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All Journal Medula JURNAL ILMIAH PETERNAKAN TERPADU JURNAL ILMIAH KESEHATAN SANDI HUSADA Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun AMMA : Jurnal Pengabdian Masyarakat Jurnal Ilmiah Kesehatan Sandi Husada
Hendri Busman
universitas lampung
Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Other

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Potensi Antioksidan Kedelai (Glycine Max L) Terhadap Penangkapan Radikal Bebas Andestya Nanda Pratama; Hendri Busman
Jurnal Ilmiah Kesehatan Sandi Husada Vol 9 No 1 (2020): Jurnal Ilmiah Kesehatan Sandi Husada
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Akademi Keperawatan Sandi Karsa (Merger) Politeknik Sandi Karsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35816/jiskh.v11i1.333

Abstract

Free radicals are molecules that have unstable and reactive properties, because they have one or more unpaired electrons. Free radicals can attack vulnerable compounds such as lipids and proteins, which will eventually cause dangerous diseases. Free radicals threaten the health of the body because of their reactive and unstable nature, because of their instability, free radicals react with molecules that are closest after entering the body, and produce other free radicals, and eventually become a chain reaction that can threaten the health of the body. Soybean (Glycine max L) has antioxidant compounds that can react with free radicals and stop the rate of free radicals to react with molecules in the body, namely isoflavones and other compounds, such as proteins, fats, and vitain A, C and D. Soybean (Glycine max L) has been shown to play an important role in healing or inhibiting diseases caused by free radicals, as well as the antioxidants contained, namely isoflavones that are consumed regularly can protect the body from free radicals
Aktivitas Anti-Inflamasi Bawang Hitam (Allium sativum L.) Qotrunnada Salsabila; Hendri Busman
Jurnal Ilmiah Kesehatan Sandi Husada Vol 10 No 1 (2021): Jurnal Ilmiah Kesehatan Sandi Husada
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Akademi Keperawatan Sandi Karsa (Merger) Politeknik Sandi Karsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35816/jiskh.v10i1.502

Abstract

Introduction: Inflammation is a series of non-specific innate processes that are activated by the body in response to foreign invasion, tissue damage, or both. Purpose: To determine the anti-inflammatory activity of black onions. Methods: using literature studies from national and international journals by summarizing discussion topics and comparing the results in articles. Results: Black onions have anti-inflammatory activity through their bioactive components S-allyl cysteine, polyphenols, and flavonoids and can be used as an alternative anti-inflammatory agent in phytopharmaca. Conclusion; The fermentation process carried out by heat treatment at certain humidity in garlic will produce an end product in the form of black garlic or aged black garlic
Co-Authors Agung Abadi Kiswandono Andestya Nanda Pratama anggraini janar wulan Arie Khoiriyah Bambang Irawan C. N. Ekowati Emantis Rosa Endang Nurcahyani Gede Ardi Saputra I gede sugiana Karaeng Muhartono Nuning Nurcahyani Nur Lailatul Arofah Ostarica Alqoriani A. Primasari Pertiwi Qotrunnada Salsabila Rizki Hanriko Salman Farisi Sumardi, Sumardi Suratman Suratman Suratman Susanto, Gregorius Nugroho Sutyarso Yulianti Yulianti Yulianty Soeradji