INHIBITORY EFFECTS OF DANGKE, A FERMENTED DAIRY PRODUCT FROM ENREKANG, ON STREPTOCOCCUS GROWTH IN DENTAL PLAQUE

Ridhayani Hatta; Rasmidar Samad; Surijana Mappangara; Mohamad Arif Budiman Putra Pratama; Nurfianti Nurfianti; Prastiwi Setianingtyas; M Zakki

doi:10.22437/jiituj.v10i1.53493

Authors

Ridhayani Hatta Universitas YARSI https://orcid.org/0000-0002-4032-5155
Rasmidar Samad Hasanuddin University https://orcid.org/0000-0002-1384-6967
Surijana Mappangara Hasanuddin University https://orcid.org/0000-0002-4215-6412
Mohamad Arif Budiman Putra Pratama Ministry of Defence https://orcid.org/0000-0002-1592-3874
Nurfianti Nurfianti Universiti Sains Malaysia https://orcid.org/0000-0002-7774-4927
Prastiwi Setianingtyas University of YARSI https://orcid.org/0009-0009-2454-978X
M Zakki University of YARSI https://orcid.org/0009-0007-8945-6870

DOI:

https://doi.org/10.22437/jiituj.v10i1.53493

Keywords:

Cheddar Cheese, Dangke, Dental Plaque, Streptococcus

Abstract

Dairy products are known for their non-cariogenic properties and have even been reported to inhibit the attachment of cariogenic bacteria such as Streptococcus spp. on dental plaque. Dangke, a traditional dairy product from Enrekang, South Sulawesi, with a high protein content of up to 17.20%, dangke is considered a non-cariogenic food. This study aimed to evaluate the in vitro efficacy of Dangke in reducing Streptococcus levels in dental plaque. The evaluation of Dangke implicates the use of traditional dairy products in oral health. This quasi-experimental study used a post-test-only control-group design with 15 subjects selected via simple random sampling. Subjects were divided into two groups: a treatment group that consumed Dangke and a control group that consumed cheddar cheese. Plaque samples were collected twice from each subject—immediately after consumption (T1) and two hours later (T2)—resulting in 30 samples per group. The Streptococcus colony counts were analyzed at the Microbiology Laboratory, Faculty of Medicine, Hasanuddin University. At T1, the mean colony counts were 19.44 CFU/mL for the Dangke group and 31.56 CFU/mL for the Cheddar group. At T2, the counts were 2.44 and 27.56 CFU/mL, respectively. A statistically significant reduction was observed in the Dangke group (p = 0.028), while no significant change was seen in the Cheddar group (p = 0.746). Dangke demonstrated a significant antimicrobial effect against Streptococcus in dental plaque and may serve as a natural cariostatic agent, providing new insights into the potential of local food products for caries prevention.

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Author Biographies

Ridhayani Hatta, Universitas YARSI

Faculty of Dentistry, University of YARSI, Jakarta, Indonesia

Rasmidar Samad, Hasanuddin University

Faculty of Dentistry, Hasanuddin University, Sulawesi Selatan, Indonesia

Surijana Mappangara, Hasanuddin University

Faculty of Dentistry, Hasanuddin University, Sulawesi Selatan, Indonesia

Mohamad Arif Budiman Putra Pratama, Ministry of Defence

Air Force Health Service, Indonesian Air Force, Ministry of Defence, Jakarta, Indonesia

Nurfianti Nurfianti, Universiti Sains Malaysia

Basic and Medical Sciences Unit, School of Dental Sciences, Universiti Sains Malaysia, Kelantan, Malaysia

Faculty of Dentistry, University of YARSI, Jakarta, Indonesia

Prastiwi Setianingtyas, University of YARSI

Faculty of Dentistry, University of YARSI, Jakarta, Indonesia

M Zakki, University of YARSI

Faculty of Dentistry, University of YARSI, Jakarta, Indonesia

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