GARGLING WITH RED BELT LEAF BOILING (PIPER CROCATUM) ON SALIVA pH IN STUDENTS SMP NEGERI 4 PINELENG MINAHASA DISTRICT

Abstract

Abnormalities in the mouth or dental and oral diseases that occur in a person are usually caused by several factors. The intra-oral and extra-oral environment greatly influences a person's dental and oral health. To maintain healthy teeth and mouth, it is necessary to control saliva, because saliva or saliva in the mouth plays an active role in supporting healthy teeth and mouth. If there is a decrease in saliva pH, it can cause rapid demineralization of tooth elements, while an increase in pH can result in bacterial colonization which deposits and increases the formation of tartar. One way to control the pH of saliva is to gargle with boiled red betel leaves, because they contain compounds that are antibacterial. This study aims to determine the effectiveness of gargling with boiled red betel leaves (piper crocatum) on saliva pH in students at SMP Negeri 4 Pineleng, Minahasa Regency. This research uses a quasi-experimental method with a one group pre and post-test design. This research was carried out by giving treatment to respondents and measuring the pH of saliva before and after gargling with boiled red betel leaves. The sample in this study was 72 students, using random sampling techniques. Data collection was obtained from the results of salivary pH measurements using universal pH test paper with criteria 0-14, the concentration of red betel leaves used in this study was 15%. The data obtained were analyzed using the Wilcoxon test. Based on the results of the Wilcoxon test, it was found that ? value=0.027 (0.027<0.05), so it can be concluded that gargling with boiled red betel leaves is effective in changing saliva pH.