Judul: Perubahan Proporsi Jumlah Streptococcus mutans terhadap Total Bakteri Mahasiswa setelah Mengkonsumsi Cajuputs Candy
Abstrak: The formation of plaque which causes caries process is substantialy influenced by the presence of Streptococcus mutans (S. mutans) and its proportion to the total amount of bacteria in dental plaque. One of methods for caries preventing is by controlling the potential of these bacteria to form colonies and grow as part of the mass of biofilm on the surface of the tooth (dental plaque). This effort can be done by consuming Cajuputs Candy, a functional food in the form of candy which has antibacterial bioactive compounds. This reserch was aimed to analayze the potential of two type of Cajuputs Candy ,i.e. Cajuputs Candy Sucrose (CCS) and Cajuputs Candy Non Sucrose (CCNS) in decreasing the amount of S. mutans and its proportion upon the total amount of bacteria in dental plaque by Quantitative Real Time Polymerase Chain Reaction (qPCR) technique. The treatments studied were one grain of CCS and CCNS consumption respectively once and twice a day. The results showed that both CCS and CCNS potentially reduced the quantity of S. mutans, its proportion to the total amount of bacteria, and the number of non- cariogenic bacteria in dental plaque. Non sucrose ingredient usage in Cajuputs Candy could increase the effectiveness in reducing the quantity of S. mutans in dental plaque. Consuming a CCNS twice per day has the optimum effect in reducing the quantity of S. mutans and its proportion to the total amount bacteria.
Keyword: Bogor Agricultural University (IPB), qPCR, CCNS, CCS, dental plaque, total bacteria, S. 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: Utilization of terra/MODIS L1B data for analysis of horizontal wind profile in the troposphere
Abstrak: This study was concerned with horizontal wind derived from data collected with the Moderate-resolution Imaging Spectroradiometer (MODIS) on board the NASA’s Earth Observation System (EOS)-Terra satellite. The aim of this study is to develop a method for the estimation of horizontal wind movement in the troposphere based on Navier-Stokes equation. The method was applied to a calibrated and geolocated Terra/MODIS L1B 1 km data set. The data inputs to estimate surface temperature are retrieved from TIR (Thermal Infrared) bands 31 (10.780 μm to 11.280 μm) and 32 (11.770 μm to 12.270 μm). The obtained surface temperatures were later used to approximate geopotential height on a constant-pressure surface by using the modified Poisson equation. The main assumptions used are the hydrostatic equilibrium, ideal gas law, constant lapse rate and constant acceleration of gravity. Based on the distribution of geopotential height, the pressure gradient force is measured by the gradient of geopotential on an isobaric coordinate to present the horizontal wind profile. For certain topographic areas especially in the mountain ranges, there was a disadvantage of using pressure as a vertical coordinate which lead to inaccuracy. In spite of that, Terra/MODIS L1B data with 1 km spatial resolution can be used to estimate the horizontal wind movement in the troposphere.
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