Pengaruh Konsumsi Kacang Almon (Prunus dulcis) terhadap Kapasitas Buffer dan pH Saliva pada Penderita Karies dan Bebas Karies

Abstract

Salivary buffer is the ability of saliva to maintain acid base balance in the oral cavity. Consumption of almonds can affect salivary secretion due to the hard texture of the nuts so that when chewing is done, it increases the buffer capacity and pH of the saliva. The purpose of this study was to determine whether there was an effect on salivary buffer and pH after consuming almonds in caries and caries free patients. The research method used was pure experimental (True Experimental) with a pretest posttest control group design. Salivary buffer was assessed using the Buffer Test Strip (GC) and salivary pH using pH strips. The subject group was divided into four, namely caries free subjects who consumed paraffin wax or almonds and caries sufferers who consumed paraffin wax or almonds. The results showed an increase in buffer value and salivary pH between before and after consuming almonds and paraffin wax in caries sufferers and caries free subjects. There is a significant difference in buffer value and salivary pH between subjects who consume almonds and paraffin wax where consumption of almonds has a higher change value. The conclusion of this study is that there is an effect of almond consumption on buffer and pH values in caries sufferers and caries free subjects.