PERBEDAAN pH SALIVA ANTARA BERKUMUR INFUSED WATER LEMON DAN INFUSED WATER STROBERI PADA PENGHUNI ASRAMA GRIYA BHAKTI HUSADA SEMARANG
DOI:
https://doi.org/10.31983/jkg.v3i2.3761Keywords:
The degree of acidity of PH saliva, Lemon and Strawberry infusedAbstract
    ABSTRACT
      The degree of acidity of pH saliva is a way to measure the degree of acid or alkaline of the saliva liquid. Gargling is the simple way to maintain the cleanliness of the teeth and the mouth.the fruits which contain of sour taste are chosen, strawberry and lemon fruits are chosen than any other fruits because they contain sour taste and produce fresh taste. They can use to make infused water. The objectives of this research are to determine the alteration of pH saliva before and after given treatment or gargling using strawberry and lemon infused water.
      The researcher used Quasi Experimental or Experimental Pseudo Method. The researcher used pretest and posttest in the research design. The researcher divided two group designs. Both of them were given the same treatment by measuring the pH saliva before and after giving treatment. The sample of lemon infused water are 40 and the strawberry are also 40, so the total of the sample are 80 responden. Data analysis uses independent frequency and statistical distribusi of t-test.
      The result of the research are about the difference of pH saliva before and after given the treatment using lemon and strawberry infused water. The difference of average of pH saliva before anf after given the treatment using lemon infused water is 0,3. Then, the difference of average of pH saliva before and after given the treatment using strawberry infused water is 0,4. In conclusion, both of them are equally can recude pH saliva, but using strawberry infused water work much better than lemon. The need to do more of this research is using different fruit, such as grape, kiwi, and star fruit.
Keywords : The degree of acidity of PH saliva, Lemon and Strawberry infused water
References
Alhamda, S, 2011, Status Kebersihan Gigi dan Mulut dengan Status Karies Gigi (Kajian pada Murid Kelompok Umur 12 Tahun di Sekolah Dasar Negeri Kota Bukit tinggi) :Jurnal Berita Kedokteran Masyarakat, Vol.27 , No.2, h.108.
Amerongen, A, 1991, Ludah Dan Kelenjar Ludah Arti Bagi Kesehatan Gigi Gajah Mada University Press, Yogyakarta.
Besford, J, 1996, Mengenal Gigi Anda Petunjuk Bagi Orangtua : Arcan, Jakarta.
Dalimartha, S, Felix, A, 2011, Khasiat Buah dan Sayur, Penebar Swadaya : Jakarta.
Ganong, W.F, 1999, Gambaran Konsumsi Yoghurt Terhadap Waktu Peningkatan Ph Saliva : Jurnal Ilmiah Farmasi,Vol.4, No.1, Tahun 2015, h.49.
Hendrik, 2012, Etika dan Hukum Kesehatan, Buku Kedokteran : Jakarta
Kristanto, F, 2013, Kekerasan Permukaan Enamel Gigi Manusia Setelah Kontak Dengan Air Perasan Citrus Limon, Skripsi, Fakultas Kedokteran Gigi, Universitas Airlangga, Surabaya.
Murtie, A, Yahya, M, 2014, Infused Water : PT Buana Ilmu Populer, Jakarta.
Notoatmodjo, S , 2010, Metodologi Penelitian Kesehatan :Rineka Cipta, Jakarta.
Prasetyo, E.A, 2005, Kelarutan Fosfat Email Pada Perendaman Gigi Dalam Minuman Isotonik Dan Asam Folat, Skripsi, Universitas Hasanudin Makasar.
Pratiwi, 2014, Efektivitas Penggunaan Infusum Daun Sirih (Piper betle Linn)50% dan 100% Sebagai Obat Kumur Terhadap Peningkatan ph dan Volume Saliva :Dentino Jurnal Kedokteran Gigi UNLAM, Banjarmasin.
Pratiwi, D, 2007, Gigi Sehat Merawat Gigi Sehari-hari, PT Kompas Media Nusantara, Jakarta.
Riset Kesehatan Dasar, 2013, Kesehatan Gigi dan Mulut, Kementrian Kesehatan Republik Indonesia, Jakarta.
Rukmana, R, 1999, Stroberi Budi Daya dan Pascapanen : Kanisius (Anggota IKAPI), Yogyakarta.
Siswosubroto, A.E, Pengemanan, D.H.C, Leman, M.A, 2015, Gambaran Konsumsi Yoghurt Terhadap Waktu Peningkatan pH Saliva :Jurnal Ilmiah Farmasi, Vol.4, No.4, h.47.48.
Suhartatik, N, Mustofa, A, Harifah, I, 2013, Aktivitas Antioksidan Infused Water Dengan Variasi Jenis Jeruk (Nipis, Lemon, dan Baby) dan Buah Tambahan (Stroberi, Anggur Hitam, dan Kiwi) :Jurnal Ilmiah Tehnologi dan Industri Pangan UNISRI, Vol.1, Hal.1.
Sulihandari dan Hartanti, 2013, Herbal Sayur & Buah Ajaib: Trans Idea Publishing, Yogyakarta.
Wardhana, 2014, Cara Segar Meminum Air Putih dengan Buah-buahan, http://m.kompasiana.com
Downloads
Published
Issue
Section
License
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. that allows others to share — copy and redistribute the material in any medium or format and adapt — remix, transform, and build upon the material for any purpose, even commercially with an acknowledgment of the work's authorship and initial publication in this journal.
.png)
.png)
.png)
