International Medical Journal (ISSN:13412051)

Aim and Scope

Aim-

International Medical Journal ISSN: (13412051) is an international open-access journal publishes twelve times each year. The "International Medical Journal" is a peer-reviewed, monthly, online international research journal, which publishes original articles, research articles, review articles with top-level work from all areas of Medical Science Research and their application including Aetiology, bioengineering, biomedicine, cardiology, chiropody, ENT etc. Researchers in all Medical Science and Pharmacy fields are encouraged to contribute articles based on recent research. Journal publishes research articles and reviews within the whole field of Medical Science and Pharmacy Research, and it will continue to provide information on the latest trends and developments in this ever-expanding subject. International Medical Journal journal covers almost all disciplines of Medical Science and Pharmacy. Researchers and students of M.B.B.S, M.D., D.T.C.D., GYNE., M.S., M.Pharma, And PhD are requested to send their original research articles to International Medical Journal. Lizi Jiaohuan Yu Xifu/Ion Exchange and Adsorption Fa yi xue za zhi

Scope-

International Medical Journal ISSN: (13412051) is a peer-reviewed journal. The journal seeks to publish original research articles that are hypothetical and theoretical in its nature and that provide exploratory insights in the following fields but not limited to:

Anatomy Physiology Biochemistry Pharmacology
Pathology Forensic medicine Microbiology Community Medicine
Otorhinolaryngology Internal Medicine General Surgery Obstetrics and Gynecology
Radiology Pulmonary Medicine Dermatology and Venereal diseases Infectious Diseases
Anaesthesia Cancer research Neurosurgery Orthopedics

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Latest Journals
International Medical Journal
Journal ID : IMJ-09-08-2020-568
Total View : 384
Title : EFFECT OF FERMENTATION TIME ON ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITIES IN FERMENTED GLUTINOUS BLACK RICE EXTRACT
Abstract : Fermented Glutinous Black Rice contains compounds as antioxidants, called anthocyanin. The purpose of this study was to determine whether or not the effect of fermentation time on total anthocyanin levels and antioxidant activity. Different treatments, namely the time of fermentation, varied in the 2nd, 3rd and 4th days. Fermented Glutinous Black Rice extract was made using 1% methanol and HCl solvents. Then the samples were dried using the freeze dry method. The research was conducted to identify anthocyanins with colour reagents, test total anthocyanin levels using the differential pH method, and test antioxidant activity by looking at IC50 values. Based on the research, the highest total anthocyanin level was Fermented Glutinous Black Rice extract on the second day of 963,606 mg/100 g. The largest IC50 value is found in the extract of FermentedFermented Glutinous Black Rice on the second day at 46,313 μg/mL. Based on these results, it can be concluded that there is an effect of fermentation time on total antsoianin levels and antioxidant activity. The longer the fermentation time, the value of the total anthocyanin level and antioxidant activity decreases..
Full article
International Medical Journal
Journal ID : IMJ-09-08-2020-567
Total View : 397
Title : THE EFFECT OF DIFFERENCES YEAST’S CONCENTRATION ON TOTAL ANTHOCYANIN CONTENT, AND ANTIOXIDANT ACTIVITIES OF BLACK TAPE EXTRACT (ORYZA SATIVA L VAR FORMA GLUTIN)
Abstract : Anthocyanin is a sub-type organic substance from the flavonoid, and is one example of natural- colored pigments. This substance can be found in food items such as Fermented Black Glutinous Rice. Aside from anthocyanin, previously studied Fermented Black Glutinous Rice samples also possess antioxidant activity that can be developed to prevent hyperlipidemia. However, the fermenting process on the black rice is known to affect the anthocyanin substance and the antioxidant activity contained within the black rice. This study is conducted to find out the specific effects caused by the yeast and its concentrations on the fermenting process. The results show that the yeast concentrations do affect the anthocyanin level and the antioxidant activity in the black rice. The anthocyanin level, after subjected to some pH differential tests, plummeted as the level of yeast concentrations went up. The highest anthocyanin level was obtained in the sample with 0.5% yeast concentration which was equal to 566,0226 mg / 100g. Likewise, the results of examination of antioxidant activity have decreased with increasing yeast concentration. The highest antioxidant activity was obtained at 0.5% yeast concentration. This is showed by the IC50 value of 81.9834 ppm which means the sample has strong antioxidant activity.
Full article
International Medical Journal
Journal ID : IMJ-09-08-2020-566
Total View : 455
Title : NUTRITION, FIBER, ANTHOCYANIN AND ORGANOLEPTIC ICE CREAM BASE ON FERMENTED BLACK GLUTINOUS RICE AS ALTERNATIVE PREVENTING CONSTIPATION
Abstract : Functional constipation is the perception of defecation frequency reduce. According to the results of research in 2016 in children aged 3-6 years, the incidence of constipation of preschoolers is 76.5%. Ice Cream base on Fermented Black Glutinous Rice (IC-FBGR) products that are rich in fiber and anthocyanin are needed as an alternative snack for constipation sufferer. This study aims to obtain a formulation and determine the effect of the addition of Fermented Black Glutinous Rice (FBGR) on organoleptic properties, fiber content, and anthocyanin. Design an experimental study research with a Completely Randomized Design (CRD). Ice cream formulations with the addition of FBGR obtained were F1 (30%), F2 (50%), and F3 (70%). Kruskall Wallis test results showed only significant differences in the color of the product. Fiber test results contain 4.5 grams / 100 grams that meet 225% of the adequacy of dietary fiber in each portion. The results of anthocyanin test as much as 1 portion of IC-FBGR (100 grams) contains 13.90 mg / L so that it can meet 154.4% adequacy of anthocyanin. It is expected that further research on the effectiveness of giving IC-FBGR to constipation sufferers in preschool child.
Full article
International Medical Journal
Journal ID : IMJ-09-08-2020-565
Total View : 436
Title : PROTEIN ENERGY MALNUTRITION AS A RISK FACTORS FOR ACUTE DIARRHEA CHILDREN AGED 7-24 MONTHS
Abstract : More than half of the dead babies, toddlers and is associated with poor maternal nutritional status. The risk of death in children with severe malnutrition 13 times greater than a normal child. This study aimed to analyze the effect of Protein Energy Malnutrition in children aged 7-24 months with acute diarrhea. By using the case control study, 45 children between the age of 7-24 months who suffer acute diarrhea were matched with the same number, age and sex group who did not suffer acute diarrhea. Consecutive sampling was used for those children in Posyandu which were under the supervision of The Ibrahim Adjie Community Health Center, Bandung. Multivariable analysis showed that PEM was a major risk factor contributing to acute diarrhea, with incident risk was 4.2 times in children between the age of 7- 24 months with stunting nutrition status compared to the children with normal nutrition status, using nonexclusive breast feeding and bad health environment as controlled variables. The highest risk in acute diarrhea incident (79,4 %), was showed in children between the age of 7-24 months with stunting nutrition status caused by PEM, nonexclusive breast feeding, and unfavorable health environment. On the contrary, the chance of acute diarrhea was smallest (8,7 %) in normal nutrition status, exclusive breast feeding for the first six months and good health environment.
Full article
International Medical Journal
Journal ID : IMJ-09-08-2020-564
Total View : 313
Title : EFFECTIVENESS OF BLACK TAPAI BERRY ICE SHERBET AGAINST REDUCTION OF WAIST CIRCUMFERENCE, WEIGHT AND BODY PERCENT FAT
Abstract : Consumption of fiber and anthocyanins can reduce waist circumference, body weight and body fat percent by reducing fat content. Black Tapai Berry Ice Sherbet is a distraction with fiber and anthocyanin sources. The purpose of this study was to determine the effect of giving black tapai berry ice sherbet on decreasing waist circumference, body weight and body fat percent in obese adolescents in Bandung. The experimental research design uses two groups pre and posttest with control experimental design. The study was conducted in December 2019 - May 2020. The population is fat teenage girls in the city of Bandung. The total sample of 16 people in each group. The study was conducted for 30 days. The intervention group was given black tapai berry ice sherbet 50 grams and education on a low calorie diet. The control group was given a low calorie diet education. Waist circumference was measured using a medline band. Body weight was measured directly using a digital scale and body fat percent was measured directly using Bioelectrical Impedance Analysis (BIA). The results showed that there was an effect of giving black tapai berry ice sherbet on decreasing waist circumference, body weight and percent body fat with p = 0.001 and p <0.001 (p≤0.05). Need to socialization about black tapai berry ice sherbet as an alternative distraction to overcome obesity.
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