Pengaruh infused water buah stroberi (fragaria x ananassa duch.) terhadap kekasaran permukaan email gigi

DETAIL KOLEKSI

Pengaruh infused water buah stroberi (fragaria x ananassa duch.) terhadap kekasaran permukaan email gigi

Oleh : Syafira Aisah Afinsaputri

Info Katalog

Nomor Panggil : 617.634 2 SYA p

Penerbit : FKG - Usakti

Kota Terbit : Jakarta

Tahun Terbit : 2023

Pembimbing 1 : Melaniwati

Subyek : Food consumption;Dental enamel

Kata Kunci : Infused water, strawberry (fragaria x ananassa duch.), tooth enamel surface roughness.

Status Posting : Published

Status : Lengkap

File Repositori

No.	Nama File	Hal.
1.	2023_TA_KG_040001900134_Halaman-Judul.pdf
2.	2023_TA_KG_040001900134_Lembar-Pengesahan.pdf	5
3.	2023_TA_KG_040001900134_Bab-1_Pendahuluan.pdf	4
4.	2023_TA_KG_040001900134_Bab-2_Tinjauan-Pustaka.pdf	10
5.	2023_TA_KG_040001900134_Bab-3_Kerangka-Teori,-Kerangka-Konsep,-Hipotesis.pdf	2
6.	2023_TA_KG_040001900134_Bab-4_Metode-Penelitian.pdf	8
7.	2023_TA_KG_040001900134_Bab-5_Hasil-Penelitian.pdf	5
8.	2023_TA_KG_040001900134_Bab-6_Pembahasan.pdf	4
9.	2023_TA_KG_040001900134_Bab-7_Kesimpulan-dan-Saran.pdf	1
10.	2023_TA_KG_040001900134_Daftar-Pustaka.pdf	6
11.	2023_TA_KG_040001900134_Lampiran.pdf	12

Abstrak
Abstract

L Latar Belakang: Infused water merupakan air putih yang ditambahkan potongan buah-buahan yang saat ini banyak dikonsumsi orang-orang karena dipercaya dapat meningkatkan kualitas hidup. Salah satu buah yang kerap menjadi bahan infused water adalah buah stroberi (Fragaria x ananassa Duch.) karena kaya akan berbagai nutrisi dan memiliki banyak manfaat. Infused water stroberi mengandung asam yang dapat menyebabkan demineralisasi email sehingga mempengaruhi kekasaran permukaan email gigi. Tujuan: Untuk mengetahui pengaruh infused water stroberi terhadap kekasaran permukaan email gigi. Metode: Penelitian eksperimental laboratorium secara in vitro untuk menguji pengaruh infused water stroberi terhadap kekasaran permukaan email gigi dengan cara membuat infused water stroberi menggunakan 200 mL air dan 100 g buah yang didiamkan di dalam lemari pendingin selama 5 jam, kemudian sampel gigi direndam di dalam infused water stroberi selama 3 jam 30 menit setiap harinya untuk 12 hari. Sampel direndam di dalam saliva buatan selama tidak sedang diberi perlakuan, dan akuades berperan sebagai kontrol. Pengujian kekasaran permukaan email gigi dilakukan sebelum dan sesudah perendaman. Analisis data menggunakan uji normalitas metode Shapiro-Wilk dan dilanjutkan dengan uji t tidak berpasangan jika data terdistribusi normal (p>0.05). Hasil: Hasil uji t tidak berpasangan dengan nilai p=0.018 menunjukkan hasil peningkatan kekasaran permukaan email gigi yang bermakna sebelum dan sesudah direndam di dalam infused water stroberi. Kesimpulan: Infused water stroberi dengan perbandingan air dan buah stroberi 2:1 dan dikonsumsi setiap hari selama 3 bulan dapat meningkatkan kekasaran permukaan email gigi.

B Background: Infused water is mineral water added with fruit pieces that is currently being consumed by many people because it is believed to improve their quality of life. Strawberry (Fragaria x ananassa Duch.) is often used as an ingredient in infused water considering its richness in various nutrients and many benefits. Strawberry-infused water contains acids that could cause demineralization of enamel, which affects the roughness of the enamel surface. Objective: To determine the effect of strawberry-infused water against the surface roughness of tooth enamel. Method: An in vitro laboratory experimental study was conducted to test the effect of strawberry infused water on the surface roughness of tooth enamel. Strawberry-infused water was made using 200 mL of water and 100 g of fruit and stored in the refrigerator for 5 hours, then the tooth sample was immersed in the strawberry-infused water for 3 hours and 30 minutes every day for 12 days. Samples were immersed in artificial saliva at the time they were not occupied, and aquadest was used as a control group. The surface roughness of tooth enamel was tested before and after immersion. Data analysis was tested using the Shapiro-Wilk normality test followed by Independent t-test if the data was normally distributed (p-value> 0.05). Results: The results of the Independent t-test with p value=0.018 showed a significant increase in tooth enamel surface roughness before and after immersion in strawberry-infused water. Conclusion: Strawberry-infused water with a water-to-strawberry ratio of 2:1 along with being consumed every day for 3 months could increase the surface roughness of tooth enamel.