Pengaruh Konsentrasi Rebusan Kelopak Bunga Rossella terhadap pH Saliva Buatan

Saliva adalah sekelompok cairan oral yang kompleks. Salah satu mikroorganisme yang menyebabkan pH saliva menjadi asam adalah Streptococcus mutans. Rebusan kelopak bunga Rossella (Habiscus sabdariffa L) mengandung flavonoid dan antosianin yang dapat mengganggu aktivitas sel dan pertumbuhan Streptococcus mutans. Tujuan penelitian ini mengetahui pengaruh konsentrasi rebusan kelopak bunga Rossella terhadap pH dan absorbansi saliva buatan yang diinduksi Streptococcus mutans secara in vitro. Penelitian ini menggunakan True Experimental Design yaitu Posttest Control Group Design. Konsentrasi yang digunakan dalam penelitian ini adalah 5%, 15%, 25%, dan 35%. Hasil penelitian menunjukkan ada perbedaan nilai pH dan absorbansi saliva buatan yang telah diinduksi Streptococcus mutans dan ditambahkan dengan rebusan kelopak bunga Rossella terhadap kelompok kontrol secara in vitro. Analisa data menggunakan uji Korelasi dan Regresi menunjukkan pengaruh sebesar 99,2% pada pemberian rebusan kelopak bunga Rossella terhadap nilai pH dan absorbansi saliva buatan. Uji One-Way ANOVA menunjukkan nilai signifikansi 0,000 (p< 0,05). Disimpulkan terdapat perbedaan nilai pH dan absorbansi saliva buatan yang signifikan antara kelompok kontrol dan kelompok perlakuan.The Effect of Rossella Flower Petals Stew to Artificial Saliva pH. Saliva is a complex oral fluids. One of the microorganisms that cause the saliva’s pH becomes acid is Streptococcus mutans. Water stew of Rossella flower petals (Habiscus sabdariffa L) contains flavonoids and anthocyanins that interfere metabolism of the cells and growth of Streptococcus mutans. The purpose of this experimental was to know the effect of water stew Rossella flower petals concentration in pH scale and absorbance score of artificial saliva which induced with Streptococcus mutans by in vitro. The method which applied here was True Experimental Design, post test control group design. The concentrations that used in this study were 5%, 15%, 25% and 35%. The results described the differences in pH scale and absorbance score of artificial saliva which induced with Streptococcus mutans between treatment group (added by water stew Rossella petals) and control group. Data analysis using correlation and regression test showed the effect of water stew of Rossella flower petals in pH scale of artificial saliva was 99.2%. The conclusion of this experimental explained the increase of pH scale after added with the water stew of Rossella flower petals, also showed a significant differences of pH scale of artificial saliva between treatment group and control group based on the One-Way ANOVA test, and the water stew of Rossella flower petals was effective to maintain pH scale of artificial saliva approach normal pH scale