Perbandingan Efektifitas Susu Sapi Cair Kemasan dan Keju Cheddar Kemasan dalam Membantu Menaikkan pH Saliva
Abstract
Objective: Oral acidity level that can be assessed from salivary pH is one of indicator for oral health. Diet can change the pH level of saliva, in which low salivary pH caused demineralization of dental email. Milk and cheese have been proven to increase salivary pH because of anticariogenic activity due to the content of casein, calcium, and casein phosphopeptides. This study was aimed to compare the effectivity of packaged cow’s milk and packaged Cheddar cheese to increase salivary pH.; Method: This study was an experimental study with pretest-posttest design. Samples were 35 students in Dentistry of Andalas University, which corresponding to inclusion criteria consumed 125ml packaged cow’s milk and 17gr packaged cheddar cheese in 1 minute on two different days. Salivary pH was measured at time intervals of 5 minutes after consuming soft drink, 5, 10, 15, and 30 minutes after consuming packaged cow’s milk and packaged Cheddar cheese. The data was analyzed by using Wilcoxon and Mann-Whitney statistic test; Result: Wilcoxon test result showed no significant difference in packaged cow’s milk group (p>0,05), and there was a significant difference in packaged cheddar cheese group (p<0,05). Mann-Whitney test result showed a significant difference at 5 and 10 minutes posttest between two groups (p<0,05); Conclusion: There was significant difference in salivary pH between two groups. Packaged cheddar cheese showed significant difference in salivary pH after consumption than packaged cow’s milk.
References
2. Marya CM. Textbook of Public Health Dentistry 1st Edition. Jaypee Brothers Medical Publishers. New Delhi; 2011.
3. Almenara OCPL, Reboucas AG, Cavalli AM, Dulacher MM, Oliveira AMG, Florio FM, et al. Influence of Soft Drink Intake on the Salivary pH of Schoolchildren. Brazilian Research in Pediatric Dentistry and Integrated Clinic. 2016; 16(1): 249-255.
4. Baliga, S., S. Muglikar, dan R. Kale. Salivary pH: A diagnostic biomarker. Journal of Indian Society of Periodontology. 2013; 17(4): 461-465.
5. Bhat SS, Hedge Sk, Bhat VS, Ramya KM, Jodalli PS. Acidogenic Potential of Plain Milk, Milk with Sugar, Milk with Cornflakes, and Milk Cornflakes with Sugar: A Comparative Study. International Journal of Clinical Pediatric Dentistry. 2016; 9(3): 218-221.
6. Briawan D, Hardiansyah, Marhamah, Zulaikhah, Aries M. Konsumsi Minuman dan Preferensinya pada Remaja di Jakarta dan Bandung. Gizi Indonesia. 2011; 34(1): 47-49.
7. Buzalaf MAR, Hannas AR, Kato MT. Saliva and Dental Erosion. Journal of Applied Oral Science. 2012; 20(5): 493-502.
8. Dwipangesti DA. Konsumsi Susu pada Mahasiswa Indonesia dan Malaysia. Skripsi. Institut Pertanian Bogor. Bogor; 2014.
9. Hans R, Thomas S, Garla B, Dagli RJ, Hans MK. Effect of Various Sugary Beverages on Salivary pH, Flow Rate, and Oral Clearance Rate amongst Adults. Scientifica. 2016; 2016: 5027283.
10. Hapsari NF, Ismail A, Santoso. Pengaruh Konsumsi Keju Cheddar 10 gram Terhadap pH Saliva. Odonto Dental Journal. 2014; 1(1): 34-38.
11. Hayden MR. The Effect of Cheese on the pH Levels in the Oral Cavity. Thesis. Western Kentucky University. United States; 2015.
12. Kidd EAM, Fejerskov O. Essentials of Dental Caries 4th Edition. Oxford University Press. United States of America; 2016.
13. Marsh PD, Martin MV, Lewis MAO, Williams DW. Oral Microbiology 5th Edition. Elsevier. United Kingdom; 2009.
14. Mojaver YN, Javdi N, Manshaee K. Influence of soft drink on salivary pH. The Chinese Journal of Dental Research. 2008; 11(1): 52–55.
15. Moreira R. Epidemiology of Dental Caries in the World. dalam Oral Health Care - Pediatric, Research, Epidemiology and Clinical Practices. Editor Prof. Mandeep Virdi. InTech. Brazil. H; 2012. p. 151-169.
16. National Diary Council. Cheese dan Nutrition. Innovation Center for US Diary. 2011 [cited 7 Februari 2019]. Available from: https://www.nationaldairycouncil.org/content/2015/cheese-and-nutrition-for-health-professionals
17. Rugg-Gunn AJ, Woodward M. Milk and oral health; 2011.
18. Sharma A, Sharma D, Singh S, Sharma A, Sharma R, Sharma M. Milk and Its Product: Effect on Salivary pH. International Helathcare Research Journal. 2018; 2(6): 140-145.
19. Stookey GK. The Effect of Saliva on Dental Caries. Journal American Dental Association. 2008; 139(2): 11S-17S.
20. Sugitha M, Puspawati NY, Wiadnyani AISS. Optimasi Pembuatan Keju Lunak Tradisional (Soft Cheese) dengan Penggunaan Kulit Batang Tanaman Rampelas (Ficus ampelas) dan Bakteri Asam Laktat Sebagai Koagulan Alami. Laporan Akhir Hibah Penelitian Fundamental. Universitas Udayana. Bali; 2016.
21. Sumarwan U. Masalah Keamanan Pangan dalam Pola Konsumsi Masyarakat Indonesia. Yayasan Lembaga Konsumen Indonesia. 1997. p. 1-5.
22. Tayab T, Rai K, Kumari V, Thomas E. Effect of Chewing Paneer and Cheese on Salivary Acidogenicity: A Comparative Study. International Journal of Clinical Pedriatic Dentistry. 2012; 5(1): 20-24.
Copyright (c) 2020 Haniyah Atsila Nasri, Lendrawati Lendrawati, Bambang Ristiono
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
