Perbedaan Efek Mengunyah Apel Fuji (Malus Domestica) Dan Bengkuang (Pachyrhizus Erosus) Terhadap Laju Alir Dan Kadar α-Amilase Dalam Saliva

Abstract

Chewing is the initial process of digestion that plays an important role in stimulating saliva secretion, both in terms of volume and composition. One of the main components of saliva is the enzyme α-Amylase, which functions in the initial breakdown of carbohydrates and plays a role in the defense mechanism of the oral cavity against caries. Fiber foods such as Fuji Apples (Malus domestica) and Jicama (Pachyrhizus erosus) have textures and taste characteristics that can provide different mechanical and chemical stimulation to the salivary glands, thus potentially affecting saliva secretion and α-Amylase levels. Objective: To analyze the differences in chewing Fuji Apples and Jicama with a chewing frequency of 32 times on the flow rate and salivary α-Amylase levels. Method: Pre-experiment with one group pretest-posttest design. The sample consisted of 18 subjects and was given two treatments on different days. Each group was measured for the flow rate and α-Amylase levels of saliva before and after chewing Fuji Apple and Jicama. Results: There was a significant difference in salivary flow rate values after chewing Fuji Apples with Jicama (p<0.05)., there was no significant difference in α-Amylase levels of both treatments (p>0.05). There was a significant relationship between the flow rate and salivary α-Amylase levels after chewing Fuji Apples and Jicama (P<0.01). Conclusion: There was a significant difference in salivary flow rate (p<0.05), no significant difference in α-Amylase after chewing Fuji Apples with Jicama (p>0.05).