Jurnal Kedokteran Gigi Universitas Padjadjaran (Aug 2020)
<p>Pengaruh aplikasi gel teh hijau (Camellia sinensis) terhadap kadar total antioxidant capacity (TAOC) sebagai perawatan tambahan dari skeling dan root planing pada pasien dengan periodontitis kronis</p><p>Effect of green tea (Camellia sinensis) gel application on the total antioxidant capacity (TAOC) levels as adjunct to scaling and root planing in patients with chronic periodontitis</p>
Abstract
Pendahuluan: Mekanisme peradangan periodontitis kronis menghasilkan reaksi oksidasi, diketahui melalui kadar total antioxidant capacity (TAOC) cairan sulkus gingiva. Teh hijau dapat menghambat bakteri patogen periodontal sehingga kerusakan jaringan periodontal tidak bertambah parah. Tujuan penelitian adalah menganalisis kadar TAOC sebelum dan sesudah skeling dan root planing disertai gel teh hijau sebagai antioksidan. Metode: Jenis penelitian eksperimen semu, rumus ukuran sampel untuk menguji perbedaan dua rata-rata data tidak berpasangan, setiap subyek memiliki poket ≥ 5 mm, dikelompokkan sisi uji (n=14) dan sisi kontrol (n=14) (split mouth). Pengambilan cairan sulkus gingiva dilakukan pada hari ke-0, 15, dan 30, menggunakan metode absorbing paper strip dengan cara intracrevicular. Kedua sisi dilakukan skeling dan root planing, sisi uji diberikan gel. Hasil: Perbandingan kadar TAOC antara sisi kontrol dan sisi uji pada hari ke-0 (p=0,986), hari ke-15 (p=0,836), dan hari ke-30 (p=0,371) menunjukkan tidak terdapat perbedaan bermakna (p-value>0,05). Perbandingan rerata selisih kadar TAOC dalam kedua kelompok antara hari ke-0 dengan ke-15 (p=0,946), hari ke-0 dengan hari ke-30 (p=0,504), serta hari ke-15 dengan hari ke-30 (p=0,811) jugwa menunjukkan tidak terdapat perbedaan bermakna. Simpulan: Tidak terdapat pengaruh aplikasi gel teh hijau (Camellia sinensis) terhadap kadar total antioxidant capacity (TAOC) pada perawatan periodontitis kronis berupa skeling dan root planing. Kata kunci: Gel teh hijau, periodontitis kronis, skeling dan root planing, total antioxidant capacity (TAOC). ABSTRACT Introduction: The inflammatory mechanism of chronic periodontitis produces an oxidation reaction, measured through the level of total antioxidant capacity (TAOC) of the gingival crevicular fluid. Green tea can inhibit periodontal pathogenic bacteria so that periodontal tissue damage will not worsen. This study was aimed to analyse the levels of TAOC before and after scaling and root planing with green tea gel as an antioxidant. Methods: The research was quasi-experimental. The sample size formula was used to test the difference between two unpaired data means. Each subject has a pocket ≥ 5 mm, grouped by the test side (n = 14) and the control side (n = 14) (split-mouth). The gingival crevicular fluid was collected on days 0, 15, and 30, using the intracrevicular method with absorbing paper strips. Both sides were treated with scaling and root planing, and the test side was administered with the green tea gel. Results: Comparison of TAOC levels between the control side and the test side on day 0 (p = 0.986), day 15 (p = 0.836), and day 30 (p = 0.371) showed no significant difference (p-value > 0.05). Comparison of the mean difference of the TAOC levels in two groups between day 0 with day 15 was p = 0.946, day 0 with day 30 was p = 0.504, and day 15 with day 30 was p = 0.811; which also showed no significant difference. Conclusion: There is no effect of green tea gel (Camellia sinensis) application on the Total Antioxidant Capacity (TAOC) level in chronic periodontitis treatment in the form of scaling and root planing. Keywords: Green tea gel, chronic periodontitis, scaling and root planing, total antioxidant capacity (TAOC).
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