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Abstrak :
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. ......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.

Abstrak :
[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).; ......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).;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).;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)., 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).]

Abstrak :
Buah kepel Stelechocarpus burahol secara tradisional digunakan sebagai penghilang bau mulut oleh putri kerajaan Yogyakarta.Tujuan penelitian ini untuk mengetahui aktivitas, mengidentifikasi dan memprediksi mekanisme senyawa dari ekstrak buah kepel sebagai penghilang bau mulut. Ekstrak etanol dipartisi dengan pelarut heksan, etil asetat, butanol, air dan metanol. Ekstrak dan fraksi buah kepel diujikan aktivitas penyerapan bau volatile sulfur compounds VSCs dan antibakteri penyebab bau mulut. Hasil skrining fitokimia dan penentuan kadar kandungan kimia, diketahui buah kepel mengandung saponin yang terdapat pada semua fraksi kecuali metanol, juga semua fraksi mengandung flavonoid, polifenol dan tanin. Kadar total polifenol menunjukkan kadar tertinggi ditemukan pada fraksi air. Semua ekstrak dan fraksi dapat menyerap bau metil merkaptan dan dimetilsulfida, dan dapat menghambat pertumbuhan bakteri Porphyromonas gingivalis dan Fusobacterium nucleatum.Fraksi butanol FB1 dari fraksinasi kolom adsorben sepadeks diisolasi lebih lanjut dengan adsorben silikagel Flash menghasilkan subfraksi FB1-AM, dimurnikan dengan kloroform-metanol, dan diidentifikasi senyawanya menggunakan H-NMR dan LCMS/MS. Hasil pengkajian mekanisme aksi dengan meetode insiliko dari senyawa kandidat 5-hidroksimetilfurfural, diketahui senyawa ini dapat menghambat enzim pengkatalisis yang membantu enzim metionin gamma liase menghasilkan metil merkaptan, seperti halnya katekin sebagai pembanding.

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Kepel fruit Stelechocarpus burahol has traditionally been used as aoral deodorizing of the Yogyakarta Princesses.The objective of this study was obtain the extract and the fraction of the kepel activity as a remover of oral malodor and to predict the mechanism of the isolate compounds as deodorizing.The ethanol extract was partitioned with hexane, ethyl acetate, butanol, water and methanol solvents. Extracts and fractions of the fruit tested for odor absorption of Volatile Sulfur Compounds VSCs and antibacterial trigger halitosis. The phytochemical screening was known that all fractions except methanol contain saponins, and all fractions contain flavonoids, polyphenols and tannins. Total of polyphenol compounds show the highest consentrations found in water fractions. All extracts and fractions can absorb methyl mercaptane and dimethylsulfide gas, and may inhibit the growth of Porphyromonas gingivalis and Fusobacterium nucleatumbacteria . The FB1 from butanol fraction was further isolated with a silica gel resulted FB1 AM subfraction, then purified by chloroform methanol, and identified using H NMR and LCMS MS. The action mechanism of 5 hydroxymethylfurfural candidate compound by in silico method, found in this compound can inhibit the enzyme catalyzing PLP which the enzyme methionine gamma lyase to produce methyl mercaptane, as well as catechins as a comparison.