Fardiaz, Dedi (2014) Efektivitas Whey Kefir Susu Kambing Terhadap Adhesi Candida albicans pada Lempeng Akrilik Heat Cured secara in vitro. Sarjana thesis, Universitas Brawijaya.
Abstract
Candida albicans (C. albicans) merupakan jamur penyebab kandidiasis oral pada rongga mulut dan denture stomatitis pada pengguna gigi tiruan sebagian lepasan atau gigi tiruan penuh. Kemampuan C. albicans beradhesi pada permukaan gigi tiruan menginisiasi proses invasi pada mukosa rongga mulut yang berdekatan. Salah satu metode pencegahan adalah dengan menghambat proses adhesi sehingga proses invasi tidak terjadi. Whey kefir susu kambing mengandung peptida, laktoferin, asam organik dan enzim protease yang memiliki aktivitas antimikroba. Salah satu mekanisme whey kefir susu kambing adalah menurunkan hidrofobisitas C. albicans. Penelitian ini bertujuan untuk membuktikan bahwa whey kefir susu kambing memiliki pengaruh terhadap adhesi C.albicans pada lempeng akrilik heat cured secara in vitro. Penelitian diawali dengan pembuatan whey kefir menjadi beberapa konsentrasi yaitu 5%, 10%, 15%, 20% dan 25%. Kemudian lempeng akrilik heat cured dimasukan kedalam sediaan whey kefir dan dicampur dengan C. albicans 105CFU/ml. Pengamatan dilakukan segera setelah menginkubasi sediaan selama 2 jam pada suhu 37OC. Parameter yang diukur adalah jumlah C. albicans yang melekat pada lempeng akrilik heat cured. Analisis data menggunakan uji Kruskal Wallis, uji Mann Whitney, uji Korelasi Spearman dengan α = 0,05. Hasil menunjukkan bahwa semakin tinggi konsentrasi whey kefir semakin sedikit pelekatan C. albicans pada akrilik heat cured. Kesimpulan pada penelitian ini yaitu whey kefir susu kambing mempunyai efek menghambat adhesi C. albicans pada lempeng akrilik heat cured secara in vitro.
English Abstract
Candida albicans (C. albicans) is a fungus that causing oral candidiasis in the oral cavity and denture stomatitis among the removable partial dentures or full dentures wearer. The adhesive ability of C. albicans on the surface of the denture initiate the process of invasion in oral mucosa adjacent. One method of prevention is by blocking the adhesion process so that the process of invasion does not occur. Whey kefir goat milk contain peptides, lactoferrin, organic acids, and enzymes protease that has antimicrobial activity. The mechanism of whey kefir goat milk is lowering hydrophobicity of C. albicans. This study aims to prove that whey kefir goat milk in addition to having antimicrobial effects, also has an influence on the adhesion of C. albicans on acrylic plates in vitro. this study devided whey kefir goat milk into several concentrations of 5%, 10%, 15%, 20%, and 25%. Acrylic heat cured plate immerged in the whey kefir goat milk solution then mixed with 105 CFU/ml of C. albicans. Observations were conducted immediately after 2 hours incubation at a temperature of 37OC. The parameters measured were the number of C. albicans attached to the acrylic plate. Data analysis used in this study are Kruskal-Wallis test, Mann Whitney test, Spearman corelation test with α = 0.05. The results showed the higher concentration of whey kefir, the less adhesion of C. albicans on acrylic plate. The conclusion of this research is goat milk’s whey kefir has the effect of inhibiting the adhesion of C. albicans on resin acrylic heat cured in vitro.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/622/051407179 |
| Subjects: | 600 Technology (Applied sciences) > 617 Surgery, regional medicine, dentistry, ophthalmology, otology, audiology > 617.6 Dentistry |
| Divisions: | Fakultas Kedokteran Gigi > Kedokteran Gigi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 21 Oct 2014 14:42 |
| Last Modified: | 22 Oct 2021 03:41 |
| URI: | http://repository.ub.ac.id/id/eprint/124636 |
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