Gargling with Boiled Red Ginger (Zingiber Officinale Var. Rubrum) Water on Changes in Saliva pH

Abstract

Salivary pH plays an important role in maintaining the balance of the oral environment and preventing dental caries. A decrease in salivary pH accelerates enamel demineralization; therefore, efforts to increase salivary pH are needed. Red ginger) contains bioactive compounds with antibacterial properties and can stimulate salivary secretion, making it a potential natural mouthwash. This study aimed to analyze the effect of gargling with boiled red ginger water on changes in salivary pH among residents of Dilib Lamteungoh Village, Aceh Besar Regency. Methods A quasi-experimental study with a pretest-posttest control group design was conducted involving 54 respondents selected through purposive sampling. Participants were divided into an intervention group and a control group. The intervention group gargled with 10 ml of boiled red ginger water for 30 seconds, while the control group gargled with mineral water. Salivary pH was measured. before and after treatment using a digital pH meter. Data were analyzed using Paired t-test and Independent t-test with a significance level of 0.05. The mean salivary pH in the intervention group increased from 6.0 ± 0.2 to 7.1 ± 0.2, while the control group increased from 5.7 ± 0.5 to 6.6 ± 0.1. Statistical analysis showed a significant difference before and after treatment, with a greater increase in salivary pH observed in the intervention group (p=0.000). Gargling with boiled red ginger water significantly increased salivary pH and was more effective than gargling with mineral water. Boiled red ginger water may be considered a natural alternative for maintaining oral health