ISRAR, MUFTIHAT
(2014)
EFEK MINUMAN SUSU FERMENTASI TERHADAP
KEKERASAN PERMUKAAN EMAIL GIGI
SECARA IN VITRO.
Other thesis, ANDALAS UNIVERSITY.
Abstract
FAKULTAS KEDOKTERAN GIGI
UNIVERSITAS ANDALAS PADANG
Skripsi, APRIL 2014
MUFTIHAT ISRAR, 1010342021
EFEK MINUMAN SUSU FERMENTASI TERHADAP KEKERASAN
PERMUKAAN EMAIL GIGI SECARA IN VITRO
ix + 64 Halaman + 5 Gambar + 6 Tabel + 4 Lampiran
ABSTRAK
Susu fermentasi merupakan salah satu produk susu yang memiliki pH asam.
Minuman dengan pH asam jika berkontak langsung dengan email gigi dapat
menyebabkan demineralisasi, sehingga menurunkan kekerasan permukaan email
gigi. Tujuan penelitian adalah untuk mengetahui efek minuman susu fermentasi
terhadap kekerasan permukaan email gigi secara in vitro.
Metode penelitian adalah eksperimental dengan pretest dan posttest design.
Sampel berupa gigi premolar satu permanen rahang atas yang sudah diekstraksi
dibagi menjadi dua kelompok perlakuan. Kelompok I perendaman dalam susu
fermentasi A dengan bakteri starter Lactobacillus casei Shirota, dan kelompok II
perendaman dalam susu fermentasi B dengan bakteri starter Lactobacillus
bulgaricus dan Streptococcus thermophilus. Sebelum perendaman, kedua
minuman diukur pH-nya menggunakan pH meter digital. Perendaman dilakukan
selama 25 jam dalam inkubator 37ºC. Kekerasan permukaan email diukur dengan
alat Vickers Microhardness Tester.
Hasil penelitian menunjukkan pH kedua jenis minuman susu fermentasi
berada di bawah pH kritis 5,5, terjadi penurunan yang tidak signifikan pada nilai
rata-rata kekerasan permukaan email gigi antara sebelum dan sesudah
perendaman, dan tidak terdapat perbedaaan yang signifikan pengaruh antara
kedua jenis minuman susu fermentasi terhadap kekerasan permukaan email gigi.
Kesimpulan penelitian ini adalah minuman susu fermentasi dapat
menyebabkan terjadinya penurunan kekerasan permukaan email gigi yang tidak
signifikan karena memiliki kandungan mineral seperti kalsium, posfat, dan fluor.
Kata kunci : susu fermentasi, demineralisasi, kekerasan permukaan email gigi
FACULTY OF DENTISTRY
ANDALAS UNIVERSITY PADANG
Script, APRIL 2014
MUFTIHAT ISRAR, 1010342021
EFFECT OF FERMENTED MILK BEVERAGES ON ENAMEL SURFACE
HARDNESS IN VITRO
ix + 64 Pages + 5 Pictures + 6 Tables + 4 Attachment
ABSTRACT
Milk fermented is one of the dairy product which is has low pH that will
cause demineralization if there was direct contact exposure to enamel.
Demineralization will affect enamel by decreasing enamel surface hardness. The
aim of this study is to test the in vitro milk fermented effect on enamel surface
hardness.
The method that used in this study is using experimental approach to pretest
and posttest design. Extracted human first premolar permanent teeth were divided
into two treatment groups, first group immersion in fermented milk A that contain
Lactobacillus casei Shirota and second group immersion in fermented milk B that
contain Lactobacillus bulgaricus and Streptococcus thermophilus. Before samples
immersion, the pH of the two fermented milks were measure by pH meter digital.
Samples immersed in the fermented milk for a total 25 hours under 37ºC
temperature. Enamel surface hardness was measure by Vickers Hardness Tester.
The result of this study showed that pH value of each beverage were under
critical pH 5,5, decreasing of enamel surface hardness happened although there
were no significant difference between before and after immersion, and there were
no significant difference between the two milk fermented beverages effect on
enamel surface hardness.
This study revealed that fermented milk beverages can affect enamel by
decreasing enamel surface hardness values which are not significant because
fermented milk contains high mineral such as calcium, phosphor, and fluoride.
Key word : fermented milk, demineralization, enamel surface hardness
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