Prasko Prasko, Prasko
Dental Nursing Department, Polytechnic Health Ministry of Semarang

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PERBEDAAN PERUBAHAN PH SALIVA ANTARA BERKUMUR TEH CELUP DAN TEH TUBRUK PADA IBU PKK KELURAHAN MUKTIHARJO KIDUL

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

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Abstract

TITLETHE DIFFERENCE OF PH SALIVA IN WOMEN RINSED WITH TEA BAG AND CRUSHED IN PKK KELURAHAN MUKTIHARJO KIDULABSTRACTTea is an herbal product that has the ability to increase salivary pH and has an antibacterial effect. Tea has antibacterial and anticariogenic effects that can decrease saliva and plaque acidity so that it is effective in preventing caries. Almost half of the PKK mothers had moderate tooth decay. Every day they consume tea either tea bag or tea tubruk. The aim of this research is to know the difference of change of mouthwash of tea bag and tea tubruk to saliva pH.Type of research used is Experiment. The research method used in this research is Quasi Eksperiment or often called quasi experiment is a research with the existence of a treatment to the sample group but there is no control group (all groups of samples get treatment). The design of this study using two groups of subjects namely pretest and posttest. Sample used as many as 24 people. Sampling technique that will be used in this research is total sampling that is entire population used as sample. Data analysis used in this research is descriptive quantitative.The results showed changes in salivary pH before and after rinsing tea bags and tea tubruk before rinsing tea showed average salivary pH 6.6, after rinsing tea dye showed average salivary pH 7.6 with difference of 1.0 and before rinsing tea tubruk average saliva pH is 6.8, after rinsing tea tubruk average saliva pH is 7.4 with difference 0,6. From this study it can be concluded that gargling tea can increase saliva pH higher than tubruk tea, so it is advisable to rinse / consume tubruk tea in order to cope with the increase of high salivary pH. Key words : Tea Bag, Tea Tubruk, pH of Saliva

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

Biographical Characteristics, Perception, Motivation and, Job Satisfaction In Lecturer Department Of Dental Nursing Health Polytechnic Of Ministry Of Health Semarang

Jurnal LINK Vol 10, No 1 (2014): Januari 2014
Publisher : UPPM Politeknik Kesehatan Kementrian Kesehatan Semarang

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Abstract

The purpose of this study is to determine the effect of biographical characteristics, perceptions of lecturers functional position, perceptions of the reward system, job motivation rank of career development, and job satisfaction of Lecturer in Dental Nursing Department, Health Polytechnic of Semarang. It is a quantitative research using cross-sectional approach with regression studies. It is a total sampling study where all the population are become the sample. The population and also the sample in this study are 28 lecturers in The Dental Nursing Department Health Polytechnic of Semarang. Correlation analysis was done with Chi Square test (× 2), followed by multiple logistic regression with the method of Backward Stepwise (Likelihood Ratio). Research shows that the majority of lecturers in the category of low satisfaction is 53.8%. Age-related variables are p.value = 0.020, perception allowance p.value = 0.045, perceptions of the reward system p.value = 0.001. Variables that influence the perception of the reward system, p.value = 0.007 and OR (Exp B) = 16.0. It is recommended for the policy makers at the department to plan and implement the reward system to employees.

Effectiveness of Steriliztion Infrared Dry Heat Sterilization and Sterility Of Dentistry Tools

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

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Abstract

Transmission of infection can be occured  from the use of instruments that are not sterile, to break the chain of transmission of the infection, it is necessary to carry out the sterilization of medical devices with the correct procedures such as sterilization by dry heat or infrared can also with other methods. The purpose of this study to know the number of microorganisms and decrease the effectiveness of both the sterilization sterilize dental instruments.The reacherd was conducted in the laboratory using the method of experimental research, design research is one group pretest-posttest. The data have been acquired and processed statistically tested by Paired T-Test and Independent Test.Based on the results, the data is a decline in the number of bacteria in the infrared sterilization, but still found breeding of bacteria in sterilized tools. Decline in the number of bacteria in dry heat sterilization and no breeding of bacteria in all the tools are sterilized. The results of statistical tests Paired T-Test were both obtained p value = 0.000, so it can be said that the infrared sterilization and dry heat sterilization is effective in reducing the number of bacteria on equipment in dentistry. The statistical result obtained Independent T-Test p value: 0.626, which means there are no significant differences between the infrared sterilization and dry heat sterilization in killing microorganisms.

EFEKTIFTAS MENGUNYAH BUAH BERSERAT DAN BERAIR TERHADAP KUANTITAS BAKTERI STREPTOCOCCUS MUTANS PADA ANAK KEBUTUHAN KHUSUS

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

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Abstract

TITLEThe effectiveness of chewing stringy and watery fruits against the quantity of Streptococcus mutans in children with special needsABSTRACTChildren who suffer from mental retardation associated with muscle coordination resulted in delays on the development of movement (motoric), speech, and limitations adjust to the environment. The disorder is also added to the difficulties of children to be able to maintain healthy teeth and mouth independently and are less active mouth muscles to get a good natural cleansing. The process of chewing fibrous foods will stimulate and increase saliva production. The apple is a fibrousfruit which can be obtained on the market. And apple has the ability to self-cleansing effect. This study aims to determine the effect of chewing an apple to the quantity of Streptococcus mutans bacteria in children with special needsThis type of research is descriptive. The method used in this study is a quasi experimental and design studies carried out by one group pretest and posttest. In this study, a sample calculation of the number of bacteria before and after chewing apples in saliva using Total Plate Count. Samples were 15 students from elementary classes I-VI mild mental retardation in special schools amounted foundation Widya Bhakti Semarang.The results showed statisticfrom  paired t-test that there are effective chew of fibrousand juicy fruit on the quantity of bacteria Streptococcus mutans in a special needs child, and from the analysis of the data showed a significant difference with the t value of 3,778 df (degrees of freedom) and p value = 0.002 (p <0.05). Keywords : fruit fibrous watery, streptococcus mutans quantity

DAYA HAMBAT DAUN ALPUKAT MUDA TERHADAP BAKTERI MULUT (STREPTOCOCCUS MUTANS)

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

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Abstract

TITLEInhibitory effect of young-avocado leaf against oral bacteria (Streptococcus mutans)ABSTRACTDental caries is one of the oral health problems that can cause pain and disrupt the activities. Bacteria plays an important role in the process of dental caries. The main bacterial cause of dental caries is Streptococcus mutans producing the glucosyltransferase enzyme. Streptococcus mutans produces a sticky extracellular polysaccharides of carbohydrate foods and able to ferment carbohydrates to acids. Streptococcus viridans is bacteria in the mucosa that synthesize large polysaccharides like dextran and levans of sucrose that are important factor in the formation of dental caries.This study aimed to determine the effectiveness of avocado leaf extract concentration of 60% and 80% to the inhibition of the growth of Streptococcus mutans.Method used was the method of diffusion wells using 2 samples in each treatment group. Sample consisted of 3 treatment groups  avocado young leaf extract concentration of 60%, 80%. This research data analysis method using quantitative descriptive.The results showed that the leaf extract of avocado at all concentrations have antibacterial activity against Streptococcus mutans. The lowest concentration of 60%,80% inhibition against the bacteria have a strong and increasingly stronger at higher concentrations. The conclusion of this study prove that avocado leaf extract has strong antibacterial activity against the growth of Streptococcus mutans. Key words : Avocado Young Leaf, Streptococcus Mutans

TANGGUNG JAWAB PERAWAT GIGI TERHADAP TINDAKAN PELAYANAN KESEHATAN GIGI YANG SESUAI DAN TIDAK SESUAI KOMPETENSI

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

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Abstract

TITLEThe dental nurse responsible to appropriate and incompetent dental servicesABSTRACTAuthority possessed by a dental nurse to perform ministerial duties is the legal authority (rechtsbevoegheid). On the basis of this authority, a health worker is entitled to treatment in accordance with their competence. When the administrative requirements to carry out the profession have been met, then the dental nurse as a profession carrier has obtained the professional authority in the work. However, if a health worker do the job without authority, may be considered to violate one of the professional standards of health workers. The purpose of this study was to determine the responsibility of Dental Nurses implementation of the actions of dental health services in Bergas PHC, Duren PHC and Suruh PHC in district of Semarang. This research is a descriptive study that aims to describe systematically and accurately the facts and characteristics of the population or about a particular field. This study sought to describe a situation or event. The instrument used was the questionnaire.From the results of the study conducted by researchers in the field of the Dental Nurses at Duren PHC, Duren PHC and Suruh PHC in district of Semarang by interview can be seen and showed that the majority of Dental Nurses who work in clinics have been carrying out job responsibilities properly in accordance with the competence of Nurses teeth and is in conformity with the laws and regulations governing dental Nurses. But also the results obtained that a small portion Dental Nurses who perform actions beyond the competence stipulated in the legislation governing the dental nurse. Keywords : Responsibilities of Dental Nurses, Dental Health Care Measures

ANALISIS PROGRAM KEGIATAN USAHA KESEHATAN GIGI SEKOLAH (UKGS) DI PUSKESMAS HALMAHERA

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

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Abstract

TITLEThe effect of concentration differences of betel leaf water stew to inhibit the growth of Streptococcus mutansABSTRACTIn the human mouth, there are various kinds of microorganisms. The bacteria that play an important role in the formation of plaque is bacteria that is capable of forming extracellular polysaccharide, that bacteria of the genus Streptococcus. Streptococcus bacteria are found in large quantities in patients with plaque caries is Streptococcus mutans One effort to prevent the occurrence of dental and oral diseases is to inhibit the growth of bacteria in the mouth. Red betel leaf can be used to inhibit the bacteria Streptococcus mutans. Streptococcus mutans is the bacterial pathogen.The purpose of this study was to determine the effect of different concentrations of red betel leaves boiled water as the inhibition of the growth of Streptococcus mutans bacteria.This type of research is a quasi experimental approach to post-test design. The study was conducted at the Laboratory of Microbiology to sample the bacteria Streptococcus mutans and simple random sampling technique. This study uses pure Streptococcus mutans bacteria grown on an agar medium, and the water red betel leaf decoction is used in different concentrations. To measure the inhibition of growth of a bacterium that is using a ruler (mm) by looking at the bright zone (clear zone) as free areas by bacteria. Data analysis method used is descriptive quantitative.The results showed the water decoction of red betel leaf has a concentration of 5% inhibition of 9.2 mm, red betel leaves boiled water with a concentration of 10% has the inhibition of 7.77mm, red betel leaves boiled water with a concentration of 15% has the power inhibition of 7.073mm, red betel leaves boiled water with a concentration of 20% has the inhibition of 10.105mm. The conclusion from this study is the difference in concentration of the cooking water red betel leaf have the effect of inhibition on the growth of Streptococcus mutans bacteria. In this research needs to be done further research in order to benefit from the water red betel leaf has more influence on oral health. Keywords : Concentration Water Stew Red Betel Leaf, growth of Streptococcus mutans Bacteria.

PENYULUHAN METODE AUDIO VISUAL DAN DEMONSTRASI TERHADAP PENGETAHUAN MENYIKAT GIGI PADA ANAK SEKOLAH DASAR

Jurnal Kesehatan Gigi Vol 3, No 2 (2016): Desember 2016
Publisher : Poltekkes Kemenkes Semarang

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Abstract

TITLEEducation with audio-visual and modeling methods to tooth brushing education in elementary school childrenABSTRACTThe maintenance of oral health as well as health coaching teeth, especially in children of school groups need special attention because at this age children are undergoing the process of growth and development. Previous dental state will affect the development of dental health in adulthood. Through training programs is expected to increase knowledge and raise awareness of the importance of maintaining oral health and able to participate actively in increasing efforts to maintain self. The purpose of this research was to determine the effectiveness of extension methods and audio visual demonstration of the knowledge brushing teeth.This research uses descriptive quantitative method is a method of research conducted with the main objective to create a picture or a description of a situation in an objective that has to do with the problems examined. The instrument used was the questionnaire.From the results of the study conducted by researchers in the field to the students of class V and VI Elementary School Pedalangan 02 Semarang is known that after counseling with the demonstration of the results obtained knowledge of students of class V in both categories with a score of 7 and after counseling with audio visual results obtained knowledge graders VI enter both categories with a value 6.95. It can be concluded that the extension demonstration and extension with audio visual effective for use in improving the knowledge toothbrushing on elementary school children.Key words : Counseling method of demonstration and audio visual, knowledge of  brushing teeth

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