PENGARUH JUS JERUK DAN MINUMAN BERKARBONASI TERHADAP KEKERASAN PERMUKAAN RESIN KOMPOSIT

Background: Orange juice and Carbonat drink contains an acid agent which can affect the surface hardness of composite resin. Changes of surface hardness of composite resin is caused by infiltration of water containing the acid agent that affect the bonding of matrix to filler composite resin. This study purpose to determine the effect of immersed orange juice and carbonat drink on surface hardness of composite resin. Method: This was experimental laboratory study with a pre and post test control group design. The samples of composite resin had 12 mm in diameters and 2 mm in thickness (n=27). Composite resin used is FiltexTM Z350 XT shades A2. Samples were divided into three groups : group A immersed with orange juice, group B immersed with carbonat drink, and group C immersed with aquadest as the negative control. Samples were immersed for 24 hours. The pre and post immertion of composite resin surface hardness were measured with Micro Vickers Hardness Tester. Results: Post immertion Vickers hardness was compared by using one way anova test. The result showed that immersed orange juice and carbonat drink significantly reduced the surface hardness of composite resin (p < 0,05). Concluision: The conclusion Immersed carbonat drink more reduced the surface hardness of composite than orange juice. It is suggested to reduce the duration direct exprossure of consumption carbonat drink.

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Pengaruh rendaman cuka (asam asetat) terhadap kekerasan amalgam

e-GIGI ◽

10.35790/eg.5.2.2017.16926 ◽

2017 ◽

Vol 5 (2) ◽

Author(s):

Rigel N.V. Taneh ◽

Michael A. Leman ◽

Johanna A. Khoman

Keyword(s):

Vickers Hardness ◽

Surface Hardness ◽

T Test ◽

Control Group ◽

Filling Material ◽

Control Group Design ◽

Group Design ◽

Hardness Tester ◽

Post Test ◽

The 19Th Century

Abstract: Amalgam filling has been used since the 19th century. The hardness of a filling material in the mouth may be affected by acidic drinks or foods. One of the foods normally consumed by the Indonesian is acidic due to its vinegar content. This study was aimed to determine the effect of vinegar on the change of amalgam hardness. This was a laboratory experimental study with a post test only control group design. There were 30 samples of amalgam plates with a diameter of 5 mm and 2 mm of thickness. The samples were divided into two groups with three different immersion times, as follows: 5, 10, and 20 minutes. After immersion, the samples’ hardness was measured by using the Micro Vickers Hardness Tester. Data normality was tested with Shapiro-Wilk test, then the data were statistically analyzed with independent sample t-test. The results showed a significant effect of vinegar immersion on changes in amalgam hardness (P <0.05). Conclusion: Vinegar immersion affected the hardness of amalgam.Keywords: amalgam, vinegar, surface hardness Abstrak: Amalgam merupakan bahan tumpatan yang digunakan sejak abad ke-19. Sifat keras suatu bahan tumpatan di dalam rongga mulut dapat dipengaruhi oleh minuman asam atau makanan yang dikonsumsi. Salah satu makanan yang biasanya dikonsumsi oleh orang Indonesia bersifat asam dan mengandung bahan cuka. Penelitian ini bertujuan untuk mengetahui pengaruh rendaman cuka terhadap perubahan kekerasan amalgam. Jenis penelitian ialah eksperimental laboratorik dengan desain post test only control group. Sampel penelitian ini ialah lempeng amalgam berbentuk lingkaran dengan ukuran diameter 5 mm dan tinggi 2 mm sebanyak 30 buah. Sampel dibagi menjadi dua kelompok dengan tiga durasi waktu perendaman yang berbeda yaitu 5, 10, dan 20 menit. Setelah perendaman, sampel diukur nilai kekerasannya menggunakan Micro Vickers Hardness Tester, kemudian dilakukan uji normalitas data menggunakan uji Shapiro-Wilk. Data dianalisis secara statistik dengan menggunakan uji independent sample t-test. Hasil penelitian menunjukkan adanya pengaruh bermakna dari perendaman cuka terhadap perubahan kekerasan amalgam (P < 0.05). Simpulan: Perendaman cuka memengaruhi kekerasan amalgam.Kata kunci: amalgam, cuka, kekerasan permukaan

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UJI KEKERASAN KOMPOSIT TERHADAP RENDAMAN BUAH JERUK NIPIS (CITRUS AURANTIFOLIA)

e-GIGI ◽

10.35790/eg.3.1.2015.8198 ◽

2015 ◽

Vol 3 (1) ◽

Cited By ~ 2

Author(s):

Patar Sitanggang ◽

Elita Tambunan ◽

Jane Wuisan

Keyword(s):

Vickers Hardness ◽

Resin Composite ◽

Surface Hardness ◽

T Test ◽

Control Group ◽

Citrus Aurantifolia ◽

Hardness Tester ◽

Acid Agent ◽

Post Test ◽

Test Control

Abstract: Lime (Citrus aurantifolia) contains an acid agent which can affects the surface hardness of composite. Change of surface hardness of composite is caused by infiltration of water containing the acid agent that affects the bonding of matrix to filler of composite.This study aimed to determine the effect of immersed lime on surface hardness of composite. This was an experimental laboratory study with a pre and post test control group design. The samples of resin composite had 5 mm in diameters and 4 mm in thickness (n = 24). Samples were divided into two groups: mineral water as the control group and immersed lime as the trial group. Samples were alternately immersed for 30, 60, 120 minutes. Post immersion, the changes of composite hardness were measured with Mico Vickers Hardness Tester. Post immersion Vickers hardness was compared by using paired t-test. The result showed that immersed lime significantly reduced the surface hardness of composite (p<0.05). Duration of 60 and 120 minutes of lime immersion reduced significantly the surface hardness of composite (p<0.05). It is suggested to reduce the duration of acidic fruit exposure such as lime to the composite.Keywords: resin composite, surface hardness changes, limeAbstrak: Buah jeruk nipis (Citrus aurantifolia) mempunyai kandungan asa m yang dapat memengaruhi kekerasan komposit. Perubahan kekerasan komposit disebabkan oleh menyerapnya air yang mengandung asam pada komposit yang memengaruhi ikatan matriks dan filler. Penelitian ini bertujuan untuk mengetahui pengaruh perendaman buah jeruk nipis terhadap perubahan kekerasan komposit. Jenis penelitian ini ialah eksperimental laboratorium dengan desain pre and post test control group. Jumlah sampel penelitian ialah 24 resin komposit dengan diameter 5 mm dan tebal 4 mm. Sampel dibagi menjadi 2 kelompok yaitu kelompok kontrol air mineral dan kelompok perlakuan yang direndam dalam sari jeruk nipis dengan 3 durasi waktu yang berbeda 30, 60, dan 120 menit. Setelah perendaman diukur nilai perubahan kekerasan dengan Mico Vickers Hardness Tester. Hasil perendaman berdasarkan uji Vickers diuji banding secara statistik menggunakan uji paired sample t test. Hasil penelitian menunjukkan adanya pengaruh perendaman buah jeruk nipis terhadap perubahan kekerasan komposit (p<0,05). Pada durasi waktu 60 dan 120 menit terdapat pengurangan yang bermakna dari kekerasan permukaan resin komposit (p<0,05). Disarankan untuk mengurangi durasi paparan komposit terhadap buah-buahan yang mengandung asam seperti jeruk nipis.Kata kunci: resin komposit, perubahan kekerasan permukaan, jeruk nipis

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PERENDAMAN DENGAN PERASAN BUAH JERUK LEMON (Citrus lemon) DAPAT MENURUNKAN KEKERASAN RESIN KOMPOSIT NANOHYBRID

Interdental Jurnal Kedokteran Gigi (IJKG) ◽

10.46862/interdental.v16i2.1131 ◽

2020 ◽

Vol 16 (2) ◽

pp. 49-53

Author(s):

IGN Bagus Tista ◽

◽

IGAA Hartini Hartini ◽

IA. Gitasanthi KDA ◽

Keyword(s):

Composite Resin ◽

Applied Pressure ◽

Surface Hardness ◽

Composite Resins ◽

Control Group ◽

Control Group Design ◽

Mechanical Condition ◽

Hardness Tester ◽

Significant Difference ◽

Nanohybrid Composite

Composite resin is a restoration material that is often used because the composite resin has good aesthetic value like mimetic the teeth color. Composite resins have a physical and mechanical condition. One of the mechanical condition is hardness. The surface hardness of composite resins is the surface resistance of the composite resin material to the applied pressure. One of the factors influencing composite hardness is the food and beverages consumed. Consuming acidic drinks continuously for a long time period can erode composite resin filling. The purpose of this study was to determine the effect of soaking into a citrus lemon on the hardness of nanohybrid composite resin. This type of research was true experimental with pre-test post-test with control group design using 24 composite resin samples which are divided into 4 groups with 6 samples each. The groups in this study were nanohybrid composite resins soaked with citrus lemon and aqua dest for 60 minutes and 120 minutes. The hardness tested using a Vicker hardness tester. The results of the study using the LSD (Least Significant Difference) test showed that the significance value of p= 0.014 (p<0.05), which means that the use of citrus lemon for 120 minutes affected the hardness of nanohybrid composite resin. In conclusion, soaking with citrus lemon for 120 minutes reduces more the hardness of nanohybrid composite resin compared with soaking for 60 minutes.

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PERBEDAAN KEKERASAN PERMUKAAN BAHAN RESTORASI RESIN KOMPOSIT NANOFILLER YANG DIRENDAM DALAM MINUMAN RINGAN BERKARBONASI DAN MINUMAN BERALKOHOL

Andalas Dental Journal ◽

10.25077/adj.v4i1.49 ◽

2016 ◽

Vol 4 (1) ◽

pp. 55-66

Author(s):

Nurul Ikhsan ◽

Nila Kasuma ◽

Didin Kustantiningtyastuti

Keyword(s):

Data Analysis ◽

Composite Resin ◽

Resin Composite ◽

Soft Drink ◽

Surface Hardness ◽

Hardness Test ◽

Alcoholic Beverages ◽

Control Group ◽

Control Group Design ◽

Post Test

Resin composite is dental material filling that is commonly used in dentistry which has good physical properties, mechanical and aesthetics. The properties that have an important role in the resistance of the composite resin surface hardness which directly involved when contact with food, drink and salivary. The purpose of this research is to evaluate the effect of carbonated soft drink and alcoholic beverages on the surface hardness of nanofiller composite resin.The method used in this research is post test only control group design. Samples were made using the mold made of stainless steel, with diameter of 6mm and tick of 2mm, composite was manipulated according to the manufacture’s instructions, and then immersed in aquades, carbonated soft drink and alcoholic beverages for 18 hours in a temperature of 37ºC. Samples were tested using Vickers Hardness Test. Data analysis using Kruskal-Walis test.The result show that the nanofiller composite resin which immersed in alcoholic beverages has higher surface (81,04±10,44 VHN), whreas the composite which immersed in aquades and carbonated soft drink has the surface hardness (70,20±16,6 dan71,10±15,96 VHN). The result of data analysis showed that the data are not distributed normally and showed a significant value of p>0,05. From this research can be concluded that there is no significant differences in surface hardness of nanofiller composite resin which immersed in carbonated soft drink and alcoholic beverages. Keywords: Resin Komposit, nanofiller, surface hardness, mechanical properties.

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Efek perendaman rebusan Daun Sirih Merah (Piper crocatum) terhadap kekerasan permukaan resin komposit

Majalah Kedokteran Gigi Indonesia ◽

10.22146/majkedgiind.11265 ◽

2016 ◽

Vol 2 (2) ◽

pp. 60

Author(s):

Devi Puspita Handayani ◽

Dewi Puspitasari ◽

Nurdiana Dewi

Keyword(s):

Composite Resin ◽

Surface Hardness ◽

Control Group ◽

Mouth Rinse ◽

Control Group Design ◽

Treatment Groups ◽

Betel Leaf ◽

Post Test ◽

Post Hoc ◽

One Way Anova

The effect of immersion of decoction water of Red Betel Leaf (Piper crocatum) on the surface hardness of composite resin. The purpose of this study was to determine the effect of immersion of decoction water of red betel leaf on the surface hardness of composite resin compared to alcoholic mouth rinse. It was a pure experimental study with post-test only with control group design. The total samples were 27 samples divided into 2 treatment groups and 1 control group, each of which consisted of 9 samples. The treatment groups were immersed in the decoction water of red betel leaf and alcoholic mouth rinse. The control group was immersed in aquadest. After the immersion, the samples were measured using Vickers Micro hardness Tester. Analysis with one way anova and post hoc Bonferroni showed a significant difference (p<0.05) on the surface hardness of composite resin after being immersed in decoction water of red betel leaf(79,81±3,76) kg/mm2 and alcoholic mouth rinse (67,11±2,51) kg/mm2. Based on this research, it can be concluded that there was an effect of immersion of decoction water of red betel leaf if compared with alcoholic mouth rinse. The value of surface hardness of composite resin immersed in alcoholic mouth rinse was lower than the decoction water of red betel leaf.ABSTRAKPenelitian ini bertujuan untuk mengetahui efek perendaman dalam rebusan daun sirih merah terhadap kekerasan permukaan resin komposit bila dibandingkan dengan obat kumur beralkohol. Penelitian ini merupakan penelitian eksperimental murni dengan post-test only with control group design. Jumlah sampel sebanyak 27 yang dibagi dalam 2 kelompok perlakuan dan 1 kelompok kontrol dengan masing-masing kelompok sebanyak 9 sampel. Kelompok perlakuan direndam dengan air rebusan daun sirih merah dan obat kumur beralkohol. Kelompok kontrol direndam dengan akuades steril. Setelah itu dilakukan pengukuran menggunakan Vickers Microhardness Tester. Hasil uji One Way Anova dan Post Hoc Bonferroni menunjukkan bahwa terdapat perbedaan bermakna nilai kekerasan permukaan resin komposit yang direndam dengan air rebusan daun sirih merah (79,81±3,76) kg/mm2 dan obat kumur beralkohol (67,11±2,51) kg/mm2 dengan nilai kemaknaan (p<0,05). Berdasarkan penelitian yang dilakukan dapat diambil kesimpulan bahwa terdapat efek lebih rendah pada perendaman dalam rebusan daun sirih merah terhadap kekerasan permukaan resin komposit bila dibandingkan dengan obat kumur beralkohol. Nilai kekerasan permukaan resin komposit yang direndam obat kumur beralkohol lebih rendah dibandingkan air rebusan daun sirih merah.

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Pengaruh Pemberian Jus Buah Pir (Pyrus Communis) terhadap Pembersihan Stain Ekstrinsik pada Resin Komposit

e-GIGI ◽

10.35790/eg.6.1.2018.19294 ◽

2018 ◽

Vol 6 (1) ◽

Author(s):

Didiet S. Dendhana ◽

Pemsi M. Wowor ◽

Michael A. Leman

Keyword(s):

Composite Resin ◽

Control Group ◽

Chemical Agent ◽

Pear Fruit ◽

Control Group Design ◽

Group Design ◽

Tooth Discoloration ◽

Stain Removal ◽

Pear Juice ◽

Group B

Abstract: Tooth discoloration such as staining could possibly affect the condition of restorative treatment on the teeth caused by extrinsic and intrinsic factors. Bleaching could provide a solution to color changing problem of composite filling. Hydrogen peroxide (H2O2), the most common chemical agent to perform bleaching, is found naturally in pear fruit; therefore, it could be an alternative treatment to reduce stain of composite filling. This study was aimed to find out the stain removal effect of blended pear fruit on composite filling. This is a laboratory experimental study with a pre-post control group design. Total samples were 20 pieces of circular composites with 5 mm in diameter and 2 mm in thickness. The samples were submerged in coffee extract for 10 days to create visible extrinsic staining at their surfaces, and then the discoloration was measured with spectrophotometer. After that, the samples were divided into two groups with ten samples each: group A, submerged in coffee extract and group B submerged in blended pear juice for seven days. After the submerging procedure performed, all samples of group B were measured again with spectrophotometer. The results showed that in group B there was a significant effect on stain removal of composite resin (p <0.05). Conclusion: Blended pear fruit had stain removal effect in composite filling.Keywords: pear juice, extrinsic stain, composite resin. Abstrak: Perubahan warna gigi berupa stain dapat memengaruhi kondisi restorasi dalam rongga mulut yang disebabkan oleh faktor ekstrinsik dan intrinsik. Bleaching dapat dilakukan untuk menangani masalah perubahan warna resin komposit. Salah satu bahan bleaching yang sering digunakan di bidang kedokteran gigi ialah hidrogen peroksida (H2O2). Senyawa ini terkandung dalam buah pir yang dapat digunakan sebagai perawatan alternatif untuk mengurangi stain pada resin komposit. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian jus buah pir terhadap pembersihan stain ektrinsik pada resin komposit. Jenis penelitian ialah eksperimental laboratorium dengan pre and post control group design. Jumlah sampel penelitian ialah 20 resin komposit yang dibentuk dengan diameter 5 mm dan tebal 2 mm. Sampel direndam dalam larutan kopi selama 10 hari untuk melihat adanya stain ekstrinsik pada permukaan sampel resin komposit, kemudian dilakukan pengukuran perubahan warna dengan spektrofotometer. Setelah itu sampel dibagi atas dua kelompok masing-masih 10 buah sampel: kelompok A untuk perendaman dalam larutan kopi dan kelompok B untuk perendaman dalam jus buah pir selama tujuh hari kemudian sampel kelompok B dilakukan pengukuran kembali dengan spektrofotometer. Hasil penelitian menunjukkan terdapat pengaruh bermakna (p <0,05) terhadap pembersihan stain ekstrinsik pada resin komposit pada kelompok B. Simpulan: Pemberian jus buah pir dapat membersihkan stain ektrinsik pada resin kompositKata kunci: jus buah pir, stain ekstrinsik, resin komposit

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PERBANDINGAN NILAI KEKERASAN PERMUKAAN ENAMEL PADA PERENDAMAN OBAT KUMUR CENGKEH DENGAN DAN TANPA PENAMBAHAN SALIVA BUATAN

Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) ◽

10.36911/pannmed.v10i3.186 ◽

2018 ◽

Vol 10 (3) ◽

pp. 362-366

Author(s):

Yumi Lindawati ◽

Novia Novia

Keyword(s):

Orange Juice ◽

Artificial Saliva ◽

Control Group ◽

Clove Oil ◽

Exclusion Criteria ◽

Control Group Design ◽

Group Design ◽

Hardness Tester ◽

Calcium And Phosphorus ◽

Paired T Test

Nowadays herbal mouthwash is widely consumed by the society, one of which is mouthwash containing cloves. Cloves contain minerals such as calcium and phosphorus which can help the remineralization of enamel. Mouthwash containing clove oil has antibacterial, antimicrobial effects, and can inhibit decalcification of enamel. The purpose of this study was to investigate the effect of immersion in clove mouthwash and the effect of of immersion in clove mouthwash with addition of artificial saliva on the hardness of enamel surface after immersion in commercial orange juice. It was a laboratory experimental pre-posttest control group design. Thirty two permanent maxillary first premolar extracted for orthodontic reason which qualify inclusion and exclusion criteria were used in this study. All samples were immersed in commercial orange juice for 5 minutes for demineralization then they were divided into group of clove mouthwash immersion without addition of artificial saliva and group of clove mouthwash immersion with addition of artificial. The surface enamel hardness before immersion, after immersed in commercial orange juice and after immersed in clove mouthwash of each sample was measured using Microvickers Hardness Tester FM-800. The results of the research that has been tested with Paired T-Test showed a significant decrease (p<0,05) of surface enamel hardness in clove mouthwash immersion without addition of artificial saliva group, while the group of clove mouthwash immersion with addition of artificial saliva showed a significant increase (p<0,05) of surface enamel hardness. The conclusion of this research showed that the value of enamel hardness is higher with the addition of artificial saliva than without addition of artificial saliva in clove mouthwash.

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EKSPRESI TGF-B DAN MMP-1 PADA PERIODONTITIS APIKALIS KRONIS AKIBAT INDUKSI BAKTERI ENTEROCOCCUS FAECALIS TIKUS WISTAR

Conservative Dentistry Journal ◽

10.20473/cdj.v7i2.2017.86-94 ◽

2019 ◽

Vol 7 (2) ◽

pp. 86

Author(s):

Tamara Yuanita ◽

Hadriany Hotmaria ◽

Ruslan Effendy ◽

Ketut Suardita

Keyword(s):

Treatment Failure ◽

Enterococcus Faecalis ◽

Tissue Damage ◽

Negative Control ◽

Endodontic Treatment ◽

Male Rats ◽

Control Group ◽

Control Group Design ◽

Collagen Formation ◽

Group B

Background. The main etiology of endodontic treatment failure is caused by bacteries that stay in the root canal. E.faecalis is a bactery that is found as an etiology of endodontic treatment failure. Cell wall of this bacteria is containing Lipoteichoic acid (LTA). LTA can penetrate into the periradicular tissue, act as endotoxin in host and cause periradicular inflammation and destruction. It occurs due to the capability of TGF-ß to enhance the proliferation collagen and MMP-1 to stop the collagen formation. The ability of enterococcus faecalis in enhancing inflamation process cause host can not reach the homeostasis phase and performing an even bigger tissue damage. Purpose. The aim of this study is to know about the expression of of TGF-ß and MMP-1 during the periapical tissue damage due to induction of E.faecalis. Method. This study used laboratory experimental with the post test only control group design. A total of 27 male rats were randomly divided into 3 main groups. Group A (negative control) : every tooth was’nt induced by anything. Group B ( positive control): every tooth was induced only by sterile BHIb and closed by GIC Fuji II as the final restoration. Group C (: every tooth was induced by 10 μl BHI-b E.faecalis ATCC212(106 CFU), and closed by GIC Fuji II as the final restoration. The animals were sacrificed after 21 days and prepared for histological examination of tissue damage, then we did the immunohistochemistry followed by calculation on the light microscope. Result. The analysis revealed that the expression of MMP-1 increased significantly in group C when E.faecalis was induced. When expression of TGF-ß decreaced significantly in group C rather than group B. Conclusion. From this study we know that the expression of TGF-ß and MMP-1 are make opposite pathway due to chronic apical periodontitis that induced by E.faecalis.

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TOKSISITAS AKUT INFUSA KULIT ARI KACANG TANAH (Arachis hypogea L.) PADA MENCIT BALB/ C

JIFFK : Jurnal Ilmu Farmasi dan Farmasi Klinik ◽

10.31942/jiffk.v15i2.2568 ◽

2018 ◽

Vol 15 (2) ◽

pp. 62

Author(s):

Risha Fillah Fithria ◽

Ririn Lispita Wulandari ◽

Devi Nisa Hidayati ◽

Lilis Rejeki

Keyword(s):

Single Dose ◽

Color Change ◽

Negative Control ◽

Control Group ◽

Hair Color ◽

Peanut Shell ◽

Control Group Design ◽

Safety Standards ◽

Arachis Hypogea ◽

Passive Behavior

ABSTRACTPeanut shell (PS) infusion has been shown to be antithrombocytopenia, but there has been no research on safety standards. This study aims to identify the symptoms of toxic effects, the potency of toxicity and histopathology of liver male Balb/C mice after a single dose of PS infusion. This research uses randomized matched posttest only control group design. Twenty five mice were divided into 5 orally dosage groups, ie, PS infusion with a dose of 0,026; 0.052; 0.104; 0.208 g/20gBW; and negative control of CMC Na 0.5%. The observation period is for 14 days. The results showed that single dose of PS infusion had a pseudo LD50 value ie > 0.208g/20gBW which was practically non toxic. Symptoms to watch out for the BW infusion were passive behavior, bradycnea, hair color change, hair loss, and weight loss at doses of 3 and 4. It is unclear whether liver damage ie inflammation, necrosis, and albuminous degeneration caused by PS infusion or other causes.keywords: acute toxicity, infusion, peanut shell

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Sequestration of erythrocytes infected with Plasmodium berghei ANKA in BALB/c mice treated with goat bile

Qanun Medika - Medical Journal Faculty of Medicine Muhammadiyah Surabaya ◽

10.30651/jqm.v4i2.3539 ◽

2020 ◽

Vol 4 (2) ◽

pp. 179

Author(s):

Kartika Arum Wardani ◽

Kholida Nur Aini ◽

Heny Arwati ◽

Willy Sandhika

Keyword(s):

Plasmodium Berghei ◽

Antimalarial Activity ◽

Negative Control ◽

Control Group ◽

Dependent Manner ◽

Plasmodium Berghei Anka ◽

Concentration Dependent Manner ◽

Control Group Design ◽

Bile Concentration

Abstract Sequestration of Plasmodium berghei ANKA-infected erythrocytes occurs in BALB/c mice as characteristic of Plasmodium falciparum infection in humans. Animals’ bile has been widely used for centuries in Traditional Chinese Medicine. Goat bile has been used in healing infectious and non-infectious diseases; however, no report on the use of goat bile against malaria infection and sequestration. The purpose of this study was to analyze the correlation between parasitemia and sequestration in the liver of P.berghei ANKA-infected BALB/c mice treated with goat bile. This research was an in vivo experimental study using the post-test control group design. The male BALB/c mice aged ± 6 weeks, body weight 20-25 g were used. The mice were divided into five groups where Group 1-3 were mice treated with goat bile 25%, 50%, and 100%, respectively. Group 4-5 were negative (sterile water) and positive controls (DHP). Parasitemia was observed daily from each mouse and the number of sequestered infected erythrocytes on the endothelium of sinusoids. The data were analyzed using t independent test. Antimalarial activity of goat bile was shown by the lower parasitemia in goat bile-treated mice compared with the negative control. The average number of sequestration was goat bile concentration-dependent manner. The higher the concentration, the lower the number of sequestration. Sequestration was correlated with parasitemia (p=0,0001). Sequestration of P.berghei ANKA-infected erythrocytes correlated with parasitemia, and was goat bile concentration-dependent manner. Keywords: Malaria, parasitemia, sequestration, goat bileCorrespondence: [email protected]

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