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Efek Katekin Daun Mangrove (Bruguierra gymnorrhizza) Terhadap Proksimat dan Aktivitas Antioksidan Mie Basah Selama Masa Simpan Sumartini Sumartini; Lita Amaliya; Sthevany Sthevany
Jurnal Airaha Vol 11 No 01: June 2022
Publisher : Sorong Marine and Fisheries Polytechnic, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/ja.v11i01.283

Katekin adalah zat yang dapat menghambat laju disintegrasi bahan organik, atau zat yang biasa disebut sebagai antioksidan alami. Salah satu bahan alam yang dianggap kaya akan antioksidan adalah tanaman mangrove, namun potensi pemanfaatan buah mangrove, khususnya jenis lindur (Bruguierra gymnorrhiza) sebagai agen diversifikasi pangan di Indonesia masih sangat terbatas. Penelitian mengenai potensi buah mangrove ini memiliki tujuan untuk mengetahui pengaruh ekstrak katekin daun mangrove (Bruguierra gymnorrhizza) terhadap perkiraan konsentrasi dan aktivitas antioksidan pasta basah dalam penyimpanan. Dalam penelitian ini, bahan yang digunakan seperti tepung tapioka, 97% ekstrak daun mangrove Bruguiera gymnorhiza (catechin), dan air. Alat-alat tersebut antara lain baskom, timbangan digital, roller dan pisau. Penelitian pendahuluan dilakukan dengan terlebih dahulu membuat adonan mie tapiokaJenis tes yang digunakan adalah seam test. Kadar lemak, kadar air, kadar protein, kadar abu, karbohidrat, serat. Uji antioksidan menggunakan metode DPPH. Studi tentang efek katekin daun bakau (Bruguierra gymnorrhizza) tampaknya memiliki aktivitas langsung dan antioksidan yang signifikan selama penyimpanan, dimana hasil proksimat mie basah dengan penambahan katekin daun mangrove sebagai berikut, kadar air mie mangrove 48,09%, kadar protein 4,48%, kadar lemak 1,6%, kadar karbohidrat 44,71 %, kadar abu 0,16%, kadar serat 5,45% dan aktifitas antioksidan 34,13%.

Identifikasi Asam Lemak Minyak Ikan Nila (Oreochromis niloticus), Hasil Permurnian Menggunakan Kombinasi Arang Aktif dan Bentonit Sumartini; Supriyanto; Pudji Hastuti
Jurnal Airaha Vol 8 No 02: DEC 2019
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

The fishery processing industry activities generally produce waste that is thrown away so that it does not experience reuse. The components of fish waste consist of the head, tail-bones, skin, and stomach contents that can be used as fish oil. The one of the problem in the use fish oil as a raw material for intermediate products is the difficulty in making a comparison ratio between fish oil and other ingredients, so we need to know the composition of fatty acids as a reference formulation for the application of waste utilization of tilapia oil. The method used is a quantitative method that is identifying fatty acids in tilapia oil. Data analysis uses Gas Chromatography (GC) as chromatogram data. Based on the results of the analysis that the composition of fatty acids from waste tilapia oil as follows: the dominant saturated fatty acids are palmitic fatty acids as much as 20.96%, the dominant monounsaturated fatty acids are oleic fatty acids as much as 22.63%, and fatty acids the dominant polyunsaturated fatty acid is linoleic as much as 16.77%. While the fatty acid components of EPA and DHA are found in very small quantities which is less than 0.01%.

Karakteristik Minyak Ikan Nila (Oreochromis niloticus) Hasil Pemurnian Menggunakan Arang Aktif dan Bentonit pada Hasil Samping Limbah Fillet Ikan Nila PT. Aquafarm Nusantara Semarang Sumartini; Supriyanto; Pudji Hastuti
Jurnal Airaha Vol 8 No 02: DEC 2019
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

PT Aquafarm Nusantara is known as a modern industry in fish processing produced Tilapia Fillet as the main product that is routinely exported to several countries. Therefore, there are still some by products left such as bones, scales, skin, the content of belly, and head. This study conducted aimed to seek the characteristics and the quality of fish oil after purification. The method used was an experimental laboratory using eight different treatments on pale dose (charcoal) 1%, 2%, 3%, bentonite 1%, 2%, 3%, active charcoal 2% : 1%, and bentonite:active charcoal 1%, 2%. Parameters used are moisture content, melting point, free fatty acid, peroxide and iodin value, brightness and clarity. The best result of parameter analysis was showed by combining betonit: actice charcoal (2%:1%), it showed the moisture content 0.05 ± 0,02%, iodin number 121,87±2,55, peroxide number 7,92±0,00%, FFA 0,23±0,05, brightness 55,67±0,09% (L*),-1,09±0,03 (a*), 23,36 ±0.03(b*), and clarity 82,79 ± 0.51%T.

Nutrisi Brownies Tepung Buah Mangrove (Avicennia officinalis) dan Tepung Kacang Merah Sebagai Pangan Fungsional Sumartini; Kurnia Sada Harahap; Apri Mujianti
Jurnal Airaha Vol 9 No 02: December 2020
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

The purpose of this study is to know the potential of functional food contained in mangrove fruit flour is reviewed from its nutritional value. Brownies can be produced from various of flour, there is api api fruit flour (A) red kidney bean flour (B) and wheat flour as control (C). The chocolate brownies that have been produced then tested the panelist preference level through a hedonic test. Furthermore, brownies tested nutrition value, crude fiber content, and proximat value such as moisture content, fat content, protein content, ash content, and carbohydrate content. The method used is experimental design with a completely randomized design. The results showed that chocolate brownies made from mangrove fruit flour were preferred by panelists, besides having high calories and fiber content they also contained nutrients needed by the body through proximate testing, with water content values ranging from 18.32%, fat content 21, 7%, 4.68% protein content, 1.44% ash content, 54.64% carbohydrate, 16.49% fiber content and 401.64 kcal calorie value. The conclusion of the research that mangrove flour and red bean flour brownies were proven to have nutritional content and a higher level of consumer acceptance than brownies made from wheat flour

The Ekstrak Daun Mangrove (Sonneratia caseolaris) sebagai Pengawet Alami Ikan Tongkol (Euthynnus affinis) Selama Penyimpanan Sumartini Sumartini; Ratih Purnama Sari
Jurnal Airaha Vol 10 No 01: JUNE 2021
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

Tujuan dari penelitian ini adalah untuk mengetahui potensi ekstrak daun mangrove (Sonneratia caseolaris) sebagai pengawet alami untuk menghambat kebusukan ikan tongkol segar dengan perlakuan konsentrasi, kondisi penyimpanan, dan lama simpan. Selain itu diharapkan ekstrak daun mangrove dapat digunakan sebagai salah satu alternatif pengawet alami yang dapat digunakan masyarakat. Metode penelitian yang digunakan rancangan acak lengkap (RAL) faktorial dengan 4 variasi konsentrasi ekstrak (0 %, 15%, 20%, dan 25%), variasi lama penyimpanan yaitu (0,7, dan 14 hari), dan kondisi penyimpanan (suhu ruang, suhu dingin, dan suhu beku). Parameter yang diuji meliputi nilai pH, kadar air, angka total bakteri (TPC) .Hasil penelitian menunjukkan bahwa konsentrasi ekstrak dan lama penyimpanan berpengaruh signifikan terhadap parameter uji. Berdasarkan hasil uji menunjukkan bahwa perlakuan terbaik untuk menghambat laju kebusukan ikan adalah ekstrak daun mangrove pada konsentrasi 25% dengan nilai TPC sebesar 4,51 ± 0,03 Log CFU/g pada kondisi beku setelah disimpan selama 7 hari. Berdasarkan data tersebut dapat disimpulkan bahwa konsentrasi ekstrak daun mangrove berpengaruh signifikan dalam penghambatan bakteri dan berpotensi digunakan sebagai bahan alami pengawet ikan segar.

Efek Katekin Daun Mangrove (Bruguierra gymnorrhizza) Terhadap Proksimat dan Aktivitas Antioksidan Mie Basah Selama Masa Simpan Sumartini Sumartini; Lita Amaliya; Sthevany Sthevany
Jurnal Airaha Vol 11 No 01: June 2022
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

Katekin adalah zat yang dapat menghambat laju disintegrasi bahan organik, atau zat yang biasa disebut sebagai antioksidan alami. Salah satu bahan alam yang dianggap kaya akan antioksidan adalah tanaman mangrove, namun potensi pemanfaatan buah mangrove, khususnya jenis lindur (Bruguierra gymnorrhiza) sebagai agen diversifikasi pangan di Indonesia masih sangat terbatas. Penelitian mengenai potensi buah mangrove ini memiliki tujuan untuk mengetahui pengaruh ekstrak katekin daun mangrove (Bruguierra gymnorrhizza) terhadap perkiraan konsentrasi dan aktivitas antioksidan pasta basah dalam penyimpanan. Dalam penelitian ini, bahan yang digunakan seperti tepung tapioka, 97% ekstrak daun mangrove Bruguiera gymnorhiza (catechin), dan air. Alat-alat tersebut antara lain baskom, timbangan digital, roller dan pisau. Penelitian pendahuluan dilakukan dengan terlebih dahulu membuat adonan mie tapiokaJenis tes yang digunakan adalah seam test. Kadar lemak, kadar air, kadar protein, kadar abu, karbohidrat, serat. Uji antioksidan menggunakan metode DPPH. Studi tentang efek katekin daun bakau (Bruguierra gymnorrhizza) tampaknya memiliki aktivitas langsung dan antioksidan yang signifikan selama penyimpanan, dimana hasil proksimat mie basah dengan penambahan katekin daun mangrove sebagai berikut, kadar air mie mangrove 48,09%, kadar protein 4,48%, kadar lemak 1,6%, kadar karbohidrat 44,71 %, kadar abu 0,16%, kadar serat 5,45% dan aktifitas antioksidan 34,13%.

The Characteristics of Nutrient-Rich Instant Noodles Based on Mackerel (Scomberomorus commerson) and Mangrove Fruit Flour (Sonneratia Caseolaris): Karakteristik Mie Instan Kaya Nutrisi Berbahan Dasar Ikan Tenggiri (Scomberomorus Commerson) dan Tepung Buah Mangrove (Sonneratia Caseolaris) Nurul Syahida Harepa; Sumartini; PW Ratrinia; Muh Suryono; Shiffa FS
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.155

Instant noodles are a popular food and are often consumed by the community as a fulfillment of food needs in high activity, especially in the people of the capital city. The level of consumption of instant noodles always increases every year. Mangrove fruit with good nutritional content can potentially be used as mangrove fruit flour to be used as fortification of raw materials for making instant noodles. The advantage of mangrove fruit flour as an ingredient for instant noodles is that it is richer in nutrients. Whole wheat flour has a risk of gluten content in wheat flour, the impact can be detrimental to health. So it is necessary to have other alternatives that can reduce the use of wheat flour with risk. One of them is making noodles with various flour mixtures or with a mixture of fish meat to increase the protein value and essential fatty acids in it. One example of fish that is good for health is mackerel. The research method used was Completely Randomized Design (CRD) with 3 factors (F1, F2, F3, and control). Data analysis using SPSS 22 software with analysis of variance (ANOVA) 95% confidence level. Further tests were carried out using Duncan's test to determine the significant difference between each variable. The study showed that instant noodles could be produced from the formulation of wheat flour, mangrove fruit flour, and fish meal. There was an increase in the total ash total; crude fiber and crude protein content of instant noodles and there is an increase in the carbohydrate and fiber content of instant noodles, the use of mangrove fruit flour and mackerel fish meal has the potential to be a source of protein and fiber in the production of healthy instant noodles and is lower in gluten. The best results was obtained instant noodle formulation F2 (200 grams of wheat flour + 50 grams of mackerel fish meal + 50 grams of mangrove fruit flour). However, noodles produced from 100% wheat flour (control) were the most preferred instant noodles with a value of 4.75.

ANALYSIS OF FORMALIN AND MICROBIAL CONTENT IN TRADITIONAL AND VALUE-ADDED PROCESSED FISH PRODUCTS AT DUMAI CITY Aulia Azka; Nirmala Efri Hasibuan; Putri Wening Ratrinia; Sumartini Sumartini; Shiffa Febyarandika; Shalichaty Shalichaty; Muh Suryono; Basri Basri
Berkala Perikanan Terubuk Vol 50, No 2 (2022): Juli 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.2.1545-1551

Dumai City is an area located in the coastal area. Processed fishery products are found in Dumai. Processed fishery products are suspected of containing formaldehyde and microbial contamination that can harm health. This study determines the content of formalin and microbes in traditional and value-added processed fishery products in Dumai City. Formaldehyde content was carried out qualitatively with the formaldehyde test kit MERCK and total microbes using the TPC method . The results showed that formalin was found in three samples of traditional and value-added processed fishery products in Dumai City, namely gulama salted fish, salted squid, and crab sticks. As many as 60% of the samples had total bacteria that exceeded the SNI standard, the total bacteria contained were 5.0 x 105 col/gr.

Pemberdayaan Masyarakat Pesisir Kecamatan Sungai Sembilan Melalui Program Technofisheries Park Melalui Olahan Sirup Buah Mangrove Sumartini
KREASI : Jurnal Inovasi dan Pengabdian kepada Masyarakat Vol. 3 No. 1 (2023): April
Publisher : BALE LITERASI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58218/kreasi.v3i1.341

Technofisheriespark is an integrated area (specially designed/planned, developed & managed) consisting of one or more IPTEKIN activity centers. The introduction and socialization activities were carried out in an effort to develop coastal communities and fishermen in the Geniot River area, Sungai Sembilan with the aim of providing mentoring and counseling programs regarding the potential of mangroves as raw materials for making syrup. This activity is carried out through the method of Design and socialization, operational assistance, and application of technology. At the beginning of the observation, it was seen that the entrepreneurs were interested in this training work program. Entrepreneurs looked enthusiastic until the end of the finalization of the training activities. This activity is expected to increase the income level of entrepreneurs in the Sungai Geniot community, foster creativity in making packaging and labels as well as product marketing, and the entrepreneurial skills of residents of Sungai Geniot Village, Sungai Sembilan District, Dumai City.

Peningkatan hasil penilaian matematika tentang bentuk bangun datar penggunaan permainan puzzel dengan menerapkan model pembelajaran contextual teaching and learning pada peserta didik kelas I sekolah dasar Sumartini Sumartini
JPI (Jurnal Pendidikan Indonesia): Jurnal Ilmiah Pendidikan Vol 9, No 2 (2023): JPI (Jurnal Pendidikan Indonesia): Jurnal Ilmiah Pendidikan
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jpi.v9i2.75878

This study aims to improve the results of the Knowledge Assessment of Class I Students at SD Negeri 3 Jangkungharjo, Brati District, Grobogan Regency Semester 1 Academic Year 2022/2023. The type of research used is Classroom Action Research which consists of 2 cycles. The research subjects were Class I students of SD Negeri 3 Jangkungharjo, totaling 26 students (12 boys and 14 girls). Data analysis used quantitative descriptive analysis techniques with the highest, lowest and average values presented in tabular form and then described based on the data that had been analyzed and conclusions drawn. The results of the study show an increase in the results of the Student Knowledge Assessment in the process of learning mathematics. The class average in the Pre-Cycle was 63.07. After the action in Cycle I, the average was 76.56. In other words, there was an increase of 13.49. Then the Cycle II action was carried out again with a class average of 85.76. The increase in the average value from Cycle I to Cycle II was 9.2. The completeness of the results of the Student Knowledge Assessment also increased from the Pre-Cycle, Cycle I and Cycle II. Overall Class II students are 26 students. In the Pre-Cycle, 14 students (53.85%) had completed because their grades were above the KKM, the remaining 12 students (46.15%) did not complete because their grades were still below the KKM. In Cycle I, 21 students (80.77%) had completed it, while 5 students (19.23%) did not complete it. After the action was carried out in Cycle II, as many as 26 students scored above the KKM or completeness reached 100%. Thus, the implementation of Cycle II actions was declared successful. The conclusion of this study is that puzzle games can improve the Knowledge Assessment Results of Grade I Students at SD Negeri 3 Jangkungharjo, Brati District, Semester 1 Academic Year 2022/2023. Suggestions from researchers are to improve the results of the Knowledge Assessment of Learners on Flat Shape Materials by using a puzzle game by applying the Contextual Teaching and Learning Learning Model.

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