Judul: Potensi Cajuputs Candy Non Sukrosa sebagai Penghambat Aktivitas Streptococcus mutans dalam Pembentukan Biofilm
Abstrak: Cajuputs candy is a confectionery considered as functional product effective for throat lozenges. Flavor compounds of cajuputs candy has been reported as inhibitor of biofilm formation by S. mutans serotype C. Non sucrose cajuputs candy is a product of cajuputs candy developed by replacing sucrose as the main component by isomalt. The aim of this research is to observe the potency of non sucrose cajuputs candy to inhibit the activity of S. mutans in biofilm formation by identifying the volatil components of candy and monitoring the formation of biofilm. This study has three experiment models. Control model (K) is non sucrose candy without flavor compounds, CC1 model is cajuput candy non sucrose with cajuput extract as flavor compound, and CC2 model is cajuputs candy non sucrose with cajuput and peppermint extract as flavor compounds. The volatil components was identified using Gas Chromatography Mass Spectra (GC-MS) with capillary column DB-5 MS in flavor laboratory of Indonesia Rice Research Center, Sukamandi-Subang, West Java. The volatil components of cajuput and peppermint extract is used as former information that could verify volatil components in CC1 and CC2. The inhibition of S. mutans activity in biofilm formation was monitored by analysis of biofilm mass viability and quantification of gtfB-gtfC mRNA with 4 and 6 hours incubation time. The viability of biofilm mass analysis and mRNA quantification was conducted in biology oral laboratory of Dentistry Faculty-University of Indonesia. The viability of biofilm mass obtained by monitoring the absorbance of biofilm suspension using microplate Enzyme Linked Immunosorbent Assay (ELISA) Reader. Expression level of gtfB-gtfC mRNA obtained by monitoring the CT The identification result of volatil components based by LRI value showed that cajuput extract has 22 volatil components inside meanwhile peppermint extract has 17 volatil compponents inside. The main volatil components of cajuput extract, consecutively are 1,8-cineole (47,61%), α-terpineol (10,76%), α-caryophyillene (7,91%), γ-terpinene (5,78%), terpinyl acetate (4,09%), α-pinene (3,90%), p-cymene (3,75%), and terpinolene (3,52%). The main volatil components of peppermint extract, consecutively are menthol (32,53%), menthon (15,60%), isomenthon (11,87%), methyl salicylate (10,86%), D-limonene (10,07%), β-pinene (3,77%), dan α-pinene (3,09%). The volatil components of cajuput and peppermint extract becoming components target of CC1 and CC2. The study showed that CC1 has 14 volatil components with main volatil components consecutively are 1,8-cineole (39,26%), α-terpineol (19,63%), dan α-caryophyillene (17,90%). Meanwhile CC2 has 18 volatil components with main volatil components consecutively are menthol (23,47%), α-terpineol (17,57%), value of gtfB and gtfC mRNA during amplification process using Real Polymerase Chain Reaction (RT-PCR). 1,8-cineole (14,94%), α-caryophyllene (13,46%), menthone (7,80%), dan isomenthone (7,65%). This research showed that the optimum inhibition of biofilm mass formation occured in 4 hours incubation with inhibition potency of K, CC1, and CC2 consecutively are 63,98%, 48,34%, and 65,64%. The inhibition potency of all models are less than 50% in 6 hours incubation, only CC2 has inhibition potency more than 40%. The expression level of gtfB mRNA in K, CC1, and CC2 model is higher than blank during 4 hours incubation. The experiment models K, CC1, and CC2 could inhibit the expression of gtfB mRNA later (6 hours incubation). Meanwhile, the existence
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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: Penentuan Nilai Eigen dan Vektor Eigen dari Matriks Tridiagonal 2-Toeplitz dengan Pendekatan Polinomial Chebyshev
Abstrak: The eigenvalues and eigenvectors of a matrix can be determined by finding its characteristic polynomials. The characteristic polynomials of a tridiagonal 2-Toeplitz matrix is shown to be closely connected to polynomials which satisfy the Chebyshev recurrence relationship. If the order of the matrix is odd, then the eigenvalues are found explicitly in terms of the Chebyshev zeros and the eigenvectors are found in terms of the polynomials satisfying the recurrence relationship. For even ordered matrices, the situation is more complicated. The problem in these cases is that although the Chebyshev recurrence formula is still applied, its initial values are not generating Chebyshev polynomials
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