The Effect of Banana (Musa Paradisiaca) Consumption on Salivary pH Changes Among High school students

Abstract

Salivary pH plays an important role in maintaining oral health because changes in acidity may affect enamel integrity and dental caries risk. Banana consumption may influence salivary conditions through its nutritional composition and the mechanical stimulation produced during chewing. This study aims to analyze the effect of banana consumption on changes in salivary pH among students at SMA Negeri 3 Banda Aceh. A quasi-experimental study with a pretest-posttest control group design was conducted on 58 students selected through purposive sampling, with 29 students in the chicken banana group and 29 in the Ambon banana group. Salivary pH was measured before and after consumption using a digital pH meter. The data were analyzed using the Shapiro-Wilk test, paired t-test, and independent sample t-test at a significance level of 0.05. The mean salivary pH in the chicken banana group increased from 6.5031±0.09419 to 6.9241±0.11556 (p<0.001), whereas the Ambon banana group decreased from 6.4252±0.13190 to 6.1421±0.13932 (p<0.001). The posttest comparison between groups was also significant (p<0.001). It was concluded that banana consumption affected salivary pH, and chicken banana was more effective in increasing salivary pH toward a neutral condition