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Tugas Akhir DIII

PERUBAHAN pH SALIVA ANTARA MINUM SUSU KAMBING KEMASAN DAN YOGHURT SUSU SAPI PADA SISWA KELAS V DI SD N GUBUG 5

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PERUBAHAN pH SALIVA ANTARA MINUM SUSU KAMBING
KEMASAN DAN YOGHURT SUSU SAPI PADA SISWA KELAS V
DI SD N GUBUG 5 TAHUN 2019
Tia Nindya Septiyanti1, Sadimin2, Diyah Fatmasari3, Hermien Nugraheni4
ABSTRACT
Dairy products affect the state of the pH in the oral cavity, because it contains calcium phosphate and casein which protects teeth from demineralization. Products used are goat's milk packaging and cow's milk yogurt. Yogurt contains Lactobacillus Bulgaris and Streptococcus bacteria which are beneficial for dental and oral health, which inhibits the growth of cariogenic bacteria. The purpose of this study was to determine changes in pH Saliva Between Drinking Goat Milk Packaging and Dairy Milk Cow in Class V Students at SD N Gubug 5.
The type of this research is quantitative descriptive with quasi experimental method, pretest and posttest study design. The sample of the research for class V students at SD N Gubug 5 amounted to 40 respondents. Respondents were instructed to brush their teeth first and then divided into two groups, each amounting to 20 drinking packaged goat's milk and 20 drinking cow's milk yogurt then measuring pH Saliva using a digital pH meter.
The results showed a difference in the average pH Saliva before and after drinking goat milk packaging 0.5. Average pH Saliva before and after drinking cow's milk yogurt 0.2. From these results it was concluded that there was a change in pH Saliva between drinking goat's milk packaging pH to acid and drinking cow's milk yogurt to be neutral. It is recommended to drink cow's milk yogurt because drinking yogurt with cow's milk can make the pH in the oral cavity neutral.

Informasi Detail

Pernyataan Tanggungjawab
Tia Nindya Septiyanti
Pengarang
Tia Nindya Septiyanti - Pengarang Utama
Sadimin - First Advisor
Diyah Fatmasari - Second Advisor
NIM
P1337425116009
Bahasa
Indonesia
Deskripsi Fisik
ix + 31 hlm
Dilihat sebanyak
1314
Penerbit Prodi DIII Keperawatan Gigi Semarang POLTEKKES KEMENKES SEMARANG : PRODI DIII KEPERAWATAN GIGI.,
Edisi
Subjek
Susu Kambing Kemasan, Yoghurt Susu Sapi, pH Saliva
Klasifikasi
NONE

Lampiran Berkas

Citation
Tia Nindya Septiyanti. (2019).PERUBAHAN pH SALIVA ANTARA MINUM SUSU KAMBING KEMASAN DAN YOGHURT SUSU SAPI PADA SISWA KELAS V DI SD N GUBUG 5().PRODI DIII KEPERAWATAN GIGI:Prodi DIII Keperawatan Gigi Semarang POLTEKKES KEMENKES SEMARANG

Tia Nindya Septiyanti.PERUBAHAN pH SALIVA ANTARA MINUM SUSU KAMBING KEMASAN DAN YOGHURT SUSU SAPI PADA SISWA KELAS V DI SD N GUBUG 5().PRODI DIII KEPERAWATAN GIGI:Prodi DIII Keperawatan Gigi Semarang POLTEKKES KEMENKES SEMARANG,2019.Tugas Akhir DIII

Tia Nindya Septiyanti.PERUBAHAN pH SALIVA ANTARA MINUM SUSU KAMBING KEMASAN DAN YOGHURT SUSU SAPI PADA SISWA KELAS V DI SD N GUBUG 5().PRODI DIII KEPERAWATAN GIGI:Prodi DIII Keperawatan Gigi Semarang POLTEKKES KEMENKES SEMARANG,2019.Tugas Akhir DIII

Tia Nindya Septiyanti.PERUBAHAN pH SALIVA ANTARA MINUM SUSU KAMBING KEMASAN DAN YOGHURT SUSU SAPI PADA SISWA KELAS V DI SD N GUBUG 5().PRODI DIII KEPERAWATAN GIGI:Prodi DIII Keperawatan Gigi Semarang POLTEKKES KEMENKES SEMARANG,2019.Tugas Akhir DIII



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