Manfaat Buah Kurma

Background: Sweetener is always related to its cariogenecity. White sugar is the most cariogenic sweetener, while date rich of natural sucrose and fructose. Date tannin and magnesium have anti infection and anti inflammation properties. The analytical laboratoric study using experimental design want...

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Autores principales:	Praptiwi Praptiwi, Dwi Windu Kinanti Arti
Formato:	article
Lenguaje:	EN ID
Publicado:	Universitas Muhammadiyah Semarang 2018
Materias:	saliva ph sucrose fructose date consumption Medicine (General) R5-920
Acceso en línea:	https://doaj.org/article/a17c95ae6d8c4e018c87f59beb1cc3c9
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spelling	oai:doaj.org-article:a17c95ae6d8c4e018c87f59beb1cc3c92021-11-10T03:22:04ZManfaat Buah Kurma2407-05052774-231810.26714/magnamed.1.4.2017.20-25https://doaj.org/article/a17c95ae6d8c4e018c87f59beb1cc3c92018-02-01T00:00:00Zhttps://jurnal.unimus.ac.id/index.php/APKKM/article/view/3277https://doaj.org/toc/2407-0505https://doaj.org/toc/2774-2318Background: Sweetener is always related to its cariogenecity. White sugar is the most cariogenic sweetener, while date rich of natural sucrose and fructose. Date tannin and magnesium have anti infection and anti inflammation properties. The analytical laboratoric study using experimental design wanted to know the differencies between saliva pH after consumptions of sucrose, fructose, and date. The study was executed in Faculty of Dentistry and Integrated Laboratory of Muhammadiyah University in Semarang, 2016. Methods: Sample of study was 18 students of the Faculty having caries ≤ 2. Initial pH saliva was measured after ½ hour fasting, followed by tap water rinsing, consumptions of 1 g sucrose, 1 g fructose, and a date. Result: T dependent test, and one way Anova were used. Mean of saliva pH and SD were found consecutively as follows, initial 6.92; 0.217; tap water rinsing 6.91; 0.151, sucrose consumption 6.83; 0.229, fructose 6.90; 0.156, and date 7.04; 0.086. No significant difference between initial pH and after tap water rinsing. There was significant difference between saliva pH after sucrose, fructose, and date consumptions (p value 0.002; p < 0.05). Conclusion: Saliva pH after consumptions of sucrose and fructosa were lower than date; sucrose and fructose were more acidic and cariogenious than date.Praptiwi PraptiwiDwi Windu Kinanti ArtiUniversitas Muhammadiyah SemarangarticlesalivaphsucrosefructosedateconsumptionMedicine (General)R5-920ENIDMagna Medika, Vol 1, Iss 4, Pp 20-25 (2018)
institution	DOAJ
collection	DOAJ
language	EN ID
topic	saliva ph sucrose fructose date consumption Medicine (General) R5-920
spellingShingle	saliva ph sucrose fructose date consumption Medicine (General) R5-920 Praptiwi Praptiwi Dwi Windu Kinanti Arti Manfaat Buah Kurma
description	Background: Sweetener is always related to its cariogenecity. White sugar is the most cariogenic sweetener, while date rich of natural sucrose and fructose. Date tannin and magnesium have anti infection and anti inflammation properties. The analytical laboratoric study using experimental design wanted to know the differencies between saliva pH after consumptions of sucrose, fructose, and date. The study was executed in Faculty of Dentistry and Integrated Laboratory of Muhammadiyah University in Semarang, 2016. Methods: Sample of study was 18 students of the Faculty having caries ≤ 2. Initial pH saliva was measured after ½ hour fasting, followed by tap water rinsing, consumptions of 1 g sucrose, 1 g fructose, and a date. Result: T dependent test, and one way Anova were used. Mean of saliva pH and SD were found consecutively as follows, initial 6.92; 0.217; tap water rinsing 6.91; 0.151, sucrose consumption 6.83; 0.229, fructose 6.90; 0.156, and date 7.04; 0.086. No significant difference between initial pH and after tap water rinsing. There was significant difference between saliva pH after sucrose, fructose, and date consumptions (p value 0.002; p < 0.05). Conclusion: Saliva pH after consumptions of sucrose and fructosa were lower than date; sucrose and fructose were more acidic and cariogenious than date.
format	article
author	Praptiwi Praptiwi Dwi Windu Kinanti Arti
author_facet	Praptiwi Praptiwi Dwi Windu Kinanti Arti
author_sort	Praptiwi Praptiwi
title	Manfaat Buah Kurma
title_short	Manfaat Buah Kurma
title_full	Manfaat Buah Kurma
title_fullStr	Manfaat Buah Kurma
title_full_unstemmed	Manfaat Buah Kurma
title_sort	manfaat buah kurma
publisher	Universitas Muhammadiyah Semarang
publishDate	2018
url	https://doaj.org/article/a17c95ae6d8c4e018c87f59beb1cc3c9
work_keys_str_mv	AT praptiwipraptiwi manfaatbuahkurma AT dwiwindukinantiarti manfaatbuahkurma
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Manfaat Buah Kurma

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