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Abstrak :
Background: Recently, honey has been widely used as a sweetener. Along with the people's awareness to control the intake of calorie, the consumption of lowcalorie sweetener is increasing as well. How much these sweeteners contribute to caries process, however, are still unknown. Objective: To compare the changes of viscosity, pH, and buffering capacity of saliva after consuming water containing honey and low calorie sweetener. Method: Each research subject aged 20-22 years old was asked to consume 150 ml water that contained 17 grams of honey or 2,5 grams of low-calorie sweetener in different day, and waited for 10 minutes before conducting the viscosity, pH, and buffering capacity of saliva?s test. Results: The data was analyzed by Wilcoxon test with 0,05 level of significance. The results obtained were the significant decreases in values of viscosity and buffering capacity of saliva before and after consuming water containing honey and water containing low-calorie sweetener, significant decrease in pH value before and after consuming water containing honey, no significant decrease in pH value before and after consuming water containing low-calorie sweetener. In addition, there were no significant differences in values of viscosity, pH, and buffering capacity between the groups consuming water containing honey and low-calorie sweetener. Conclusion: There were significant differences in viscosity and buffering capacity of saliva before and after onsuming water containing honey and water containing low-calorie sweetener. Meanwhile, there was significant difference for the pH value before and after consuming water containing honey, while there was no significant difference for the pH value before and after consuming water containing low-calorie sweetener. However, there were no significant differences in viscosity, pH, and buffering capacity of saliva after consuming water containing honey and water containing low-calorie sweetener.

Abstrak :
Latar Belakang: Bahan pemanis yang biasa digunakan oleh masyarakat Indonesia adalah gula sukrosa. Namun belakangan ini madu juga mulai dikenal dan dijadikan sebagai bahan pemanis. Kandungan karbohidrat yang tinggi di dalam kedua bahan pemanis ini dianggap dapat mempengaruhi proses karies gigi. Dengan mengidentifikasi kualitas saliva, dapat diketahui pengaruh kedua bahan pemanis ini terhadap karies gigi. Tujuan: Membandingkan perubahan nilai viskositas, pH, dan kapasitas dapar saliva setelah konsumsi air madu dan air gula sukrosa. Metode: Tiga puluh orang subyek yang berusia 20-22 tahun mengkonsumsi air madu dan air gula sukrosa pada hari yang berbeda, masingmasing sebanyak 150 ml. Subyek menunggu selama 10 menit sebelum dilakukan uji viskositas, pH, dan kapasitas dapar saliva. Hasil Penelitian: Data dianalisis menggunakan uji Wilcoxon dengan tingkat kemaknaan p = 0,05. Setelah mengkonsumsi air madu dan air gula sukrosa, terjadi penurunan nilai viskositas, pH, dan kapasitas dapar saliva. Tetapi tidak terdapat perbedaan yang bermakna pada perbandingan nilai uji viskositas, pH, dan kapasitas dapar saliva antara setelah mengkonsumsi air madu dan setelah mengkonsumsi air gula sukrosa. Kesimpulan: Pada penelitian ini didapatkan adanya penurunan yang bermakna pada nilai viskositas, pH, dan kapasitas dapar saliva setelah mengkonsumsi air madu dan air gula sukrosa. Namun, pada perbandingan nilai viskositas, pH, dan kapasitas dapar saliva setelah mengkonsumsi air madu dan setelah mengkonsumsi air gula sukrosa, tidak terdapat perbedaan bermakna di antara keduanya.

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Background: Usually, the Indonesians use sugar as their main sweetener. But nowadays, honey also begins to be recognized and used as a sweetener too. Because of their high carbohydrate content, people assume that both of these sweeteners can influence the tooth caries process. By identifying the quality of saliva, we can get the information about the effects of these sweeteners in tooth caries process. Objective: To compare the changes of viscosity, pH, and buffering capacity of saliva after consuming water containing honey and water containing sugar. Method: Thirty subjects aged 20-22 years old consumed 150 ml of water containing honey and water containing sugar in different day. Subjects waited until 10 minutes before the researcher run the test of viscosity, pH, and buffering capacity of saliva. Results: The data was analyzed using Wilcoxon test with 0,05 as the level of significance. In this research, the result showed that the value of viscosity, pH, and buffering capacity of saliva decreased after consuming water containing honey and water containing sugar. But, there were no significant differences in viscosity, pH, and buffering capacity of saliva between consumption of water containing honey and water containing sugar. Conclusion: The value of viscosity, pH, and buffering capacity of saliva decreased significantly after consuming water containing honey and water containing sugar. However, the comparison between the values of viscosity, pH, and buffering capacity after consuming water containing honey and water containing sugar were not significant.