Efektivitas mengonsumsi keju Brie terhadap kenaikan pH saliva  Effectiveness of consuming Brie cheese on increasing salivary pH

Celia Lazarus; Henry Yonatan Mandalas; Winny Suwindere

doi:10.24198/pjdrs.v3i1.22480

Efektivitas mengonsumsi keju Brie terhadap kenaikan pH saliva
Effectiveness of consuming Brie cheese on increasing salivary pH

Celia Lazarus, Henry Yonatan Mandalas, Winny Suwindere

Abstract

Pendahuluan: Derajat keasaman (pH) saliva merupakan faktor kunci utama keseimbangan demineralisasi dan remineralisasi gigi. Demineralisasi email terjadi pada keadaan pH <5,5 dan terjadi dalam waktu beberapa menit setelah asupan sukrosa. Saliva memiliki peran signifikan dalam proses meningkatkan pH rongga mulut sehubungan dengan kemampuan buffering, yaitu kandungan bikarbonat yang dapat menetralkan pH sehingga mencegah enamel gigi dari demineralisasi. Tujuan penelitian ini untuk mengukur atau menilai peranan keju Brie dalam menaikan pH saliva. Metode: Penelitian ini merupakan eksperimental semu bersifat komparatif. Jumlah subjek penelitian adalah 32 orang yang dibagi menjadi kelompok perlakuan, yaitu mengonsumsi keju Brie dan kelompok kontrol, yaitu tidak mengonsumsi keju Brie. Subjek penelitian diukur nilai pH saliva awal dan akhir menggunakan pH test strip. Hasil: Rerata selisih nilai pH awal dan akhir pada kelompok perlakuan adalah sebesar 0,48 dan pada kelompok kontrol adalah sebesar -0,29. Rerata selisih pH saliva pada kelompok perlakuan, yaitu mengonsumsi keju Brie, lebih besar dibandingkan dengan kelompok kontrol, dengan perbedaan yang signifikan (p<0,05). Simpulan: Mengonsumsi keju Brie efektif dalam meningkatkan pH saliva.

Kata kunci: Efektivitas, keju Brie, pH saliva

ABSTRACT

Introduction: Salivary acidity degree (pH) is the main key factor in the balance of tooth demineralisation and remineralisation. Enamel demineralisation occurs at the pH < 5.5 and occurs within minutes after sucrose intake. Saliva has a significant role in the process of pH increase in the oral cavity due to the buffering ability, which is the bicarbonate content which able to neutralise the pH value to prevent tooth enamel demineralisation. The purpose of this study was to measure or assess the effect of Brie cheese consumption in raising the salivary pH. Methods: This study is a quasi-experimental comparative. The number of research subjects was 32 people who were divided into treatment groups which consumed Brie cheese, and the control group which did not consume Brie cheese. Each research subject was measured the initial and final salivary pH values using a pH test strip. Results: The average difference in the initial and final pH values of the treatment group was 0.48, and in the control group was -0.29. The average difference of the salivary pH in the treatment group, which was consuming Brie cheese, was higher than the control group, with a significant difference (p < 0.05). Conclusion: Consuming Brie cheese is effective in increasing the salivary pH.

Keywords: Effectiveness, Brie cheese, salivary pH

Keywords

Efektivitas, keju Brie, pH saliva, effectiveness, Brie cheese, salivary pH

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DOI: https://doi.org/10.24198/pjdrs.v3i1.22480