Irmanita Wiradona
Dental Nursing Department, Polytechnic Health Ministry of Semarang

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Pengaruh Perilaku Menggosok Gigi terhadap Plak Gigi Pada Siswa Kelas IV dan V di SDN Wilayah Kecamatan Gajahmungkur Semarang

JURNAL PROMOSI KESEHATAN INDONESIA Volume 8, No. 1, Januari 2013
Publisher : Program Studi Magister Promosi Kesehatan Undip

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Abstract

Plak gigi diakui sebagai agen utama untuk pengembangan terjadinya karies gigi, gingivitis, dan penyakit periodontal upaya yang dilakukan dengan cara membersihkan plak secara mekanis yaitu menggosok gigi. Tujuan penelitian ini untuk menganalisis pengaruh perilaku menggosok gigi terhadap skor plak pada siswa Kelas IV dan V di SD Wilayah Kecamatan Gajahmungkur. Penelitian ini merupakan penelitian analitik dengan metode survey dan desain potong lintang (cross sectional). Sampel adalah siswa Kelas IV dan V yang berasal dari 14 SDN di wilayah Kecamatan Gajahmungkur sebanyak 400 siswa dilakukan secara propotional random sampling. Metode pengumpulan data yang digunakan adalah wawancara,pemeriksaan dan observasi. Analisis data bivariat menggunakan uji Chi square dan multivariat dengan Uji Regresi Logistic. Hasil penelitian skor Plak Gigi siswa kelas IV dan V di SD Kecamatan Gajahmungkur Semarang masih buruk. Analisis bivariat terdapat terdapat 6 variabel yang mempunyai hubungan dengan skor plak yaitu pengetahuan tentang menggosok gigi (p=0,001), sikap tentang menggosok gigi (p=0,001), praktik menggosok gigi (p=0,001), peran orang tua (p=0,001), sarana menggosok gigi (p=0,001), dan pH saliva > 6,8 (p=0,001). Hasil uji Regresi Logistik yang dilakukan terhadap 4 variabel yang berpotensi terhadap skor plak terdapat satu variabel yang paling berpengaruh yaitu pengetahuan tentang menggosok gigi dengan OR: 7,88 (CI 95%: 4,39 – 14,1). Kunci : plak gigi, perilaku menggosok gigi, anak SD ABSTRACT Effect of tooth brushing behavior toward Dental Plaque In Class IV and V on SDN Gajahmungkur Regency of Semarang; dental plaque was the primary agent of dental caries, gingivitis, and periodontal disease. Prevention of dental caries by mechanically plaque cleaning the brush. Research purposes to analyze what factors were related to the behavior of brushing teeth with dental plaque on Class IV and V students at State Elementary School of Gajahmungkur District Region. This type of research was the survey method and analytic cross-sectional design. A sample of 400 students conducted by proportional random sampling. Data collection methods are interviews, examinations and observations. Bivariate data analysis using Chi square test and multivariate Logistic Regression Test. The results Dental Plaque score classes IV and V students in elementary Gajahmungkur District of Semarang was still bad. Bivariate analysis there was a relation with plaque score of knowledge about brushing your teeth (p=0,001), attitudes about brushing your teeth (p=0,001), practice brushing (p=0,001), the parent’s role (p=0,001) (p=0,001), means brushing your teeth (p=0,001), and pH of saliva >6,8 (p=0,001). Logistic regression test result performed on six potential variables obtained one variable which affect to plaque score was knowledge about brushing teeth OR= 7.88 ( 95% CI: 4.39 to 14.14). Keywords: dental plaque, tooth-brushing behavior, elementary school children

Factors Affecting Implementation Practice Dental Nurse Sterilization Equipment In Dentistry

Jurnal Riset Kesehatan Vol 3, No 1 (2014): Januari 2014
Publisher : UPPM Politeknik Kesehatan Kementrian Kesehatan Semarang

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Abstract

The purpose of this study was to analyze the factors that affect the practice of sterilization of dental instruments to prevent cross infection in Semarang Health Center. This is a quantitative research done with survey method and cross sectional study. The population and the sample were 37 dental nurses who work in the Semarang Health Center. Whereas, the data were collected by using a structured questionnaire. Result shows that 54.1 % of the respondents in both practice sterilization. The first influencing variable is knowledge of the dental nurses ( p = 0.014 ) with 10,529 points odds ratio, which means that dental nurses with good knowledge of sterilization have possibility to execute the patients 10 times better than those with less good knowledge. The second is the attitude of dental nurses (p = 0.037) with 7.104 points odds ratio, which means that dental nurses with good attitude have the possibility to sterilize 7 times better than those who show a less good attitude. Variables that do not affect the practice of sterilization is the level of education, availability of sterilization, age, gender, years of service, rules relating to sterilization.

Inhibitory Power Solution Against Bacteria Leaf Beluntas Staphylococcus Aureus

Jurnal Riset Kesehatan Vol 3, No 2 (2014): Mei 2014
Publisher : UPPM Politeknik Kesehatan Kementrian Kesehatan Semarang

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Abstract

The purpose of the study is to determine the effectiveness of the inhibition of leaf beluntas concentration of 5 % , 10 % , and 20 % against Staphylococcus aureus . With Staphylococcus aureus as the subjects, this quasi experimental study was conducted using 4 cup petri divided into 4 sections, then these were incubated for 24 hours. The data were analyzed descriptively and presented in a graphical form to see the difference in inhibition zone diameter of each concentration using One Way Anova test. The results shows a concentration of 5 % and 10 % with mean difference : 0.92 and p value = 0.003 means that there is a significant difference in this. Concentration differences of 5 % and 20 % of 3.2 with p value = 0.199, means that there is a significant difference between the inhibitory concentration. Concentration differences of 10 % and 20 % average of 0.6 means that there is a significant difference between the inhibitory concentrations. In conclusion, leaf beluntas solution are effective to inhibit the growth of staphylococcus aureus.

Pengaruh Kebiasaan Merokok Terhadap Kesehatan Rongga Mulut Pada Remaja (Cross Sectional Study Pada Pelajar Smk 4 Semarang)

Jurnal LINK Vol 9, No 1 (2013): Januari 2013
Publisher : UPPM Politeknik Kesehatan Kementrian Kesehatan Semarang

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Abstract

Teenager is a community with labil aged and often have habitual smoking. The smoking activity has influences on mouth disesae as nicotine, carbon monosyde and tar contained on ciggarete. Number of cigarete per day influence mouth health. The research aim to collect information about tooth colour, volume saliva and gingiva health on teenager has habit light smokers and moderate smokers.Research design was cross sectional survey analytic on 50 students light smokers and 40 students moderate smokers. Initial data about number of cigarete smoke per day and economic status was collected and continued by examination of oral tissue health. The data was analysed descriptively and analitycally with Mann Whitney and Independent t test. Research result shown a differences saliva volume between light and moderate smokers (Mann Whitney,  p <0,05); there was a differences tooth colour and gingival index between light and moderate smokers (Independent t, p<0,05). (Independent t, p<0,05). In moderate smokers, there was an blackist spot on tooth surface, less saliva volume, gingival health less compared to light smokers.

REBUSAN LOBAK (RAPHANUS SATIVUS L) TERHADAP PLAK GIGI

Jurnal Kesehatan Gigi Vol 4, No 1 (2017): Juni 2017
Publisher : Poltekkes Kemenkes Semarang

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Abstract

TITLELobak stew (Raphanus sativus L) to dental plaqueABSTRACTStreptococcus mutans, Lactobacillus spp. and Candida albicans are the dominant microorganisms found in dental plaque, acidogenic and acidophilic in nature and have the ability to convert carbohydrate to acid. Plaque control is an effort to remove and prevent plaque buildup on tooth surfaces that can be done mechanically or chemically. Radish extract can inhibit the growth of Streptococcus mutans in biofilm formation in vitro. The purpose of this study is to determine the effect of stewed water rinse of radish (Raphanus sativus L) to the formation of dental plaque.This study is a quasi-experimental research with Pre-and Post-test Group design. The sample in this study is the students of grade V and VI SDN Kadirejo 03 Semarang regency, amounting to 34 students. The samples were divided into two groups, the first group was given 50% concentration of stewed waterof radish and the second group was given 100% concentration of stewed waterof radish each for 30 seconds followed by index plaque measurement by PHP (Personal Hygiene Performance) method. The data obtained were analyzed using statistical Independent t-test.The results showed that 100% concentration of stewed waterof radish can decrease the index plaque by 0.34 while 50% concentration of stewed waterof radish can decrease the index plaque by 0.28. But statistics show no difference of stewed water rinse of radish of 100% concentration and 50% concentration. From the research results can be recommended to conduct research by material extraction methods that do not damage the active substance of the material. Keywords : Stewed of radish (Raphanus sativus L), dental plaque

PENGARUH BERKUMUR AIR REBUSAN DAUN SALAM KERING (EUGENIA POLYANTHA) TERHADAP PH SALIVA

Jurnal Kesehatan Gigi Vol 2, No 02 (2015): Desember 2015
Publisher : Poltekkes Kemenkes Semarang

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Abstract

TITLEThe effect of rinse using water stew of dry bay leaf (Eugenia polyantha) toward pH salivaABSTRACT Caries is the main couse of disease of the oral cavity caused by saliva. Salivary pH acidic and  susceptible to caries. Saliva is a buffer system to maintain optimum pH in the oral cavity. To keep salivary pH balance,can do prevented by chemically and mechanically. Chemically prevention can do rising mouth with bay leaves dried because it contain essential oil 0.17 % which can stimulate secretion of saliva. Increased secretion of saliva can increasing buffer on saliva so it can in salivaincreas and tend to be alkaline. Aim to know the effect of rising mouth with water stewbay leaves dried ( eugenia polyantha ) on salivary to pH to the students of Dental Health  Departement of Semarang .Research is quantitative descriptive. Research method is quasi exsperimental with cross sectional approach. Research design one group pretest – posttest. Collection of samples in this research using by using 20 samples,The test result of paired t -test showed 0.000 < 0.05 that there was influence of rising mouth with water stewbay leaves dried on salivary pH. It can be concluded that rising mouth with water stew bay leaves dried can cause changes in the pH of saliva. 

MENGKONSUMSI MINUMAN TEH BERSODA DAN TEH TIDAK BERSODA TERHADAP PH SALIVA

Jurnal Kesehatan Gigi Vol 4, No 2 (2017): Desember 2017
Publisher : Poltekkes Kemenkes Semarang

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Abstract

TITLEEFFECT OF SODA AND NON SODA CONTAINED TEA TO ACIDITY (pH) OF SALIVAABSTRACTThe saliva pH is the acidity of saliva. Carbonated tea beverage is tea drink mixed with soda. Carbonated beverages are tea not drink tea without soda mixture. In carbonated tea beverages containing sugar, CO2 (carbondioxide), ascorbic acid and citric acid and the carbonated drink tea does not contain sugar. From the contain of both these drinks can affect the pH of saliva. The purpose of this study is to determine differences in the pH of saliva between carbonated tea drinks and tea drinks are not fizzy.This study is conducted by quasi-experiment with a design. Pretest-posttest study population as many as 212 students of Department of Dental Nursing taken 20% in order to get a sample of 42 people, the technique decision-purposive sampling. The data obtained is  pH of saliva before and after drinking tea and tea carbonated ale. Analysis of the data used to see difference Saliva pH between tea and tea carbonated fizzy not done with the Mann-Whitney. The results showed that the differences in the average pH of saliva before and after tea sparkling is 0.9 and the average value of the difference before and after drinking tea are not sparkling is 0.4. The conclusion of this study is the change in no difference the pH Saliva between drinking carbonated tea and tea drinking ale in Dental Nursing student.

PENGARUH PERASAN MENGKUDU TERHADAP PERTUMBUHAN BAKTERI STAPHYLOCOCCUS AUREUS

Jurnal Kesehatan Gigi Vol 2, No 01 (2015): Juni 2015
Publisher : Poltekkes Kemenkes Semarang

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Abstract

TITLEThe effect of mengkudu squeeze toward growth of Staphylococcus aureusABSTRACT Staphylococcus aureus is a bacterium causes of dental and oral diseases, especially periodontal disease. Efforts to prevent one of them with natural ingredients that Noni. Noni (Morinda citrifolia Linn) contains anthraquinone is used as an antibacterial. The purpose of this study was to determine the effect of concentration of noni (Morinda citrifolia Linn) on the inhibition of the growth of Staphylococcus aureus bacteria.This is  a quasi-experimental study. Research subjects bacterium Staphylococcus aureus. The study was conducted using a concentration of 40%, 60% and 80% respectively – each concentration done 3x treatment. The data was analyzed with deskriptif kuantitatif.The results showed a large area of inhibition of the average noni solution with a 40% concentration of 9.34, a 60% concentration of 9.74, and the concentration of 80% by 10.74 mm.  The conclusion of this study is the average total diameter of inhibitation, most notably at a concentration of 80%. Keywords: Noni Juice, Staphylococcus aureus

EFEKTIVITAS MENGKONSUMSI BUAH NANAS (ANANAS COMOSUS) DAN BUAH BELIMBING (AVERRHOA CARAMBOLA L) TERHADAP SKOR PLAK

Jurnal Kesehatan Gigi Vol 5, No 1 (2018): Juni 2018
Publisher : Poltekkes Kemenkes Semarang

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Abstract

TITLEEFFECTIVENESS CONSUMING PINEAPPLE (ANANAS COMOSUS) AND STAR FRUIT (AVERRHOA CARAMBOLA L) TOWARD PLAQUE SCOREABSTRACTPineapple and Star fruit are one of the fruits that has water content and fiber that many. Pineapple sources of vitamin C and manganese, this fruit also contains substances that can maintain bone strength and help digestion. Fresh fruit contains 10% sugar, half is the remaining sucrose glucose and fructose. Pineapple fruit rich in fiber can reliably increase saliva production (saliva), clean teeth and mouth and strengthen the gums. While starfruit contains epitekin compounds that are bactericidal. Research purposes this is to know the effectiveness of pineapple and star fruit consumption toward  plaque score.This research is an experimental research with the design of  Pre and Post Test Group Design. The sample of this research is MI Darut Taqwa Meteseh, Tembang, Semarang as many as 60 students divided by 4 intervention groups. Interventions taken are consuming star fruit juice, pineapple juice, chewing starfruit and pineapple. Dental plaque scores were measured using the index  PHP. Data analysis using a t-test.The research result from score plaque drink juice star fruit and chew starfruit with p = 0,001 so there is the difference of plaque score between drinking star fruit juice by chewing star fruit. Score plaque group who drank pineapple juice and chewed pineapple with p = 0.017 so there was a difference in plaque score between drinking pineapple juice by chewing pineapple. Consume fruit by chewing more down the plaque score compared to drinking fruit juice. Consume pineapple lower plaque than consuming star fruit. Keywords : starfruit, pineapple fruit, plaque score.___________________________________________________________1,2)  Jurusan Keperawatan Gigi Poltekkes Kemenkes Semarang  * : irmanita.wiradona@gmail.com

HUBUNGAN KONSENTRASI LARUTAN BERKUMUR AIR REBUSAN BUAH MANGGIS DENGAN PERUBAHAN PH SALIVA

Jurnal Kesehatan Gigi Vol 3, No 01 (2016): Juni 2016
Publisher : Poltekkes Kemenkes Semarang

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Abstract

TITLEThe relationship between concentration of mangosteen water stew as gargle and pH salivaABSTRACTCaries prevalence of people is 72.1%, with active caries prevalence of 46.5%. The incidence of dental caries due to the activity of microorganisms that leaven carbohydrates (substrate) to form acids that condition oral pH decreased to below 5. In order to maintain the pH of saliva can be done with traditional medicine, one of the mangosteen fruit. In the mangosteen fruit there is the content of alpha-mangostin and gamma-mangostin, which works as an anti-microbial. The study aims to determine the relationship between the concentration of the solution in boiling water to rinse the mangosteen fruit with changes in salivary pH.This type of research is a quasy experimental, with a design pretest-posttest design experiment. The subject of research conducted on the population that met the inclusion criteriawhich have no more than two carious tooth element and does not have gingivitis. The data analysis method is descriptive quantitative and correlation with Chi Square test.The results showed pH saliva in concentrations of 50%, before rinsing average salivary pH of 7.12 to 7.6. At a concentration of 75%, initial salivary pH was 7.2 and then changed to 8.0. Salivary pH changes after rinsing into acids derived from a concentration of 50%, whereas the increase tend to base is obtained from the concentration of 75%. The test results with the Chi square statistic obtained p.value = 0,142, and the interpretation was no relationship of the use of boiled water concentration of mangosteen to changes in salivary pH. Suggestions research results as a reference for the development of further research by conducting a more varied concentration of the solution formula to determine the right dose.  Key words : concentration mangosteen fruit stew