sumartini

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

Analysis of nutrition content, physical properties and sensory evaluation of Sonneratia caseolaris flour noodles fortified with mackerel (Scomberomorus) flour
P.W. Ratrinia, Sumartini, S.F. Shalichaty, K.S. Harahap, N.E. Hasibuan, et al.
Food Research, 2026
Research on the fortification of noodles with flour has been widely conducted; however, studies specifically analyzing nutritional value, particularly fiber content, are still rarely carried out. Therefore, there's a need for innovation in incorporating fiber-rich flour, such as Sonneratia caseolaris flour. The study on the nutritional composition, physical properties, and sensory evaluation of noodles with the fortification of mackerel (Scomberomorus) flour and S. caseolaris flour has never been conducted. Therefore, this study aimed to analyze the nutrition content, physical properties, and sensory evaluation of S. caseolaris flour noodles fortified with mackerel flour at different concentrations. In this study, there were six types of formulations with different fortification concentrations of mackerel flour, namely F0(100% whole wheat flour), F1(10%), F2(20%), F3(30%), F4 (40%), and F5(50%). The noodles in this study were made using the instantiation method (steaming and boiling), and then the product was tested for nutrition, physical properties, and sensory evaluation. Noodles fortified with mackerel and S. caseolaris flour exhibited a remarkable enhancement in various nutritional parameters, including water content, fat content, protein content, as well as the levels of soluble dietary fiber (SDF), insoluble dietary fiber (IDF), and total dietary fiber (TDF). Conversely, carbohydrate and calorie levels were notably lower compared to the control group (100% whole wheat flour). The results on physical and sensory parameters, noodles with mackerel fish flour fortification have lower quality than controls due to reduced gluten protein content in wheat flour, which can reduce the physical and sensory performance of the noodles produced. This study has shown that all noodles fortified with mackerel and S. caseolaris flour had better nutritional characteristics than controls, while the physical and sensory properties had lower quality than control.
Potential Utilization of Mangrove Leaves (Sonneratia sp.) with the Addition of Various Natural Ingredients as Mangrove Herbal Tea
Jurnal Pengolahan Hasil Perikanan Indonesia, 2026
OPTIMIZATION OF DRY NOODLES ENRICHED WITH ANCHOVY AND MORINGA USING D-OPTIMAL MIXTURE DESIGN
Jurnal Pengolahan Hasil Perikanan Indonesia, 2026
Characteristics of corndog fish sausage with the addition of bombay duck fish flour (Harpadon nehereus)
Basri Basri, Sumartini Sumartini
Jurnal Pengolahan Hasil Perikanan Indonesia, 2025
Corndog adalah salah satu camilan kekikinian yang banyak diminati di Indonesia. Corndog merupakan makanan ringan yang terdiri atas sosis atau keju (atau kombinasi keduanya) yang ditusuk dengan lidi, kemudian dilapisi dengan tepung roti dan digoreng hingga matang. Kandungan gizi pada produk corndog tergolong rendah sehingga perlu ditambahkan sumber nutrisi lain untuk meningkatkan nilai gizinya, salah satunya dari ikan eksotik yang banyak ditemukan di perairan Kota Dumai yang belum banyak diversifikasi olahannya. Penelitian ini bertujuan untuk menentukan formulasi terbaik corndog dari tepung ikan lomek berdasarkan karakteristik fisikokimia dan nilai hedonik. Rancangan acak lengkap (RAL) digunakan dengan tiga perlakuan, yaitu kontrol, 10 dan 20% penambahan tepung ikan lomek (tiga ulangan). Fortifikasi ikan lomek terbaik ditunjukkan pada corndog dengan penambahan tepung ikan lomek 10% dengan nilai protein 8,74%; karbohidrat 25,66%; lemak 9,85%; air 45,44%; abu 1,19%; kalori 286,27 kcal; hardness 2.862,91; expanding power 1,35; chewiness 2.400,50 gmm dan nilai hedonik sebesar 8.19±0.69 (suka). Corndog dengan penambahan tepung ikan lomek berpotensi menjadi camilan yang bergizi.
Antioxidant Activity and Hedonic of Green Tea Made from Mangrove Avicennia sp. and Sonneratia sp. Leaves
Jurnal Pengolahan Hasil Perikanan Indonesia, 2025
Effect of Mangrove (Sonneratia alba) Fruit Flour Substitution on the Physicochemical and Sensory Characteristics of White Bread
Jurnal Pengolahan Hasil Perikanan Indonesia, 2024
Physicochemical and sensory analysis of mangrove seed coffee (Sonneratia ovata) compare with robusta coffee from Indonesian origin
Food Research, 2024
Application of Mangrove Leaves Powder (Rhizopora sp.) as a Natural Preservative for Hemp Rope in Fishing Gear
Jurnal Pengolahan Hasil Perikanan Indonesia, 2024
Effect of Different Binding Agents On The Physical and Sensory Characteristics of Effervescent Tablets of Sonneratia caseolaris
Jurnal Pengolahan Hasil Perikanan Indonesia, 2024
Physicochemical Characteristics of Wet Noodles Substitution of Different Types of Fish with the Addition of Egg White Powder (EWP)
Jurnal Pengolahan Hasil Perikanan Indonesia, 2024
The Effect of Blending Tilapia Fish Oil, Palm Stearin, and Rubber Seed Oil on the Physicochemical Characteristics of Biscuits
Jurnal Pengolahan Hasil Perikanan Indonesia, 2024
Effect of additional carrageenan concentration on the characteristics of wet noodles based on mangrove fruit flour variation
Sumartini, W.R. Putri
Food Research, 2022
Study of changes in freshness quality of mackerel ( Scomberomorus commerson) with extract concentration and variation of mangrove leaves
R P Sari, Sumartini
Iop Conference Series Earth and Environmental Science, 2022
Nutrition of wet noodles with mangrove fruit flour during the shelf life by adding catechins as a source of antioxidants
Sumartini, P W Ratrinia
Iop Conference Series Earth and Environmental Science, 2022
Potential various mangrove fruit extract as a bacterial growth resistor in Euthynnus affinis
K S Harahap, Sumartini, S A Ikhsan
Iop Conference Series Earth and Environmental Science, 2022
The effect of mangrove types and leave maturity on the mangrove leaves ( Sonneratia alba) and ( Rhizophora mucronata) tea powder
Sumartini, P W Ratrinia, R F Hutabarat
Iop Conference Series Earth and Environmental Science, 2022
The effect of addition mangrove leaves powder to lipid oxidation of chocolate bar during the shelf life
P W Ratrinia, Sumartini, U I Komala
Iop Conference Series Earth and Environmental Science, 2022
The effect of addition dfferent types of binders to the effervescent chemical characteristics of Sonneratia casolaris fruits
P W Ratrinia, Sumartini, N E Hasibuan
Iop Conference Series Earth and Environmental Science, 2022
Proximate and nutrition analysis of chocolate bar with addition of mangrove leaves powder during the shelf life
Sumartini, P W Ratrinia, K H Sitorus
Iop Conference Series Earth and Environmental Science, 2022
The Effectiveness of Adding Mangrove Leaf Powder (Sonneratia caseolaris) on the Quality and Shelf Life of White Bread
Sumartini Sumartini, Kurnia Sada Harahap, Novi Luthfiyana
Jurnal Pengolahan Hasil Perikanan Indonesia, 2022
Characteristics of Keraca (Thalamita sp.) Crab ShellFlour as Functional Food Ingredients
Novi Luthfiyana, Nusaibah, Sumartini, Asniar
Iop Conference Series Earth and Environmental Science, 2022
The effect of food additive on physicochemical characteristics of seaweed stick snack and consumer acceptance
Sumartini, Sellen Gurusmatika, Wan Amira
Canrea Journal Food Technology Nutritions and Culinary Journal, 2021

RECENT SCHOLAR PUBLICATIONS

Blue coffee : strategi hilirisasi kopi mangrove dalam kerangka blue economy
MNA Sumartini, Angga Pratama, Evi Maya Sari
ISBN : 978-634-219-373-0 1, 166 , 2026
2026
Bioteknologi mangrove : inovasi pengolahan produk pangan fungsional berbasis sumber daya pesisir
S dan Luchinadini Ika Pamaharyani
ISBN 978-634-96902-2-5 1, 131 , 2026
2026
Sensory Profiling: Teknik Deskriptif, Hedonik, dan Preferensi Konsumen
MS Sumartini, S.Pi, M.Sc, Dr. I Ketut Sumandiarsa, S.St.Pi, M.Sc, Nirmala ...
ISBN : 978-634-96776-6-0 1, 1-145 , 2026
2026
Evaluasi Kelayakan Strategis Fishchips dan Miesteriuzz sebagai Produk Teaching Factory melalui Pendekatan SWOT dan Grand Strategy
KS Harahap, S Sumartini, NE Hasibuan, A Azka, LI Pamaharyani, ...
Jurnal Bisnis dan Kewirausahaan 22 (1), 58-70 , 2026
2026
Teh hitam mangrove : karsinogenesis dan sindroma metabolik
Sumartini, Angga Pratama, Resti Nurmala Dewi, Devi Wulansari, Aghitia Maulani
ISBN 978-634-219-339-6 1, 199 , 2026
2026
ILMU PENGAWETAN PRODUK PERIKANAN
IKS Sumartini, Suseno, RR Radipta Lailatussifa, Aghitia Maulani
ISBN : 978-634-96776-1-5 1, 1-272 , 2026
2026
Hilirisasi Kopi Mangrove : inovasi pangan fungsional berbasis sumber daya pesisir
KSH Sumartini
ISBN : 978-634-96776-4-6 1, 1-149 , 2026
2026
KARAKTERISTIK KIMIA DAN UJI AKTIVITAS ANTIOKSIDAN PADA TEH HIJAU DARI BERBAGAI JENIS MANGROVE
B Nirmala Efri Hasibuan, Aulia Azka, Putri Wening Ratrinia, Sumartini ...
IN Patent EC002,026,018,941 , 2026
2026
Profil Morfologi, Lingkungan Perairan, dan Potensi Ekonomi Ulva sp. di Bali
D Febrianti, FCA Panjaitan, A Fikriyah, RN Dewi, A Suhermanto, ...
Journal of Marine Research 15 (1), 36-52 , 2026
2026
KARAKTERISTIK FITOKIMIA DAN SENSORI TEH HERBAL DAUN Sonneratia sp. DENGAN PENAMBAHAN JAHE (Zingiber officinale) DAN KAYU MANIS (Cinnamomum sp.)
B Sumartini, Nirmala Efri Hasibuan,Putri Wening Ratrinia, Aulia Azka ...
Jurnal Pengolahan Hasil Perikanan Indonesia 1 (1), 29-45 , 2026
2026
COMPARATIVE STUDY OF DRYING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF XYLOCARPUS GRANATUM FRUIT SCRUB AS A SKIN CARE PRODUCT
RND Sumartini, Eko Novi Saputra, Nirmala Efri Hasibuan
Jurnal Segara 2 (2), 169-178 , 2025
2025
PENGEMBANGAN PRODUK ODENG IKAN TENGGIRI MELALUI TEACHING FACTORY SMK PERIKANAN PROVINSI RIAU: EVALUASI KANDUNGAN KEAMANAN PANGAN DAN STRATEGINYA
S Evi Maya Sari, Ikbal Syukroni, Arlina Hidayati, Sumartini, Muhammad Nur Arkham
Jurnal Segara 2 (2), 105-114 , 2025
2025
Sustainable Blue Economy
NAP Resti Nurmala Dewi, Ilham, Muhamad Maulana Azimatun Nur, Sumartini
ISBN : 978-623-8171-50-7 1, 1-96 , 2025
2025
Karakteristik Fisikokimia, Sensoris, Dan Mikrobiologis “Crisweed” Snack Olahan Rumput Laut Eucheuma cottonii
S Sumartini, FAK Siregar, RN Dewi, A Maulani
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 20 (1), 59-69 , 2025
2025
BIOTEKNOLOGI HASIL PERIKANAN
N Luthfiyana, S Sumartini, PW Ratrinia
Penerbit Widina , 2025
2025
Citations: 2
Karakteristik fisikokimia corndog sosis ikan dengan penambahan tepung ikan lomek (Harpadon nehereus)
B Basri, S Sumartini
Jurnal Pengolahan Hasil Perikanan Indonesia 28 (7) , 2025
2025
Bioteknologi Hasil Perikanan
LI Pamaharyani, KS Harahap, A Azka, RR Lailatussifa, AR Nasrudin, ...
PT Penerbit Qriset Indonesia , 2025
2025
Citations: 1
Strategi promosi produk “Mie-Nyam” Mie Bayam Ikan Tenggiri melalui platform digital dan kompetisi anak nasional
S Sumartini, A Maulani, NE Hasibuan, IK Sumandiarsa, Z Alvina, AN Defi, ...
KACANEGARA Jurnal Pengabdian pada Masyarakat 8 (2), 177-186 , 2025
2025
Citations: 1
Pengembangan Teh Kombucha Berbasis Rumput Laut
Dr. Liliek Soeprijadi, A.Pi., MM., Romauli Juliana Napitupulu,Dr Resmi ...
IN Patent EC002,025,042,115 , 2025
2025
Edible film dan bioplastik dari laut : teknologi hijau untuk industri pangan
MS Prof. Dr. Aef Permadi, M.Si., Dr. I Ketut Sumandiarsa, S.St.Pi, M.Sc ...
IN Patent EC002025041562, , 2025
2025

MOST CITED SCHOLAR PUBLICATIONS

KAJIAN PENGENDALIAN MUTU PRODUK TUNA LOIN PRECOOKED FROZEN MENGGUNAKAN METODE SKALA LIKERT DI PERUSAHAAN PEMBEKUAN TUNA X
S Sumartini, Kurnia sada harahap
Jurnal Aurelia 2 (Politeknik Kelautan dan Perikanan Dumai), 29-38 , 2020
2020
Citations: 177
BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION
A Sumartini, Kurnia Sada Harahap
Indonesian Food Nutrition Progress 17 (1), 16-22 , 2020
2020
Citations: 24
POTENSI EKSTRAK DAUN MANGROVE RHIZOPHORA MUCRONATA DAN AVICENNIA OFFICINALIS SEBAGAI BAHAN PEMBUATAN SERBUK EFFERVESCENT
S Nirmala Efri Hasibuan
Jurnal Sains dan Inovasi Perikanan 4 (Universitas Haluoleo), 74-82 , 2020
2020
Citations: 16
Efektivitas penambahan serbuk daun mangrove (Sonneratia caseolaris) terhadap kualitas dan umur simpan roti tawar
HK Sumartini, N Luthfiyana
Jurnal Pengolahan Hasil Perikanan Indonesia 25 (2), 281-293 , 2022
2022
Citations: 13
The effect of food additive on physicochemical characteristics of seaweed stick snack and consumer acceptance
S Gurusmatika, W Amira
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 102-113 , 2021
2021
Citations: 13
KOMPOSISI NUTRISI COKLAT DENGAN PENAMBAHAN VARIASI JENIS SERBUK DAUN MANGROVE
S Putri Wening Ratrinia
Jurnal Riset Teknologi Industri 15 (1), 90-102 , 2021
2021
Citations: 13
Ratrinia, and Hutabarat RF, The effect of mangrove types and leave maturity on the mangrove leaves (Sonneratia alba) and (Rhizophora mucronata) tea powder-IOPscience
PW Sumartini
IOP Conference Series: Earth and Environmental Science, 1755-1315 , 2022
2022
Citations: 11
FORTIFIKASI TEPUNG TULANG IKAN TENGGIRI (Scomberomos Commerson) PADA MIE BASAH DENGAN VARIASI PENGGUNAAN BAHAN TAMBAHAN PANGAN TERHADAP KARAKTERISTIK FISIK DAN SENSORI MIE BASAH
PAS Nurfina,Sumartini
Seminar Nasional Teknologi, Sains dan Humaniora 2022 (semanTECH 2022) 4 (1 … , 2023
2023
Citations: 8
Nutrisi Brownies Tepung Buah Mangrove (Avicennia officinalis) dan Tepung Kacang Merah Sebagai Pangan Fungsional
AM Kurnia Sada Harahap, Sumartini
Jurnal Airaha 9 (2), 191-201 , 2020
2020
Citations: 8
Identification of Anthocyanidins in Anthocyanin Extract of Purple Sweet Potato (Ipomoea batatas l), black rice (Oryza sativa l), and Black Glutinous rice (Oryza sativa v …
S Angga Pratama, Mary Astuti, Yustinus Marsono
Journal of Functional Food and Nutraceutical 5 (1) , 2023
2023
Citations: 7
PENGARUH PENAMBAHAN MASERAT DAUN MANGROVE (Avicennia marina) SEBAGAI ANTIBAKTERI PADA IKAN LAYANG BENGGOL (Decapterus russelli) SELAMA PENYIMPANAN
RA Sumartini, Putri Wening Ratrinia
Aurelia Journal 2 (2), 171-176 , 2021
2021
Citations: 7
Karakteristik fisik shortening hasil interesterifikasi kimiawi campuran terner minyak biji karet, minyak ikan nila, dan palm stearin
N Sumartini, N Supriyanto, P Hastuti
Jurnal Penelitian Pascapanen Pertanian 17 (1), 24 , 2020
2020
Citations: 7
KARAKTERISTIK FISIKOKIMIA MI BASAH SUBSTITUSI JENIS IKAN BERBEDA DENGAN PENAMBAHAN EGG WHITE POWDER
NEH Ayu Rizki Amalia,Sumartini, Aulia Azka,Putri Wening Ratrinia,Muh Suryono ...
Jurnal Pengolahan Hasil Perikanan Indonesia 27 (11), 1021-1034 , 2024
2024
Citations: 6
APLIKASI SERBUK DAUN MANGROVE (Rhizopora sp.) SEBAGAI PENGAWET ALAMI TALI RAMI PADA ALAT TANGKAP JARING IKAN
RSM Yaser Krisnafi, Sumartini
Jurnal Pengolahan Hasil Perikanan Indonesia 27 (1), 62-74 , 2024
2024
Citations: 6
FORTIFIKASI IKAN PATIN (Pangasionodon Hypophthalmus) TERHADAP KARAKTERISTIK FISIK DAN NUTRISI MIE BASAH
RRGSPWR Zuwita safitri, Sumartini, Zuhernani
Seminar Nasional Teknologi, Sains dan Humaniora 2022 (semanTECH 2022) 4 (1 … , 2023
2023
Citations: 6
KARAKTERISTIK PRODUK BAKERY DARI SHORTENING CAMPURAN TERNER MINYAK IKAN NILA, PALM STEARIN, DAN MINYAK SAWIT MERAH HASIL INTERESTERIFIKASI KIMIAWI
ARA Sumartini
Pro Food (Ilmu dan Teknologi Pangan) 8 (2), 37-49 , 2022
2022
Citations: 6
Uji hedonik: Pengkayaan nutrisi dari cookies coklat tepung mangrove (Avicennia officinalis) dengan penambahan tepung kacang merah, tepung wijen, dan tepung hati ayam
KS Harahap, S Sumartini, A Mujiyanti
Aurelia Journal 2 (1), 19-28 , 2020
2020
Citations: 6
PENGUJIAN HEDONIK PADA FORMULASI COOKIES COKLAT DARI TEPUNG MANGROVE Avicennia officinalis DENGAN PENAMBAHAN TEPUNG KACANG MERAH, WIJEN, DAN HATI AYAM
A Kurnia sada harahap, Sumartini
Jurnal Aurelia 2 (Politeknik Kelautan dan Perikanan Dumai), 19-28 , 2020
2020
Citations: 6
Analisis Bisnis” Indofish_Me” Inovasi Mie Instant Sehat dari Sektor Perikanan & Kelautan di Masa Pandemi Covid 19 Dengan Matriks Grand Strategy
NS Hutapea, S Sumartini, N Saputra, R Nabila, MH Nelas
Jurnal Bisnis dan Kewirausahaan 18 (2), 82-93 , 2022
2022
Citations: 5
The effect of addition mangrove leaves powder to lipid oxidation of chocolate bar during the shelf life
PW Ratrinia, Sumartini, UI Komala
IOP Conference Series: Earth and Environmental Science 967 (1), 012023 , 2022
2022
Citations: 5