Pengaruh Minuman Teh Susu terhadap Perubahan Derajat Keasaman (pH) Saliva Tiruan yang Diinduksi Bakteri Streptococcus mutans ATCC 25175

HANIA FATHIYAH, Prof. Dr. drg. Juni Handajani, M.Kes, Ph.D.; Prof. Dr. drg. Regina T.C. Tandelilin, M.Sc.

2022 | Skripsi | S1 HIGIENE GIGI

Teh dan susu merupakan minuman yang banyak diminati masyarakat karena memiliki banyak manfaat bagi kesehatan. Kedua minuman tersebut memiliki kandungan antioksidan dan antibakteri yang baik bagi rongga mulut. Teh dan susu merupakan minuman yang biasanya dikonsumsi tanpa campuran bahan lain, namun di negara-negara Asia meminum teh dengan penambahan susu banyak ditemukan. Interaksi teh dan susu disebutkan dapat menimbulkan beberapa efek terhadap fungsi dari masing-masing minuman, salah satunya efek dari protein yang berasal dari susu dapat mempengaruhi sifat antioksidan teh. Penelitian ini bertujuan untuk mengetahui pengaruh minuman teh susu terhadap perubahan pH saliva tiruan yang diinduksi bakteri Streptococcus mutans ATCC 25175. Penelitian menggunakan minuman teh, susu dan teh susu sebagai kelompok perlakuan sedangkan akuades sebagai kelompok kontrol, masing-masing sebanyak 6 sampel. Pada tabung reaksi dicampurkan 1 ml minuman perlakuan, 1 ml suspensi bakteri S. mutans konsentrasi 0,5 x 106 CFU/ml serta ditambahkan saliva tiruan sebanyak 1 ml. Pengukuran pH dilakukan menggunakan alat pH meter pada menit ke-0, 5 dan 10. Selanjutnya dilakukan analisis data menggunakan uji statistik pada p<0,05. Hasil uji ANOVA menunjukkan terdapat perbedaan nilai pH yang signifikan antara kelompok perlakuan serta kelompok kontrol. Hasil uji Dunnett menunjukkan kelompok kontrol dan kelompok teh memiliki pH saliva tiruan yang setara pada semua waktu pengamatan, sedangkan pH saliva tiruan kelompok teh susu dan susu lebih rendah bermakna dibandingkan kelompok kontrol maupun teh. Disimpulkan bahwa saliva tiruan yang diinduksi bakteri Streptococcus mutans ATCC 25175 pada minuman teh susu memiliki derajat keasaman (pH) yang sama secara bermakna dengan minuman susu dan masih dalam kategori normal. Derajat keasaman (pH) saliva tiruan yang tertinggi terdapat pada minuman teh.

Tea and milk are drinks that are in great demand by the public because they have many health benefits. Both drinks contain antioxidants and antibacterials that are good for the oral cavity. Tea and milk are drinks that are usually consumed without a mixture of other ingredients, but in Asian countries drinking tea with the addition of milk is commonly found. The interaction of tea and milk mentioned can cause several effects on the function of each drink, one of which is the effect of protein derived from milk that can affect the antioxidant properties of tea. The aim of this study was to determine the effect of milk tea on changes in pH of artificial saliva induced by Streptococcus mutans ATCC 25175 bacteria. The study used tea, milk and milk tea as the treatment group, and the control group. In a test tube, 1 ml of treatment or control group was mixed with 1 ml of S. mutans bacterial suspension with a concentration of 0.5 x 106 CFU/ml and 1 ml of artificial saliva was added. Measurement of pH was carried out using a pH meter at 0, 5 and 10 minutes. Data analysis was carried out using statistical tests at p<0.05. The results of the ANOVA test showed that there was a significant difference in pH values between the treatment group and the control group. The results of Dunnett's test showed that the control group and the tea group had an equal pH of artificial saliva at all times of observation, while the pH of artificial saliva of the milk and milk tea group was significantly lower than the control and tea groups. It was concluded that artificial saliva induced by Streptococcus mutans ATCC 25175 bacteria in milk tea drinks significantly had the same degree of acidity (pH) as milk and was still in the normal category. And the highest artificial saliva pH was found in tea drinks significantly.

Kata Kunci : Teh Susu, Teh, Susu, pH Saliva, Saliva Tiruan/Tea, Milk, Milk Tea, Artificial Saliva, pH Saliva