Title: The Effect of Mouth washing with Moringa Olivera to acidity saliva level of Diabetes Mellitus Patients
Authors: Mugi Hartoyo, S. Eko Ch. Purnomo, Budiyati, Kurniati Puji Lestari, Sawab
DOI: https://dx.doi.org/10.18535/jmscr/v5i12.133
Abstract
Introduction: Salivary pH or acidity level changes have detrimental effects on the teeth and oral mucosa which will lead to complications of the periodontal disease. Water decoction of the leaves of Moringa Olivera contains flavonoids that act as an anti-inflammatory.
Objective: This study aims to determine the effect of Moringa leaves mouthwash against salivary pH of patients with Diabetes Mellitus.
Methods: This study design is a quasi-experimental, pretest-posttest with the control group by measuring the pH of saliva before and after rinsing with a decoction of the leaves of 50%, 100%, Moringa Olivera and the boiled water. Respondents were patients with diabetes mellitus type 1 and two at hospitals and health centers in Semarang as many as 90 respondents specified by purposive sampling technique divided into three groups.
Result: The results showed no effect of gargling decoction of the leaves of 50%, 100% Moringa, and the boiled water on the pH saliva of DM patients.
Conclusion: Moringa leaf herb cannot be used as a drop of mouthwash to raise the pH of patients' saliva with Diabetes Mellitus.
Keywords: Moringa leaf decoction, pH of saliva, Diabetes Mellitus.
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