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Abstrak :
ABSTRAK
Tujuan: Penelitian ini bertujuan untuk mengetahui status erosi gigi, dan faktor faktor yang berkontribusi terhadapnya pada anak usia 5 tahun di Taman Kanak-Kanak DKI Jakarta. Metode: Survei epidemiologi dilakukan dengan desain penelitian cross sectional. Pemeriksaan keadaan erosi gigi dilakukan oleh satu pemeriksa, menggunakan kriteria Basic Erosive Wear Examination (BEWE), serta memberikan kuesioner yang dijawab oleh orang tua untuk mendapatkan informasi mengenai perilaku diet anak, perilaku kesehatan gigi dan mulut anak, pengetahuan kesehatan gigi dan mulut orang tua anak, dan keadaan sosio-demografi. Data kemudian dianalisis dengan analitik komparatif, dan multivariat binari regresi logistik. Hasil: Total sampel sebanyak 691 anak, dengan prevalensi yang mengalami erosi sebesar 23,3% anak. Sebagian besar memiliki erosi gigi dengan tingkat keparahan telah mencapai dentin (BEWE = 2). Meminum minuman asam/teh sitrus (OR; 2,478, 95 CI : 1,532-4,00), minuman jus buah (OR: 1,955, 95 CI: 1,309-2,920), minuman suplemen Vitamin C (OR: 2,171, 95 CI: 1,144-4,119), dan pengalaman karies gigi (OR: 0,533, 95 CI: 0,342-0,831) terbukti memiliki hubungan yang signifikan terhadap erosi gigi. Kesimpulan: Status erosi gigi pada anak usia 5 tahun di Taman Kanak Kanak DKI Jakarta tergolong rendah, dengan tingkat erosi sedang yang paling tinggi dijumpai. Meminum minuman asam/teh sitrus, minuman jus buah, minuman suplemen vitamin C, serta pengalaman karies gigi terbukti signifikan terhadap erosi gigi.

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ABSTRACT
Objective: This study aimed to asses the dental erosion status, and determinants of dental erosions among 5 years old preschool children in DKI Jakarta. Methods: Epidemiology surveys were conducted with cross sectional study design. Examination of dental erosion is carried out by one examiner, use the Basic Erosive Wear Examination (BEWE) criteria, and parents answered questions to obtain information on the diet and oral health behavior, parents's dental health knowledge, and socio demographic status. Data were analyzed with comparative analytic, and multivariate binary logistic regresion. Results A total of 691 children, with an erosion prevalence of 23.3 of children. Most have dental erosions with severity reaching dentine BEWE 2 . Drinking citrus citrus fruits (OR 2,478, 95 CI 1,532-4,00), fruit juice drinks (OR 1,955, 95 CI 1,309-2,920), vitamin C supplements (OR 2,171, 95 CI 1,144-4,119), and dental caries experience (OR 0,533, 95 CI 0.342-0.831) was shown to have a significant relationship to dental erosion. Conclusion The 5 year old preschool children in Jakarta had low dental erosion, with a moderate erosion being most prevalent condition. Consumption of acid drinks, fruit juice, supplement of vitamin C, and dental caries experience were associated with dental erosion in this population.

Abstrak :
Jus jeruk memiliki pH di bawah pH kritis email dan semakin mudah dikonsumsi dengan adanya bentuk kemasan. Tujuan: Mengetahui pengaruh lama perendaman dan jenis jus terhadap kekerasan email. Metode: 60 gigi premolar direndam di dalam jus jeruk segar dan kemasan (masing - masing n=30) selama 30 dan 60 menit. Hasil: Hasil analisis Repeated ANOVA, Friedman, Mann-Whitney dan Independent T-test, menunjukan terjadinya penurunan kekerasan email yang bermakna (p<0,05) di setiap waktu pengukuran, serta gigi yang direndam jus jeruk kemasan penurunan kekerasan emailnya lebih besar (p<0,05). Kesimpulan: Penurunan kekerasan email dipengaruhi pH dan kandungan asam sitrat jus jeruk serta lama perendaman. ...... Orange juice has pH below enamel critical pH and is getting easier to be consumed since commercial one is provided. Objective: to know effects of immersion time and juice types to enamel hardness. Method: 60 premolars were immersed in fresh orange juice and commercial one (each n=30) for 30 and 60 minutes. Result: Repeated ANOVA, Friedman, Mann-Whitney and Independent T-test results showed that enamel hardness decrease occured (p<0,05) in every measurement time and commercial juice immersion had significantly greater enamel hardness decrease (p<0,05). Conclusion: enamel hardness decrease was affected by juice pH, juice citric acid concentration, and immersion time.