drg. Naning K.Utami, M.Kes Dosen Pembimbing 1 H.Fahmi Said, S.Si.T., M.Pd Dosen Pembimbing 2 RUSNAWATI Pengarang

KEMENTERIAN KESEHATAN REPUBLIK INDONESIA POLITEKNIK KESEHATAN BANJARMASIN viii PROGRAM STUDI TERAPI GIGI PROGRAM SARJANA TERAPAN ABSTRAK KEPERAWATAN GIGI TAHUN 2022 Skripsi RUSNAWATI PERBEDAAN KONSUMSI DRINKING YOGHURT DAN SUSU ULTRA HIGH TEMPERATURE (UHT) FULL CREAM TERHADAP DERAJAT KEASAMAN POTENTIAL HYDROGEN (pH) SALIVA PADA SISWA SMPN 2 MARTAPURA BARAT DESA SUNGAI BATANG ILIR. Pembimbing (1) drg. Naning K.Utami, M.Kes, (2) H.Fahmi Said, S.Si.T., M.Pd. xiv + 62 halaman ; 13 tabel ; 10 gambar ; 11 lampiran Yoghurt mempunyai kandungan probiotik yang dapat menghambat pertumbuhan bakteri asidogenik penyebab karies gigi, dan meningkatkan pH saliva, sehingga proses demineralisasi terhambat. Sedangkan susu UHT dengan kandungan antioksidan yang dapat menyebabkan kondisi oral lebih basa. pH saliva merupakan derajat keasaman mulut yang diukur untuk diketahui nilai asam basanya. Dari hasil studi pendahuluan terdapat 70% siswa memiliki pH saliva 5,8. Penelitian ini bertujuan untuk mengetahui perbedaan konsumsi drinking yoghurt dan susu UHT full cream terhadap derajat keasaman potential Hydrogen (pH) saliva pada siswa SMPN 2 Martapura Barat Desa Sungai Batang Ilir. Jenis penelitian ini penelitian analitik menggunakan eksperimen semu dengan rancangan penelitian “pretest-postest”. Adapun analisis data dengan uji Independent sampel T-test. Hasil penelitian menunjukan rata-rata pH saliva sebelum mengkonsumsi drinking yoghurt adalah 6,48 sesudah mengkonsumsi 6,97. Rata-rata pH saliva sebelum mengkonsumsi susu UHT Full Cream adalah 6,65 sesudah mengkonsumsi 6,88. Hasil uji Independent Sampel T-test menunjukan nilai = 0,000 dengan nilai = 0,05 ( < ). Penelitian ini dapat disimpulkan ada perbedaan konsumsi drinking yoghurt dan susu UHT full cream terhadap derajat keasaman Potential Hydrogen (pH) saliva pada siswa SMPN 2 Martapura Barat Desa Sungai Batang Ilir. Diharapkan drinking yoghurt dapat dijadikan alternatif yang lebih baik untuk dikonsumsi karena mengkonsumsi drinking yoghurt dapat lebih meningkatkan pH saliva dan mengembalikan keadaan normal saliva jika dibandingkan dengan susu UHT . Kata Kunci : Drinking, Yoghurt, Susu Ultra High Temperature (UHT) Full Cream dan (pH) Saliva Kepustakaan : 41 (2007-2021) MINISTRY OF HEALTH OF THE REPUBLIC OF INDONESIA BANJARMASIN HEALTH POLYTECHNIC DENTAL THERAPY STUDY PROGRAM APPLIED UNDERGRADUATE PROGRAM ix ABSTRACT DENTAL NURSING YEAR 2022 Skripsi RUSNAWATI DIFFERENCES OF CONSUMPTION OF DRINKING YOGHURT AND ULTRA HIGH TEMPERATURE (UHT) FULL CREAM MILK TOWARDS THE DEGREE OF POTENTIAL HYDROGEN (pH) SALIVA'S MILK IN STUDENTS OF SMPN 2 MARTAPURA BARAT, SUNGAI BATANG ILIR VILLAGE. Supervisor (1) drg. Naning K.Utami, M.Kes, (2) H.Fahmi Said, S.Si.T., M.Pd. xiv + 62 Pages ; 13 tables ; 10 pictures ; 11 attachments Yogurt contains probiotics that can inhibit the growth of acidogenic bacteria that cause dental caries, and increase the pH of saliva, so that the demineralization process is inhibited. While UHT milk contains antioxidants that can cause oral conditions to be more alkaline. Salivary pH is the degree of acidity of the mouth which is measured to determine the acid-base value. From the results of the preliminary study, 70% of students had a salivary pH of 5.8. This study aims to determine the difference in consumption of drinking yogurt and full cream UHT milk on the acidity of potential Hydrogen (pH) saliva in students of SMPN 2 Martapura Barat Sungai Batang Ilir Village. This type of research is analytical research using quasi-experimental research design "pretestposttest". The data analysis with the Independent sample T-test test. The results showed that the average salivary pH before consuming drinking yogurt was 6.48 after consuming 6.97. The average salivary pH before consuming UHT Full Cream milk was 6.65 after consuming 6.88. The results of the Independent Sample T-test test show the value of = 0.000 with value = 0.05 ( < ). In this study, it can be concluded that there is a difference in consumption of drinking yogurt and full cream UHT milk on the degree of acidity of Potential Hydrogen (pH) saliva in students of SMPN 2 Martapura Barat Sungai Batang Ilir Village. It is hoped that drinking yogurt can be used as a better alternative for consumption because consuming drinking yogurt can increase the pH of saliva and restore the normal state of saliva when compared to UHT milk. Keywords : Drinking, Yoghurt, Ultra High Temperature (UHT) Full Cream Milk and (pH) Saliva Literature : 41 (2007-2021