Pengaruh Derajat Keasaman Yoghurt Dengan Laktobacillus reuteri Prodentis Terhadap Daya Hambat Pertumbuhan Streptococccus mutans Isolat Rongga Mulut Anak (Kajian Secara In vitro )
The competition between plaque bacteria and lactic acid bacteria in difference level of pH can provide information to avoid caries dentis on children. Lactid acid bacteria which is species Lactobacillus reuterion yogurt have bactericidal effect to another bacteria and it is life inpH 3,5 � 8. P...
| Main Authors: | , |
|---|---|
| Format: | Thesis |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
|
| Subjects: |
| _version_ | 1826049130706763776 |
|---|---|
| author | , Nirmalinda O Purba , drg. Rinaldi Budi Utomo, M.S., Sp.KGA(K). |
| author_facet | , Nirmalinda O Purba , drg. Rinaldi Budi Utomo, M.S., Sp.KGA(K). |
| author_sort | , Nirmalinda O Purba |
| collection | UGM |
| description | The competition between plaque bacteria and lactic acid bacteria in
difference level of pH can provide information to avoid caries dentis on children.
Lactid acid bacteria which is species Lactobacillus reuterion yogurt have
bactericidal effect to another bacteria and it is life inpH 3,5 � 8. Probiotics in
yogurt that expended on market haverange variation at pH 3-5. Streptococcus
mutansone of bacteria that cause caries dentis is life at pH 4-8. The aim of this
study is to know the effect from the level of acidity the yogurt use Lactobacillus
reuteri Prodentis that can inhibit the growth of Streptococcus mutans.
The yogurt made from fermentation acid bacteria Lactobacillus reuteri
Prodentis consist of Lactobacillus reuteriDSM 17938 and Lactobacillus reuteri
ATCC PTA 5289 that made in many condition of pH 3, 4, 5 and 6. The next, a
dilution testing agar was performed with inoculate Streptococcus mutansthat
isolated from molar decidui-teeth . Datacollected from diameter inhibition zone
of S. mutans. Data was analyzed with Kruskal-Wallisnon parametric testing.
The results of analyze was showed average inhibition zone S. mutanshad
largest zone in pH 3 ( 7,34 ± 0,79 mm) and had smallest zone in pH 6 ( 2,02 ±
0,23 ). Kruskal-wallis test, significantly show pH 3 (p<0,05) inhibit S. mutans
growth compared with pH 4,5 and 6. The conclusion from the study show that
low pH (L. reuteriProdentis with pH 3) can inhibit S. muttansgrowth. There is
no difference of inhibition between yoghurt in pH 4, 5 and 6. |
| first_indexed | 2024-03-13T23:41:06Z |
| format | Thesis |
| id | oai:generic.eprints.org:133979 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:41:06Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1339792016-03-04T08:05:11Z https://repository.ugm.ac.id/133979/ Pengaruh Derajat Keasaman Yoghurt Dengan Laktobacillus reuteri Prodentis Terhadap Daya Hambat Pertumbuhan Streptococccus mutans Isolat Rongga Mulut Anak (Kajian Secara In vitro ) , Nirmalinda O Purba , drg. Rinaldi Budi Utomo, M.S., Sp.KGA(K). ETD The competition between plaque bacteria and lactic acid bacteria in difference level of pH can provide information to avoid caries dentis on children. Lactid acid bacteria which is species Lactobacillus reuterion yogurt have bactericidal effect to another bacteria and it is life inpH 3,5 � 8. Probiotics in yogurt that expended on market haverange variation at pH 3-5. Streptococcus mutansone of bacteria that cause caries dentis is life at pH 4-8. The aim of this study is to know the effect from the level of acidity the yogurt use Lactobacillus reuteri Prodentis that can inhibit the growth of Streptococcus mutans. The yogurt made from fermentation acid bacteria Lactobacillus reuteri Prodentis consist of Lactobacillus reuteriDSM 17938 and Lactobacillus reuteri ATCC PTA 5289 that made in many condition of pH 3, 4, 5 and 6. The next, a dilution testing agar was performed with inoculate Streptococcus mutansthat isolated from molar decidui-teeth . Datacollected from diameter inhibition zone of S. mutans. Data was analyzed with Kruskal-Wallisnon parametric testing. The results of analyze was showed average inhibition zone S. mutanshad largest zone in pH 3 ( 7,34 ± 0,79 mm) and had smallest zone in pH 6 ( 2,02 ± 0,23 ). Kruskal-wallis test, significantly show pH 3 (p<0,05) inhibit S. mutans growth compared with pH 4,5 and 6. The conclusion from the study show that low pH (L. reuteriProdentis with pH 3) can inhibit S. muttansgrowth. There is no difference of inhibition between yoghurt in pH 4, 5 and 6. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , Nirmalinda O Purba and , drg. Rinaldi Budi Utomo, M.S., Sp.KGA(K). (2014) Pengaruh Derajat Keasaman Yoghurt Dengan Laktobacillus reuteri Prodentis Terhadap Daya Hambat Pertumbuhan Streptococccus mutans Isolat Rongga Mulut Anak (Kajian Secara In vitro ). UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=74913 |
| spellingShingle | ETD , Nirmalinda O Purba , drg. Rinaldi Budi Utomo, M.S., Sp.KGA(K). Pengaruh Derajat Keasaman Yoghurt Dengan Laktobacillus reuteri Prodentis Terhadap Daya Hambat Pertumbuhan Streptococccus mutans Isolat Rongga Mulut Anak (Kajian Secara In vitro ) |
| title | Pengaruh Derajat Keasaman Yoghurt Dengan Laktobacillus reuteri Prodentis Terhadap Daya Hambat Pertumbuhan Streptococccus mutans Isolat Rongga Mulut Anak (Kajian Secara In vitro ) |
| title_full | Pengaruh Derajat Keasaman Yoghurt Dengan Laktobacillus reuteri Prodentis Terhadap Daya Hambat Pertumbuhan Streptococccus mutans Isolat Rongga Mulut Anak (Kajian Secara In vitro ) |
| title_fullStr | Pengaruh Derajat Keasaman Yoghurt Dengan Laktobacillus reuteri Prodentis Terhadap Daya Hambat Pertumbuhan Streptococccus mutans Isolat Rongga Mulut Anak (Kajian Secara In vitro ) |
| title_full_unstemmed | Pengaruh Derajat Keasaman Yoghurt Dengan Laktobacillus reuteri Prodentis Terhadap Daya Hambat Pertumbuhan Streptococccus mutans Isolat Rongga Mulut Anak (Kajian Secara In vitro ) |
| title_short | Pengaruh Derajat Keasaman Yoghurt Dengan Laktobacillus reuteri Prodentis Terhadap Daya Hambat Pertumbuhan Streptococccus mutans Isolat Rongga Mulut Anak (Kajian Secara In vitro ) |
| title_sort | pengaruh derajat keasaman yoghurt dengan laktobacillus reuteri prodentis terhadap daya hambat pertumbuhan streptococccus mutans isolat rongga mulut anak kajian secara in vitro |
| topic | ETD |
| work_keys_str_mv | AT nirmalindaopurba pengaruhderajatkeasamanyoghurtdenganlaktobacillusreuteriprodentisterhadapdayahambatpertumbuhanstreptococccusmutansisolatronggamulutanakkajiansecarainvitro AT drgrinaldibudiutomomsspkgak pengaruhderajatkeasamanyoghurtdenganlaktobacillusreuteriprodentisterhadapdayahambatpertumbuhanstreptococccusmutansisolatronggamulutanakkajiansecarainvitro |