Pengaruh Konsumsi Kacang Almon (Prunus Dulcis) Terhadap Laju Alir, Ph, dan Kadar Ion Kalsium Saliva pada Penderita Karies dan Bebas Karies

Abstract

Caries has a neg ative impact on quality of life. Saliva plays a role in preventing caries with the role of flow rate, pH and calcium ions. Almonds ( Prunus dulcis) is is a healthy food because it contains macro and micronutrients needed by the body and oral cavity, such as a very high calcium content. content.. Research on the effect of consuming almonds on salivary calcium ion levels has never been carried out. The aim of this study was to determine the effect of consuming almonds on pH, flow rate rate, and salivary calcium ion levels in caries and caries free subjects. This research method is true experimental by design pretest and posttest. Saliva was collected before and 5 minutes after consuming consuming 15 grams of almonds for 3 minutes. Salivary flow rate is measured by weighing the collected saliva divided by time, salivasalivary pH is measured using a digital pH meter, and salivary calcium ion levels are measured using QuantiChrom Calcium Assay Kit. The research data was processed and analyzed using a computerized system, namely using the SPSS application. The data analysis used for normally distributed and homogeneous data is dependent T test, independent T test, and One Way ANOVA test followed by testing post hoc LSD. For data that is not normally distributed and is not homogeneous, a test is used Wilcoxon, Mann Whitney test, and Kruskal Wallis test followed by testing Mann Whitney. The results showed that there was a significant effect of consuming almonds on flow rate, pH and salivary calcium ion levels (p<0,05) 0,05). There was also a significant difference in the value of salivary calcium ion levels after consuming almonds between caries and caries free subjects (p<0,05), but there was no significant difference in flow rate and saliva pH values after consuming almonds between caries and caries free subjects (p>0.05). It can be concluded that consumption of almonds has a good influence on