PENGARUH LAMA PERENDAMAN DAN JENIS MINUMAN BERALKOHOL BIR DAN TUAK TERHADAP KEKERASAN EMAIL GIGI MANUSIA (in vitro)

MALIDA MAGISTA, drg. Archadian Nuryanti, M.Kes.

2013 | Skripsi | PENDIDIKAN DOKTER GIGI

Erosi gigi merupakan hilangnya lapisan email gigi karena asam yang tidak diproduksi oleh bakteri. Jenis asam, pH rendah, serta kandungan kalsium, fosfat, dan fluoride pada bir dan tuak diduga merupakan faktor kimiawi pada erosi gigi. Tujuan penelitian ini untuk mengetahui pengaruh lama perendaman dan jenis minuman beralkohol bir dan tuak terhadap kekerasan email gigi manusia (in vitro). Bir dan tuak diukur kandungan pH, kalsium, dan fosfor. Uji kekerasan email gigi dilakukan menggunakan Micro Vickers Hardness Tester. Pengujian kekerasan awal email gigi dilakukan sebelum perendaman gigi. Perendaman gigi premolar pertama atas pada bir dan tuak dilakukan selama 10 detik, 50 detik, dan 250 detik perhari dengan penyimpanan subjek penelitian pada saliva buatan. Uji kekerasan akhir email gigi dilakukan setelah perlakuan selama 30 hari. Nilai perubahan kekerasan email gigi merupakan selisih nilai kekerasan akhir dan nilai kekerasan awal email gigi. Data dianalisis menggunakan uji ANAVA dua jalur dilanjutkan dengan uji LSD. Hasil analisis ANAVA menujukkan jenis minuman tidak berpengaruh bermakna terhadap kekerasan email gigi (p>0,05), sedangkan lama perendaman berpengaruh bermakna terhadap kekerasan email gigi (p<0,05). Jenis minuman dan lama perendaman berpengaruh bermakna terhadap kekerasan email gigi (p<0,05). Hasil uji LSD menunjukkan adanya perbedaan rerata yang signifikan (p<0,05) meskipun tidak pada semua kelompok perlakuan. Kesimpulan dari penelitian ini adalah terdapat pengaruh jenis minuman beralkohol bir dan tuak dan lama perendaman terhadap kekerasan email gigi manusia (in vitro).

Dental erosion is the loss of dental hard tissue, associated with acid that is not produced by bacteria. Acid type, low pH, and concentration of calsium, phosphate, and flouride are being estimated as chemical factors of dental erosion. The purpose of this study was to determine the effect of contact time and type of alcohol beverages beer and tuak on human dental enamel hardness (in vitro). This study was started with measuring pH and concentration of calsium and phosphorus in beer and tuak. Enamel hardness values were monitored using Micro Vickers Hardness Tester. Initial enamel hardness value was tested before the treatment. Maxilla first premolar teeth were exposed to beer and tuak for 10 seconds, 50 seconds, and 250 seconds per day for 30 days in the presence of artificial saliva. Final enamel hardness value was monitored after 30 days of treatment. Enamel hardness difference values was calculated by subtracting initial and final enamel hardness values. Data was being analyzed by two-way ANOVA and LSD test. ANOVA test results showed that type of alcohol beverages had not a significant influence to enamel hardness value (p>0.05) but contact time did (p<0.05). Contact time and type of alcohol beverage beer and tuak had a significant influence to enamel hardness value (p<0.05). LSD test showed that some groups had significant average difference (p<0.05). It was concluded that contact time and type of alcohol beverages beer and tuak had effect on human dental enamel hardness (in vitro).

Kata Kunci : bir, tuak, erosi gigi, kekerasan email, Vickers Hardness Tester