Peranan sorbitol dalam mempertahankan kestabilan pH saliva pada proses pencegahan karies (The role of sorbitol in maintaining saliva's pH to prevent caries process)

• Main Authors: Diana Soesilo (Author), Rinna Erlyawati Santoso (Author), Indeswati Diyatri (Author)
• Format: Book
• Published: Universitas Airlangga, 2006-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

<span style="font-family: TribuneItalic; font-size: 9pt; color: #000000; font-style: normal; font-variant: normal;"><em>People in Indonesia often consume food containing sucrose. If the sucrose consumed is in a large amount, it will decrease </em><span style="font-family: TribuneItalic; font-size: 9pt; color: #000000; font-style: normal; font-variant: normal;"><em>saliva's pH and soon teeth destruction will happen. To avoid it, it is necessary to change sucrose consumption habit into another </em><span style="font-family: TribuneItalic; font-size: 9pt; color: #000000; font-style: normal; font-variant: normal;"><em>kind of sugar, namely sorbitol. Sorbitol is preferred to use, because it is cheaper and easier to get. Sorbitol is made from cassava, </em><span style="font-family: TribuneItalic; font-size: 9pt; color: #000000; font-style: normal; font-variant: normal;"><em>which is plentifully grown in Indonesia. Sorbitol is not good media for bacteria to grow. Because sorbitol has a diol, so it's difficult </em><span style="font-family: TribuneItalic; font-size: 9pt; color: #000000; font-style: normal; font-variant: normal;"><em>to catalyst by glucosyltransferase enzyme, which is produced by bacteria Streptococcus mutans. The conclusion is that sorbitol is </em><span style="font-family: TribuneItalic; font-size: 9pt; color: #000000; font-style: normal; font-variant: normal;"><em>difficult to be fermented by Streptococcus mutans so it will not decrease saliva's pH.</em></span></span></span></span></span></span>

Item Description

1978-3728
2442-9740
10.20473/j.djmkg.v38.i1.p25-28