Efektivitas Topikal Aplikasi Dadih terhadap Inflamasi Gingiva
DOI:
https://doi.org/10.18196/di.9110Keywords:
Dadih, Inflamasi Gingiva, Probiotik, HerbalAbstract
Dadih adalah produk fermentasi susu kerbau dengan menggunakan bambu dan merupakan makanan khas Sumatera Barat. Dadih mengandung Lactobacillus casei yang merupakan probiotik yang memiliki kemampuan untuk menghambat perlekatan bakteri patogen, merusak reseptor toksin dan menghancurkan toksin. Kandungan antioksidan dan probiotik tersebut mampu mengatasi peradangan. Penelitian ini bertujuan untuk mengetahui efektivitas topikal aplikasi dadih pada inflamasi gingiva. Penelitian ini menggunakan metode eksperimental dengan menggunakan hewan uji tikus wistar. Tiga puluh tiga tikus galur Wistar yang mengalami inflamasi gingiva setelah diinduksi secara traumatik dibagi dalam tiga kelompok. Kelompok 1 diberi perlakuan aplikasi dadih topikal, kelompok 2 kontrol positif dengan aplikasi Kenalog dan kelompok 3 kontrol negatif dengan menggunakan plasebo. Perubahan klinis dievaluasi dengan indeks gingiva Loe dan Silness dengan mengamati penyembuhan inflamasi gingiva selama sebelas hari. Hasil penelitian menunjukkan jumlah gingiva hewan uji yang sembuh pada kelompok topikal aplikasi dadih (8 ekor), kontrol positif (8 ekor) dan kontrol negatif (3 ekor). Hasil uji Kruskal Wallis (p 0,04) secara signifikan menunjukkan adanya perbedaan efektivitas dari ketiga kelompok tersebut dan analisis post hoc dengan uji Mann Whitney (p 1,00) menunjukkan efektivitas yang sama pada kelompok topikal aplikasi dadih dan kontrol positif. Dapat disimpulkan bahwa topikal aplikasi dadih memiliki efek signifikan dalam penyembuhan inflamasi gingiva yang setara dengan kontrol positif.
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