Pengaruh Lama Perendaman dan Jenis Minuman Beralkohol Bir dan Tuak terhadap Kekerasan Email Gigi Manusia (In Vitro)

Abstract

Erosi gigi merupakan hilangnya lapisan email gigi karena asam. Jenis asam, pH rendah, serta kandungan kalsium, fosfat, dan fluoride pada bir dan tuak diduga merupakan faktor kimiawi penyebab erosi gigi. Tujuan penelitian ini untuk mengetahui pengaruh lama perendaman dan jenis minuman beralkohol bir dan tuak terhadap kekerasan email gigi manusia (in vitro). Penelitian ini menggunakan 14 sampel gigi premolar pertama atas. Setiap gigi dibagi menjadi 2 bagian, bukal dan palatal. kemudian dibagi menjadi 7 kelompok perlakuan, yaitu kelompok (A1) perendaman dalam bir (ringan); (A2) kelompok perendaman dalam bir sedang; kelompok (A3) perendaman dalam bir berat, kelompok (B1): perendaman dalam tuak ringan, (B2): perendaman dalam tuak sedang, (B3): perendaman dalam tuak berat dan kelompok kontrol (C). Uji kekerasan email gigi dilakukan menggunakan Micro Vickers Hardness Tester. Pengujian kekerasan awal email gigi dilakukan sebelum perendaman gigi. Perendaman gigi premolar pertama atas pada bir dan tuak dilakukan selama 10 detik, 50 detik, dan 250 detik perhari dengan penyimpanan subjek penelitian pada saliva buatan. Uji kekerasan akhir email gigi dilakukan setelah perlakuan selama 30 hari. Nilai perubahan kekerasan email gigi merupakan selisih nilai kekerasan akhir dan nilai kekerasan awal email gigi. Sebagai tambahan data, pada bir dan tuak juga diukur kandungan pH, kalsium, dan fosfor. Data dianalisis menggunakan uji ANAVA dua jalur dilanjutkan dengan uji LSD. Hasil analisis ANAVA dua jalur menujukkan bahwa jenis minuman dan lama perendaman berpengaruh bermakna terhadap kekerasan email gigi (p<0,05). Hasil uji LSD menunjukkan adanya perbedaan rerata yang signifikan (p<0,05) antar kelompok uji bir dan tuak. Kesimpulan dari penelitian ini adalah terdapat pengaruh jenis minuman beralkohol bir dan tuak dan lama perendaman terhadap kekerasan email gigi manusia (in vitro).

The Effect Of Contact Time And Alcohol Beverages Beer And Tuak On Human Dental Enamel Hardness (In Vitro). Dental erosion is the loss of dental hard tissue, associated with acid. Acid type, low pH, and concentration of calcium, phosphate, and fluoride are being estimated as chemical factors of dental erosion. The purpose of this study was to determine the effect of contact time and alcohol beverages beer and tuak on human dental enamel hardness (in vitro).This study was using 14 samples maxillary first premolar. Each tooth was divided into two parts, buccal and palatal. Then divided into 7 treatment groups, i.e. groups of light beer “drinkers” (A1), moderate beer “drinkers” group (A2), heavy beer “drinker” group (A3), light tuak “drinker” group (B1), moderate tuak “drinkers” group (B2), the group “drinkers” heavy tuak (B3) and control group (C). Enamel hardness values were monitored using Micro Vickers Hardness Tester. Initial enamel hardness value was tested before the treatment. Maxilla first premolar teeth were exposed to beer and tuak for 10 seconds, 50 seconds, and 250 seconds per day for 30 days in the presence of artificial saliva. Final enamel hardness value was monitored after 30 days of treatment. Enamel hardness difference values were calculated by subtracting initial and final enamel hardness value. As supporting data, It was measured pH and concentration of calcium and phosphor in beer and tuak. Data was being analyzed by two-way ANOVA and LSD test. Results showed that contact time and alcohol beverage beer and tuak had a significant influence to enamel hardness value (p<0.05). LSD test showed that some groups had significant average difference (p<0.05). It was concluded that contact time and type of alcohol beverages beer and tuak had effect on human dental enamel hardness (in vitro).