Romadloni, Nauroh Nadzifah (2019) Pengaruh Ekstrak Kasar Enzim Bromelin dari Buah Nanas (Ananas comosus) terhadap pH Saliva Buatan yang Diinduksi Streptococcus mutans Secara In Vitro. Sarjana thesis, Universitas Brawijaya.
Abstract
Saliva merupakan cairan pada rongga mulut yang memiliki fungsi utama sebagai pelindung jaringan lunak rongga mulut dan gigi. Salah satu faktor yang mempengaruhi pH saliva menjadi asam adalah mikrooganisme yaitu bakteri Streptococcus mutans. Buah nanas (Ananas comosus) mengandung enzim bromelin yang dapat menhambat pertumbuhan bakteri dengan cara merusak diding sel luar bakteri yang mengandung protein. Tujuan penelitian ini mengetahui pengaruh ekstrak kasar enzim bromelin dari buah nanas (Ananas comosus) terhadap pH saliva buatan yang diinduksi Streptococcus mutans secara in vitro. Penelitian ini menggunakan True Experimental Design degan pendekatan Posttest Control Grup Design. Konsentrasi yang digunakan dalam penelitian ini adalah 2%, 3.125%, 4% dan 5%. Hasil penelitian menunjukkan nilai pH mengalami penurunan dan nilai absorbansi saliva buatan meningkat setelah dilakukan inkubasi. Uji Korelasi dan regresi menunjukkan terdapat hubungan yang signifikan antara nilai pH dan absorbansi saliva buatan dengan ekstrak kasar enzim bromelin. Nilai signifikansi pada Uji One-way ANOVA adalah 0.00 (p<0.05) yang menunjukkan terdapat perbedaan nilai pH dan abosrbansi saliva buatan yang signifikan antara kelompok kontrol dan perlakuan. Dapat disimpulkan bahwa ekstrak kasar enzim bromelin tidak efektif dalam mempertahankan pH saliva mendekati pH normal dan tidak dapat menghambat pertumbuhan bakteri Streptococcus mutans.
English Abstract
Saliva is a complex fluid in the oral cavity which has main function as a protector of soft tissues of the oral and dental cavities. One of the factors that affect the pH of saliva becomes acid is the microorganism namely Streptococcus mutans bacteria. Pineapple fruit (Ananas comosus) contains bromelain enzyme which can prevent the growth of bacteria by damaging the outer cell walls of bacteria that contain proteins. The objective of this study is to find out the effect of crude extracts of bromelain enzyme from pineapple fruit (Ananas comosus) on the pH of artificial saliva which induced with Streptococcus mutans in vitro. This study used experimental design with Posttest Control Grup Design approach. Concentration used in this study was 2%, 3.125%, 4% and 5%. The result showed there is difference in the pH value and the absorbance value of artificial saliva that induced with Streptococcus mutans in vitro and added with crude extracts of bromelain enzyme to the control group. Correlation and regression tests indicated that there is significant relationship between the pH value and the absorbance value with crude extracts of bromelain enzyme. One-way ANOVA test showed the significant value 0.00 (p<0.05), that there is difference in the the pH value and the absorbance value of artificial saliva that is significant between the control and treatment groups. It can be concluded that the crude extract of bromelin enzyme is not effective in maintaining the pH of saliva near normal pH and cannot inhibit the growth of Streptococcus mutans bacteria
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FKG/2019/37/052001791 |
| Uncontrolled Keywords: | pH saliva buatan, ekstrak kasar enzim bromelin, Streptococcus mutans-pH of artificial saliva, crude extracts of bromelain enzyme, 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 07:57 |
| Last Modified: | 23 Oct 2021 04:29 |
| URI: | http://repository.ub.ac.id/id/eprint/179181 |
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