Daftrar Isi Karies Tya.docx

DAFTAR ISI MIKROORGANISME DALAM TUBUH MANUSIA

HALAMAN JUDUL........................................................................................

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KATA PENGANTAR ....................................................................................

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DAFTAR ISI ....................................................................................................

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BAB I PENDAHULUAN ................................................................................

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1.1 Latar Belakang ..............................................................................

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1.2 Rumusan Masalah .........................................................................

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1.3 Tujuan............................................................................................

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1.3 Manfaat..........................................................................................

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1.4 Hipotesa......................................................................................... BAB II TINJAUAN PUSTAKA......................................................................

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2.1 Karies .............................................................................................

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2.1.1 Definisi Karies......................................................................

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2.1.2 Etiologi Karies......................................................................

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2.1.3 Klasifikasi Karies .................................................................

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2.1.4 Proses Terjadi Karies ...........................................................

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2.1.5 Pencegahan Karies ...............................................................

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2.1.6 Pengaruh Plak Terhadap Gigi ..............................................

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2.1.7 Aspek Histologi, Biokimiawi dan Biologik .........................

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2.1.8 Reaksi Imun Terhadap Pulpa dan Jaringan Apikal ..............

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2.1.9 Faktor Terjadinya Karies ...................................................... 10

2.2 TAF (Topikal Aplikasi Flour) ....................................................... 11 2.2.1 Definis TAF.......................................................................... 11 2.2.2 Tujuan TAF .......................................................................... 12 2.2.3 Peran Pemberian Flour ........................................................ 12 2.2.4 Indikasi dan Kontraindikasi TAF ......................................... 12

BAB IIICONSEPTUAL MAPPING ............................................................... 13

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BAB IVPEMBAHASAN ................................................................................ 14 BAB V PENUTUP .......................................................................................... 15 5.1 Kesimpulan.................................................................................... 15 5.2 Saran .............................................................................................. 15 DAFTAR PUSTAKA ..................................................................................... 16

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