Effect of bromelain enzyme in pineapple (Ananas comosus L.) on the Acidity Degree of Saliva

Fadila, Almadhani Nur and Yolanda, Griselda (2025) Effect of bromelain enzyme in pineapple (Ananas comosus L.) on the Acidity Degree of Saliva. World Journal of Advanced Research and Reviews, 27 (1). pp. 1421-1425. ISSN 2581-9615

Background: Dental and oral health is part of overall body health. Many oral problems can be prevented with self-care such as consuming fruits that are rich in fiber and water such as pineapple. Pineapple (Ananas comosus L.) has benefits that are very good for health because pineapple contains 90% water and is rich in Potassium, Calcium, Iodine, Sulfur, and Chlorine. Purpose: To determine the effect of the enzyme Bromelain in pineapple on the acidity level of saliva. Method: By using the method of collecting and searching various journals related to the discussion to be analyzed. Results: Based on the search results, it shows that the effect of the Bromelain enzyme contained in pineapple has an effect on saliva pH. Conclusion: The enzyme bromelain in pineapple can affect changes in saliva pH.