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Tugas Akhir DIII

PERBEDAAN PERUBAHAN pH SALIVA PADA SAAT MENGKONSUMSI JUS BUAH SIRSAK KEMASAN DAN JUS BUAH SIRSAK TERHADAP MAHASISWA JKG TINGKAT 1

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Packaged soursop juice drink is classified as acidic beverages and contains carbohydrates, sucrose whereas insoursop juice contains reducing sugars (glucose and fructose), which can affect the pH of saliva. Alkaline, neutral, acidic circumstances in the mouth called pH of saliva. Acidity in the oral cavity is affected by: day and night rhythms, diet and stimulation of the speed of excretion. The aim of research is to determine the differences in pH of saliva changes during packaged soursop juice and soursop juice consumption onDental NurseStudent Level 1 Health Polytechnic Semarang.
Research method used in this research was quasi-experiment. The research design used in this research was Pre and Post-Experimental Design. The sample used was 22 people divided into 2 groups. Group 1 amounted to 11 people who were given packaged soursop juice drink and group 2 amounted to 11 people who were given soursop juice drink onDental Nurse students level 1 Health Polytechnic Semarang.
The results showed that there was a difference inpH of saliva change when consuming packagedsoursop juice and soursop juice. The average pH of saliva after drinking packaged soursop juice was 7.2 (alkali) while soursop juice was 6.4 (acid), the difference was 0.5. Based on the results of the study, it is suggested to prefer to drink packagedsoursop juice compared tosoursop juice, because the decrease in pH of saliva after drinking soursop juice is greater so that it tends to accelerate enamel layer damage.

Informasi Detail

Pernyataan Tanggungjawab
drg. Nono Sulistijarso ; dr. Endra Nastiti Donasari
Pengarang
Novia Setiyani - Pengarang Utama
NIM
P1337425114032
Bahasa
Indonesia
Deskripsi Fisik
-
Dilihat sebanyak
508
Penerbit Prodi DIII Keperawatan Gigi Semarang POLTEKKES KEMENKES SEMARANG : .,
Edisi
Subjek
pH Saliva
jus sirsak
jus sirsak kemasan
Klasifikasi
081

Lampiran Berkas

Citation
Novia Setiyani. (2017).PERBEDAAN PERUBAHAN pH SALIVA PADA SAAT MENGKONSUMSI JUS BUAH SIRSAK KEMASAN DAN JUS BUAH SIRSAK TERHADAP MAHASISWA JKG TINGKAT 1().:Prodi DIII Keperawatan Gigi Semarang POLTEKKES KEMENKES SEMARANG

Novia Setiyani.PERBEDAAN PERUBAHAN pH SALIVA PADA SAAT MENGKONSUMSI JUS BUAH SIRSAK KEMASAN DAN JUS BUAH SIRSAK TERHADAP MAHASISWA JKG TINGKAT 1().:Prodi DIII Keperawatan Gigi Semarang POLTEKKES KEMENKES SEMARANG,2017.Tugas Akhir DIII

Novia Setiyani.PERBEDAAN PERUBAHAN pH SALIVA PADA SAAT MENGKONSUMSI JUS BUAH SIRSAK KEMASAN DAN JUS BUAH SIRSAK TERHADAP MAHASISWA JKG TINGKAT 1().:Prodi DIII Keperawatan Gigi Semarang POLTEKKES KEMENKES SEMARANG,2017.Tugas Akhir DIII

Novia Setiyani.PERBEDAAN PERUBAHAN pH SALIVA PADA SAAT MENGKONSUMSI JUS BUAH SIRSAK KEMASAN DAN JUS BUAH SIRSAK TERHADAP MAHASISWA JKG TINGKAT 1().:Prodi DIII Keperawatan Gigi Semarang POLTEKKES KEMENKES SEMARANG,2017.Tugas Akhir DIII



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