PERBEDAAN PENGARUH KONSUMSI WHOLE MILK DAN SKIMMED MILK TERHADAP PERUBAHAN pH SALIVA PADA ANAK PEREMPUAN USIA 12-14 TAHUN

YULI ANDERIANI, Dr. drg. Indah Titien S, SU, Sp. KGA (K).

2013 | Skripsi | PENDIDIKAN DOKTER GIGI

Derajat keasaman saliva dipengaruhi oleh beberapa faktor salah satunya diet. Diet karbohidrat dapat menyebabkan terjadinya penurunan pH saliva. Salah satu bentuk karbohidrat adalah laktosa yang terdapat pada susu. Susu terdiri dari berbagai macam jenis, diantaranya whole milk dan skimmed milk yang dibedakan berdasarkan pada kandungan lemak. Lemak pada susu dapat mengurangi retensi sisa makanan di rongga mulut sehingga dapat menghambat penurunan pH saliva. Penelitian ini bertujuan mengetahui pengaruh konsumsi whole milk dan skimmed milk terhadap perubahan pH saliva pada anak perempuan usia 12-14 tahun. Penelitian eksperimental semu dilakukan pada 30 orang subyek yang dibagi menjadi 2 kelompok. Kelompok 1 diberi perlakuan mengonsumsi whole milk dan kelompok 2 diberi perlakuan mengonsumsi skimmed milk. Pengamatan terhadap pH saliva dilakukan sebelum mengonsumsi susu, 5 menit, 15 menit, dan 30 menit setelah mengonsumsi susu. Data selisih pH saliva (pre-post) antara mengonsumsi whole milk dan skimmed milk dianalisis dengan uji independent t-test. Data pH saliva dari masing-masing waktu pengukuran dianalisis menggunakan uji two way ANOVA (repeated measures). Hasil penelitian menunjukkan bahwa rata-rata penurunan pH saliva setelah mengonsumsi skimmed milk (0,148) lebih besar dibandingkan setelah mengonsumsi whole milk (0,039). Hasil independent t-test menunjukkan terdapat perbedaan selisih penurunan pH saliva antara konsumsi whole milk dan skimmed milk (t=2,271; p=0,031). Dari hasil penelitian tersebut dapat diperoleh kesimpulan bahwa mengonsumsi skimmed milk lebih menurunkan pH saliva dibanding mengonsumsi whole milk pada anak perempuan usia 12-14 tahun dan penurunan pH saliva setelah mengonsumsi whole milk dan skimmed milk akan meningkat kembali pada menit ke 15 dan menit ke 30.

The degree of acidity of saliva is influenced by several factors including diet. Carbohydrate diet can lead to a decrease in the pH of saliva. One form of carbohydrate is lactose found in milk. Milk consists of various types, including whole milk and skimmed milk are differentiated based on fat content. Fat in milk can reduce food waste retention in the oral cavity so as to inhibit the decrease in the pH of saliva. This research aims to know the effects of the consumption of whole milk and skimmed milk toward the changes of pH saliva on girls ages 12- 14 years. Quasi Experimental research on 30 subjects are divided into two groups. Group 1 was given preferential treatment to consume whole milk and the group 2 were given favorable treatment to consume skimmed milk. Observation of pH saliva carried out before consuming milk, 5 minutes, 15 minutes, and 30 minutes after consuming milk. Saliva pH difference (pre-post) between the consumption of whole milk and skimmed milk test will be analyzed by independent t-test. Saliva pH data from each time measurements were analyzed with two way ANOVA (repeated measures). The results showed that the average decrease in the pH of the saliva after consuming skimmed milk (0,148) greater than after consuming whole milk (0,039). Independent t-test results show there is a difference the difference decreased pH saliva between the consumption of whole milk and skimmed milk (t = 2,271; p = 0,031). From the results of the study can be obtained the conclusion that consuming skimmed milk more than lowering the pH saliva eating whole milk on girls ages 12-14 years and a decrease in pH of saliva after consuming whole milk and skimmed milk will increase again the 15 minutes and 30 minutes.

Kata Kunci : pH saliva, whole milk, skimmed milk