Effect of Sidikalang Coffee on Flow Rate, pH, Total Protein, and the Concentration of Salivary Glucose Levels in Smokers

Background Nearly half of the world's population suffers from dental and oral health problems, particularly caries. Drinking coffee can have many beneficial effects on oral health, such as preventing cavities from occurring in active smokers. However, until now, there has been no research examining the effect of Sidikalang coffee on components present in saliva. Material and Methods The method used in this research study was pre-experimental, utilizing a two-group pretest-posttest design. The study's population consisted of respondents who were habitual smokers and coffee drinkers between the ages of 20 and 35 years. We selected these respondents through purposive sampling, applying specific inclusion and exclusion criteria. The smoking group consisted of 20 individuals, and we collected their saliva samples both before and 30 minutes after consuming Sidikalang coffee. We measured the salivary flow rate by weighing the collected saliva each time and the salivary pH using a Hanna digital pH meter instrument. We measured total salivary protein using the Pierce TM BCA Protein Assay Kit and salivary glucose concentrations using the GOD-PAP method. Results The results showed that drinking Sidikalang coffee increased flow rate ( p = 0.001), pH ( p = 0.039), total protein ( p = 0.044), and salivary glucose concentration ( p = 0.144). Conclusion Sidikalang coffee consumption had a good effect on increasing flow rate, pH, total protein, and the concentration of glucose levels in saliva.