LARUTAN GARAM DAPUR BERIODIUM MENGHAMBAT ...

BAB I PENDAHULUAN............................................................................... 1
1.1 Latar Belakang....................................................................................... .. 1
1.2 Rumusan Masalah Penelitian.................................................................... 4
1.3 Tujuan Penelitian...................................................................................... 6
1.4 Manfaat Penelitian.................................................................................... 7
BAB II KAJIAN PUSTAKA .............................................................................. 9
2.1 Streptococcus mutans............................................................................... 9
2.1.1 Morfologi dan Klasifikasi............................................................... 9
2.1.2 Patogenesis Karies Gigi.................................................................. 11
2.2 Garam Dapur............................................................................................. 14
2.2.1 Jenis-jenis garam dapur.................................................................... 16
2.2.2 Manfaat garam dapur ...................................................................... 16
2.2.3 Sifat kimia dan fungsi garam dapur................................................. 16
2.2.4 Pencegahannya................................................................................. 17
BAB III KERANGKA BERPIKIR, KONSEP, DAN HIPOTESIS
PENELITIAN............................................................................................ 20
3.1 Kerangka Berpikir...................................................................................... 20
3.2 Konsep Penelitian...................................................................................... 21
3.3 Hipotesis Penelitian................................................................................... 22
BAB IV METODE PENELITIAN...................................................................... 24
4.1 Rancangan Penelitian.................................................................................. 24
4.2 Lokasi dan Waktu Penelitian...................................................................... 25
4.3 Penentuan populasi dan Sampel.................................................................. 25
4.4 Variabel Penelitian...................................................................................... 26
4.5 Definisi Operasional Variabel..................................................................... 26
4.6 Bahan Penelitian......................................................................................... 28
4.7 Instrumen Penelitian................................................................................... 28
4.8 Prosedur dan Alur Penelitian...................................................................... 29
4.8.1 Pembuatan media Mueller-Hinton (MH) agar darah.......................... 29
4.8.2 Peremajaan isolat Streptococcus mutans............................................ 30
4.8.3 Uji grup Streptococcus mutans........................................................... 30
4.8.4 Identifikasi Streptococcus mutans...................................................... 31
4.8.4.1 Pembuatan media Mannitol Broth………………………….. 31
4.8.4.2 Pembuatan media Sorbitol Broth…………………………… 31
4.8.4.3 Pembuatan media Voges Proskauer………………………… 32
4.8.5 Membuat Suspensi Streptococcus mutans.......................................... 33
4.8.6 Pembuatan Larutan Garam Dapur beriodium..................................... 33
4.8.7 Mengukur efektifitas larutan garam dapur beriodium
terhadap Streptococcus mutans........................................................... 33
4.9 Alur Penelitian............................................................................................. 34
4.10 Analisis Data.............................................................................................. 36
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