PENGARUH KONSUMSI KOPI, TEH, DAN SUSU TERHADAP KEKERASAN PERMUKAAN GIGI (Kajian in vitro)

• Main Authors: , MERRY ANGEL MARCELLA, , drg. Ivan Arie Wahyudi, M.Kes, Ph.D
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/121714/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=61812
• Institution: Universitas Gadjah Mada

Dental erosion is considered as the primary factor of hard tissue tooth loss. Acid is the source of tooth surface erosion, which may be intrinsic through the backflow of gastric contents or extrinsic from dietary components. Coffee, tea, and milk are types of beverages with the largest consumption among Indonesian society. Their pH values and chemical properties are considered to play a role in the process of dental erosion and cause the change of tooth surface hardness. The aim of this research is to determine the effect of coffee, tea, and milk consumption on tooth surface hardness. This research was started by measuring the baseline tooth surface hardness of 24 specimens using Micro Vickers Hardness Tester. The specimens were alternately immersed for 5 s in 20 mL test beverages (aquadest, coffee, tea, milk) and 20 mL artificial saliva for 10 cycles at room temperature. Total immersion time was 100 s. After the immersion sequence was completed, all specimens were conducted to post-immersion tooth surface hardness measurements. The baseline and post-immersion tooth surface hardness were analyzed using Paired T-test. The mean of tooth surface hardness changes were analyzed by One-Way ANOVA followed by LSD test. The results showed that there were statistically significant changes in tooth surface hardness (p<0.05) in coffee, tea, and milk group compared to control group. The conclusion of this study is coffee, tea, and milk affect the tooth surface hardness.