Jambal roti characteristics: a traditional fermented fish from Rembang, Central Java

Karyantina M., . and Anggrahini S., . and Utami T., . and Rahayu E.S., . (2021) Jambal roti characteristics: a traditional fermented fish from Rembang, Central Java. Food Research (Malaysia), 5 (S2). pp. 128-134. ISSN 2550-2166

Jambal roti is a fermented fish product, commonly found in some regions in Java Island, Indonesia, such as Pekalongan, Cilacap, Pangandaran, Rembang, and along the northern coast. The raw sea catfish (Arius thalassinus) were traditionally processed by salting (salt amounting to 30% of the fish weight) then sun-drying. This study examined the microbiological and chemical characteristics of jambal roti produced in the Rembang Regency. Samples were taken from artisanal jambal roti producers during the making process. The proximate and chemical (final product of jambal roti) test results showed that the aw (0.723) and salt contents (18.166%) of the samples met the SNI 2721:2009, but the water (48.534%), ash (18.022%), and dissolved protein contents (5.494%) were above their allowable levels. The microbial analysis revealed that despite the absence of Escherichia coli and Salmonella spp. in the product, the total aerobic bacteria (APC) (6.6×10² CFU/g) and yeast and mold contamination (1.4×10³ CFU/g) found in the samples were above the standards.

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Abstract

Jambal roti is a fermented fish product, commonly found in some regions in Java Island, Indonesia, such as Pekalongan, Cilacap, Pangandaran, Rembang, and along the northern coast. The raw sea catfish (Arius thalassinus) were traditionally processed by salting (salt amounting to 30% of the fish weight) then sun-drying. This study examined the microbiological and chemical characteristics of jambal roti produced in the Rembang Regency. Samples were taken from artisanal jambal roti producers during the making process. The proximate and chemical (final product of jambal roti) test results showed that the aw (0.723) and salt contents (18.166%) of the samples met the SNI 2721:2009, but the water (48.534%), ash (18.022%), and dissolved protein contents (5.494%) were above their allowable levels. The microbial analysis revealed that despite the absence of Escherichia coli and Salmonella spp. in the product, the total aerobic bacteria (APC) (6.6×10² CFU/g) and yeast and mold contamination (1.4×10³ CFU/g) found in the samples were above the standards.

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Item Type:	Article
Additional Information:	The 3rd International Conference on Food Science and Engineering (ICFSE) 2020
AGROVOC Term:	fermented fish paste
AGROVOC Term:	sea catfish
AGROVOC Term:	fermentation
AGROVOC Term:	salting
AGROVOC Term:	processing
AGROVOC Term:	Bacteria
AGROVOC Term:	yeasts
AGROVOC Term:	Moldavian SSR
AGROVOC Term:	microbiological analysis
AGROVOC Term:	chemical analysis
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	04 Feb 2026 09:32
Last Modified:	04 Feb 2026 09:32
URI:	http://webagris.upm.edu.my/id/eprint/3233

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