The Effect of Arabica Coffee (Coffea Arabica L.) Consumption on Salivary pH Among High School Students in Jakarta

Backgrounds: The habit of drinking coffee has become a necessity and routine for all levels of society, both men and women, young people, teenagers, and the elderly. Coffee is one of the main export commodities in Indonesia. Coffee is a popular drink and is loved by almost the majority of the world's population because coffee not only provides a distinctive aroma and taste but also provides many health benefits. Arabica coffee is one type of coffee that is widely consumed by the public. Arabica coffee has a more acidic pH compared to other types of coffee. Consuming coffee can affect changes in the acidity of a person's salivary pH. The acidity (pH) of saliva plays an important role in the occurrence of dental caries and various other oral diseases. Streptococcus mutans and other acidogenic bacteria thrive when the salivary pH is low (4.5-5.5). Arabica coffee has the main content, namely carbohydrates and acids that are thought to cause a decrease in the acidity (pH) of saliva. Objectives: This study aims to determine the effect of consuming Arabica coffee (Coffea arabica L.) on the degree of acidity (pH) of saliva. Methods: The data collection method in this study used a clinical experimental method with a one group pre-test post-test design. The population in this study were high school students in Jakarta aged 18-19 years. The number of samples in this study was 30 subjects who met the inclusion criteria. The results of the study were analyzed using the SPSS (Statistical Package for the Social Science) program with the Shapiro Wilk Test for normality because the data group was small, less than 50 (n