PENGARUH SUSU SAPI PASTEURISASI DAN SUSU KEDELAI MURNI TERHADAP REMINERALISASI ENAMEL GIGI

Annesha, Metly (2016) PENGARUH SUSU SAPI PASTEURISASI DAN SUSU KEDELAI MURNI TERHADAP REMINERALISASI ENAMEL GIGI. Diploma thesis, Universitas Andalas.

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Abstract

Latar belakang : Agen remineralisasi gigi dapat ditemukan pada susu sapi dan susu kedelai. Konsentrasi ion Ca2+ dan PO43- pada kedua jenis susu tersebut dapat menghentikan pelarutan hidroksiapatit dan meningkatkan remineralisasi. Tujuan : Penelitian ini bertujuan untuk mengetahui pengaruh susu sapi pasteurisasi dan susu kedelai murni terhadap remineralisasi enamel gigi. Material dan metode : Jenis penelitian yang dilakukan adalah eksperimental laboratorium dengan desain penelitian pre-test post-test control group design. 27 sampel gigi premolar dibagi atas 3 kelompok. Etsa asam fosfor 37% digunakan untuk demineralisasi sampel dan dilakukan pengukuran kekerasan enamel awal. Sampel direndam selama 102 menit per hari selama 14 hari dalam aquadest, susu sapi pasteurisasi, dan susu kedelai murni. Pengukuran kekerasan enamel akhir dilakukan dengan Vickers Hardness Tester. Hasil : Hasil penelitian menunjukkan terjadi peningkatan nilai kekerasan enamel sebelum dan setelah perendaman pada masing-masing kelompok. Uji Two Way Anova untuk membandingkan peningkatan nilai kekerasan enamel semua kelompok menunjukkan nilai p=0,002. Uji Post Hoc LSD untuk membandingkan peningkatan nilai kekerasan enamel antara kelompok susu sapi pasteurisasi dan susu kedelai murni menunjukkan nilai p=0,147. Kesimpulan : Terdapat pengaruh yang signifikan dari susu sapi pasteurisasi dan susu kedelai murni terhadap remineralisasi enamel dan tidak terdapat perbedaan peningkatan nilai kekerasan enamel yang signifikan antara kelompok perlakuan susu sapi pasteurisasi dengan susu kedelai murni. Kata kunci : remineralisasi, kekerasan enamel, susu sapi pasteurisasi, susu kedelai murni The Effect of Pasteurized Cow's Milk and Pure Soy Milk On Tooth Enamel Remineralization Annesha Metly, Fadil Oenzil, Dedi Sumantri ABSTRACT Background : Tooth remineralization agent could be found on cow’s milk and soy milk. Ca2+ and PO43- ions concentration on both milk could stop hydroxyapatite dissolution and increase remineralization. Purpose : This study aimed to investigate the effect of pasteurized cow's milk and pure soy milk on tooth enamel remineralization Material and method : This study was an experimental laboratory with pre-test post-test control group design. 27 maxillary premolar were divided into 3 groups. 37% phosphoric acid etching was used to demineralize sample following by intial enamel hardness measurement. Samples were immersed for 102 minutes per day for 14 days in aquadest, pasteurized cow's milk, and pure soy milk. Final enamel hardness was measured by Vickers Hardness Tester. Result : The result showed there were increasing enamel hardness number with pre test and post test immersion among each group. Two Way Anova test was used to compare the increase number of enamel hardness in all group showed p=0,002. Post Hoc LSD test was used to compare the increase number of enamel hardness on pasteurized cow's milk and pure soy milk showed p=0,147. Conclusion : There were significant effect from pasteurized cow's milk and pure soy milk group on enamel remineralization and there were no significant difference on the increase of enamel hardness number between pasteurized cow's milk and pure soy milk groups. Key words : remineralization, enamel hardness, pasteurized cow's milk, pure soy milk

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