• News Archive
  • Simaster
  • Webmail
  • Directory
  •  English
    • Indonesia
Universitas Gadjah Mada Universitas Gadjah Mada Universitas Gadjah Mada Universitas Gadjah Mada
  • Education
    • Doctoral dissertation
    • Inauguration of Professor
    • Graduation
  • Achievement
  • Research and Innovation
    • Research
    • Innovation
  • Campus Info
    • Cooperation
    • Seminar and Workshop
    • Student Community Service Program
    • Other
  • News Report
  • Home
  • News Report
  • Salivary pH Detector Chewing Gums, Innovation by UGM Students

Salivary pH Detector Chewing Gums, Innovation by UGM Students

  • 17 July 2018, 15:59 WIB
  • By: Marwati
  • 1310
  • PDF Version
Permen Karet Pendeteksi Keasaman Rongga Mulut Inovasi Mahasiswa UGM
Permen Karet Pendeteksi Keasaman Rongga Mulut Inovasi Mahasiswa UGM
Permen Karet Pendeteksi Keasaman Rongga Mulut Inovasi Mahasiswa UGM
Permen Karet Pendeteksi Keasaman Rongga Mulut Inovasi Mahasiswa UGM
Permen Karet Pendeteksi Keasaman Rongga Mulut Inovasi Mahasiswa UGM
Permen Karet Pendeteksi Keasaman Rongga Mulut Inovasi Mahasiswa UGM

Chewing gum is one of people’s favorite food that is consumed to reduce stress. Moreover, it can also clear out food remnants between teeth.

Inspired by this idea, two students from Dentistry and a student from Mathematics and Natural Sciences UGM created an innovative chewing gum from red cabbage extract named as D GumpH. This chewing gum differs from the others because it functions to detect the pH level of the mouth. Another function is to prevent dental caries or cavities.

Fifit Indriyanti, D GumpH team leader, informed the reason for choosing red cabbage extract as the material is because it contains anthocyanin dyes. Anthocyanins change colors under varying degrees of acidity (pH). In addition, it is also a flavonoid secondary metabolite with antibacterial activities.

Another reason is that red cabbage is easily found in Indonesia for salads. “Therefore, we want to make it as a chewing gum.”

Fifit carried out the study with two other students, Aprilia Nur Pratiwi and Ida Bagus Alit Rai Sugiharta. The study utilized grants from DIKTI through the Student Creativity Program 2018. Since April of this year, the three students attempted to make a chewing gum from red cabbage extract that can alter salivary color with different degrees of acidity. The color differences are later used to determine salivary conditions including acid, neutral, or alkaline. It aims to facilitate people in determining their salivary pH individually by chewing gums.

Aprilia Nur Pratiwi, the member of D GumpH team, explained the process of making D GumpH. First, the extracted red cabbage by maceration extraction using ethanol solvent and citric acid. Second, they tested the anthocyanin contents in red cabbage extract with UV-Vis spectrophotometer. Next, the extract was tested with buffer solution pH 1-13 and artificial saliva pH 5-9 to examine the color changes in both solutions.

“Qualitative test of the color will be used to match the color changes in artificial saliva after interacting with anthocyanin from the chewing gums.”

After several tests, the next step was making chewing gums. The process started with melting the gum base ingredient. The melt was then mixed with red cabbage extract. After that, xylitol was added and the mixture was shaped into small balls. “That is how we prepared the chewing gums.”

Ida Bagus Alit Rai Sugiharta, another member of D GumpH, said the obtained chewing gum cannot be consumed immediately. It needed a further test on artificial saliva pH 5-9. “We studied the color changes in saliva after a contact with D GumpH. We elaborated the color changes with the previous color qualitative test on the extract.”

Afterward, a testing of antibacterial activity against S.mutans was required for the red cabbage extract. The antibacterial testing was done on the various concentration of extracts that was compared to amoxicillin for its efficacy.

Their study showed that the color changes in artificial saliva with ph 5-9 were consecutively orange, brownish orange, brown, greenish brown, and green after combined with D GumpH. The color changes, according to Fifit, indicated that D GumpH is able to detect salivary pH of the mouth because the pH level usually ranges from 6 to 8.

Fifit continued, the percentage of in vitro D GumpH testing obtained was 80 percent. Then, the testing of the extract’s ability to inhibit the growth of caries-causing bacteria (S.mutans) also showed a positive result. “The extract can inhibit bacterial growth well, although less than amoxicillin.”

From the test results, Fifit opined, D GumpH should be considered to detect pH individually and to prevent dental caries. “Hopefully we can carry out in vivo testing and market the product,” she concluded.


Related News

  • UGM Students Develop Antibacterial Gum from Onion Skin Extract

    Monday,19 June 2017 - 14:56
  • UGM Students Explore Influence of Muslim Ritual Prayer on Oral Health

    Thursday,19 July 2018 - 13:17
  • Mercury Detector by UGM Students

    Friday,17 June 2016 - 9:44
  • Mercury Detector by UGM Students Win Competition in Canada

    Wednesday,26 October 2016 - 15:40
  • Prof. Soedomo Dental & Oral Hospital Offers Dental Implant Services

    Thursday,14 January 2010 - 11:29

News Releases

  • UGM Students Win International Chess Tournament 19 May 2022
    UGM representatives have been named winners at the 25th GA
    Salma
  • UGM Researchers Breed New Black Soybean Cultivar 17 May 2022
    A team of researchers at the UGM Faculty of Agriculture is
    Salma
  • UGM Inaugurates New Professor of Chemical Engineering 13 May 2022
    Universitas Gadjah Mada (UGM) celebrated the promotion of
    Salma
  • UGM Among World’s 10 Best Universities to Deliver SDG 1 10 May 2022
    Universitas Gadjah Mada (UGM) was ranked in the top 10 glo
    Salma
  • UGM Receives WIPO IP Enterprise Medal 29 April 2022
    Universitas Gadjah Mada (UGM) has picked up the WIPO IP En
    Salma

Info

  • Install Fest Windows
    29 September 2017
  • Streaming Author Workshop Writing and Publishing
    14 July 2017
  • Hokkaido University Short Term Exchange Program HUSTEP
    08 January 2016
  • 2016 Amgen Scholars Program in Japan
    08 January 2016
  • Jardine Foundation Scholarship for Postgraduate Studies at University of Oxford and University of Cambridge
    01 July 2015

Event

  • 30May International Academic Conference on Tourism (INTACT) 2022 ...
  • 21Jul The International Conference on Sustainable Environment, Agriculture, and Tourism (ICOSEAT)...
  • 07Sep The 8th International Conference on Science and Technology (ICST 2022)...
Universitas Gadjah Mada
UNIVERSITAS GADJAH MADA
Bulaksumur Yogyakarta 55281
   info@ugm.ac.id
   +62 (274) 588688
   +62 (274) 565223
   +62 811 2869 988

PARTNERSHIP

  • Alumni
  • International Affairs

ABOUT UGM

  • Rector's Welcome
  • History
  • Vission and Mission
  • The Board of Executive
  • Management

VISIT UGM

  • Campus Map
  • Event

REGISTRATION

  • Undergraduate
  • Graduate
  • Vocational School
  • Professional Program
  • International Program

© 2022 Universitas Gadjah Mada

PRIVACY POLICYCONTACT