Judul: Pengaruh Paparan Flavor Pada Cajuputs Chewy Candy Non-Sukrosa Terhadap Kuantitas Streptococcus Mutans Secara In-Vivo.
Abstrak: Karies gigi merupakan masalah kesehatan gigi dan mulut yang mayoritas diderita oleh masyarakat Indonesia. Salah satu pangan fungsional yang sudah dikembangkan saat ini untuk pencegahan karies gigi adalah cajuputs candy. Cajuputs candy merupakan jenis permen keras yang dikonsumsi dengan cara dikulam, sehingga diduga memiliki waktu kontak flavor yang terbatas. Untuk mengoptimalkan potensi cajuput candy sebagai produk kesehatan mulut, dilakukan pengembangan produk cajuput candy (permen keras) menjadi cajuputs chewy candy (permen lunak) dan optimasi flavor. Optimasi flavor dilakukan untuk merangsang sekresi aliran saliva yang lebih banyak melalui gerakan mastikasi dan rangsangan flavor. Penelitian ini bertujuan untuk mengevaluasi lama dan intensitas paparan flavor pada cajuputs chewy candy non-sukrosa dalam menekan kuantitas Streptococcus mutans. Konsentrasi cajuputs chewy candy non-sukrosa diperoleh berdasarkan kesukaan konsumen, yaitu konsentrasi cajuputs oil flavor x % (formula 1) dan x+0.36 % (formula 2). Potensi cajuputs chewy candy non-sukrosa diukur secara in-vivo dengan cara menggunakan saliva manusia. Flow rate saliva, pH, dan kuantitas Streptococcus mutans telah dilakukan pengukuran. Pengujian lama dan intensitas paparan flavor dilakukan dengan menggunakan metode time intensity, guna mengetahui komposisi flavor yang memiliki kontribusi paling besar dalam merangsang saliva manusia. Hasil penelitian menunjukkan bahwa lama dan intensitas paparan flavor berpengaruh pada peningkatan flow rate, pH, dan jumlah Streptococcus mutans pada saliva. Stimulasi dengan pengunyahan dan paparan flavor dari cajuputs chewy candy non-sukrosa formula 1 dan formula 2 memberikan peningkatan flow rate saliva yang signifikan (p < 0.05). Flavor yang memiliki lama dan intensitas paparan flavor terbesar adalah flavor peppermint pada formula 2. Paparan flavor yang besar pada formula 2 menghasilkan flow rate saliva yang lebih besar pula dibandingkan formula 1. Meningkatnya flow rate saliva menyebabkan terjadinya peningkatan pH saliva yang signifikan (p < 0.05). Peningkatan nilai pH mendekati pH netral menyebabkan penurunan kuantitas Streptococcus mutans. Pada saliva yang distimulasi dengan permen formula 2 menunjukkan kontribusi yang lebih baik dalam menekan kuantitas Streptococcus mutans hingga tidak berbeda nyata dari sampel saliva yang diambil setelah menyikat gigi (kontrol) (p > 0.05).
Keyword: Cajuputs chewy candy non-sukrosa, flow rate saliva, paparan flavor, pH saliva, Streptococcus mutans

Judul: Effect of cajuputs candy formulas on competitive capacity of streptococcus sanguinis upon streptococcus mutans in multispecies biofilm.
Abstrak: Cajuputs candy development as a functional food has been shifted to maintain the oral health. Cajuputs candy is classified as hard candy which utilized cajuput and peppermint oil as its flavor components. Streptococcus sanguinis is a health-associated species which can control the growth of cariogenic species, S. mutans. These two oral Streptococci have antagonistic interaction which plays a role in preventing dental caries formation. The aim of this research is to determine the effects of two type of cajuputs candy, i.e. Sucrose Cajuputs Candy (SCC) and Non-Sucrose Cajuputs Candy (NSCC), on competitive capacity of S. sanguinis upon S. mutans in multispecies (S. sanguinis+S. mutans) biofilm, which is indicated by its ability to form biofilm, control the growth of S. mutans, and expressed spxB mRNA. The spxB mRNA expression reflected hydrogen peroxide (H2O2) production by S. sanguinis. Volatile constituents of cajuputs candy’s flavors were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). In vitro biofilm assay with optical density (OD) measurement was used to examine the potency of cajuputs candy in inhibiting the formation of multispecies biofilm. Quantitative real-time polymerase chain reaction (real-time PCR) techniques were applied for quantification of spxB mRNA and relative amount of total DNA bacterium in the biofilms. Several reported antimicrobial components, i.e. 1,8-cineole (23,67%), α-terpineol (9,17%), menthol (7,29%), β-caryophyllene (6,78%), menthone (3,30%), and terpinen-4-ol (1,86%) were detected in SCC. Meanwhile, the reported antimicrobial components, i.e. menthol (13,32%), α-terpineol (9,97%), 1,8-cineole (8,48%), β-caryophyllene (7,64%), menthone (4,43%) and terpinen-4-ol (1,28%) were also detected in NSCC. The biofilm assay showed that the exposures of SSC and NSCC were effective in inhibiting multispecies biofilm. Biofilm inhibition caused by SCC was 59,2% and NSCC was 68,2%. Moreover, SCC and NSCC exposures also decreased the relative amount of total DNA in multispecies biofilm to be 1,20% and 1,04% compared to the control (100%), respectively. These reductions were indicating that SCC and NSCC could inhibit biofilm formation of S. sanguinis and S. mutans, in vitro. Exposures of candy formula without flavor, i.e sucrose candy without flavor and non-sucrose candy without flavor, also affected biofilm formation. The ability to form biofilm affected by sucrose candy and non-sucrose candy without flavor exposures were decreased 36,9% and 47,1% compared with the control, respectively. However, sucrose candy and non-sucrose candy without flavor exposures were induced bacterial growth with percentage of total DNA in the biofilm were 184,77% and 221,29% increase compared with the control, respectively. It seems that utilization of sucrose without addition of antibacterial component, e.g. essential oil as flavoring agent, could induce bacterial growth. Even a non-sucrose utilization, in this study is isomalt - a non-cariogenic polyol-, with a long exposure time (approx. 20 hours) in this research could be fermented by these Streptococci and can be used for their growth. This indicated that cajuput and peppermint oil in SCC and NSCC showed antibacterial activity. The proportion of S. sanguinis DNA in multispecies biofilms was lower than S. mutans DNA in all samples, which ranged from 35 to 42% for S. sanguinis and 58 to 65% for S. mutans. This bacterial DNA proportion was not statistically significant compared with
Keyword: cajuputs candy, biofilm inhibition, Streptococcus sanguinis, Streptococcus mutans, spxB mRNA

Judul: igenvalues and Eigenvectors of Tridiagonal Matrix with Non Constant and Recurrent Diagonal Entries.
Abstrak: Matriks tridiagonal adalah suatu matriks yang mempunyai entri-entri bernilai nol kecuali pada diagonal utama, di bawah diagonal utama (subdiagonal) dan di atas diagonal utama (superdiagonal). Entri pada diagonal utama tidak konstan dan berulang. Setiap entri pada matriks tridiagonal ini adalah bilangan kompleks. Dalam karya ilmiah ini, akan dibuktikan 3 teorema untuk menentukan nilai eigen dengan 2 kasus dan 1 teorema untuk menentukan vektor eigen. Teorema pertama menentukan polinomial karakteristik dari matriks tridiagonal. Polinomial karakteristik dari matriks tridiagonal tersebut digunakan untuk menentukan nilai eigen pada teorema kedua dan ketiga serta menentukan vektor eigen pada teorema keempat
Keyword: