ionomer cement (semen ionomer kaca/ SIK) adalah salah satu bahan restorasi yang banyak digunakan dalam melakukan perawataan gigi anak. Bahan restorasi SIK mempunyai banyak kelebihan, diantaranya adalah kemampuannya berikatan secara fisiko-kimia dengan struktur gigi, melepaskan fluor dan aplikasinya membutuhkan waktu yang relatif singkat. Dalam praktik sering kita temukan kegagalan dalam melakukan restorasi SIK, yakni lepasnya bahan restorasi terutama pada karies yang sudah mencapai dentin. Tulisan ini bertujuan untuk membahas peran kondisioner dalam adhesi bahan restorasi SIK dengan struktur dentin. Dalam tulisan ini akan dibahas tentang bahan restorasi SIK, struktur dentin yang beradhesi dengan bahan restorasi SIK, bagaimana adhesi bahan restorasi SIK dengan struktur dentin, dan penggunaan bahan kondisioner. Penggunaan kondisioner pada restorasi SIK bertujuan untuk mengangkat smear layer dan bahan-bahan yang mengontaminasi yang dapat mengurangi kekuatan ikatan antara SIK dengan struktur gigi. Kondisioner ini meningkatkan kekuatan ikatan SIK dengan struktur gigi, terutama untuk dentin.]]>
