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Introduction: Thompson seedless raisin (Vitis vinifera sultanina) contains fructose and glucose which can increase sweet stimulation bud. Sweet stimulation will increase salivary secretion which affects the salivary pH. The purpose of this study was to determine differences in the salivary pH before and after consumption of Thompson seedless raisin. Methods: This research type was quasi-experimental research with Wilcoxon test statistical analysis. The number of samples was as much as 38 dentistry students from Universitas Padjadjaran aged 18 – 24-years-old. Measurement of the salivary pH was performed before and after consuming Thompson seedless raisin. Result: The average value of salivary pH before consuming Thompson seedless raisin was 6.87 and after consuming Thompson seedless raisin was 7.20. Statistical analysis showed a significant increase in the salivary pH (p-value < 0.05) before and after consuming Thompson seedless raisin. Conclusion: There was a significant increase in the salivary pH value before and after consumption of Thompson seedless raisin.

jurnal kedokteran gigi universitas padjadjaran

&lt;p&gt;Perbedaan pH saliva sesudah konsumsi kismis Thompson seedless raisin&lt;/p&gt;&lt;p&gt;Differences in the salivary pH after consumption of Thompson seedless raisin&lt;/p&gt;