Perbedaan pH dan Laju Alir Saliva Sebelum dan Sesudah Mengunyah Cokelat dan Keju Cheddar
41
DAFTAR PUSTAKA
1.
Fajriani, Andriani JN. Reduction of Salivary Streptococcus mutans Colonies in
Children After Rinsing with 2.5% Green Tea Solution. J of Dent Indonesia
2014; 21(3): 81-6.
2.
Syafira G, Permatasari R, Wardani N. Theobromine Effects on Enamel Surface
Microhardness: In Vitro. J of Dent Indonesia 2012; 19(2): 32-6.
3.
Godoy-Garcia F, Hicks JM. Maintaining the intergrity of the enamel surface:
the role of dental biofilm, saliva and preventive agents in enamel
demineralization and remineralization. J Am Dent Assoc 2008: 139: 25-34.
4.
Lingstrom P, Moynihan P. Nutrition, saliva, and oral health. Elsevier. 2003;
19(6): 567-9.
5.
Soesilo D, Santoso RE, Diyantri I. The role of sorbitol in maintaining saliva’s
pH to prevent caries process. J Dent 2005; 38(1): 25-8.
6.
Paoletti R, Poli A, Conti A, Visioli F. Chocolate and health. Italia:Springer,
2012: 56-7.
7.
Touger-Decker R, Van Loveren C. Sugars and dental caries. Am J Clin Nutr
2003; 78: 881-92.
8.
Zumaran JFC, Aguilar AAA. Prognosis method for risk assessment of dental
caries induced by chocolate consumption. Revista Odontologica Mexicana
2015; 19(1): 27-32.
9.
Hayden MR. The effect of cheese on the pH levels in the oral cavity. Thesis.
Western Kentucky University, 2015: 1-13.
10.
Riset Kesehatan Dasar. 2013. Jakarta: Badan Penelitian dan Pengembangan
Kesehatan, Kementrian Kesehatan, Republik Indonesia.
11.
Bidarisugma B, Timur SP, Purnamasari R. Antibodi monoklonal streptococcus
mutans 1 (c) 67 kDa sebagai imunisasi pasif dalam alternatif pencegahan karies
gigi secara topikal. BIMKGI 2012; 1(1): 1-6.
12.
Siregar D. Roles of casein in dental caries prevention. Dentika Dent J 2011;
16(2): 197-202.
Universitas Sumatera Utara
42
13.
Statistik
Konsumsi
2012.
http://pusdatin.setjen.deptan.go.id/tinymcpuk/gambar/file/Statistik_Konsumsi20
12.pdf. (15 Januari 2016).
14.
Aimutis WR. The emerging role of dairy proteins and bioactive peptides in
nutrition and health. J of Nutr, 2004: 989-95.
15.
Reema SD, Lahiri PK, Roy SS. Review of casein phosphopeptides-amorphous
calcium phosphate. Chinese J Dent Res 2014; 17(1): 7-14.
16.
Walther B, Schmid A, Sieber R, Wehrmuller K. Cheese in nutrition and health.
Dairy Sci Technol 2008; 88(4-5): 390-405.
17.
Tayab T. Rai K, Kumari V, Thomas E. Effect of chewing paneer and cheese on
salivary acidogenicity: a comperative study. Int J of Clin Pediatr Dent 2012;
5(1): 20-4.
18.
Telgi RL, Yadav V, Tangade PS, Tirth A, Chaitra TR. Effect of consuming
different dairy products on calcium, phosphorous and pH levels of human
dental plaque; a comparative study. European Archives of Paediatric Dent
2012; 13(3): 144-8.
19.
Poureslami H, Pishbin L, Eslaminejad Z, Moqadam FJ, Farokhi MR. The
Effects of a Dairy Probiotic Product, Espar, on Salivary Calcium and Mutans
Streptococci. JODDD 2013; 7(3): 1-5.
20.
Kashket S, DePaola DP. Cheese consumption and the development and
progression of dental caries. Nutr Reviews 2002; 60(4): 97-103.
21.
Sherwood L. Fisiologi manusia. Alih bahasa. Pendit BU. Jakarta: EGC, 1996:
547-8.
22.
Ekstrom J, Khosravani N, Castagnola M, Messana I. Saliva and the control of
its secretion. Verlag Berlin Heidelberg: Springer, 2012: 21-9.
23.
Smith PM. Mechanisms in salivary secretion. In: Edgar M, Dawes C,
O’Mullane D. eds. Saliva and oral health, 4th ed., London: Stephen Hancocks
Limited., 2012: 18.
24.
Berkovit B, Moxham B, Linder R, Sloan A. Master dentistry.3rd ed. London:
Elsevier, 2011: 79-82.
Universitas Sumatera Utara
43
25.
Holsinger FC, Bui DT. Anatomy, function, and evaluation of the salivary
glands. Salivary Glands Disorder, 2007: 12.
26.
Jose, Maji. Essentials of oral biology. New Delhi: CBS Publishers, 2010: 284.
27.
Almaida PDV, Gregio AMT, Machado MAN, de Lima AAS, Azevedo LR.
Saliva composition and functions: a comprehensive review. J Contemp Dent
Pract 2008; 9(3): 2-10.
28.
Amarongen, A.V.N. Ludah dan kelenjar ludah arti bagi kesehatan gigi. Cetakan
ke 2. Diterjemahkan Abyono R dan Suryo S. Yogyakarta: Gajah Mada
University Press, 1991: 37.
29.
Hurlbutt M, Novy B , Young D. Dental caries: a pH-mediated disease. CDHA
Journal 2010; 25(1): 9-15.
30.
Higham S. Caries Process and Prevention Strategies: The Environment. Crest
and Oral B Continuing Education Course. 2014: 1-17.
31.
Gupta P, Gupta N, Pawar AP, Birajdar SS, Natt AS, Singh HP. Role of sugar
and sugar substitutes in dental caries: a review. ISRN Dentistry, 2013: 1-5.
32.
Giacaman RA, Campos P, Munoz-Sandoval C, CastRo RJ. Cariogenic potential
of commercial sweeterners in an experimental biofilm caries model on enamel.
Archieve of Oral Biology 2013; 58: 1116-22.
33.
Telgi RL, Yadav V, Telgi CR, Boppana N. In vivo dental plaque pH after
consumption of dairy products. General Dentistry, 2013: 56-9.
34.
Chairunnisa H. Nutritional aspects and organoleptic characteristics at different
time ripened of gouda semi hard cheeses. Jurnal Ilmu Ternak 2007; 7(1): 16-21.
35.
Shandu KS, Gupta N, Gupta P, Arora V, Mehta N. Caries protective foods: a
futurist perspective. Int J of Adv Health Sci 2014; 1(6): 21-5.
36.
Johansson I. Milk and dairy products: possible effects on dental health.
Scandinavian J of Nutr 2002; 46(3): 119-22.
37.
Gourment C. A peek at cheese textures: bloomy rind to blue veined to triple
crème.
http://www.gourmentcheesedetective.com/cheese-texture.html
(15
Januari 2016).
Universitas Sumatera Utara
44
38.
Bobis
D.
Cheese
texture.
12
May
2014.
http://www.ilovecheese.co.uk/cheesetextures.html (15 Januari 2016).
39.
Supriyadi. Statistik kesehatan. Jakarta: Salemba Medika, 2014: 119.
40.
Sonmez IS, Aras S. Effect of white cheese and sugarless yoghurt on dental
plaque acidogenicity. Karger Caries Research 2007; 41:208-11.
41.
Apriyono DK, Fatimatuzzahro N. Pengaruh kumur-kumur dengan larutan
triclosan 3% terhadap pH saliva. Cermin Dunia Kedokteran 2011; 38(6): 425-7.
42.
Ramayanti S. Purnakarya I. Peran makanan terhadap kejadian karies gigi.
Jurnal Kesehatan Masyarakat 2013; 7(2): 89-93.
43.
Sulendra KT, Fatmawati DWA, Nugroho R. Hubungan pH dan Viskositas
saliva terhadap indeks DMF-T pada siswa-siswi Sekolah Dasar Baletbaru I dan
Baletbaru II Sukowono Jember. Artikel Ilmiah Hasil Penelitian Mahasiswa
2013: 1-5.
44.
Burt BA. The use of sorbitol- and xylitol-sweetened chewing gum in caries
control. JADA 2006; 137: 190-6.
45.
Gupta N, Mutreja S, Kamate S, Gupta B. Evaluation of change in Salivary pH,
following consumption of different snacks and beverages and estimation of
their oral clearance time. Int J of Pre Clin Dent Res 2015; 2(4): 11-6.
46.
Edgar M. A clinical overview of sugarfree gum in oral health. Australia:
Wringley.
47.
Azarpazhooh A, Limeback H. Clinical efficacy of casein derivatives: a
systematic review of the literature. JADA 2008; 139: 915-24.
48.
Andryani A. Aspek fisiologis pengunyahan dan penelanan pada sistem
stomatognasi. Karya Tulis Ilmiah 2001: 1-25.
49.
Rodian M, Satari MH, Roletta E. Efek mengunyah permen karet yang
mengandung sukrosa, xylitol, probiotik terhadap volume, kecepatan aliran,
viskositas, pH dan jumlah koloni Streptococcus mutans pada saliva. Jurnal
Biologi Oral Fakultas Kedokteran Gigi Universitas Padjajaran: 1-20.
50.
Hapsari NF, Ismail A, Santoso O. Pengaruh konsumsi keju cheddar 10 gram
terhadap pH saliva. ODONTO Dent J 2014; 1(1):34-8.
Universitas Sumatera Utara
45
51.
Nirmala SVSG, Quadar MA, Veluru S. pH modulation and salivary sugar
clearance of different chocolates in children: a randomized clinical trial 2016;
34(1): 10-6.
52.
McBean LD. The role of cheese in healthful diets. Dairy Council Digest 2009;
80(6):31-6.
Universitas Sumatera Utara
DAFTAR PUSTAKA
1.
Fajriani, Andriani JN. Reduction of Salivary Streptococcus mutans Colonies in
Children After Rinsing with 2.5% Green Tea Solution. J of Dent Indonesia
2014; 21(3): 81-6.
2.
Syafira G, Permatasari R, Wardani N. Theobromine Effects on Enamel Surface
Microhardness: In Vitro. J of Dent Indonesia 2012; 19(2): 32-6.
3.
Godoy-Garcia F, Hicks JM. Maintaining the intergrity of the enamel surface:
the role of dental biofilm, saliva and preventive agents in enamel
demineralization and remineralization. J Am Dent Assoc 2008: 139: 25-34.
4.
Lingstrom P, Moynihan P. Nutrition, saliva, and oral health. Elsevier. 2003;
19(6): 567-9.
5.
Soesilo D, Santoso RE, Diyantri I. The role of sorbitol in maintaining saliva’s
pH to prevent caries process. J Dent 2005; 38(1): 25-8.
6.
Paoletti R, Poli A, Conti A, Visioli F. Chocolate and health. Italia:Springer,
2012: 56-7.
7.
Touger-Decker R, Van Loveren C. Sugars and dental caries. Am J Clin Nutr
2003; 78: 881-92.
8.
Zumaran JFC, Aguilar AAA. Prognosis method for risk assessment of dental
caries induced by chocolate consumption. Revista Odontologica Mexicana
2015; 19(1): 27-32.
9.
Hayden MR. The effect of cheese on the pH levels in the oral cavity. Thesis.
Western Kentucky University, 2015: 1-13.
10.
Riset Kesehatan Dasar. 2013. Jakarta: Badan Penelitian dan Pengembangan
Kesehatan, Kementrian Kesehatan, Republik Indonesia.
11.
Bidarisugma B, Timur SP, Purnamasari R. Antibodi monoklonal streptococcus
mutans 1 (c) 67 kDa sebagai imunisasi pasif dalam alternatif pencegahan karies
gigi secara topikal. BIMKGI 2012; 1(1): 1-6.
12.
Siregar D. Roles of casein in dental caries prevention. Dentika Dent J 2011;
16(2): 197-202.
Universitas Sumatera Utara
42
13.
Statistik
Konsumsi
2012.
http://pusdatin.setjen.deptan.go.id/tinymcpuk/gambar/file/Statistik_Konsumsi20
12.pdf. (15 Januari 2016).
14.
Aimutis WR. The emerging role of dairy proteins and bioactive peptides in
nutrition and health. J of Nutr, 2004: 989-95.
15.
Reema SD, Lahiri PK, Roy SS. Review of casein phosphopeptides-amorphous
calcium phosphate. Chinese J Dent Res 2014; 17(1): 7-14.
16.
Walther B, Schmid A, Sieber R, Wehrmuller K. Cheese in nutrition and health.
Dairy Sci Technol 2008; 88(4-5): 390-405.
17.
Tayab T. Rai K, Kumari V, Thomas E. Effect of chewing paneer and cheese on
salivary acidogenicity: a comperative study. Int J of Clin Pediatr Dent 2012;
5(1): 20-4.
18.
Telgi RL, Yadav V, Tangade PS, Tirth A, Chaitra TR. Effect of consuming
different dairy products on calcium, phosphorous and pH levels of human
dental plaque; a comparative study. European Archives of Paediatric Dent
2012; 13(3): 144-8.
19.
Poureslami H, Pishbin L, Eslaminejad Z, Moqadam FJ, Farokhi MR. The
Effects of a Dairy Probiotic Product, Espar, on Salivary Calcium and Mutans
Streptococci. JODDD 2013; 7(3): 1-5.
20.
Kashket S, DePaola DP. Cheese consumption and the development and
progression of dental caries. Nutr Reviews 2002; 60(4): 97-103.
21.
Sherwood L. Fisiologi manusia. Alih bahasa. Pendit BU. Jakarta: EGC, 1996:
547-8.
22.
Ekstrom J, Khosravani N, Castagnola M, Messana I. Saliva and the control of
its secretion. Verlag Berlin Heidelberg: Springer, 2012: 21-9.
23.
Smith PM. Mechanisms in salivary secretion. In: Edgar M, Dawes C,
O’Mullane D. eds. Saliva and oral health, 4th ed., London: Stephen Hancocks
Limited., 2012: 18.
24.
Berkovit B, Moxham B, Linder R, Sloan A. Master dentistry.3rd ed. London:
Elsevier, 2011: 79-82.
Universitas Sumatera Utara
43
25.
Holsinger FC, Bui DT. Anatomy, function, and evaluation of the salivary
glands. Salivary Glands Disorder, 2007: 12.
26.
Jose, Maji. Essentials of oral biology. New Delhi: CBS Publishers, 2010: 284.
27.
Almaida PDV, Gregio AMT, Machado MAN, de Lima AAS, Azevedo LR.
Saliva composition and functions: a comprehensive review. J Contemp Dent
Pract 2008; 9(3): 2-10.
28.
Amarongen, A.V.N. Ludah dan kelenjar ludah arti bagi kesehatan gigi. Cetakan
ke 2. Diterjemahkan Abyono R dan Suryo S. Yogyakarta: Gajah Mada
University Press, 1991: 37.
29.
Hurlbutt M, Novy B , Young D. Dental caries: a pH-mediated disease. CDHA
Journal 2010; 25(1): 9-15.
30.
Higham S. Caries Process and Prevention Strategies: The Environment. Crest
and Oral B Continuing Education Course. 2014: 1-17.
31.
Gupta P, Gupta N, Pawar AP, Birajdar SS, Natt AS, Singh HP. Role of sugar
and sugar substitutes in dental caries: a review. ISRN Dentistry, 2013: 1-5.
32.
Giacaman RA, Campos P, Munoz-Sandoval C, CastRo RJ. Cariogenic potential
of commercial sweeterners in an experimental biofilm caries model on enamel.
Archieve of Oral Biology 2013; 58: 1116-22.
33.
Telgi RL, Yadav V, Telgi CR, Boppana N. In vivo dental plaque pH after
consumption of dairy products. General Dentistry, 2013: 56-9.
34.
Chairunnisa H. Nutritional aspects and organoleptic characteristics at different
time ripened of gouda semi hard cheeses. Jurnal Ilmu Ternak 2007; 7(1): 16-21.
35.
Shandu KS, Gupta N, Gupta P, Arora V, Mehta N. Caries protective foods: a
futurist perspective. Int J of Adv Health Sci 2014; 1(6): 21-5.
36.
Johansson I. Milk and dairy products: possible effects on dental health.
Scandinavian J of Nutr 2002; 46(3): 119-22.
37.
Gourment C. A peek at cheese textures: bloomy rind to blue veined to triple
crème.
http://www.gourmentcheesedetective.com/cheese-texture.html
(15
Januari 2016).
Universitas Sumatera Utara
44
38.
Bobis
D.
Cheese
texture.
12
May
2014.
http://www.ilovecheese.co.uk/cheesetextures.html (15 Januari 2016).
39.
Supriyadi. Statistik kesehatan. Jakarta: Salemba Medika, 2014: 119.
40.
Sonmez IS, Aras S. Effect of white cheese and sugarless yoghurt on dental
plaque acidogenicity. Karger Caries Research 2007; 41:208-11.
41.
Apriyono DK, Fatimatuzzahro N. Pengaruh kumur-kumur dengan larutan
triclosan 3% terhadap pH saliva. Cermin Dunia Kedokteran 2011; 38(6): 425-7.
42.
Ramayanti S. Purnakarya I. Peran makanan terhadap kejadian karies gigi.
Jurnal Kesehatan Masyarakat 2013; 7(2): 89-93.
43.
Sulendra KT, Fatmawati DWA, Nugroho R. Hubungan pH dan Viskositas
saliva terhadap indeks DMF-T pada siswa-siswi Sekolah Dasar Baletbaru I dan
Baletbaru II Sukowono Jember. Artikel Ilmiah Hasil Penelitian Mahasiswa
2013: 1-5.
44.
Burt BA. The use of sorbitol- and xylitol-sweetened chewing gum in caries
control. JADA 2006; 137: 190-6.
45.
Gupta N, Mutreja S, Kamate S, Gupta B. Evaluation of change in Salivary pH,
following consumption of different snacks and beverages and estimation of
their oral clearance time. Int J of Pre Clin Dent Res 2015; 2(4): 11-6.
46.
Edgar M. A clinical overview of sugarfree gum in oral health. Australia:
Wringley.
47.
Azarpazhooh A, Limeback H. Clinical efficacy of casein derivatives: a
systematic review of the literature. JADA 2008; 139: 915-24.
48.
Andryani A. Aspek fisiologis pengunyahan dan penelanan pada sistem
stomatognasi. Karya Tulis Ilmiah 2001: 1-25.
49.
Rodian M, Satari MH, Roletta E. Efek mengunyah permen karet yang
mengandung sukrosa, xylitol, probiotik terhadap volume, kecepatan aliran,
viskositas, pH dan jumlah koloni Streptococcus mutans pada saliva. Jurnal
Biologi Oral Fakultas Kedokteran Gigi Universitas Padjajaran: 1-20.
50.
Hapsari NF, Ismail A, Santoso O. Pengaruh konsumsi keju cheddar 10 gram
terhadap pH saliva. ODONTO Dent J 2014; 1(1):34-8.
Universitas Sumatera Utara
45
51.
Nirmala SVSG, Quadar MA, Veluru S. pH modulation and salivary sugar
clearance of different chocolates in children: a randomized clinical trial 2016;
34(1): 10-6.
52.
McBean LD. The role of cheese in healthful diets. Dairy Council Digest 2009;
80(6):31-6.
Universitas Sumatera Utara