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Sumartini
(SINTA ID: 6707235) Politeknik Kelautan Dan Perikanan Dumai
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BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION Sumartini Sumartini; Kurnia Sada Harahap; Apri Mujiyanti
Indonesian Food and Nutrition Progress Vol 17, No 1 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.55188

Abstract

Brownies is a popular high-calorie snack.  In this studied, brownies were processed from several types of flour, namely pedada fruit (Sonneratia caseolaris) flour, api-api (Avicennia officinalis) flour, red bean flour, and modified cassava flour with nutritional value and health benefits compared to the commercial ones (from wheat flour).  The purpose of this studied was to determine the used of a variety of superior flours as raw material for making brownies in terms of nutritional value and leveled of preference.  The experimental design used a completely randomized design (CRD) with test parameters including the leveled of preference, caloric value, fiber, and proximate composition.  The results of the studied were tested for variance using spss version 22 software with a 95% confidence interval.  The results showed that the best results were brownies made from pedada fruit flour because they had higher fiber and lowered calories with test scores for calorie content, crude fiber, air content, fat content, protein content, ash content, carbohydrate content respectively.  401. 87 kcal each; 16.49%; 18.32%; 21.7%; 4.03%; 1.44%; and 54.64%. 
Komposisi Nutrisi Coklat dengan Penambahan Variasi Jenis Serbuk Daun Mangrove Putri Wening Ratrinia; Sumartini Sumartini Sumartini
Jurnal Riset Teknologi Industri Vol.15 No.1 Juni 2021
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v15i1.6818

Abstract

Daun mangrove memiliki kandungan senyawa metabolit primer dan sekunder yang dapat dimanfaatkan sebagai bahan tambahan dalam pengolahan produk pangan. Berdasarkan hasil penelitian sebelumnya, serbuk daun mangrove dapat meningkatkan mutu sensori pada cokelat batang. Penelitian terkait komposisi nutrisi coklat dengan penambahan variasi serbuk daun mangrove belum pernah dilakukan. Tujuan dari penelitian ini adalah bagaimana komposisi nutrisi produk coklat yang ditambahkan serbuk daun mangrove jenis Rhizophora apiculata, Avicennia officinalis, dan Avicennia marina. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) menggunakan tiga faktor perlakuan jenis serbuk daun mangrove yang berbeda. Metode pengujian yang dilakukan pada penelitian ini adalah pengujian kadar air, kadar lemak, kadar protein, kadar abu, dan kadar karbohidrat, serat, dan kadar vitamin C. Analisa statistik yang digunakan dalam penelitian ini adalah dengan analisa sidik ragam (ANOVA) tingkat kepercayaan 95%. Uji lanjut dilakukan dengan uji Duncan untuk mengetahui perbedaan nyata masing-masing variabel. Penambahan serbuk daun mangrove dari jenis Rhizophora apiculata, Avicennia officinalis, dan Avicennia marina dapat meningkatkan kadar air, kadar protein, kadar abu, kadar karbohidrat, serat pangan, dan vitamin C. Berbeda dengan hasil analisa kadar lemak, penambahan serbuk daun mangrove justru menurunkan kadar lemak pada cokelat batang. Berdasarkan hasil tersebut dapat disimpulkan bahwa penambahan serbuk daun mangrove dapat meningkatkan komposisi nutrisi pada cokelat batang.
The Effect of Thickers on the Quality of “Indofishme” Instant Noodles as Nutrition Rich Instant Noodles Based on Fish (Scomberomorus Commerson and Seaweed (E.Cottonii): Pengaruh Zat Pengental Terhadap Kualitas Mie Instant “Indofishme” Sebagai Inovasi Mie Instant Kaya Nutrisi Berbasis Ikan Tenggiri (Scomberomorus Commerson) dan Rumput Laut (E.Cottonii) Miftahul Huda Nelas; Sumartini; R Nabila; N Hutapea; E Fitriana; N Saputra
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.157

Abstract

Instant noodles are the most popular substitute for rice in the world, the consumption rate of instant noodles has increased from year to year, in addition, many new innovations have been made by instant noodle manufacturers to increase the selling value of the product. Instant noodle innovations that are widely produced include instant noodles without preservatives, artificial flavorings, and innovations in terms of variants and presentation methods. Indofishme is an instant noodle that has a PIRT permit and is produced with the fortification of fish, seaweed, shrimp waste and seaweed as an effort to reduce gluten content in the use of wheat flour. In this study, the author wants to improve the quality of instant noodles by using CMC. CMC treatments were K0(0%), K1(0.5%), K2 (1%), and K3 (1.5%) with 3 formulations (F1, F2, and F3). The research method is an experimental design using a completely randomized design (CRD) with parameters tested for water absorption, proximate levels, and calorific value. The results of testing water content (8.28-9.94%), fat content (1.57-2.58%), protein content (7.46-14.76%), ash content (1.52-1, 88%), carbohydrate content (75.88-83.75%), water absorption (237.77-364.22%) and calorific value (147.78-278.46 ccal). The results showed that the use of CMC (Carboxyl methylcellulose) can improve the quality of instant noodles (Indofishme). In addition, Indofishme as a new innovative instant noodle based on processed seafood can be used as an alternative to healthy instant noodles because it is richer in nutrients compared to commercial instant noodles.
Efektivitas Penambahan Serbuk Daun Mangrove (Sonneratia caseolaris) terhadap Kualitas dan Umur Simpan Roti Tawar : 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 Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i2.40708

Abstract

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.
Karakteristik Fisiko-Kimia Kukis dengan Penambahan Tepung Tulang Ikan Tenggiri (Scomberomorus commerson) Nirmala efri hasibuan; Sumartini Sumartini
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 2 (2022): Desember 2022
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v17i2.842

Abstract

Tulang ikan tenggiri (Scomberomorus commerson) merupakan salah satu limbah industri pengolahan ikan yang dapat digunakan sebagai sumber mineral. Pada penelitian ini tepung tulang ikan tenggiri dimanfaatkan sebagai bahan pengisi pada pembuatan kukis dan diharapkan mampu meningkatkan kandungan nutrisinya. Tujuan penelitian ini untuk mengetahui pengaruh fortifikasi tepung tulang ikan tenggiri pada pembuatan kukis terhadap sifat fisik, kimia dan mutu sensori (hedonik) kukis yang dihasilkan. Kukis dibuat dengan variasi perlakuan penambahan tepung tulang ikan yaitu 0, 10%, 20%, dan 30 %. Parameter yang diamati adalah hedonik, protein, karbohidrat, lemak, abu, air, kalori, kalsium, fosfor dan hardness. Hasil penelitian menunjukkan bahwa kukis dengan penambahan tepung tulang ikan tenggiri memiliki kalsium, fosfor, protein, lemak, kadar abu dan hardness yang lebih tinggi dibandingkan dengan kontrol. Berdasarkan hasil penelitian diperoleh bahwa sifat fisik, kimia dan hedonik kukis terbaik dihasilkan dari perlakuan fortifikasi tepung tulang ikan 10%, dengan kadar air 4,24%, protein 7,22 %, karbohidrat 55,40%, lemak 27,38%, abu 3,24%, kalsium 7,76%, fosfor 5,31 %, kalori 520 kkal, hardness 21,06 N, dan nilai rata-rata hedonik berdasarkan parameter kenampakan, bau, rasa, dan tekstur adalah 6,9-7,8. ABSTRACTNarrow-barred spanish mackerel fish bone (Scomberomorus commerson) is one of the fish processing industrial waste that can be used as a mineral source. In this study, the narrow-barred spanish mackerel fish bone flour was used to fortify the manufacture of cookies and is expected to increase the nutritional content. The purpose of this study was to determine the effect of adding the narrow-barred spanish mackerel fish bone flour to the manufacture of cookies on the physico-chemical properties and sensory quality (hedonic) of cookies based on experimental method. Cookies were made with variations in the addition of fish bone flour, namely 0, 10%, 20%, and 30%. Parameters tested were hedonic value, protein, carbohydrate, fat, ash, moisture, calories, calcium, phosphorus and hardness. The results showed that cookies with the addition of narrow-barred spanish mackerel bone flour had higher calcium, phosphorus, protein, fat, ash content and hardness compared to controls. Based on the results of the study, it was found that the best physico-chemical properties and hedonic of cookies were obtained from the addition of 10% fish bone flour. Cookies from this treatment had moisture content of 4,24%, protein 7,22%, carbohydrates 55,40%, fat 27,38%, ash 3,24%, calcium 7,76%, phosphorus 5,31%, calories 520 kcal, hardness 21,06 N, and hedonic average value based on appearance, odour, taste, and texture parameters of 6,9-7,8.
Business Potency of "Indofishme" as an Alternative to Healthy Instant Noodles Rich in Nutrients: Potensi Usaha “Indofishme” Sebagai Alternatif Mie Instant Sehat Kaya Nutrisi E Fitriana; Sumartini; KS Harahap; R Nabila; N Hutapea; MH Nelas; N Saputra
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.441

Abstract

Several previous studies have proven that instant noodle products with various innovations show a fairly good level of panelist acceptance. However, the emergence of additional costs due to fortification of fish and seaweed on Indofishme products which can directly lead to an increase in product prices has not been clearly studied. This study aims to determine the level of business feasibility of instant noodles "Indofishme". The study began with the manufacture of instant noodles (noodles with fortified mackerel fish meal and seaweed). Furthermore, all components of costs related to Indofishme's production operations are recorded as information in analyzing Break-Even Point (BEP) and Benefit per Cost Ratio (B/C ratio). The calculation results show that the BEP cost of the product is 3 packages with a B/C ratio of 1.33. It can be concluded that the "Indofishme" noodle production business is economically feasible to run in terms of BEP and B/C ratio. This study is expected to provide information that "Indofishme" has the potential as a new business in the functional food sector, especially the diversification of processed instant noodle products based on healthy seafood (functional noodles). The business Potential of "Indofishme" as an alternative to healthy instant noodles rich in nutrients.
STUDY OF QUALITY CONTROL ON TUNA LOIN CENTER CUT FROZEN PRODUCTION USING THE SIX SIGMA METHOD IN “X” TUNA FREEZING COMPANY Muh Suryono; Sumartini Sumartini; Rahadatul Aisy
Aurelia Journal Vol 5, No 1 (2023): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v5i1.11531

Abstract

Fishing companies must achieve the target by producing quality products, namely producing products according to predetermined standards, one of the efforts that can be done is to carry out quality control, many quality control methods can be applied, one of which is six sigma. The purpose of this study is to examine and apply quality control tools and provide alternative solutions or proposed improvements to reduce product defects inTuna Loin CutCenter Frozen. The method used in this study of quality control uses the Six Sigma method using the DMAIC method of analysis. The processing process of Tuna Loin CutCenter Frozenat the Tuna X Freezing Company. The results obtained are 6characteristics Critical to Quality with a DPMO value of 4,999,165 and the sigma value of 4.075887 in January 2020-February 2021. From the results of FMEA obtained 3 causes with the highest RPN value obtained from 3 defects, namely packaging vacuum leaking, uneven CO gas andengine program metalerrors. The suggested improvements are making a logbook to check the condition of the machine regularly, making a checklist to carry out tighter supervision of employees and calibrating the program by QC every time they do packing. After carrying out thestage control, the DPMO value added is 212.560 and Sigma is 5.023978. So it can be concluded that the application of themethod six sigma as a quality control control can reduce the DPMO value by 12.75%.
Quality Assurance for Frozen Fish (Decapterus sp) Utilizing Fault Tree Analysis at PT XYZ (Fish Freezing Company) Sumartini; Putri Wening Ratrinia; Nirmala Efri Hasibuan; Wardatul Husna
Jurnal Sistem Teknik Industri Vol. 25 No. 2 (2023): JSTI Volume 25 Number 2 July 2023
Publisher : TALENTA Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jsti.v25i2.12668

Abstract

Fish product quality is crucial, and any flaws in frozen fish, such as unpleasant odor, breakage, dents, tears, or texture damage, can negatively impact its overall quality. These defects can lead to reduced customer satisfaction and adversely affect the company's brand reputation. To enhance product quality, the company must establish an efficient quality assurance system and closely monitor the handling of raw materials. The main objective of this practical work is to identify potential risks of damage and develop strategies to prevent such incidents from occurring. The Fault Tree Analysis method is utilized to systematically identify and analyze the root causes of existing errors and find appropriate solutions to address the problem. The FTA results reveal 18 basic event factors that can cause damage to fish, including worker negligence during raw goods placement, inadequate use of plastic protection, lack of rubber carpets in baskets, failure to adjust freezing temperature properly, insufficient inspections, non-compliance with Standard Operating Procedures, improper fish arrangement, excessively hard freezing temperature, employee laziness and carelessness, absence of basket mats, prolonged freezing step, unset temperature checks, mishandling of raw goods due to a rush to finish quickly, and irregular temperature checking schedules. The study aims to understand the step-by-step process of handling flying catfish, identify the factors contributing to fish damage, and analyze the potential damage scenarios.
Co-Authors Apri Mujiyanti E Fitriana KS Harahap Kurnia Sada Harahap MH Nelas Miftahul Huda Nelas Muh Suryono N Hutapea N Saputra Nirmala Efri Hasibuan Novi Luthfiyana Putri Wening Ratrinia R Nabila Rahadatul Aisy Wardatul Husna