Pengaruh Konsumsi Buah Kurma Ajwa (Phoenix Dactylifera) Terhadap Buffer Dan Derajat Keasaman Saliva Pada Mahasiswa Fakultas Kedokteran Gigi Universitas Sumatera Utara

Abstract

The buffering capacity of saliva acts as a buffer system to protect the mouth. Salivary secretion is influenced by mechanical and chemical stimuli such as fiber consumption. One of the fruits with fiber content is Ajwa dates. The purpose of this study was to see the relationship between buffer value and salivary pH after consuming Ajwa dates in students of the Faculty of Dentistry, University of North Sumatra. This type of research is quasi experimental with pretest- posttest control group design. Salivary buffer was assessed using Buffer Test Strip (GC) and salivary pH using pH strip. Subjects were divided into three groups, namely groups that consumed Ajwa dates, cheese and chewed paraffin wax. The results showed an increase in buffer and salivary pH in all groups. The highest increase in buffer value was in subjects who consumed Ajwa dates 1.00 ± 0.47, and the highest increase in pH was in subjects who consumed cheese 0.74 ± 0.13. There is a significant difference in the buffer and pH values of saliva between subjects who consume Ajwa dates, cheese and paraffin wax. The conclusion of this study is that there is an effect of consumption of Ajwa dates (Phoenix dactylifera) on the buffer and pH of saliva in dental students of the Faculty of Dentistry, University of North Sumatra.