Perbedaan Efek Mengunyah Apel Fuji (Malus domestica) dengan Pisang Barangan (Musa acuminata Colla) Terhadap Laju Alir, Kadar Kalsium dan Fosfat dalam Saliva

Abstract

Food texture and hardness affect the chewing process, where harder or fibrous foods require more chewing time and higher jaw movement intensity, thus increasing saliva secretion. Increased salivary flow rate plays a role in maintaining the pH of the oral cavity and providing minerals such as calcium and phosphate to support enamel remineralization. Variations in food texture and chemical composition cause differences in salivary stimulation during chewing. The crunchy and slightly sour Fuji Apple is different from the soft and sweet Barangan Banana, thus potentially affecting the flow rate and mineral content of saliva. Objective: To analyze the differences in the effects of chewing Fuji Apples and Barangan Bananas (chewing frequency 32 times) on the flow rate, calcium and phosphate levels in saliva. Method: Preexperiment with a two-group pretest-posttest design. A sample of 20 people, each subject received two different treatments: chewing Fuji Apples in the first treatment and chewing Barangan Bananas in the second treatment. Flow rate, calcium and phosphate levels were measured before and after each treatment. Results: There was a significant difference in saliva flow rate after chewing Fuji apples and Barangan bananas (p = 0.001). There was a difference but not significant in the levels of calcium (p = 0.626) and salivary phosphate (p = 0.094) after chewing Fuji Apples with Barangan Bananas. There was a relationship but not significant between flow rate, calcium levels, and salivary phosphate levels before and after chewing Fuji apples and Barangan bananas (p > 0.05). Conclusion: There was a significant difference in flow rate after chewing Fuji Apples and chewing Barangan Bananas.