PERBANDINGAN PENURUNAN  KEKERASAN  PERMUKAAN  EMAIL GIGI  YANG  DIRENDAM  DALAM  JUS  STROBERI,  JUS  LEMON, DAN JUS  NANAS

Sari Dewiyani; Nazhifa Alfathia

doi:10.32509/jitekgi.v20i1.3986

PERBANDINGAN PENURUNAN KEKERASAN PERMUKAAN EMAIL GIGI YANG DIRENDAM DALAM JUS STROBERI, JUS LEMON, DAN JUS NANAS

Sari Dewiyani, Nazhifa Alfathia

Abstract

Latar belakang: Kesadaran masyarakat akan pentingnya hidup sehat semakin meningkat, salah satunya dengan rutin mengonsumsi jus buah. Jus buah kemasan memiliki konsentrasi asam tinggi dan jika sering dikonsumsi menyebabkan terjadinya proses demineralisasi email gigi dengan larutnya sebagian atau keseluruhan mineral pada email gigi yang akan menurunkan kekerasannya. Tujuan: Membandingkan penurunan kekerasan permukaan email gigi yang direndam di dalam jus stroberi, jus lemon, dan jus nanas. Metode penelitian: Penelitian ini merupakan penelitian eksperimental laboratorium dengan desain pretest dan posttest. Sampel berjumlah 36 gigi premolar, dibagi ke dalam 9 kelompok yaitu kelompok yang direndam dalam jus stroberi, jus lemon dan jus nanas yang masing-masing kelompok direndam selama 5, 10, dan 15 menit. Sebelum dan setelah perendaman dilakukan pengukuran kekerasan permukaan email menggunakan Vickers Micro Hardness Tester Machine. Hasil penelitian: Perendaman gigi dengan jus stroberi, jus lemon, dan jus nanas selama 5, 10, dan 15 menit menghasilkan penurunan rerata kekerasan permukaan email gigi yang signifikan (p<0,05). Penurunan kekerasan permukaan email gigi paling tinggi ketika direndam di dalam jus lemon selama 15 menit dan yang paling rendah ketika direndam dalam jus nanas selama 5 menit. Kesimpulan: Penurunan kekerasan permukaan email gigi yang direndam dalam jus lemon paling tinggi dibandingkan jus stroberi dan jus nanas.

Keywords

Jus stroberi; jus lemon; jus nanas; kekerasan email gigi

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DOI: https://doi.org/10.32509/jitekgi.v20i1.3986