Level of knowledge of undergraduate students in surabaya city about third molar impaction and management
1 Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia.
2 Department of Oral and Maxillofacial Surgery, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia.
Research Article
World Journal of Advanced Research and Reviews, 2024, 23(03), 1437–1444
Publication history:
Received on 31 July 2024; revised on 09 September 2024; accepted on 11 September 2024
Abstract:
Background: Dental and oral health issues in Indonesia are among the most, with a prevalence of 25.9% and caries as the main problem reaching 45.3% in 2018. Undergraduate students experience impaction the most because third molars grow at the age of 17-21 years and the roots are complete at 18-25 years. Odontectomy is needed to treat impacted teeth, which if left untreated can cause serious complications such as pain, swelling, caries, pericoronitis, and tumors.
Objective: To create a valid and reliable questionnaire about the knowledge of undergraduate students in Surabaya regarding impaction of third molars and its management.
Methods: This study is a questionnaire study with a descriptive observational approach with cross-sectional study.
Result: The validity and reliability test shows that all 15 questions have r values exceeding 0.361, confirming their validity and reliability. Specifically, the r values for the questions range from 0.462 to 0.577. These results indicate that the questionnaire is effective for assessing the knowledge level of undergraduate students in Surabaya regarding third molar impaction and its management. Each question meets the necessary criteria, making the instrument a reliable tool for the intended evaluation.
Conclusion: This research concludes that the questionnaire assessing the knowledge of Surabaya undergraduate students about third molar impaction is valid, as the calculated r value exceeds the r table value.
Keywords:
Knowledge Level; Impaction; Management; Students; Questionnaire
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