Perbedaan nilai pH dan jumlah koloni Streptococcus species sebelum dan setelah mengonsumsi minuman probiotik  The difference of the salivary pH and Streptococcus colonies in saliva before and after consuming probiotic drinks

Yumi Lindawati; Diana Verawati Simanjuntak

doi:10.24198/pjdrs.v4i2.28038

Perbedaan nilai pH dan jumlah koloni Streptococcus species sebelum dan setelah mengonsumsi minuman probiotik
The difference of the salivary pH and Streptococcus colonies in saliva before and after consuming probiotic drinks

Yumi Lindawati, Diana Verawati Simanjuntak

Abstract

Pendahuluan: Probiotik merupakan salah satu produk pasaran yang memberikan manfaat bagi kesehatan. Salah satu produk probiotik yang popular sekarang ini adalah yogurt. Yogurt mengandung bakteri Lactobacillus bulgaricus dan Streptococcus thermophillus yang dapat memelihara kesehatan rongga mulut dengan cara bersaing dengan bakteri patogen, memproduksi komponen antimikroba, dan memengaruhi sistem imun. Penelitian ini bertujuan untuk menganalisis perbedaan nilai pH dan jumlah koloni Streptococcus sp pada saliva sebelum dan setelah mengonsumsi minuman probiotik. Metode: Jenis penelitian eksperimental dengan rancangan penelitian one group pre test and post test design. Subjek penelitian adalah 20 mahasiswa FKG USU yang berusia 19-22 tahun dan metode pengambilan sampel dengan cara purposive sampling sesuai dengan kriteria inklusi dan eksklusi. Subjek diinstruksikan untuk mengonsumsi minuman probiotik yogurt, sekali sehari selama tujuh hari dan akan dianalisa salivanya secara statistik. Hasil: Hasil uji paired t-test didapatkan perbedaan yang signifikan secara statistik pada nilai pH (dari 7,36 menjadi 7,56) dan jumlah koloni Streptococcus sp (dari 4262 CFU/ml menjadi 507 CFU/ml) pada saliva sebelum dan setelah tujuh hari mengonsumsi yogurt (nilai p<0,05). Simpulan: Mengonsumsi minuman probiotik yogurt secara berkala selama tujuh hari dapat meningkatkan pH dan menurunkan jumlah koloni Streptococcus sp pada saliva.

Kata kunci: Probiotik, yoghurt, pH saliva, Streptococcus sp.

ABSTRACT

Introduction: Probiotics are one of the typical products that provide health benefits. A popular probiotic product is known as yoghurt. Yoghurt contains Lactobacillus bulgaricus and Streptococcus thermophillus bacteria that can maintain oral health by resisting the pathogenic bacteria, producing antimicrobial components, and influencing the immune system. This study was aimed to analyse the difference of the salivary pH and the Streptococcus colonies in saliva before and after consuming probiotic drinks. Methods: This research was an experimental study with one group of pre-test and post-test design. The subjects of this study were 20 students of the Faculty of Dentistry North Sumatra University; aged 19-22-years-old taken by the purposive sampling method following the inclusion and exclusion criteria. All subjects were instructed to consume the yoghurt once a day for seven days, and the saliva sample will be taken and analysed statistically. Results: Result of paired t-test showed that the p-value < 0.05, which showed a significant difference in the salivary pH (from 7.36 to 7.56). Also, the Streptococcus colonies in the saliva was decreasing from 4262 CFU/ml to 507 CFU/ml, before and after seven days of yoghurt consumption. Conclusion: Daily probiotic drinks such as yoghurt consumption for seven days can improve the salivary pH and reduce the number of Streptococcus colonies in saliva.

Keywords: Probiotics, yoghurt, salivary pH, Streptococcus sp.

Keywords

Probiotik; yoghurt; pH saliva; Streptococcus sp.; probiotics; salivary pH

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DOI: https://doi.org/10.24198/pjdrs.v4i2.28038