PENGARUH EKSTRAK DAUN UNGU ( Graptophillum Pictum (L.)Griff )SEBAGAI OBAT KUMUR TERHADAP VISKOSITAS SALIVA PADA MAHASISWA ASRAMA JURUSAN KEPERAWATAN GIGI

Poltekkes Kemenkes Yogyakarta Jurusan Keperawatan Gigi

2020-03-01

en

Thesis

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ABSTRAK Latar belakang : Kekentalan saliva yang tinggi dapat menyebabkan sisa-sisa makanan menumpuk dan akan menyebabkan karies, sedangkan viskositas saliva rendah akan meningkatkan laju aliran sehingga didapatkan efek self cleasing yang dapat mengurangi resiko terjadinya karies. Daunungumemilikibanyakkhasiatyang mengandungzatyaituflavonoid yang dapat menghambat pertumbuhan bakteri streptococcus mutans penyebab terjadinya karies. Tujuan penelitian :Untukmengetahui pengaruh viskostas sebelum dan sesudah berkumur ekstrak daun ungu (graptophyllum pictum (L) griff) Metode Penelitian : Jenis penelitian ini adalah pre experimental dengan rancangan One Group Pretest-PosttestDesign. Peneltian dilakukan di asrama 2 jurusan keperawatan gigi pada bulan Oktober 2019 dengan pengambilan sampel menggunakan purposive sampling yang memenuhi kriteria inklusi dan eksklusi. Pengukuran viskositas saliva menggukan viskometer Ostwald.Analisis data menggunakan uji Paired sampel T-Tes dan Regresi Linear Sederhana. Hasil Penelitian : Viskositas saliva sebelum berkumur menujukkan nilai rata-rata 3,58, sedangkan sesudah berkumur rata-rata nilai 3,21dan berdasarkan hasil analisis menggunakan uji Paired Sample t-Test menunjukkan perbedaan viskositassebelum dan sesudah berkumur ekstrak daun ungu diperoleh nilaisignifikan p=0,000 maka p<0,05.Sedangkan hasil uji Regresi linear sederhana menunjukkan viskositas saliva sebelum dan sesudah berkumur ekstrak daun ungu di peroleh nilai signifikan p = 0,004 maka p <0,05. Kesimpulan: Ekstrak daun ungu sebagai obat kumur berpengaruh terhadap viskositas saliva. Kata Kunci : Viskositas saliva, Daun ungu (Graptophyllum pictum (L) Griff), karies gigi   The Effect Of Purple Leaf Extract (Graptophyllum Pictum (L.) Griff ) As a Mounthwash on Saliva Viscocity In Boarding Students Of Dental Nursing Departement. Wahyu Ningsih,1Wiworo Haryani,2EttyYuniarly3 Jurusan Keperawatan Gigi Poltekkes Kemenkes Yogyakarta, Jl. Kyai Mojo no. 56, Pingit, Yogyakarta 555234 telp. 0274-514306 Email : Wn29386@gmail.com ABSTRACT Background: High saliva viscocity can cause food debris to accumulate and will cause caries, while low salivary viscosity will increase the flow so that the self cleasing effect is obtained which can reduce the risk of caries. Purple leaves have many proporties that contain flavonoid which can inhibit the growth of streptococcus mutans bactera that cause caries. Research Purposes : To know the effect of purple leaf extract as a mouthwash against the viscosity of saliva Research Methods : this type of research is a pre experimen with one group pretest-posttest design. This research was conducted in dormitory 2 majoring in dental nursing in October 2019 with sampling using purposive sampling met the inclusion and exlusion criteria. Saliva viscosity measurement using Ostwald viskometer.Data Analysis using paired sample t-tes and simple linear regression Research result : Saliva viscosity before gergling showed an average value of 3,58, while after gargling the average value of 3,24 and based on the results of the analysis used Paired sample t-tes showed differences in viscosity before and after gargling of purple leaf extract obtained a significant value of p= 0,000 then p<0,05. While the results of a simple liner regression test showed the viskosity of saliva before and after gargling of purple leaf extract obtained a significant value of p <0,004 then p<0,05. Conclusion : purple leaf extract as a mouthwash affects saliva viscosity. Keywords : Saliva viscosity, Purple Leaf (Graptophyllum Pictum (L) Griff), dental Caries.