Differences in the effectiveness of chewing pears (pyrus) and oranges (citrus sinensis) on the debris index and salivary ph: a quasi-experimental study

Salsabila Lutfiah Angkar, Rini Pratiwi, Sari Aldila, Nur Rahman Ahmad Seno Aji

Abstract


ABSTRACT

Introduction: Saliva plays a crucial role in maintaining oral pH balance and influencing debris accumulation on tooth surfaces. Chewing fibrous fruits can stimulate salivary flow and provide a mechanical cleansing effect, which may contribute to changes in the debris index and salivary pH. Pears (Pyrus) contain catechins and dietary fiber (3.1 g per 100 g), while oranges (Citrus sinensis) are rich in vitamins and flavonoids that may support oral health. This study aimed to analyze the effectiveness of chewing pears and oranges on changes in the debris index and salivary pH. Methods: A quasi-experimental study with a two-group pretest–posttest design was conducted among 59 children aged 9–11 years at SD Negeri 39 Cakke. Participants were randomly allocated to two nearly equal groups: the pear-chewing group (n=30) and the orange-chewing group (n=29). The debris index was assessed using standard debris index criteria, and salivary pH was measured using pH paper before and after the intervention. Data were analyzed using the Wilcoxon signed-rank test and the Mann–Whitney U test, with a significance level set at p<0.05. Results: Significant differences were observed in the mean debris index and salivary pH values before and after chewing pears and oranges (p<0.05). However, no significant differences were found between the two groups regarding changes in the debris index and salivary pH (p>0.05). Conclusion: Chewing pears and oranges demonstrated comparable effectiveness in reducing the debris index and altering salivary pH.



Perbedaan efektivitas mengunyah buah pir (pyrus) dan buah jeruk (citrus sinensis) terhadap indeks debris dan pH saliva: studi kuasi-eksperimental

Pendahuluan: Saliva merupakan cairan mulut yang berperan penting dalam menjaga keseimbangan pH rongga mulut dan memengaruhi pembentukan debris pada permukaan gigi. Aktivitas mengunyah buah berserat dapat memengaruhi debris indeks dan pH saliva melalui rangsangan produksi saliva serta efek pembersihan mekanis. Buah pir (Pyrus) mengandung senyawa katekin serta serat sebesar 3,1 g per 100 g buah, sedangkan buah jeruk (Citrus sinensis) kaya akan vitamin dan flavonoid yang berpotensi mendukung kesehatan rongga mulut. Tujuan penelitian ini adalah untuk menganalisis perbedaan efektivitas mengunyah buah pir dan buah jeruk terhadap perubahan indeks debris dan pH saliva. Metode: Penelitian ini menggunakan metode kuasi-eksperimental dengan rancangan Two Group Pretest Posttest Design. Subjek penelitian adalah 59 anak usia 9–11 tahun di SD Negeri 39 Cakke yang dibagi menjadi dua kelompok, yaitu kelompok mengunyah buah pir (n=30) dan kelompok mengunyah buah jeruk (n=29). Debris indeks diukur menggunakan indeks debris, sedangkan pH saliva diukur menggunakan kertas pH sebelum dan sesudah perlakuan. Analisis statistik menggunakan uji Wilcoxon dan uji Mann-Whitney dengan nilai signifikansi p<0,05. Hasil: Uji Wilcoxon menunjukkan terdapat perbedaan signifikan rerata debris indeks dan pH saliva sebelum dan sesudah mengunyah buah pir maupun buah jeruk (p<0,05). Namun, uji Mann-Whitney menunjukkan tidak terdapat perbedaan signifikan antara kedua kelompok terhadap debris indeks dan pH saliva (p>0,05). Simpulan: Buah pir dan buah jeruk memiliki efektivitas yang sama dalam menurunkan indeks debris dan menyebabkan perubahan pH saliva setelah dikunyah.


Keywords


salivary pH, debris index, pear (Pyrus), orange (Citrus sinensis)

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DOI: https://doi.org/10.24198/jkg.v28i1.63582

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