Puspitaningrum, Devi (2019) Pengaruh Ekstrak Etanol Buah Pir (Pyrus communis) Terhadap pH Saliva Buatan yang Diinduksi Streptococcus mutans Secara In Vitro. Sarjana thesis, Universitas Brawijaya.
Abstract
Saliva adalah cairan sekresi eksokrin di dalam rongga mulut yang memiliki fungsi utama sebagai pelindung jaringan lunak rongga mulut dan gigi. Salah satu mikroorganisme yang menyebabkan pH saliva menjadi asam adalah Streptococcus mutans. Ekstrak etanol buah pir (Pyrus communis) mengandung flavonoid dan katekin yang dapat menghambat perlekatan bakteri Streptococcus mutans pada permukaan gigi dan dapat mendenaturasi protein sel bakteri sehingga pertumbuhan Streptococcus mutans terganggu. Tujuan penelitian ini mengetahui pengaruh konsentrasi ekstrak etanol buah pir terhadap pH saliva buatan yang diinduksi Streptococcus mutans secara in vitro. Penelitian ini menggunakan True Experimental Design dengan pendekatan Posttest Control Group Design. Konsentrasi yang digunakan dalam penelitian ini 5%, 6,25%, 8%, 10%, dan 12%. Hasil penelitian menunjukkan ada perbedaan nilai pH dan absorbansi saliva buatan yang telah diinduksi Streptococcus mutans dan ditambahkan ekstrak etanol buah pir terhadap kelompok kontrol secara in vitro. Analisa data menggunakan uji Korelasi dan Regresi menunjukkan pengaruh sebesar 9,1% pada pemberian ekstrak etanol buah pir terhadap pH saliva buatan. Uji One-Way ANOVA menunjukkan nilai signifikansi 0,000 (p < 0,05). Disimpulkan terdapat perbedaan nilai pH dan absorbansi saliva buatan yang signifikan antara kelompok kontrol dan kelompok perlakuan. Ekstrak etanol buah pir tidak efektif dalam menjaga pH saliva buatan mendekati pH normal dan tidak mampu menghambat pertumbuhan bakteri Streptococcus mutans.
English Abstract
Saliva is an exocrine secretion fluid in the oral cavity which has the main function as a protector of the soft tissues of the oral cavity and teeth. One of the microorganisms that cause the saliva’s pH becomes acid is Streptococcus mutans. Ethanol extract of pears (Pyrus communis) contains flavonoids and catechins which can inhibit the attachment of Streptococcus mutans bacteria on the tooth surface and can denature bacterial cell proteins so that the growth of Streptococcus mutans is disrupted. The purpose of this experimental was to know the effect of pear ethanol extract concentration in pH of artificial saliva which induced with Streptococcus mutans by in vitro. The method which applied here was True Experimental Design, post test control group design. The concentrations that used in this study were 5%, 6,25%, 8%, 10%, and 12%. The results described the difference in pH scale and absorbance score of artificial saliva which induced with Streptococcus mutans between treatment group (added by pear ethanol extract) and control group. Data analysis using correlation and regression test showed the effect of pear ethanol extract on artificial saliva pH was 9,1%. The conclusion of this experimental explained the increase of pH scale after added with pear ethanol extract, also showed a significant difference of pH scale of artificial saliva between treatment group and control group based on the One Way ANOVA test. Pear ethanol extract is not effective in maintain pH scale of artificial saliva approach normal pH scale and unable to inhibit the growth of Streptococcus mutans.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FKG/2019/98/052001852 |
| Uncontrolled Keywords: | pH saliva buatan, ekstrak etanol buah pir, Streptococcus mutans-artificial saliva pH, ethanol extract of pears (Pyrus communis), Streptococcus mutans |
| Subjects: | 600 Technology (Applied sciences) > 617 Surgery, regional medicine, dentistry, ophthalmology, otology, audiology > 617.6 Dentistry > 617.66 Extraction / Teeth--Extraction |
| Divisions: | Fakultas Kedokteran Gigi > Kedokteran Gigi |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 10 Aug 2020 07:55 |
| Last Modified: | 23 Oct 2021 03:07 |
| URI: | http://repository.ub.ac.id/id/eprint/179145 |
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