Perbedaan Nilai pH dan Laju Alir Saliva Sebelum dan Sesudah Mengkonsumsi Keju pada Ibu Hamil Trimester Ketiga

Abstract

Saliva is a complex oral fluid. Changes in the composition and flow rate of saliva can occur during pregnancy due to steroid hormones and nutritional imbalances. As a result, there will be malformations of oral tissues and dental elements, delayed tooth eruption, changes in the quality and quantity of saliva, and susceptibility to caries. One of the prevention of dental caries is consuming anticariogenic food sources, such as cheese. This study aims to determine the flow rate and pH of saliva before and after consuming cheese in third trimester pregnant women. This type of research is an experiment with a pre and post design with a group design. The population is third trimester pregnant women. The sample is 30 samples that have met the inclusion and exclusion criteria. Saliva was collected using the spitting method with stimulated saliva. The collected data were analyzed by paired t-test. Based on the results of research on salivary pH, the average salivary pH in third trimester pregnant women before consuming cheese was 6.56±0.18 and after consuming cheese was 7.24±0.18. The average salivary flow rate in third trimester pregnant women before consuming cheese was 2.17±0.19 and after consuming cheese was 2.64±0.21. From the results of the study, it can be concluded that there are differences in the flow rate and pH of saliva in third trimester pregnant women before and after consuming cheese.