Perbedaan pH Saliva Antara Mengonsumsi Yogurt Dan Susu Kedelai

Introduction: Salivary pH is the degree of acidity of saliva. The pH 7, no acidity or alkalinity of a solution, called neutral. Saliva normally slightly acid on pH of 6.5. Salivary pH was measured using a pH meter. Yogurt and soy milk are a product that is often consumed by people. Yogurt is a dairy product from the fermentation of lactic acid bacteria, namely Streptococcus thermophilus and Lactobacillus bulgaricus, while the soy milk is a beverage made from soybeans. Objectives: The purpose of this study was to determine whether there are differences in salivary pH between consuming yogurt and soy milk. Methods: The method used in this study was an observational study with cross sectional approach, where the study subjects were 40 people who were divided into two groups: 20 people are consuming yogurt and 20 people are consuming soy milk. Measurements of salivary pH were made after the subjects consuming yogurt and soy milk. Results: The results showed that there was no significant difference between the two treatment groups. Conclusion: The conclusion was consuming yogurt can cause a decrease in the pH of saliva more significant than soy milk.