Efek Mengunyah Apel Fuji (Malus domestica) terhadap Kadar Kalsium Serta Derajat Keasaman Saliva Pada Pra-lansia dan Dewasa Muda.

Abstract

Chewing food is one of the routine activities carried out daily and has an important role in the process of food digestion and has an impact on saliva production. Consumption of fibrous and watery foods can increase saliva secretion. Consumption of fibrous foods such as Fuji Apples increases saliva secretion, is effective in reducing plaque because chewing becomes slower and more regular, the flow rate and acidity level increase both for dental and gingival health. Saliva contains various electrolytes including calcium ions. Most of the salivary calcium ions are bound to inorganic components including orthophosphate, carbonate, macromolecules such as protein. The calcium content in saliva is 50% ionized. Aging is a physiological condition, but it is a risk factor for the onset of diseases that cause a decrease in intrinsic capacity related to vision, hearing, taste, and daily activities. Objective: To analyze the effect of chewing Fuji Apples with a chewing frequency of 16 times on calcium levels and saliva acidity levels in the Pre-elderly and Young Adult age groups. Method: Pre-experiment with a two group pretest-posttest design. Samples amounted to 36 people with two groups (Pre-elderly and Young Adults) each group was measured for calcium levels and saliva acidity before and after chewing Fuji Apple. Results: There was a significant change in salivary calcium levels (p < 0.05) between the two groups, while changes in salivary pH were not significant between the two groups (p > 0.05). There was an insignificant relationship between calcium and pH before and after chewing Fuji Apple in both groups (p > 0.05). Conclusion: There was an insignificant difference in calcium levels and saliva acidity after chewing Fuji Apple in the Pre-elderly and Young Adult groups.