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Endah Aryati E, Endah
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PENGARUH KONSENTRASI MADU TERHADAP PERUBAHAN WARNA GIGI PADA PROSES PEMUTIHAN GIGI SECARA IN VITRO Istanti, Sigit Fitri; Aryati E, Endah; Arbianti, Kusuma
ODONTO : Dental Journal Vol 1, No 2 (2014): December 2014
Publisher : Fakultas Kedokteran Gigi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (70.488 KB) | DOI: 10.30659/odj.1.2.25-28

Abstract

Background: Needs of dental cosmetic services increased due to peoples desire to get a brighter and whiter smile. Hydrogen Peroxide (H2O2) is one of bleaching substance that most commonly used. Use of H2O2 in a high concentration can cause a negative impact on the oral cavity. Honey is a natural ingredient that can whiten teeth. This study aimed to determine the effect of concentration of honey on tooth colour changes of teeth whitening process. Method: This research was an experimental in vitro study using pretest-posttest design with teeth as a research sample. 24 premolars teeth as samples were soaked in various concentration of honey (25%, 35%, 50%, 75%). The colour of teeth were measured with a spectrophotometer before and after treatment. Teeth colour were analyzed by paired samples T-test. Result: Paired T-test showed p<0.05, which means that concentration of honey affected on tooth colour changes. One way ANOVA test results showed concentrations of honey significantly affect tooth discoloration (p <0,05). Post hoc test results showed significant difference On the concentration of 25% of the concentration of honey 50%, 75%, but on a concentration of 25% honey and 35% there is no significant difference. Conclusion: From these results, it can be concluded that the concentration of honey affected on tooth colour changes in an in vitro tooth whitening process.
MANFAAT IKAN TERI SEGAR (Stolephorus sp) TERHADAP PERTUMBUHAN TULANG DAN GIGI Aryati E, Endah; Suci Dharmayanti, Agustin Wulan
ODONTO : Dental Journal Vol 1, No 2 (2014): December 2014
Publisher : Fakultas Kedokteran Gigi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.218 KB) | DOI: 10.30659/odj.1.2.52-56

Abstract

Background: Nutrition and diet intake are such related with growth and development of body organs, including growth and development of bone and teeth. High quality and concentration of protein and cancium in food have linier relationship with growth and development of bone and teeth. Anchovies are high quality protein and calcium source. Anchovies are cheap calcium and protein source that can be available in Indonesia. This review was aimed to review the benefits of anchovies to development of bone and teeth. Discussion : DisAnchovies are high quality food because all of the body can be consumed. Bone of anchovies contains protein and calcium. Per 100 gram of anchovies contain 77 kcal of energy; l6 gr protein; 1.0 gr fat; 500 mg calcium; 500 mg phosfor; 1.0 mg ferrum; 47 Vit A; and 0.1 mg Vit B. Protein and calcium were needed by body fore repairing process and structed the tissue. Protein was as bone matrix. Calcium of anchovies was good for bone, teeth and had calming effect. Moreover, vitamin A of anchovies was also important for bone and teeth development. Conclusion: anchovies could be used as essential nutrition to optimal of bone and teeth development.Keywords: anchovies, calcium, protein, teeth, bone