PERBANDINGAN EFEKTIVITAS KONSUMSI PLAIN DAN FLAVORED YOGURT TERHADAP pH SALIVA ANAK USIA 3-5 TAHUN TK AL-KHALIFAH 27 PALEMBANG

PUTRI, HANA SALSABILA DEAZ and Kawuryani, Budi Asri and Adjiedarmo, Ibnu (2022) PERBANDINGAN EFEKTIVITAS KONSUMSI PLAIN DAN FLAVORED YOGURT TERHADAP pH SALIVA ANAK USIA 3-5 TAHUN TK AL-KHALIFAH 27 PALEMBANG. Undergraduate thesis, Sriwijaya University.

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Abstract

Background: Yogurt is a probiotic food with fermented milk. Substances contained in yogurts such as essential amino acids and vitamin D are important for forming the integrity of children's teeth. Yogurt has various commercial variants such as original (plain) and flavored. Comparison of the effectiveness of plain yogurt consumption and flavored yogurt was assessed through changes in the pH value of saliva in two conditions, namely before and after consuming yogurt. Objective: To compare the effectiveness of plain and flavored yogurt consumption on the salivary pH of children aged 3-5 years at TK Al-Khalifah 27 Palembang. Methods: Randomized Controlled Trial Research in the form of an open-label that is both the researcher, the respondent, and the respondent's guardian know the yogurt given. The pH value of saliva was measured using litmus paper. The subjects of this study were 30 children aged 3-5 years at TK Al-Khalifah 27 Jakabaring Palembang which were divided into two groups and selected by purposive sampling. The first group is the plain yogurt consumption group while the second group is flavored yogurt consumption. Data analysis used the dependent t-test and independent t-test. Results: Based on the dependent t-test analysis, the average increase in salivary pH levels after consuming plain yogurt was 0.38 times higher than before consuming plain yogurt. While the average increase in salivary pH levels after consuming flavored yogurt is 0.29 times higher than before consuming flavored yogurt. The results of the independent t-test analysis showed that there was no significant difference in average salivary pH between before and after consuming plain yogurt and flavored yogurt. Conclusion: Consumption of plain and flavored yogurt is considered effective in increasing salivary pH.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Konsumsi Yogurt, Plain Yogurt, Flavored Yogurt, Nilai pH Saliva, Anak Usia 3 - 5 Tahun
Subjects: R Medicine > RK Dentistry > RK1-715 Dentistry
Divisions: 04-Faculty of Medicine > 12201-Dentistry (S1)
Depositing User: Hana Salsabila Deaz Putri
Date Deposited: 02 Jun 2022 06:09
Last Modified: 02 Jun 2022 06:10
URI: http://repository.unsri.ac.id/id/eprint/71225

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