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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.

Abstrak :
Konsumsi jus jeruk terus meningkat dengan kehadiran jus jeruk dalam kemasan. Belum banyak penelitian yang dilakukan mengenai efek jus ini dibanding jus jeruk segar terhadap gigi. Tujuan: Mengetahui perbedaan penurunan pH plak setelah konsumsi jus jeruk kemasan dan jus jeruk segar. Metode: Subjek diberikan 3 perlakuan: mengonsumsi jus jeruk kemasan, jus jeruk segar, jus lemon segar. Nilai pH plak kemudian diukur setelah 1-30 menit. Hasil: Terdapat perbedaan bermakna penurunan nilai pH plak 1-10 menit setelah konsumsi jus jeruk kemasan, jus jeruk segar, jus lemon segar Kesimpulan: Penurunan pH plak setelah konsumsi jus jeruk kemasan lebih besar dibandingkan dengan jus jeruk segar. ...... Orange juice consumption has been increased with the presence of commercially orange juice. There had been little study about the effect of this juice compared to fresh fruit juice on human teeth. Objective: To know the difference of pH dental plaque reduction, after consumption of commercially orange juice and fresh orange juice. Methods: Subjects were given three treatments: consuming commercially orange juice, fresh orange juice, and fresh lemon juice. pH dental plaque was measured after 1-30 minutes Results: The difference of pH dental plaque reduction is statistically significant after 1-10 minutes consuming commercially orange juice, fresh orange juice, fresh lemon juice. Conclusion: The reduction of pH dental plaque was greater after consumption of commercially orange juice than after fresh orange juice.