CD-ROM
PERBEDAAN KONSUMSI DRINKING YOGHURT DAN SUSU ULTRA HIGH TEMPERATURE (UHT) FULL CREAM TERHADAP DERAJAT KEASAMAN POTENTIAL HYDROGEN (pH) SALIVA
- Bagikan:
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
Detail Information
| Item Type | |
|---|---|
| Penulis |
RUSNAWATI - Personal Name
drg. Naning K.Utami, M.Kes - Personal Name H.Fahmi Said, S.Si.T., M.Pd - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | KEPERAWATAN Gigi : Banjarbaru., 2022 |
| Edisi | |
| Subyek | |
| No Panggil |
008/SKP-GIGI /2022
|
| Copyright | |
| Doi |