PERBEDAAN PENGARUH PERENDAMAN GIGI DALAM SUSU FORMULA SAPI DAN FORMULA SOYA TERHADAP KEKASARAN DAN KEKERASAN PERMUKAAN EMAIL

AMALIYAH NUR IRIANTI, drg. Sri Kuswandari, MS., Sp.KGA(K)., Ph.D; Prof. Dr. drg. Al. Supartinah, SU., Sp.KGA(K)

2021 | Tesis | MAGISTER ILMU KEDOKTERAN GIGI KLINIS

Proses demineralisasi dan remineralisasi gigi dipengaruhi oleh kandungan kalsium dan fosfor saliva yang berasal dari makanan yang dikonsumsi, antara lain susu formula. Demineralisasi dan remineralisasi berpengaruh pada kekasaran dan kekerasan permukaan email gigi. Tujuan penelitian adalah mengkaji perbedaan pengaruh perendaman gigi dalam susu formula sapi dan formula soya terhadap kekasaran dan kekerasan permukaan email. Dua puluh empat gigi premolar rahang atas didemineralisasi dengan diolesi asam fosfat 37% selama 90 detik. Gigi dibagi 4 kelompok perlakuan. Selama 4 hari gigi direndam dua kali sehari (pagi dan sore) dalam susu formula sapi masing-masing selama 5 dan 10 menit (Kelompok I dan II) dan susu formula soya masing-masing selama 5 dan 10 menit (Kelompok III dan IV) pada suhu 370C. Sebelum dan sesudah perendaman dalam susu, gigi direndam dalam saliva buatan. Kekasaran dan kekerasan permukaan email diukur menggunakan Surface Roughness Tester dan Vickers Microhardness Tester sebanyak tiga kali yaitu sebelum dan setelah demineralisasi serta setelah perendaman dalam susu. Data dianalisis dengan uji Kruskal-Wallis dan Post Hoc Mann Whitney. Tidak terdapat perbedaan bermakna (p=0,88) penurunan kekasaran antar kelompok. Peningkatan kekerasan tertinggi terdapat pada kelompok susu formula sapi 10 menit, yaitu 93,27 ± 16,00. Peningkatan kekerasan lebih tinggi pada perendaman 10 menit daripada 5 menit. Perbedaan bermakna (p=0,03) terdapat pada peningkatan kekerasan antar kelompok. Disimpulkan bahwa perendaman gigi dalam susu formula sapi dan formula soya selama 5 dan 10 menit tidak berpengaruh menurunkan kekasaran permukaan email, tetapi dapat meningkatkan kekerasannya.

Demineralization and remineralization processes of teeth is influenced by calcium and phosphorus content of saliva from foods consumed, including formula milk. Demineralization and remineralization affect the enamel surface roughness and hardness The aim of the study was to find differences in the effect of tooth immersion in cow and soy formula milk on enamel surface roughness and hardness. Twenty four maxillary premolar extracted teeth were demineralized with 37% phosphoric acid for 90 seconds, then divided into 4 treatment groups. For 4 days teeth were immersed twice a day (morning and evening) in cow formula for 5 and 10 minutes (Group I and II) and soy formula for 5 and 10 minutes (Group III and IV). Before and after immersion in milk, teeth were immersed in artificial saliva. Enamel surface roughness and hardness were measured using the Surface Roughness Tester and Vickers Microhardness Tester for three times, before and after demineralization and after immersion in milk. Data were analyzed using Kruskal-Wallis and Post Hoc Mann Whitney. There was no significant difference (p=0,88) in roughness reduction among treatment groups. The highest increased hardness was found at 10 minute cow milk formula group, namely 93,27 ± 16,00. The increased hardness was higher at 10 minutes than at 5 minutes of immersion. A significant different (p=0,03) was found in increased surface hardness between treatment groups. The conclusion was teeth immersion in cow and soy formula for 5 and 10 minutes did not reduce enamel roughness but increased enamel hardness.

Kata Kunci : demineralisasi, remineralisasi, susu formula, kekasaran email, kekerasan email