Perubahan Proporsi Jumlah Streptococcus mutans terhadap Total Bakteri Mahasiswa setelah Mengkonsumsi Cajuputs Candy

Abstract

The formation of plaque which causes caries process is substantialy influenced by the presence of Streptococcus mutans (S. mutans) and its proportion to the total amount of bacteria in dental plaque. One of methods for caries preventing is by controlling the potential of these bacteria to form colonies and grow as part of the mass of biofilm on the surface of the tooth (dental plaque). This effort can be done by consuming Cajuputs Candy, a functional food in the form of candy which has antibacterial bioactive compounds. This reserch was aimed to analayze the potential of two type of Cajuputs Candy ,i.e. Cajuputs Candy Sucrose (CCS) and Cajuputs Candy Non Sucrose (CCNS) in decreasing the amount of S. mutans and its proportion upon the total amount of bacteria in dental plaque by Quantitative Real Time Polymerase Chain Reaction (qPCR) technique. The treatments studied were one grain of CCS and CCNS consumption respectively once and twice a day. The results showed that both CCS and CCNS potentially reduced the quantity of S. mutans, its proportion to the total amount of bacteria, and the number of non- cariogenic bacteria in dental plaque. Non sucrose ingredient usage in Cajuputs Candy could increase the effectiveness in reducing the quantity of S. mutans in dental plaque. Consuming a CCNS twice per day has the optimum effect in reducing the quantity of S. mutans and its proportion to the total amount bacteria.