Effect of consuming original yogurt on changes in saliva pH in the oral cavity

Background: Dental caries occur due to a dynamic demineralization process that happens when calcium and phosphate ions are dissolved and carbohydrates are fermented by microorganisms in the mouth, leading to a decrease in saliva pH. Saliva production occurs as a response to stimuli such as tasting and chewing food. Saliva contains oral cavity bacteria, cervical gingival fluid, and leftover food, known as whole saliva. Normally, saliva pH ranges from 6.8-7.2 and can decrease if someone consumes foods and drinks containing sucrose. One way to reduce the risk of dental caries is by consuming original yogurt. Yogurt contains probiotic bacteria, namely Lactobacillus bulgaricus and Streptococcus thermophilus, which act as inhibitors of cariogenic bacteria growth. The calcium content in yogurt helps in the tooth remineralization process. Purpose: This study aims to determine the effect of consuming original yogurt on changes in saliva pH in the oral cavity. Methods: This research is pre-experimental with pretest and posttest design. The research sample consisted of 30 dental students from the Faculty of Dentistry, Institute of Health Sciences Bhakti Wiyata Kediri in 2019, 2020, 2021 and 2022, who met the sample criteria. Results: Data were analyzed using the parametric Paired T-Test hypothesis test, with a significance value of 0.000. Conclusion: Original yogurt consumption has an impact on changes on salivary pH in the oral cavity.