Pengaruh Kopi Sidikalang (Coffea sp.) terhadap Laju Alir, pH, Total Protein, dan Konsentrasi Kadar Glukosa Saliva pada Perokok

Abstract

Dental health issues especially cavities are a problem experienced by nearly half of the world’s population. Drinking coffee can have lots of good effects on oral health which can prevent cavities among active smokers. However, until now there has been no research examining the effect of Sidikalang coffee towards the components in saliva. The aim of this study is to analyse the effect of drinking Sidikalang coffee on flow rate, degree of acidity (pH), total protein, and the concentration of glucose levels in saliva. The method used in this study is pre-experimental with a design of two-group pretest-posttest. The population used in this study were respondents with a habit of smoking, drinking coffee, and not drinking coffee during the age of 20-35 years old which were taken using purposive sampling with inclusion and exclusion criteria which total up 12 subjects in the group of smokers and coffee lover and 5 subjects in the group of smokers. The saliva was collected before and 30 minutes after drinking Sidikalang coffee. The salivary flow rate was measured by weighing the collected saliva per time and the salivary pH with a Hanna digital pH meter. The total of the salivary protein was measured using the PierceTM BCA Protein Assay Kit while the measurements of the concentration of glucose are using the GOD-PAP method. The results showed that drinking Sidikalang coffee increased flow rate (p=0.001), pH (p=0.039), total protein (p=0.044) and decreased the salivary glucose concentration (p=0.144). This shows that drinking Sidikalang coffee influences in increasing the flow rate, pH, total protein while decreasing the concentration of glucose levels in saliva.