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All Journal Berkala Perikanan Terubuk Jurnal Pendidikan Indonesia KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Airaha Jurnal Airaha Procedia of Social Sciences and Humanities Kreasi: Jurnal Inovasi dan Pengabdian Kepada Masyaraka Prosiding Seminar Nasional Pascasarjana Jurnal Pendidikan Ekonomi Indonesia

Sumartini Sumartini

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Author-ID : 442713

Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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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%.

Co-Authors Apri Mujianti Apri Mujiyanti Aulia Azka Basri Basri Basri Basri Eko Novi Saputra Kurnia Sada Harahap Lita Amaliya Mudinillah, Adam Muh Suryono Muh Suryono Muhammad Nur Arkham Nirmala Efri Hasibuan Nirmala Efri Hasibuan Nurul Syahida Harepa Pudji Hastuti Pudji Hastuti Putri Wening Ratrinia Ratih Purnama Sari S Kurniawati Shalichaty Shalichaty Shiffa Febyarandika Shiffa Febyarandika Shalichaty Shiffa FS Sthevany Sthevany Supriyanto Y Mulyani

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