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"Bau mulut (Halitosis) merupakan masalah kesehatan gigi dan mulut yang dikeluhkan sebagian besar masyarakat. Komponen utama pada bau mulut adalah volatile sulfur compounds (VSCs), yaitu hidrogen sulfida (H2S), metil merkaptan (CH3SH), dan dimetilsulfida ((CH3)2S). Salah satu bahan alami yang secara tradisional digunakan untuk mengurangi bau mulut adalah buah burahol (Stelechocarpus burahol). Tujuan penelitian ini adalah mengevaluasi efek sediaan tablet hisap yang mengandung buah kepel dalam mengontrol bau mulut. Tiga puluh orang subyek sehat dibagi secara acak menjadi 2 kelompok, yaitu kelompok tablet hisap eksrak buah kepel dan kelompok permen karet xilitol. Subyek menggunakan tablet hisap pada pagi setelah makan pagi dan siang setelah makan siang. Pemeriksaan bau mulut dilakukan sebanyak tiga kali, yaitu segera setelah bangun tidur, setelah makan pagi, dan siang hari sesudah makan siang. Variabel pemeriksaan bau mulut yang diukur adalah skor organoleptik, kadar H2S, kadar CH3SH, dan kadar (CH3)2S. Efek tablet hisap ekstrak buah burahol sebanding dengan permen karet xilitol dalam menurunkan kadar H2S, CH3SH, (CH3)2S dan skor organoleptik bau mulut pada subyek. Tablet hisap yang mengandung ekstrak buah burahol (Stelechocarpus burahol) efektif dalam mengontrol bau mulut sehingga dapat digunakan untuk pengobatan bau mulut (halitosis).

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Oral malodour (Haitosis) as an oral problem that most people complain. In all cases, bad breath is caused by the presence of volatile organic compounds originating from the mouth or the expired air. The aim of this study is know of the effect of lozenges containing kepel fruit (Stelechocarpus burahol) in controlling oral malodour in normal subjects. Thirty normal subjects were divided into two groups randomly, one groups received lozenges containing kepel fruits and the other groups received lozenges containing xilitol. Subjects receiving as much two tablets lozenges each day during one day, ie morning after breakfast and after lunch.

Oral malodour examination performed three times, ie immediately after waking, after breakfast, and afternoon after lunch. Variable oral malodour is measured levels of H2S, CH3SH, (CH3)2S. The result were shown that lozenges containing kepel fruits (Stelechocarpus burahol) did not differ with lozenges containing xilitol in reducing the levels of H2S, CH3SH, (CH3)2S and organoleptics oral malodour in normal subjects. Lozenges containing kepel fruits (Stelechocarpus burahol) is effective in controlling oral malodour so it can be used for the treatment of oral malodour (Halitosis)."

"Latar Belakang: Terdapat penelitian yang menunjukkan adanya hubungan antara faktor interaksi sosial, yaitu jenis kelamin dan tingkat pengetahuan dengan self-perceived halitosis. Masih terdapat beberapa faktor interaksi sosial lainnya yang belum diketahui hubungannya dengan self-perceived halitosis. Tujuan: Mengidentifikasi hubungan antara faktor-faktor interaksi sosial dan self-perceived halitosis pada remaja DKI Jakarta. Metode: Penelitian menggunakan desain cross-sectional. Self-perceived halitosis diukur melalui self-assessment halitosis menggunakan metode licking wrist dan interaksi sosial diukur menggunakan 23 pertanyaan kueioner. Hasil: self-perceived halitosis lebih tinggi pada laki-laki dibanding perempuan (p = 0,038, r = - 0,139). Selain itu, adanya pengalaman tidak menyenangkan mengenai bau mulut meningkatkan self-perceived halitosis (p = 0,011, r = 0,136) dan semakin tinggi tingkat pendidikan maka semakin tinggi self-perceived halitosis. Faktor interaksi sosial lainnya tidak memiliki hubungan dengan self-perceived halitosis (p>0,05). Kesimpulan: terdapat hubungan antara faktor jenis kelamin, pengalaman/persepsi sosial, dan pendidikan terhadap self-perceived halitosis.

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Background: There are studies that show a relationship between social interaction factors, that is gender and level of knowledge with self-perceived halitosis. There are still several other social interaction factors in which the relationships toward self-perceived halitosis have not yet known.

Objective: To identify the relationship between social interaction factors and self-perceived halitosis toward adolescents in DKI Jakarta.

Methods: The study is using cross-sectional design. Self-perceived halitosis was measured through self-assessment of halitosis using the licking wrist method and social interaction was measured using 23 questionnaire questions.

Result: self-perceived halitosis was higher in males than females (p = 0.038, r = - 0.139). In addition, having an unpleasant experience with halitosis increases self-perceived halitosis (p = 0.011, r = 0.136) and the higher the level of education, the higher the self-perceived halitosis. Other social interaction factors have no relationship with self-perceived halitosis (p>0,05).

Conclusion: There is a relationship between gender, social experience factors, and level of education on self-perceived halitosis."

"Halitosis merupakan masalah medico-social yang mempengaruhi citra dan kepercayaan diri seseorang serta masyarakat. Kemampuan seseorang untuk mengetahui bahwa dirinya memiliki halitosis dan sejauh mana bau tersebut mengganggu khalayak ramai belum diketahui, sehingga diperlukan informasi mengenai gambaran perceived needs halitosis dengan metode self-assessment. Sampel penelitian didapat dengan menyebar angket formulir ekektronik dan didapatkan 1253 responden mahasiswa S1 Universitas Indonesia. Hasil uji Chi Square menunjukan terdapat perbedaan responden dengan bau mulut dan tanpa bau mulut berdasarkan karakteristik, persepsi waktu terjadinya bau mulut, menjaga kebersihan gigi dan mulut, serta persepsi keadaan rongga mulut memiliki perbedaan yang signifikan dengan halitosis, sedangkan penyakit sistemik dan kebiasaan selfcare tidak ada perbedaan yang signifikan.

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Halitosis is a medico-social problem that affects the confidence of a person and community. The information of perceived needs halitosis by using self-assessment methods is necessary to know the effect of someone?s perception about halitosis and how far it affects community. Samples were obtained by distributing e-form questionnaire and there were 1253 respondents from undergraduate students of Universitas Indonesia. Chi Square test shows that there are significant differences in respondents with or without halitosis based on these characteristic, perception of halitosis occurring time, oral hygiene, and perception of oral health, however systemic diseases and self care habit don't have significant differences."

"Latar belakang: Bau mulut merupakan kondisi yang umum terjadi dan dapat berdampak negatif pada kualitas hidup seseorang. Melalui YouTube, banyak orang dapat mengakses informasi kesehatan gigi dan mulut. Tujuan: Untuk menganalisis kualitas informasi, kelengkapan konten, dan reliabilitas video YouTube mengenai bau mulut berbahasa Indonesia. Metode: Studi cross-sectional yang mengikuti petunjuk PRISMA flow diagram. Total terdapat 300 video dengan 3 kata kunci pencarian, yaitu “Bau mulut”, “Bau napas tidak sedap”, dan “Bau mulut busuk”. Semua video dicatat jumlah likes, dislikes, views, hari sejak upload, durasi, interaction index, viewing rate, dan kategori sumber (healthcare professional, pribadi, edukasi, profit companies). Video score digunakan untuk menilaii kualitas informasi, kelengkapan konten dan untuk mengkategorikan video menjadi "poor", “good", dan "excellent". DISCERN digunakan untuk menilai reliabilitas video. Hasil: Dari 105 video yang dianalisis, sebanyak 68 video (64,8%) diunggah oleh pengguna pribadi. Secara umum, video dikategorikan “buruk” dan realibilitasnya rendah. Video yang bersumber dari healthcare professional menunjukkan kualitas, kelengkapan konten, dan reliabilitas informasi yang paling tinggi. (p<0,05, uji Kruskal Wallis). Tidak ada perbedaan signifikan dalam jumlah views pada video berdurasi kurang dari dan lebih dari 4 menit. Terdapat perbedaan yang signifikan pada jumlah views video kurang dari dan lebih dari 6 menit. (p<0,05, uji Mann Whitney). Semakin lama durasi maka semakin tinggi kualitas dan reliabilitas video, tetapi semakin sedikit ditonton. Kesimpulan: Dalam penelitian ini, video mengenai bau mulut yang baik adalah yang diunggah oleh healthcare professional. Secara umum, video YouTube mengenai bau mulut dikategorikan “poor” menurut kualitas dan kelengkapan kontennya. Pengguna YouTube cenderung menyukai video berkualitas rendah dibandingkan berkualitas tinggi yang menggambarkan bahwa penonton tidak dapat membedakan antara konten yang reliabel dan berpotensi bias.

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Background: Bad breath is a common condition and can harm the quality of life. Through YouTube, many people can access oral health information.

Objective: To analyze the quality of information, comprehensiveness of the content, and YouTube video’s reliability regarding bad breath in Indonesian.

Methods: A cross-sectional study that following PRISMA flow diagrams. Total of 300 videos were collected based on three search keywords, "Bad breath", "Unpleasant breath", and "Oral malodor". All videos are recorded the number of likes, dislikes, views, duration, interaction index, viewing rate, and source category (healthcare professional, personal, education, and profit companies). Video scores represent the value of information quality, comprehensiveness of content, and to categorize videos as "poor”, “good," and "excellent". DISCERN was used to assess video reliability.

Results: From the 105 videos analyzed, 68 (64.8%) were uploaded by personal users. In general, videos are categorized as "poor" and have low reliability. Videos sourced from healthcare professionals show the highest quality, comprehensiveness of the content, and reliability (p <0.05, Kruskal Wallis test). There’s no significant difference in the number of viewers for video’s duration less than and more than 4 minutes. But, there’s a considerable difference in the number of viewers for video’s duration less than and more than 6 minutes (p <0.05, Mann Whitney test). The longer the duration, the higher the video's quality and reliability, but the less watched.

Conclusion: In this study, videos were categorized as “good” uploaded most by healthcare professionals. In general, YouTube videos about bad breath were categorized as “poor” according to the quality and comprehensiveness of the content. YouTube users tend to like lower quality videos over high quality which illustrates that viewers cannot differentiate between reliable and potentially biased content."

"Bau mulut atau halitosis adalah kondisi yang mengacu pada bau tidak menyenangkan dari rongga mulut dan dapat memengaruhi kepercayaan diri hingga kemampuan bersosial seseorang. Kasus bau mulut—yang berasal dari dalam mulut (intra-oral)—disebabkan adanya senyawa sulfur yang menguap (Volatile sulfur compounds) hasil dari interaksi bakteri dalam rongga mulut. Penanganan bau mulut dapat dilakukan dengan mengatasi bakteri penyebab bau mulut menggunakan zat antibakteri seperti minyak esensial. Minyak esensial dari kenanga, kayu manis, cengkeh, jeruk nipis, dan jeruk lemon diketahui memiliki aktivitas antibakteri terhadap bakteri bau mulut. Dalam mengatasi bau mulut, bentuk sediaan semprot atau spray oral menjadi pilihan dengan penggunaan yang cukup praktis dan dapat menjangkau area mukosa mulut. Dengan demikian minyak esensial yang sebagai zat aktif dalam sediaan spray dapat berpotensi mengatasi bau mulut. Tujuan penelitian ini adalah mengembangkan formula sediaan spray oral kombinasi dari minyak esensial yang efektif terhadap bakteri penyebab bau mulut. Pada penelitian ini, sejumlah lima jenis minyak esensial komersil dari tanaman cengkeh (Syzigium aromaticum), kayu manis (Cinnamomum burmannii), jeruk nipis (Citrus aurantifolia), jeruk lemon (citrus medica limon), dan kenanga (Cananga odorata) dilakukan uji aktivitas antibakteri secara tunggal dan juga kombinasi. Untuk mendapatkan konsentrasi yang digunakan, dilakukan uji potensi antibakteri dan KBM (Konsentrasi Bunuh Minimum) terhadap bakteri penyebab bau mulut Staphylococcus aureus, Streptococcus mutans, dan Porphyromonas gingivalis. Formulasi sediaan spray yang mengandung kombinasi minyak esensial dilakukan evaluasi meliputi organoleptis, viskositas, densitas, volume tiap penyemprotan, pola dan juga sudut semprotan, uji pH, serta dilakukan uji aktivitas antibakteri dengan uji KBM. Hasil uji antibakteri menunjukkan minyak cengkeh, kayu manis, dan jeruk nipis (6:4:1) dapat dikombinasikan sebagai kombinasi minyak esensial dalam formulasi sediaan spray dengan total konsentrasi kombinasi sebesar 4%. Evaluasi sediaan spray dengan kandungan kombinasi minyak esensial tersebut menunjukkan hasil organoleptis, viskositas, kemampuan penyemprotan, dan uji pH yang sesuai. Nilai KBM yang diperoleh dari sediaan spray adalah sebesar 31,2 μL/mL terhadap P. gingivalis dan 6,25 μL/mL terhadap S. aureus. Adapun ditunjukkan nilai penghambatan dari sediaan terhadap S. mutans pada konsentrasi 50 μL/mL. Berdasarkan hal tersebut, sediaan spray oral dengan kombinasi minyak esensial cengkeh, jeruk nipis, dan kayu manis berpotensi untuk dikembangkan sebagai sediaan antibakteri terhadap bakteri penyebab bau mulut.

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Halitosis, or bad breath, is a condition characterized by an unpleasant odor originating from the oral cavity, which can significantly affect an individual's self-esteem and social interactions. This intra-oral issue is primarily caused by volatile sulfur compounds (VSCs) resulting from bacterial interactions within the mouth. Management of halitosis typically involves addressing the bacteria responsible for the odor using antibacterial agents, such as essential oils. Essential oils derived from ylang-ylang, cinnamon, clove, lime, and lemon have been shown to possess antibacterial activity against oral bacteria associated with bad breath.To effectively address halitosis, the formulation of an oral spray is a practical option that allows for convenient application to the mucosal surfaces of the mouth. Thus, essential oils can serve as active ingredients in this spray formulation, potentially providing a solution for combating bad breath. The aim of this research is to develop an effective oral spray formulation combining essential oils that target bacteria responsible for halitosis. In this study, five commercially available essential oils from clove (Syzygium aromaticum), cinnamon (Cinnamomum burmannii), lime (Citrus aurantifolia), lemon (Citrus medica limon), and ylang-ylang (Cananga odorata) were evaluated for their antibacterial activity both individually and in combination. To determine the appropriate concentrations for use, tests for antibacterial potency and minimum bactericidal concentration (MBC) were conducted against halitosis-causing bacteria including Staphylococcus aureus, Streptococcus mutans, and Porphyromonas gingivalis. The evaluation of the spray formulation containing a combination of essential oils included assessments of organoleptic properties, viscosity, density, spray volume, spray angle and pattern, pH testing, and antibacterial activity through MBC testing. Results indicated that a combination of clove oil, cinnamon oil, and lime oil in a ratio of 6:4:1 could be effectively formulated into a spray with a total concentration of 4%. The evaluation of this spray formulation showed satisfactory results in terms of organoleptic properties, viscosity, spraying capability, and pH levels.The MBC values obtained from the spray formulation were recorded at 31,2 μL/mL against P. gingivalis and 6,25 μL/mL against S. aureus. Additionally, inhibition against S. mutans was observed at a concentration of 50 μL/mL. Based on these findings, the oral spray formulation containing a combination of clove oil, lime oil, and cinnamon oil shows significant potential for development as an antibacterial treatment targeting bacteria responsible for halitosis."