Open AccessPengaruh Susu Sapi dan Protein Whey Terhadap Kekerasan Email Gigi Setelah Demineralisasi
Author(s) -
Liesma Dzulfia,
Mia Damiyanti,
Ellyza Herda
Publication year - 2016
Publication title -
jurnal material kedokteran gigi
Language(s) - English
Resource type - Journals
eISSN - 2685-0214
pISSN - 2302-5271
DOI - 10.32793/jmkg.v5i2.250
Subject(s) - whey protein , enamel paint , demineralization , knoop hardness test , food science , bovine milk , chemistry , dentistry , indentation hardness , medicine , microstructure , crystallography
Caries has high prevalence oral problem in Indonesia. Bovine milk and its product has been proven to have anticariogenic effect. To analyze effect of immersed enamel surface in bovine milk and protein whey after demineralization. Twenty one specimens of human premolar tooth enamel measured its hardness before the treatment, after demineralized with 1% citric acid (pH 2.5), and after immersed in bovine milk, whey protein and aquades for 90 minutes. Enamel hardness number was measured using Knoop Microhardness Tester with 25 g load for 5 seconds. Statistical analysis with Repeated Anova showed significant increased of enamel hardness in bovine milk and protein whey groups (p 0.05). Bovine milk and whey protein could remineralize enamel surface but not be able to restore the original value of email surface hardness.