PERBEDAAN pH SALIVA BERKUMUR REBUSAN KAYU MANIS DAN REBUSAN CENGKEH PADA PENGHUNI KOS PUTRI AYU PRASANTI SEMARANG

Cinnamon (Cinnamomum burmannii) is widely known as one of the spices. Clove (Syzygium aromaticum L) is a spice plant used in the clove cigarette industry, food, beverages, and medicines. Both ingredients contain the same substance as antibacterial, which serves to inhibit the growth of Streptococcus mutans bacteria. Both materials can be used for other alternatives in traditional mouthwashes. The purpose of this study was to determine the difference of saliva pH salarged Rebusan Kayu Manis And Clove Smoke on the residents of Kos Princess Ayu Prasanti. The type of research used is quasi-experimental research, the design in this study using pretest-postest, and data analysis used is descriptive quantitative. The sample in this study is the residents of boarding Princess Ayu Prasanti which amounted to 70 samples. The free variables are cinnamon and cloves. The dependent variable is saliva pH. The results of this study indicate an increase in salivary pH. The average difference between salivary pH before and after ripening of cinnamon stew was 0.50, whereas the difference in mean salivary pH before and after goulash clove was 0.55. Based on the above research it can be concluded that cinnamon and cloves can raise saliva pH, and for researchers and the public can be advised to use clove stew as a mouthwash