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"Diabetes melitus tipe 2 biasanya mengakibatkan perubahan sekresi saliva akibat berbagai gangguan pada kelenjar saliva yang akan mempengaruhi kuantitas, komposisi, dan kualitas saliva. Tujuan penelitian ini adalah untuk mengetahui hubungan antara konsentrasi protein total saliva dengan pH saliva tanpa stimulasi pada penyandang diabetes melitus tipe 2 terkontrol buruk. Subyek penelitian terdiri dari kelompok diabetes melitus sebanyak 13 pasien dari Poliklinik Metabolik-Endokrin Ilmu Penyakit Dalam Rumah Sakit Umum Pusat Nasional Cipto Mangunkusumo Jakarta dan 16 orang kontrol sebagai kelompok kontrol. Gula darah puasa (≥ 126 mg/dl) dan HbA1c (> 8%) diukur untuk menentukan kriteria diabetes melitus tipe 2 terkontrol buruk. Gula darah puasa (< 100 mg/dl) diukur untuk menentukan kriteria kelompok kontrol. Setelah pengumpulan saliva tanpa stimulasi, pH dan konsentrasi protein total saliva diukur. pH saliva diukur dengan pH meter Mettler Toledo. Konsentrasi protein total saliva diukur dengan metode Bradford. Analisis statistik digunakan uji t-berpasangan untuk membandingkan konsentrasi protein total saliva dan pH saliva tanpa stimulasi pada kelompok diabetes melitus dan kontrol. Uji korelasi Pearson digunakan untuk melihat korelasi antara konsentrasi total protein saliva dan pH saliva. Konsentrasi protein total saliva dan pH saliva antara kelompok diabetes melitus dan kontrol tidak berbeda bermakna berdasarkan uji t-berpasangan. Konsentrasi protein total saliva dan pH saliva tanpa stimulasi tidak mengalami korelasi bermakna pada kelompok diabetes melitus berdasarkan uji Pearson. Konsentrasi protein total saliva dan pH saliva dapat berubah pada kelompok diabetes melitus tapi tidak ada korelasi di antara konsentrasi total protein saliva dengan pH saliva.

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Type 2 diabetes mellitus usually altered salivary secretion. The objective of this study was to examine if there is a correlation between total salivary protein concentration and whole unstimulated salivary pH in poorly controlled type 2 diabetes mellitus. A diabetic group comprised 13 patients from Metabollic-Endocrin Clinic of Department of Internal Medicine of Cipto Mangunkusumo National Hospital, with 16 healthy subjects as a control group. Fasting blood sugar (≥ 126 mg/dl) and HbA1c (> 8%) were measured to determine poorly controlled diabetics. Fasting blood sugar (< 100 mg/dl) was measured to determine healthy subjects. After collecting whole unstimulated saliva, pH and concentration of total protein were measured. Salivary pH was measured by pH meter Mettler Toledo. Total salivary protein concentration was analyzed by Bradford method. The data was statistically analized by using paired sample T-test to compare salivary pH and concentration of total protein between diabetic and control group. Pearson?s correlation coefficient was used to examine the relation between total salivary protein concentration and salivary pH. There were no statistical significant difference between diabetic and control group in salivary pH and concentration of salivary total protein. There were no statistical significant correlation of concentration of salivary total protein between whole unstimulated salivary pH in diabetic group. Total salivary protein concentration and salivary pH could be changed in diabetic group but no correlation between total salivary protein concentration and salivary pH."

"Latar Belakang: Karies gigi merupakan penyakit yang dialami oleh masyarakat Indonesia, disebabkan oleh proses demineralisasi jaringan keras gigi. Saliva adalah faktor perlindungan alami terhadap karies yang dapat distimulasi oleh pengunyahan permen karet yang mengandung xylitol.Tujuan: Mengetahui pengaruh pengunyahan permen karet yang mengandung xylitol terhadap laju aliran saliva.Metode: Penelitian menggunakan metode cross-over. Total subyek 30 anak diberikan 3 macam perlakuan (pengunyahan parafin, 2 buah dan 4 buah permen karet yang mengandung xylitol) selama 5 menit. Pemeriksaan menggunakan gelas ukur salivary test kit GC.Hasil penelitian: Uji statistik ANOVA 1 arah menunjukkan perbedaan bermakna (p < 0,05) antara semua kelompok.Kesimpulan: Terjadi peningkatan laju aliran saliva dengan pengunyahan permen karet yang mengandung xylitol dan peningkatan terjadi seiring dengan penambahan jumlah permen karet yang mengandung xylitol.

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Background: Dental caries is a common oral disease to the Indonesians, which is caused by demineralization of tooth?s hard tissues. Saliva is a natural protective agent against caries that can be stimulated by chewing xylitol chewing gum.Objective: To identify the effect of chewing xylitol chewing gum on salivary flow rate.Method: Cross-over method. Thirty children having decayed and filled tooth ≥ 3 teeth are given 3 kinds of treatment (chewing paraffin, chewing 2 pieces, and chewing 4 pieces of xylitol chewing gum) on a 5-minute basis. Salivary flow rates are evaluated using GC salivary test kit metric cups.Result: Statistical evalution of one-way ANOVA shows significant differences (p<0,05) between all groups.Conclusion: There is an increase of salivary flow rate after chewing xylitol chewing gum, and the increase is proportional to the amount of the chewing gum."

"Latar Belakang : Karies adalah penyakit gigi yang sering terjadi di Indonesia. Saliva berperan dalam terjadinya karies. Saat ini xylitol dapat mencegah karies dan belum ada penelitian yang melihat pengaruh xylitol terhadap pH saliva.Tujuan: mengetahui pengaruh mengunyah permen karet yang mengandung xylitol terhadap perubahan nilai pH saliva. Metode: 30 anak berusia 10-12 tahun diberikan tiga perlakuan: mengunyah parafin, 2 permen karet xylitol, dan 4 permen karet xylitol selama 5 menit. Data dianalisis dengan uji statistik dengan p<0,05.Hasil: Kelompok sebelum dan sesudah parafin, 2 xylitol, serta 4 xylitol didapat masing-masing nilai p=0,000; kelompok sesudah parafin dengan sesudah 2 xylitol (p=0,472); kelompok sesudah parafin dengan sesudah 4 xylitol (p=0,000).Kesimpulan: Peningkatan pH saliva terjadi seiring dengan bertambahnya jumlah permen karet xylitol.

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Background: Dental caries is one of the common dental health problem in Indonesia. Saliva has a role in caries process. Recently, xylitol usage can prevent dental caries and no research has studied the effect on salivary pH.Objective: Identify the effect of xylitol xhewing gum on salivary pH.Method: 30 subjects aged between 10-12 years will get three kinds of treatment (cross-over method): chewing paraffin, 2 pieces of xylitol chewing gum, and 4 pieces of xylitol chewing gum on a 5 minute basis. The research data will be evaluated with statistic analysis (p<0,05).Result: Before and after parafin, 2 xylitol, and 4 xylitol p=0,000; between parafin and 2 xylitol p=0,472; between parafin and 4 xylitol p=0,000.Conclusion: The increase of salivary pH is proportional to the amount of the gum chewed."

"Latar Belakang: Karies gigi merupakan penyakit yang sangat umum terjadi di Indonesia. Faktor - faktor yang menyebabkan karies gigi antara lain peningkatan retensi dan akumulasi plak, asam organic pada gigi, penggunaan flour, frekuensi diet asam dan karbohidrat, serta factor pelindung dari pelikel dan saliva. Salah satu cara untuk mencegah terjadinya karies gigi adalah dengan penggunaan xylitol sebagai pemanis pengganti gula karena tidak bisa difermentasi oleh bakteri.Tujuan: Mengetahui pengaruh mengunyah sejumlah permen karet xylitol terhadap kapasitas buffer saliva. Metode: Menggunakan cross-over, melibatkan 30 anak berusia 10-12 tahun yang memiliki gigi karies atau ditambal ≥ 3. Setiap subyek diberikan tiga perlakuan, yaitu: pengunyahan parafin, pengunyahan 2 buah permen karet xylitol, dan pengunyahan 4 buah permen karet xylitol. Pemeriksaan kapasitas buffer saliva menggunakan Salivary Check merek GC. Data hasil penelitian ini dianalisis dengan menggunakan pengukuran statistic Kruskall- Wallis dan U Mann - Whitney.Hasil: Terdapat perbedaan yang bermaknaan nilai kapasitas buffer setelah pengunyahan antara parafin, 2 buah xylitol, dan 4 buah xylitol (p<0,05). Simpulan: Terjadi peningkatan kapasitas dapar saliva setelah mengkonsumsi permen karet yang mengandung xylitol dan peningkatan ini terjadi seiring dengan bertambahnya jumlah permen karet yang mengandung xylitol.

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Background: Dental caries is a very common disease in Indonesia. Factors that cause dental caries are increased retention and accumulation of plaque, increased production of organic acids at tooth interface, usage of fluoride, frequency carbohydrate and dietary acids, and the protective factors of pellicle and saliva. One of ways to prevent dental caries is by using xylitol as alternative sweeteners because bacteria can?t fementized it.Objectives: To identify the effect of chewing gum that contains xylitol on salivary buffer capacity. Method: Using cross-over method, involving 30 subject aged between 10-12 years who have carious and restored teeth ≥ 3. Every subject will get three kinds of treatment for 5 minutes: chewing paraffin, chewing 2 xylitol chewing gum, and chewing 4 xylitol chewing gum. Salivary buffer capacity is checked with Salivary Test kit from GC. The research data was analized with Kruskall-Wallis and U Mann Whitney.Result : There were reasonable level of significance of salivary buffer capacity after chewing paraffin, 2 pieces of xylitol, and 4 pieces of xylitol (p<0,05).Conclusion: Salivary buffer capacity increased after consuming chewing gum that contains xylitol and the increasing along with the chewing gum amount."

"Type 2 diabetes mellitus (DM) altered the quantity and quality of saliva by disturbing the salivary glands. The objective of this study was to examine the relation between the concentration of salivary total protein and viscosity in patient with poorly controlled type 2 DM. Whole unstimulated saliva samples were collected from 12 poorly controlled diabetic patients (diabetic group) and 16 non diabetics (control group). Diabetic group had fasting blood sugar ³ 126 mg/dL and HbA1c > 8%. Control group were matched on age and sex to diabetic group, and had fasting blood sugar < 100 mg/dL. Saliva was analyzed for concentration of total protein, flow rate and viscosity. The total protein concentration was measured by Bradford method. Statistical analyzed was done by using paired sample t-test to compare concentration of salivary total protein, flow rate and viscosity between diabetic and control group. Statistical analyzed was done by using Pearson test to correlate salivary flow rate and viscosity, and concentration of salivary total protein with viscosity. Neither concentration of salivary total protein nor viscosity differed significantly between the two groups. Significantly greater salivary flow rate was seen in diabetic group. However, no correlation was found between the salivary flow rate and viscosity or concentration of salivary total protein and viscosity in diabetic group. In conclusion, there was no significant correlation between concentration of salivary total protein and viscosity in poorly controlled diabetic."

"Streptococcus mutans merupakan salah satu faktor penyebab karies. Anggur (Vitis vinifera) mengandung senyawa fenol, diantaranya flavonoid, tannin, antosianin dan resveratrol. Senyawa fenol memiliki efek antibakteri terhadap Streptococcus mutans asal saliva. Tujuan : Mengetahui besar efek antibakteri infusum kulit anggur (Vitis vinifera) varietas Probolinggo Biru terhadap Streptococcus mutans asal saliva secara invitro. Metode : Kulit anggur dijadikan infusum, yaitu hasil proses pemanasan kulit anggur. Senyawa fenol dalam infusum kulit anggur diidentifikasikan dengan uji fitokimia. Infusum kulit anggur dibuat menjadi 8 konsentrasi, yaitu konsentrasi 20% hingga 90%. Penelitian ini menggunakan dua macam tes sensitivitas, yaitu metode difusi dan metode dilusi, yang ditujukan untuk menentukan diameter zona hambat, Kadar Hambat Minimum (KHM) dan Kadar Bunuh Minimum (KBM). Analisa statistik dilakukan dengan metode deskriptif. Hasil : Zona hambatan meningkat dari 0,50 mm pada konsentrasi 20% hingga 6,70 mm pada konsentrasi 90%. Kadar Hambat Minimal (KHM) berada pada konsentrasi 50% dan Kadar Bunuh Minimal (KBM) berada pada konsentrasi 60%. Kesimpulan : Berdasarkan hasil penelitian in vitro yang dilakukan, terbukti bahwa infusum kulit anggur (Vitis vinifera) varietas Probolinggo Biru memiliki efek antibakteri yang potensial terhadap Streptococcus mutans asal saliva. Saran : Dilakukan penelitian lebih lanjut tentang kemungkinan efek lain selain efek antibakteri dari infusum kulit anggur (Vitis vinifera).

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Caries was caused by Streptococcus mutans. Grape (Vitis vinifera) variety Blue Probolinggo has active substance named phenolic compounds such as flavonoid, tannin, anthocyanin, and resveratrol. Phenolic compounds have antibacterial effect against salivary Streptococcus mutans. Objectives : The aim of this research is to determine the antibacterial effect of grape?s skin (Vitis vinifera) infusa variety Blue Probolinggo to salivary Streptococcus mutans, in vitro. Methods : The grape?s skin is made to be infusa, product of the process of steeping grape?s skin. Phenolic compounds in grape?s skin infusa were identified by phytochemical test. After divided to eight concentrations, from 20% till 90%, the grape?s skin infusa was tested against salivary Streptococcus mutans. This research used two kinds of sensitivity test, diffusion method and dilution method. That was aimed to determined an inhibitory zone, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). Statistical analysis was done in descriptive method. Result : Inhibitory zone was inclined from 0.50 mm in concentration 20% to 6.70 mm in concentration 90%. Minimum Inhibitory Concentration (MIC) was made at 50% and Minimum Bactericidal Concentration (MBC) was made at 60%. Conclusion : Infusa of Grape?s skin (Vitis vinifera) variety Blue Probolinggo has potential antibacterial effect against salivary Streptococcus mutan, in vitro. Suggestion : the future research can be done to know the possibility of another effect besides antibacterial effect of grape?skin infusa."

"ABSTRAKObesitas adalah keadaan patologis akibat penimbunan jaringan lemak berlebih.Leptin merupakan indikator biologis untuk mengukur obesitas. Streptococcus mutansmerupakan bakteri penyebab karies. Penelitian ini bertujuan mengetahui perbedaanpembentukan biofilm S. mutans in vitro antara anak obesitas dan anak normal (kajiankadar leptin saliva). Sampel plak dan saliva didapatkan dari 20 anak obesitas dannormal, dinilai sampel plak untuk uji biofilm dan ELISA untuk menilai kadar leptinsaliva. Hasil penelitian menunjukkan terdapat perbedaan tidak bermaknapembentukan biofilm S. mutans in vitro antara anak obesitas dan normal (p=0.14)dengan kadar leptin saliva yang lebih tinggi secara signifikan pada anak obesitasdibandingkan anak normal (p=0.003).

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ABSTRACTObesity is pathological condition caused by accumulation of fatty tissue in excess.Leptin as biological indicator to measure obesity. Streptococcus mutans is etiology ofdental caries. This study aimed to examine difference of biofilm formation S. mutansin vitro between obese and normal children (Review by Salivary Leptin Level).Plaque and saliva samples were collected from 20 obesity and normal children, invalue biofilm formation by biofilm test and ELISA to assess salivary leptin level. Thestudy showed no significance difference in biofilm formation S. mutans in vitrobetween obesity and normal children (p=0.14) with significance difference in salivaryleptin in obese compared normal children (p=0.003)."

"Inflamasi gingiva adalah kondisi patologis yang paling sering disebabkan oleh plak bakteri.Secretory immunoglobulin A (sIgA) adalah immunoglobulin yang menonjol pada saliva dan merupakan mekanisme pertahanan spesifik utama rongga mulut.Secretory immunoglobulin A meningkat jika terdapat stimulus imunologi lokal, salah satunya adalah alat ortodonti cekat.Pada penggunaan alat ortodonti cekat juga terjadi peningkatan akumulasi plak dan inflamasi gingiva. Penelitian mengenai hubungan sIgA dengan inflamasi gingiva menunjukkan hasil yang bervariasi Penelitian ini bertujuan untuk menganalisis hubungan antara kadar sIgA saliva dan inflamasi gingiva pada anak yang menggunakan alat ortodonti cekat. Sampel saliva didapatkan dari 16 anak yang menggunakan alat ortodonti cekat dengan inflamasi gingiva dan 16 yang menggunakan alat ortodonti cekat tanpa inflamasi gingiva. Seluruh subjek dilakukan pemeriksaan Gingival Index untuk menilai inflamasi gingiva,dan sample saliva diukur kadar sIgAnya dengan ELISA. Hasil penelitian menunjukkan terdapat hubungan positif lemah tidak bermakna antara kadar sIgA saliva dan inflamasi gingiva pada anak yang menggunakan alat ortodonti cekat (r =0,282 p=0.290). Semakin tinggi kadar sIgA saliva pada anak yang menggunakan alat ortodonti cekat, maka semakin tinggi inflamasi gingivanya.

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Gingival Inflammation is a pathologic condition that often caused by bacterial plaque. Secretory immunoglobulin A (sIgA) is the main immunoglobulin in saliva and specific defense mechanism in oral cavity.Secretory immunoglobulin A is stimulated by local immune factor. Orthodontic fixed appliance is one of the local factor. Fixed appliance may increase the value of plaque and gingival inflammation. Research about correlation between sIgA level and gingival inflammation shows vary results. This study aimed to analyze correlation between salivary sIgA and gingival inflammation in children with fixed ortodontic appliance.Saliva samples were collected from 32 children with ortodontic appliance. Sixteen of them have gingival inflammation, and 16 of them have no gingival inflammation. Gingival Index were examined and use ELISA to asses salivary sIgA level. The study showed there is weak and not significant positive correlation between salivary sIgA level and gingival inflammation in children with orthodontic appliance (r =0,282 p=0.290)."

"Penelitian ini bertujuan untuk mengetahui pengaruh saliva buatan dengan pH yang berbeda-beda terhadap terhadap kekuatan tarik diametral Semen Ionomer Kaca Modifikasi Resin (SIKMR) yang dilapisi bahan pelindung varnish dan nanofilled coating agent. Spesimen yang dilapisi bahan pelindung direndam dalam saliva pH 4,5, 5,5, dan 7 selama 24 jam dalam inkubator bersuhu 37°C. Kekuatan tarik diametral diuji dengan Universal Testing Machine.Hasil menunjukkan perbedaan yang tidak bermakna pada seluruh spesimen yang dikelompokkan berdasarkan tingkat keasaman saliva serta jenis bahan pelindung (p>0,05). Bahan pelindung varnish maupun nanofilled coating agent dapat bertahan dengan baik pada SIKMR dalam kondisi asam yang merupakan simulasi keadaan rongga mulut pada kelompok orang dengan resiko karies tinggi selama 24 jam proses maturasinya.

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The aim of this study was to evaluate the effect of artificial saliva with different acidities on the diametral tensile strength of RMGIC coated with varnish and nanofilled coating agent. The specimens coated with coating agents were immersed in artificial saliva with the pH of 4.5, 5.5, and 7 for 24 hours at 37°C. The diametral tensile strength of the specimens were tested with Universal Testing Machine.

There were no significant differences on the diametral tensile strength of all specimens that were put into groups based on the acidity of the saliva and the type of coating agent (p>0.05). Both varnish and nanofilled coating agent stayed on the RMGIC in the acidic condition that simulated the true condition of oral cavity of people with high caries risk for the 24 hours of maturation."