sumartini
@politeknikkpdumai.ac.id
Aquatic product processing
Politeknik Kelautan dan Perikanan Dumai
Previously I worked in the professional world, namely at PT Satoria Agro Industri (IndustryCreamer, Liquid Glucose, and Biscuits) and PT Mayora Indah Tbk (Roma Biscuits). After graduating from Food Science and Technology (Gadjah Mada University) with a Scholarship from the Ministry of Research, Technology and Higher Education. I worked for approximately 2 years before finally becoming a lecturer at Politeknik Kelautan dan Perikanan Dumai , Ministry Of Fisheries and Marine Affairs. I am a lecturer from 2019-2023.
EDUCATION
Previously I worked in the professional world, namely at PT Satoria Agro Industri (IndustryCreamer, Liquid Glucose, and Biscuits) and PT Mayora Indah Tbk (Roma Biscuits). After graduating from Food Science and Technology (Gadjah Mada University) with a Scholarship from the Ministry of Research, Technology and Higher Education. I worked for approximately 2 years before finally becoming a lecturer at Dumai Marine and Fisheries Polytechnic. I will be a lecturer from 2019-2023. In the past 4 years, I have not only been active in educating but also doing research and scientific publications. This can be seen on the SINTA page. (ID SINTA: . In a period of 4 years, the basic performance of SINTA that I was able to achieve was 10 Scopus Documents (2 Indexed Documents Q3 and 8 Documents Q4), 72 Documents onGoogle scholar (Sinta 1-5 accredited journal), 8 books with ISBN (Teaching Books and Reference Books), 1 book with QRSBN. Details of scie
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Aquatic Science, Engineering, Chemical Engineering
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Sumartini and W.R. Putri
Rynnye Lyan Resources
In general, wet noodles are made from tapioca flour, but the weakness of noodles made from tapioca flour is the lack of nutrients, high carbohydrate content, low protein content, low vitamin content and high gluten content. Making wet noodles with the fortification of mangrove fruits flour and carrageenan is expected to produce wet noodles with physical, chemical, and nutritional characteristics. The method used in this study was an experiment with a factorial randomized block design (RBD). The test was carried out with three replications (triple) with two test parameters, the concentration of carrageenan flour (8%, 12%, 15%) and three mangrove fruit species, namely, Avicennia marina, Bruguierra gymnorrhiza, and Sonneratia caseolaris. Based on the results, the addition of various concentrations of carrageenan flour in wet noodles and using different types of mangrove fruit flour gave significantly different effects (P<0.05) on several test parameters, namely proximate test, crude fibre content, antioxidant activity, water absorption, cooking time, power dropping of noodles, cooking loss, and sensory testing. The addition of carrageenan flour affected the physical and sensory properties of mangrove flour noodles. In addition, different types of mangrove fruit flour affect the increasing nutritional characteristics and antioxidant activity of wet noodles.
Sumartini, P W Ratrinia, and R F Hutabarat
IOP Publishing
Abstract Mangrove leaves are green plants that have high antioxidant potential and bioactive compounds such as flavonoids, alkaloids/tannins, phenols, catechins, saponins, triterpenoids, and many other compounds. The growing’s place and environment, mangrove leaf species, and mangrove leaf age. Based on the many properties of the two types of mangroves, mangrove leaves have the potential to be used as raw materials for making alternative drinks such as tea. The research method used is an experimental design with a completely randomized design (CRD) with a factorial pattern with 2 factors (Rhizophora sp. leaves & extracts). Sonneratia sp.) and 2 test levels (old and young leaves). The results showed that mangrove leaf tea has the potential to be used as an alternative drink with high antioxidant activity (strong-very strong) with an IC50 value in the range of 49.76-50.12 with the highest antioxidant activity value obtained by leaves. Rhizophora mucronata (RM2) tea with old leaves as raw material.
P W Ratrinia, Sumartini, and N E Hasibuan
IOP Publishing
Abstract Sonneratia caseolaris fruit that has not been widely explored is as an effervescent raw material. The purpose of this study was to determine the effervescent chemical characteristics of Sonneratia caseolaris fruit with the addition of several different types of binders. The research design used in this study was a Completely Randomized Design using four treatments using different binders, namely Polyvinyl Pyrrolidone (PVP), gelatin, Pulvis Gummi Arabicum (PGA), and maltodextrin. The test method used in this research is the analysis of water content, pH value, vitamin C, antioxidants, phenols, and soluble time. Statistical analysis used was the analysis of variance (ANOVA) with a 95% confidence level. The results showed that different binders had a significantly different effect (P<0.05) on the test results for water content, pH, vitamin C, antioxidants, phenols, and soluble time. The addition of gelatin to the effervescent gave the best value on the results of the soluble time test, namely water content, antioxidants, and soluble time. Meanwhile, the addition of PGA gave the best value for the phenolic test results. The conclusion obtained from this study is that the addition of different binders can have a significantly different effect on the effervescent chemical characteristics of Sonneratia caseolaris fruit.
P W Ratrinia, Sumartini, and U I Komala
IOP Publishing
Abstract Mangrove leaves consist of antioxidants to covert the nutritional value during storage, to the handling of radical scavenging and lipid oxidation. Many kinds of mangrove species such as Avicennia officinalis (AO), Avicennia marina (AM), and Rhizophora apiculata (RA) with contains an antioxidant such as flavonoids, tannins, and saponin. The study was aimed to determine FFA Value, Peroxide Value (PV), vitamin C, and antioxidant activity of chocolate by adding mangrove leaves powder (A. officinalis, A. marina, and R. apiculata) during storage 14 days at ambient temperature. The design used in this research was Randomized Block Design (RBD) using three different treatments for variety mangrove leaves powder. The test method used in this study are testing FFA Value, Peroxide Value (PV), vitamin C, and antioxidant activity. The statistical analysis used in this study is the analysis of variance (ANOVA) with a confidence level of 95. %. The addition of mangrove leaf powder affects biochemical changes in chocolate products during 14 days of storage. The addition of R. apiculata leaf powder can slow the increase in FFA and PV levels and decrease antioxidant activity in chocolate bar products during the shelf life. In addition, the addition of Avicennia marina leaf powder can slow down the decrease in vitamin C levels due to the storage process. The results of Vitamin C test from chocolate with the addition of Avicennia marina leaf powder during storage for 14 days decreased by 0.18%, Avicennia officinalis 0.19%, and Rhizophora apiculata 0.35%.
K S Harahap, Sumartini, and S A Ikhsan
IOP Publishing
Abstract This research study effect of various mangrove fruit submersion as a bacterial growth resistor is in Euthynnus affinis in the process of preserving the fish. The designed used in this research was with theexperimental design using 4 treatments (Avicennia sp., Sonneratia sp., and Bruguierra sp.) mangrove extract with submersion fruit: water (3:1). The parameters being observed included the organoleptic test, total plate count number test, pH test, moisture content and protein content. The result of the study showed that the lowest total bacterial colonies were found in the treatment of Avicennia sp. mangrove’s fruit extract, which was 7,78×103 col/gr. The use of mangrove fruit extract in this study was able to extend the shelfshelf life for fresh fish for one week with refrigerated temperature.
R P Sari and Sumartini
IOP Publishing
Abstract Mackerel is one of the economic and important commodities, but fresh mackerel is a perishable food product that can rot easily. Deterioration in fish quality is inevitable and occurs very quickly in wet products that have high water and protein content. The main cause of fish deterioration process is by the microbial activity found in its body which quickly occurs after dies. The research method used was an experimental design with a completely randomized design (CRD) with 2 factors of factorial pattern (Rhizophora sp. Leaf Extract & Avicennia sp Leaf Extract) and 3 test levels (2%, 3%, and 4%). The aim of its study is to determine the potential of mangrove leaves and the types of phytochemical compounds contained in them and their effectiveness in inhibiting the rate of fish decay. The results that mangrove leaf extract could increase the organoleptic value and inhibit the rate of fish spoilage compared to samples without the addition of mangrove leaf extract. The best treatment was obtained by samples with Rhizophora sp mangrove leaf extract by 4% because it could maintain freshness and safe limits for consumption for 8 hours of storage in room temperature compared to control which was only 4 hours.
Sumartini and P W Ratrinia
IOP Publishing
Abstract Wet noodles are foods that are very popular with the public, but basically, noodles do not contain many important nutrients. Catechins are a class of antioxidant compounds that can be extracted from various plant sources. This goal from this research is making of noodles from mangrove fruit flour with the addition of catechins is carried out to increase the nutritional and nutritional value and improve the quality of wet noodles during the shelf life. The research method used an experimental design with a factorial Completely Randomized Design (CRD) with three factors (K = Control, S = T. Mangrove fruit S. caseolaris). A (T. Mangrove fruit A.marina) and 3 test levels, namely storage time (0.3 and 5 days). The results were processed using SPSS version 22 software with one-way ANOVA. The results showed the value of water content in the range of 46.33-56.82%, protein content 3.88-6.83%, fat content 1.76-2.82%, ash content 0.04-0.18%, levels of carbohydrates 39.08-48.79%, fiber content 3.09-8.81%, antioxidant activity 5.11-47.74%. The results showed that seaweed fruit flour wet noodles with catechins as a source of antioxidants were able to improve the quality and nutrition of wet noodles during the shelf life. The results showed that the manufacture of wet noodles from mangrove fruit flour with the addition of 7% catechins as a source of antioxidants was able to significantly improve the nutritional quality and nutrition of wet noodles during the shelf life compared to control (K) wet noodles with wheat flour as raw material without 7% catechins as a source of antioxidants
Sumartini, P W Ratrinia, and K H Sitorus
IOP Publishing
AbstractExploration of the potential of mangrove leaves as an additive in food products has been widely carried out. Mangrove leaves contain primary and secondary metabolites that can be used to increase the nutritional value of food products, one of which is chocolate. The purpose of this part is must be done to increase the economic value of local chocolate during storage. This research aims to determine the nutritional characteristic of diversification chocolate by adding mangrove leaves powderAvicennia officinalis(AO),A. marina(AM), andRhizophora apiculata(RA) extract as a natural agent that can increase the shelf-life of the product. Chocolate is made with four different varieties of mangrove leaves powder addition (AM, AO, RA, and CO) and storage for 14 days at ambient temperature. This research method is an experimental laboratory with a randomized block design. Based on the results of this study, the addition ofAvicennia marinamangrove leaf powder was able to inhibit the decrease in the ash content of chocolate bars during 14 days of storage. In addition, the addition ofA. officinalisleaf powder can suppress the decrease in water content and protein content. While the decrease in carbohydrate levels during storage in chocolate bars can be inhibited by the application ofR. apiculatamangrove leaf powder.
Sumartini Sumartini, Kurnia Sada Harahap, and Novi Luthfiyana
Indonesian Society Fisheries Product Processing
Roti tawar merupakan pilihan praktis masyarakat untuk sarapan sebagai alternatif pengganti nasi. Permasalahan terbesar pada roti tawar salah satunya, yaitu mudah mengalami penurunan mutu dikarenakan umur simpan yang pendek sehingga sangat cepat ditumbuhi jamur dan munculnya bau tengik. Upaya yang dapat dilakukan untuk memperpanjang umur simpan dan kualitas roti tawar adalah penambahan antioksidan alami berupa serbuk daun mangrove (Sonneratia caseolarils). Tujuan penelitian ini menentukan pengaruh penambahan serbuk daun mangrove (SDM) terhadap kualitas dan umur simpan roti tawar. Metode penelitian ini mengikuti Rancangan Acak Lengkap (RAL) yang terdiri dari enam perlakuan yaitu penambahan SDM 0g/100g (kontrol), 0,5g/100g, 1g/100g, 1,5g/100g, 2g/100g, dan 2,5g/100g dengan tiga kali ulangan. Data dianalisis dengan ANOVA dilanjutkan uji Jarak Nyata Terdekat Duncan (JNTD) pada taraf 0,05. Hasil penelitian menunjukkan bahwa penambahan SDM secara signifikan meningkatkan Perlakuan SDM 0,5-1,50 g/100g tidak berpengaruh secara signifikan pada volume dan kekerasan roti tawar namun perlakuan SDM 2-2,5g/100g berpengaruh secara signifikan pada volume dan tekstur roti tawar. Penambahan SDM pada roti tawar dapat meningkatkan persen inhibisi antioksidan pada roti tawar. Perlakuan penambahan SDM terbukti efektif dalam mengurangi tingkat akumulasi peroksida dengan perlakuan terbaik pada penambahan SDM 2g/100g yang dapat mengurangi tingkat akumulasi peroksida selama delapan hari masa simpan. Hal ini dikarenakan penambahan serbuk daun mangrove berpotensi menurunkan laju oksidasi lemak dan meningkatkan peran antioksidan selama masa sinpan roti tawar.
Novi Luthfiyana, Nusaibah, Sumartini, and Asniar
IOP Publishing
Abstract Keraca (Thalamita sp.) crab shell waste increases and its use as food. Crab shell waste can be used as a nutritious food source because it contains minerals. Keraca crab shell flour is proven to be nutritious, safe, and has potential as a functional food ingredient and a source of minerals. This study aims to obtain characteristics of keraca crab shell flour as a functional food ingredient through analysis of the chemical composition, the content of calcium, phosphorus, and identification of pathogenic bacteria salmonella. The material used in this study is flour from the shells and claws of the Keraca crab. The method is quantitative descriptive. The results proved that the Keraca crab shell flour contained 3.45±0.08% water content, 16.67±0.23% protein, 2.61±0.03% fat, 61.86±0.01% ash, and 15.41±0.13% carbohydrates. Keraca crab flour contains 9.01±0.18% calcium, 1.20±0.01% phosphorus, and no pathogenic bacteria Salmonella.
Sumartini, Sellen Gurusmatika, and Wan Amira
Hasanuddin University, Faculty of Law
Seaweed is considered high class marine and fisheries sector in international demand for its derivative products. One of traditional use of seaweed as food is stick snack which is widely consumed due to its crunchiness and deliciousness. The objective of this study was to characterize the proximate analysis, hardness, and sensory perception of stick snack derived from seaweed. Seaweed stick were prepared with varying food additives such as sodium acid phyorposphate (SAPP), steaoryl lactylate (SSL), sodium bicarbonate (NaHCO3), and control (without addition of food additives). The results confirmed that the use of food additives induce change in proximate, hardness, and sensory perception. Seaweed stick with addition NaHCO3 has the highest fat content while seaweed stick with addition of SAPP has the highest crispness. In addition, sensory test showed that seaweed stick with addition with NaHCO3 provide the highest acceptance in texture and flavour.