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"Kopi menyebabkan diskolorasi gigi. Asam oksalat daun bayam dan kalsium susu membentuk kristal kalsium oksalat. Untuk menganalisis pengaruh larutan ekstrak daun bayam dan susu terhadap tingkat diskolorasi gigi akibat kopi, spesimen yang terdiri atas kontrol serta kelompok yang direndam larutan ekstrak daun bayam 10%, 20%, dan 30% yang dicampur susu, kemudian dipapar kopi. Perubahan warna gigi diuji. ΔL berbeda bermakna pada Uji Kruskal-Wallis. T-Test dan uji Wilcoxon memperlihatkan perbedaan bermakna perubahan warna kelompok uji dan kontrol. Uji korelasi Pearson tidak menunjukkan korelasi bermakna konsentrasi dan perubahan warna. Larutan ekstrak daun bayam dan susu dapat mengurangi tingkat diskolorasi gigi akibat kopi.

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Coffee causes teeth discoloration. Spinach leaves oxalic acid and milk calcium form calcium oxalate crystal. To analyze level of tooth discoloration due to coffee, specimens consisted of control and groups immersed in 10%, 20%, and 30% spinach leaves extract plus milk were immersed in coffee. Teeth color change were measured. Kruskal-Wallis test showed significant difference of ΔL*. T-Test and Wilcoxon Test showed significant teeth color change between immersion group and control. Pearson Corelation Test showed no significant corelation between extract concentration and tooth color change. Spinach leaves extract solution and milk can decrease level of tooth discoloration due to coffee."

"Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyangraian biji kopi terhadap perubahan warna gigi. Delapan belas gigi premolar manusia direndam selama 30 jam, 45 jam, atau 60 jam dalam minuman kopi dengan biji kopi yang disangrai 10 menit, 15 menit, atau 20 menit pada suhu 210oC. Pengukuran warna dilakukan dengan alat Vita Easy Shade. Hasil menunjukkan terdapat perubahan warna gigi yang berbeda tidak bermakna antar kelompok waktu penyangraian biji kopi dan terdapat perubahan warna gigi yang berbeda bermakna pada perendaman dalam minuman kopi selama 60 jam. Disimpulkan bahwa tidak ada pengaruh waktu penyangraian biji kopi terhadap perubahan warna gigi. ......The aim of this study was to determine the effect of coffee beans roasting time on tooth discoloration. Eighteen human premolar teeth were immersed for 30 hours, 45 hours, or 60 hours in the coffee beverage at which the beans were roasted at 210oC for 10 minutes, 15 minutes, or 20 minutes. The color value was measured using the Vita Easy Shade. There was no significant color change between the coffee beans roasting time. There were significant tooths color change which immersed in the coffee beverage after 60 hours. In conclusion, there was no effect of coffee beans roasting time on tooth discoloration."

"Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyangraian biji kopi terhadap perubahan warna gigi. Dilakukan menggunakan delapan belas gigi premolar post-ekstraksi yang direndam selama 30 jam, 45 jam, dan 60 jam dalam minuman kopi yang biji kopinya disangrai pada suhu 210⁰C, 230⁰C, dan 250⁰C selama 20 menit. Perubahan warna gigi dihitung berdasarkan CIEL*a*b*. Dihasilkan perubahan warna gigi yang berbeda bermakna antar suhu penyangraian biji kopi dan terdapat perubahan warna gigi yang berbeda bermakna pada kelompok suhu penyangraian 250⁰C dalam perendaman selama 60 jam. Disimpulkan terjadi perubahan warna pada gigi dalam perendaman minuman kopi meskipun dengan pengaturan suhu penyangraian yang berbeda. ......The aim of the research was to analyze the effect of coffee roasting temperature on tooth discoloration. Eighteen post-extracted premolar teeth were immersed in coffee beverage,at which the beans were roasted at 210⁰C, 230⁰C or 250⁰C, for 20 minutes. The color value was measured using CIE L*a*b* system. There were significant changes in tooth color due to different coffee roasting temperatures. There were significant tooth color changes which immersed for 60 hours in the coffee beverage at which the beans were roasted at 250⁰C. In conclusion, there were changes in tooth color after immersing in coffee solution despite different coffee roasting temperature. "

"ABSTRAKPemutihan gigi sudah menjadi kebutuhan banyak orang untuk menunjangpenampilan estetika. Pada prosedur pemutihan gigi, biasanya menggunakanbahan-bahan pemutih seperti hidrogen peroksida, karbamid peroksida, dankarbopol. Namun bahan-bahan pemutih gigi tersebut dapat menimbulkan efeksamping seperti sensitifitas gigi paska tindakan serta iritasi pada rongga mulut danmukosa saluran cerna bila tertelan. Buah alpukat, apel, mangga, nanas, dan pisangadalah jenis buah yang diketahui mengandung hidrogen peroksida. Penelitian inibertujuan untuk mengetahui efek pada jus buah alpukat, apel, mangga, nanas, danpisang dalam memutihkan gigi yang mengalami diskolorisasi ekstrinsik. Gigipremolar post-ekstraksi yang telah diskolorisasi teh dan diskolorisasi kopi diberiperlakuan jus buah selama 14 hari. Hasil uji menunjukkan bahwa terjadiperubahan rata-rata skala warna pada kelompok teh dengan perlakuan jus buahalpukat, apel, mangga, nanas, dan pisang dari skala 12 menjadi rata-rata sebesar5,4 ± 0,51; 4,4 ± 1,07; 4,9 ± 1,07; 4,5 ± 0,97 dan 4,8 ± 1,13. Sedangkan padakelompok kopi dengan perlakuan jus buah alpukat, apel, mangga, nanas, danpisang dari skala 9 menjadi rata-rata sebesar 1,6 ± 0,69; 2,2 ± 1,54; 2,2 ± 1,31; 1,5± 1,84; 1,37 ± 1,06.

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ABSTRACTTeeth whitening has become a need for many people to support the aestheticappearance. In the teeth whitening procedure, usually using bleaching ingredientssuch as hydrogen peroxide, carbamide peroxide, and carbopol. However theingredients of teeth whitening can cause side effect such as tooth sensitivity andirritation after the action in the oral cavity and gastrointestinal mucosa if ingested.Avocado, apple, mango, pineapple, and bananas are the types of fruit are knownto contain hydrogen peroxide. This study aims to determine the effect on fruitjuice avocado, apple, mango, pineapple, and banana in the teeth whiteningexperience extrinsic discoloration. Post-extraction of premolars that haddiscoloration of tea and coffee discoloration of the treated fruit juice for 14 days.The test results showed that the average changes color scale on tea grouptreatment with avocado fruit juices, apple, mango, pineapple, and banana of thescale of 12 to an average of 5.4 ± 0.51; 4.4 ± 1.07; 4.9 ± 1.07; 4.5 ± 0.97 and 4.8 ±1.13. Whereas in the coffee group treated fruit juice with avocado, apple, mango,pineapple, and banana of the scale of 9 to an average of 1.6±0.69; 2.2 ± 1.54; 2.2± 1.31, 1.5 ± 1.84; 1.37 ± 1.06."

"Indonesian Journal of Dentistry 2006; Special Edition KPPIKG XIV: 368-373Tooth bleaching has become a popular treatment for esthetic improvement in dentistry. There are several 10% carbamide peroxide bleaching agents that are available in Indonesia which contained potasium nitrate-flouride or without potasium nitrate-flouride. However, there was no clinical report about these products in Indonesia. This study was conducted to compare the effectiveness of two bleaching and sensitivity of tooth and gingiva. Sixty-four participants were divided into 2 groups. The first group was treated with bleaching agent that contained potasium nitrate-flouride (Opalescence PF, Ultradent) and the second group with bleaching agent without potasium nitrate-flouride (Vivastyle, Ivoclar Vivadent). Bleaching treatment was done for 6-8 hours per night over a 2 week-period. Evaluations were performed at baseline and at 3, 7, 14 day afterwards. Color change was measured using a value-ordered Vita classic shade guide; tooth and gingival sensivity were examined using Electric Pulp Tester, Gingival Index and a patient log. The results showed that there were no statistical difference in degree of color change between the two products. The mean color change after 2 weeks was 7-8 tabs lighter than baseline. Also there was no statistical difference in tooth and gingival sensitivity between the products. It can be concluded that 10% carbamide peroxide containing potasium nitrate-flouride has the same effectiveness compared to other agent without potasium nitrate-flouride for tooth color change and tooth and gingival sensitivity."